Ingredients (serves 4):
300g Banksia beef cubes, for stewing (available at Fairprice)
1 onion, peeled and chopped
1 carrot, peeled and cut into bite-sized pieces
2 stalks celery, peeled and cut into bite-sized pieces
Potatoes, peeled and cut into bite-sized pieces
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup beef stock (use beef stock cubes)
1/2 tbsp thyme
Salt and pepper, to taste
Italian parsley, for garnishing (optional)
Method:
1. Season beef with salt and pepper for 1 hour.
2. Heat oil in a pan over high heat and fry beef cubes for about 4 to 5 minutes until browned.
3. Add onion, carrot and celery, and fry for 2 to 3 minutes. Add potatoes and mix well.
4. Stir in tomato paste and Worcestershire sauce.
5. Pour in beef stock and stir well. Bring to a boil, and season with thyme, and more salt and pepper if required.
6. Simmer over low heat for about 1 to 2 hours until cooked. If the gravy is too thick, adjust the consistency with more stock. Garnish with parsley and serve hot.
Tips:
Serve with rice, bread, pasta or mashed potatoes.
Recipe source: Today newspaper
Turkey, rocket and mozzarella pizza
Leftover turkey post-Christmas - Part 3.
Simple and delicious, this is a great recipe for the day after Christmas.
Ingredients (serves 2):
1 9-inch ready-made pizza crust
1 cup turkey meat, sliced or shredded
1/2 cup prosciutto or any other ham
1 mozzarella cheese ball
1 tomato, sliced
15 black olives, halved
2 cups rocket leaves
Virgin olive oil
Salt
Black pepper
Method:
1. Put turkey meat, ham, mozzarella cheese, tomato slices, rocket leaves and olives onto the pizza crust.
2. Sprinkle a little salt and black pepper on top. Drizzle generously with olive oil.
3. Pop the pizza into the oven and bake according to package directions.
Tips:
If you want a stronger cheese taste, add finely sliced asiago cheese on top.
Recipe source: Simply Her magazine (Dec 2006)
Porridge with refried sichuan pepper turkey
Leftover turkey post-Christmas - Part 2.
Traditional congee gets an exotic twist with the addition of turkey and Sichuan pepper.
Ingredients (serves 2):
1 cup rice
4 cups water
Leftover turkey bones
1 cup peanuts, uncooked
1 tsp chicken stock powder
1 clove garlic, chopped
2 cloves shallots
3-4 stalks spring onions
2 cups turkey meat, diced
2 tsp Sichuan pepper
Salt, a pinch
Method:
1. Boil water in a large saucepan. Add rice, turkey bones, peanuts and chicken stock powder and bring them to boil, stirring occasionally, until porridge is cooked. Remove the bones and discard.
2. In a wok, heat some oil and saute garlic, shallots and Sichuan pepper. Add turkey meat and stir-fry, adding salt to taste.
3. Serve the porridge in individual bowls. Top each bowl with stir-fried turkey and then garnish with spring onions and fried shallots.
Tips:
You can substitute turkey with leftover roast pork.
Recipe source: Simply Her magazine (Dec 2006)
Turkey green curry
Turkey is low in fat, high in protein and easy to digest, making it ideal food for children, the elderly and those with digestive problems.
Never slow cook turkey - set the oven no lower than 175 deg C. The internal temperature of turkey should be at least 85 deg C.
Refrigerate leftover turkey promptly and use within 3 days.
Leftover turkey post-Christmas - Part 1.
The subtle taste of turkey combines perfectly with the aromatic Thai herbs. Turkey goes well with Thai red curry too.
Ingredients (serves 2):
1 packet Thai green curry paste
400g turkey meat
150g eggplant
1 cup thick coconut milk
2-3 kaffir lime leaves, shredded
A few Thai basil leaves
2-3 chilli padis, sliced
2 tbsp oil
Method:
1. Heat the oil in a wok. Add coconut cream and green curry paste and fry until fragrant.
2. Add eggplant and turkey. Let it simmer for 15-20 minutes for the different flavours to blend.
3. When almost ready, add kaffir lime leaves, basil leaves and chilli. Stir well.
4. Serve with white rice.
Tips:
You can serve this with a side of salted eggs in traditional Thai style.
Recipe source: Simply Her magazine (Dec 2006)
Never slow cook turkey - set the oven no lower than 175 deg C. The internal temperature of turkey should be at least 85 deg C.
Refrigerate leftover turkey promptly and use within 3 days.
Leftover turkey post-Christmas - Part 1.
The subtle taste of turkey combines perfectly with the aromatic Thai herbs. Turkey goes well with Thai red curry too.
Ingredients (serves 2):
1 packet Thai green curry paste
400g turkey meat
150g eggplant
1 cup thick coconut milk
2-3 kaffir lime leaves, shredded
A few Thai basil leaves
2-3 chilli padis, sliced
2 tbsp oil
Method:
1. Heat the oil in a wok. Add coconut cream and green curry paste and fry until fragrant.
2. Add eggplant and turkey. Let it simmer for 15-20 minutes for the different flavours to blend.
3. When almost ready, add kaffir lime leaves, basil leaves and chilli. Stir well.
4. Serve with white rice.
Tips:
You can serve this with a side of salted eggs in traditional Thai style.
Recipe source: Simply Her magazine (Dec 2006)
Apple pie
Ingredients (serves 8):
8 green apples, peeled, cored and sliced
140g golden caster sugar
1 tsp ground cinnamon
3 tbsp flour
2 sheets frozen shortcrust pastry
1 egg, beaten
1 tbsp water
Method:
1. Line the baking tray with paper towels. Place sliced apples on the towels and leave for about an hour so they brown naturally. This will give the filling a silky texture.
2. Mix golden caster sugar, cinnamon and flour to form a paste. Pat apple slices dry and tip them into sugar paste. Mix with hands.
3. Line the pie pan with shortcrust pastry. Trim edges and reserve trimmings for decoration. Pile filling into base.
4. Brush pastry edges with a little water and lay pastry lid over filling, pressing edges to seal. Trim and scallop the edges.
5. Cut decorations out of leftover pastry and place onto pastry lid. Make small slashes on the lid to allow steam to escape.
6. Mix beaten egg with some water and brush over the pastry lid. Preheat oven to 200 deg C and bake for 45 minutes until brown. Serve warm.
Tips:
Make the pie (until step 5) a few days in advance, store in a container and freeze. To serve, thaw for at least an hour, baste with beaten egg and bake as instructed.
Recipe source: Simply Her magazine (Dec 2006)
Chicken and hashima soup
Hashima nourishes the lungs and blood, and helps improve your complexion.
Ingredients (serves 4):
1 chicken, skinned
20g hashima
20g ham
5 bowls water
Method:
1. Soak hashima overnight to remove the impurities, then blanch in boiling water.
2. Blanch the chicken in boiling water.
3. Combine all the ingredients and double-boil for 3 hours.
Recipe source: Simply Her magazine (Aug 2006)
Watercress and pork soup
This soup helps neutralise excess heat in your body and improves the function of your lungs.
Ingredients (serves 4):
600g watercress
300g lean pork
3 pcs dried duck gizzards
2 preserved dates
1/4 of a luohan guo (罗汉果) (from Chinese herbal shops)
30g Chinese almonds
6 bowls water
Method:
1. Bring water to the boil.
2. Add all ingredients and bring to the boil again.
3. Transfer soup to a double-boiler and simmer for 2 hours.
4. Add 1/2 tbsp Chinese wine and salt to taste.
Recipe source: Simply Her magazine (Aug 2006)
Roti john
Roti John, essentially an omelette sandwich, is a popular Malay breakfast and snack item in Malaysia and Singapore. This is a healthier version.
Serve size: 260g
Calories per serving: 440kcal
Fat: 16g
Ingredients (serves 8):
1 French loaf, sliced thickly
400g minced beef or chicken or sardines
2 eggs, beaten
1 large onion, minced
2 green chillies, seeded and minced
2 tsp meat curry powder
1 tsp garlic, minced
1/2 tsp ginger, minced
salt and sugar to taste
2 fresh green chillies, chopped
sweet chilli sauce & ketchup
cucumber, sliced
Method:
1. Mix beaten egg, minced onion and meat together.
2. Add curry powder, garlic, ginger, salt and sugar. Mix in the chillies.
3. Spread the mixture onto thick slices of French loaf.
4. Heat a pan and coat thinly with oil. Shallow-fry the bread slices until the egg mixture becomes brown and sizzling and the bread is crispy.
5. Serve with cucumber slices, sweet chilli sauce and ketchup.
Tips:
If you can't fund lotus leaves, use a porcelain rice bowl as a mould.
Recipe source: Simply Her magazine (Aug 2006)
Prawn pilau
An Indian dish.
Ingredients (serves 4):
2 tbsp korma curry paste
1 small onion, finely chopped
300g basmati rice, rinsed and drained
500ml chicken stock
500g cooked prawns, peeled
1 red chilli, sliced into rings
handful of coriander leaves, chopped
lemon wedges, to serve
2 large tomatoes, chopped
Method:
1. Heat a large wide pan and dry fry the curry paste with the onion for 4-5 minutes until the onion begins to soften.
2. Add the rice to the pan and stir to coat with the curry paste. Add the stock, then bring to a boil.
3. Cover the pan and turn the heat down low. Leave the rice to simmer slowly for 12-15 minutes until the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, tomatoes and chilli. Cover the pan and leave to stand for 5 minutes.
4. Fluff up the rice grains with a fork. Scatter coriander and serve with lemon wedges.
Tips:
Swap prawns with chicken for chicken pilau instead.
Recipe source: Simply Her magazine (Aug 2006)
Baby spinach with raisins and pine nuts
Spanish inspired quick meals - Part 3.
Ingredients (serves 4):
300g baby spinach (used in salads)
1/3 cup raisins, soaked in hot water for 10 minutes
1/3 cup pine nuts
2 cloves garlic
salt and pepper to taste
Method:
1. Drain the raisins and set aside.
2. Heat some olive oil in a pan.
3. When hot, add in pine nuts and saute until they begin to brown.
4. Add garlic, raisins and spinach and toss quickly until the spinach is just wilted.
5. Season with salt and pepper and serve.
Tips:
Work on this dish last, while you are waiting for the salmon. Garnish with croutons for added crunch.
Recipe source: Family magazine (Feb 2007)
Ingredients (serves 4):
300g baby spinach (used in salads)
1/3 cup raisins, soaked in hot water for 10 minutes
1/3 cup pine nuts
2 cloves garlic
salt and pepper to taste
Method:
1. Drain the raisins and set aside.
2. Heat some olive oil in a pan.
3. When hot, add in pine nuts and saute until they begin to brown.
4. Add garlic, raisins and spinach and toss quickly until the spinach is just wilted.
5. Season with salt and pepper and serve.
Tips:
Work on this dish last, while you are waiting for the salmon. Garnish with croutons for added crunch.
Recipe source: Family magazine (Feb 2007)
Bagged salmon with capsicums and olives
Spanish inspired quick meals - Part 2.
Ingredients (serves 4):
4 salmon fillets
olive oil
2 tsp honey
2 cloves garlic, chopped
sprinkling of dried herbs of your choice (oregano, fennel, rosemary, etc), optional
salt and pepper to taste
1 red capsicum, chopped
1 red yellow capsicum, chopped
12-15 cherry or honey tomatoes, halved
12-15 black olives, pitted and halved
large squares of grease-proof paper for wrapping fish
Method:
1. Rub salmon fillets with salt and pepper, honey, olive oil, chopped garlic, and if using, about 1 tsp of herbs of your choice.
2. Place 1 piece of fish in the centre of each sheet of grease-proof paper.
3. Divide capsicums, olives and tomatoes among the fish. Place them on top and around the fish.
4. Wrap each fish up in the grease-proof paper and scrunch the top to secure.
5. Place them in a baking tray so that the juices will not run out.
6. Bake in an oven at 200 deg C for 10 minutes until cooked.
Tips:
Prepare this in the morning and store in the refrigerator. Bake it when you return. Add a sprinkling of paprika if you want it a little spicy.
Recipe source: Family magazine (Feb 2007)
Ingredients (serves 4):
4 salmon fillets
olive oil
2 tsp honey
2 cloves garlic, chopped
sprinkling of dried herbs of your choice (oregano, fennel, rosemary, etc), optional
salt and pepper to taste
1 red capsicum, chopped
1 red yellow capsicum, chopped
12-15 cherry or honey tomatoes, halved
12-15 black olives, pitted and halved
large squares of grease-proof paper for wrapping fish
Method:
1. Rub salmon fillets with salt and pepper, honey, olive oil, chopped garlic, and if using, about 1 tsp of herbs of your choice.
2. Place 1 piece of fish in the centre of each sheet of grease-proof paper.
3. Divide capsicums, olives and tomatoes among the fish. Place them on top and around the fish.
4. Wrap each fish up in the grease-proof paper and scrunch the top to secure.
5. Place them in a baking tray so that the juices will not run out.
6. Bake in an oven at 200 deg C for 10 minutes until cooked.
Tips:
Prepare this in the morning and store in the refrigerator. Bake it when you return. Add a sprinkling of paprika if you want it a little spicy.
Recipe source: Family magazine (Feb 2007)
Butter parsley rice
Spanish inspired quick meals - Part 1.
Ingredients (serves 4):
2 cups long grain rice
3 cups water
50g butter
large bunch English parsley
salt and pepper to taste
Method:
1. Place the rice and water into your electric cooker and cook as normal.
2. When rice is cooked, leave the warmer on, but leave the lid open for about 5 minutes to let some of the steam escape, and the rice to dry a little.
3. Add the butter - which would melt nicely with the heat of the rice - parsley, salt and pepper. Toss to combine well.
4. Leave the rice in the cooker to dry out a little more - you want it fluffy, not sticky - then dish out and serve.
Tips:
Start the rice cooking first, before you work on the other dishes. Add some lemon zest together with the parsley for a more sophisticated version.
Recipe source: Family magazine (Feb 2007)
Ingredients (serves 4):
2 cups long grain rice
3 cups water
50g butter
large bunch English parsley
salt and pepper to taste
Method:
1. Place the rice and water into your electric cooker and cook as normal.
2. When rice is cooked, leave the warmer on, but leave the lid open for about 5 minutes to let some of the steam escape, and the rice to dry a little.
3. Add the butter - which would melt nicely with the heat of the rice - parsley, salt and pepper. Toss to combine well.
4. Leave the rice in the cooker to dry out a little more - you want it fluffy, not sticky - then dish out and serve.
Tips:
Start the rice cooking first, before you work on the other dishes. Add some lemon zest together with the parsley for a more sophisticated version.
Recipe source: Family magazine (Feb 2007)
Ginger carrot cream soup
Ingredients (serves 2):
4 carrots, skin removed
4 thin slices of ginger
3 cups good quality chicken stock
1 cup thick cream
2 tbsp unsalted butter
2 stalks of fresh spring onions, tied into a knot
small bunch of coriander
pepper and salt to taste
Method:
1. Boil the carrots until soft and blend them in a food processor until smooth.
2. Place the butter, ginger and spring onions in a pot and saute until fragrant.
3. Add the carrots and stir the mixture for another 5 minutes.
4. Pour in the chicken stock and let the soup boil for another 10 minutes on medium heat. Add pepper and salt to taste.
5. Once soup is boiling, add the cream and stir the soup for another 5 minutes.
6. Sieve out the ginger and spring onions. Serve immediately with a dollop of cream and a sprig of coriander.
Recipe source: Family magazine (Feb 2007)
4 carrots, skin removed
4 thin slices of ginger
3 cups good quality chicken stock
1 cup thick cream
2 tbsp unsalted butter
2 stalks of fresh spring onions, tied into a knot
small bunch of coriander
pepper and salt to taste
Method:
1. Boil the carrots until soft and blend them in a food processor until smooth.
2. Place the butter, ginger and spring onions in a pot and saute until fragrant.
3. Add the carrots and stir the mixture for another 5 minutes.
4. Pour in the chicken stock and let the soup boil for another 10 minutes on medium heat. Add pepper and salt to taste.
5. Once soup is boiling, add the cream and stir the soup for another 5 minutes.
6. Sieve out the ginger and spring onions. Serve immediately with a dollop of cream and a sprig of coriander.
Recipe source: Family magazine (Feb 2007)
Mexican chicken enchiladas
Ingredients (serves 4):
4 pieces fresh wraps (from supermarkets)
2 chicken breasts
1 tbsp oyster sauce
3 tbsp salsa sauce
1 tbsp Worchester sauce
1 tsp ground black pepper
1 cup shredded cheddar cheese
2 medium tomatoes, sliced thinly
1 tbsp oyster sauce
1 tsp mint sauce
1 tsp raw cane sugar
1 cup thick cream
1/4 cup lemon juice
2 tbsp olive oil
bunch of fresh coriander
Method:
1. Marinate the chicken with oyster sauce, salt, pepper and raw cane sugar for 10 minutes.
2. Grill the chicken in a pan for 5 minutes. Remove from pan, slice it in strips and leave it aside.
3. Take one wrap and place some chicken strips on it. Top with salsa sauce, mint sauce, coriander and tomatoes and wrap it up firmly. Repeat the method for the other wraps.
4. Place the 4 enchiladas in a tray and sprinkle cheddar cheese, lemon juice and a dollop of thick cream. Bake in the oven at 175 deg C for 35 minutes until the cheese becomes golden brown.
5. Remove from the oven and serve with fresh greens.
Recipe source: Family magazine (Feb 2007)
4 pieces fresh wraps (from supermarkets)
2 chicken breasts
1 tbsp oyster sauce
3 tbsp salsa sauce
1 tbsp Worchester sauce
1 tsp ground black pepper
1 cup shredded cheddar cheese
2 medium tomatoes, sliced thinly
1 tbsp oyster sauce
1 tsp mint sauce
1 tsp raw cane sugar
1 cup thick cream
1/4 cup lemon juice
2 tbsp olive oil
bunch of fresh coriander
Method:
1. Marinate the chicken with oyster sauce, salt, pepper and raw cane sugar for 10 minutes.
2. Grill the chicken in a pan for 5 minutes. Remove from pan, slice it in strips and leave it aside.
3. Take one wrap and place some chicken strips on it. Top with salsa sauce, mint sauce, coriander and tomatoes and wrap it up firmly. Repeat the method for the other wraps.
4. Place the 4 enchiladas in a tray and sprinkle cheddar cheese, lemon juice and a dollop of thick cream. Bake in the oven at 175 deg C for 35 minutes until the cheese becomes golden brown.
5. Remove from the oven and serve with fresh greens.
Recipe source: Family magazine (Feb 2007)
Strawberry lemon sorbet tart
Ingredients (serves 4):
Filo Pastry Cups:
12 square sheets of filo pastry
2 tbsp butter, melted
2 tsp raw cane sugar
Lemon Sorbet:
1 cup freshly-squeezed lemon juice
150g castor sugar
1 egg white
1 1/4 cup water
Method:
Filo Pastry Cups:
1. Preheat oven to 200 deg C.
2. Make the pastry 'cup' by layering 3 sheets of pastry in one compartment of muffin tin (use the 6-pan type). Repeat with the remainder of the pastry.
3. Brush butter and sprinkle raw cane sugar over the top layer of each 'cup'.
4. Place in the oven for 20 minutes until golden brown. Remove from oven and let the pastry cool.
Lemon Sorbet:
1. Place the sugar and water into a saucepan and bring to the boil, stirring occasionally until the sugar dissolves.
2. Add the lemon juice and stir the mixture evenly, then place the syrup into a freezer-proof container and freeze it for 4 hours until mushy.
3. Scoop the sorbet into the food processor and process until smooth. Whisk the egg white until frothy and add into the sorbet mixing it evenly.
4. Place in the freezer for another 4 hours.
To serve:
Place a scoop of the sorbet mixture into the filo cup and top it up with half a strawberry. Serve immediately.
Recipe source: Family magazine (Feb 2007)
Filo Pastry Cups:
12 square sheets of filo pastry
2 tbsp butter, melted
2 tsp raw cane sugar
Lemon Sorbet:
1 cup freshly-squeezed lemon juice
150g castor sugar
1 egg white
1 1/4 cup water
Method:
Filo Pastry Cups:
1. Preheat oven to 200 deg C.
2. Make the pastry 'cup' by layering 3 sheets of pastry in one compartment of muffin tin (use the 6-pan type). Repeat with the remainder of the pastry.
3. Brush butter and sprinkle raw cane sugar over the top layer of each 'cup'.
4. Place in the oven for 20 minutes until golden brown. Remove from oven and let the pastry cool.
Lemon Sorbet:
1. Place the sugar and water into a saucepan and bring to the boil, stirring occasionally until the sugar dissolves.
2. Add the lemon juice and stir the mixture evenly, then place the syrup into a freezer-proof container and freeze it for 4 hours until mushy.
3. Scoop the sorbet into the food processor and process until smooth. Whisk the egg white until frothy and add into the sorbet mixing it evenly.
4. Place in the freezer for another 4 hours.
To serve:
Place a scoop of the sorbet mixture into the filo cup and top it up with half a strawberry. Serve immediately.
Recipe source: Family magazine (Feb 2007)
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