Ratatouille

 

Ratatouille

Tomato
Onion
Garlic (crushed)
Tomato paste
Persimons
Brinjal
Okra or Baby Marrow
Salt + Pepper

• Mirepoix the tomato and onion to make a sauce.
• Once the onions are soft add the tomato paste, salt pepper and garlic.
• Simmer for 5 minutes then add the diced brinjal, okra and pesimons.\Allow to boil.
• Once brinjal are soft remove from heat.
• Serve hot

Osso buco

 Ingredients;

750g veal knuckles or shanks
100g butter
2 large carrots cubed
2 large onions finely chopped
2 celery sticks chopped
2 cloves garlic crushed
2 tins chopped peeled tomatoes pushed through a sieve
½ cup red wine
250ml beef stock
1 teaspoon dried basil
1 teaspoon dried thyme
1 bay leaf
Grated rind of 1 lemon
Palm of chopped fresh parsley
A little flour, salt and pepper

Directions;

1) In a pan on a medium heat melt 1 tablespoon of the butter,
2)Add the carrots, onions, celery and garlic, cook until onions are beginning to turn brown and transfer them to a casserole dish.
3)Season some flour and coat the meat by placing in a bag and shaking it around. Place the rest of the butter and a splash of olive oil in the pan and brown the meat on all sides, remove and place on top of the vegetables in the casserole dish.
4)Clean the pan and add the tomato, wine, beef stock, herbs and lemon rind,season with salt and pepper and bring to the boil the pour the sauce over the veal and place in the oven at 180c for 1h30m stirring occasionally.
5)Add the parsley and a little lemon rind and stir.

Carrot cake

Ingredients;

4                    Eggs
310ml            Castor sugar
310ml            Oil
625ml            Snowflake cake flour
15ml              Cinnamon
5ml                 Ground ginger
5ml                 Bicarbonate of soda
10ml               Baking powder
5ml                 Salt
750ml             Grated carrot
125ml             Chopped pecan nuts (Optional)

Directions;

1) Whisk eggs and sugar together until light and fluffy
2)Add oil and beat until blended.
3) Sift dry ingredients together and add to beaten mixture.
4) Fold in carrot and pecan nuts.
5) Pour mixture into 3 18cm or 2 22cm greased baking and lined cake pans.
6) Bake at 180c for 30 min to 40min or until a tester comes out clean.

Genoise sponge cake

Ingredients;

4                eggs
115g          castor sugar
115g          flour
35g            melted butter

Directions;

Whisk eggs and sugar to make a sabayon.
Slowly fold in flour
Fold in melted butter.
Place in a preheated oven at180c for 15-20 minutes.

Chocolate cake

Ingrdients;

375g     sugar
6           eggs
2tsp      vannilla essence
500g     flour
3tbs      baking powder
3tsp      cocoa
250ml   milk
1tbs      butter

Directions;

Beat sugar, egg and essence until fluffy.
Sieve flower slowly into mixture.
Add cocoa and baking powder(mix well)
Melt butter in milk in a sauce pan.
Slowly add the milk to the batter and mix well.

Place in a preheated oven at 180c for 30-35 minutes.

Creamed Sole with lemon prawns.

Ingredients;

Sole                                  1 Whl
Cream                               500g
Prawns(De-Shelled)          5 whl
Parsley                             20g
Lemon                             1
Water                              250ml
Flower                             50g
Egg                                  2
Bread crumbs                  50g
Oil                                   250ml


Directions;

1) Heat oil in pot or deep fryer.
2) Place bread crumbs, flour and egg in 3 different mixing bowls.
3) Pane sole.(cover sole in flour then egg then bread crumbs).
4) Once paned deep fry sole until cooked thoroughly and browned.
5) Heat cream in pot and bring to a gentle boil.
6) Add prawns, parsley and lemon juice to cream. allow to boil for 5 minutes or until thick.
7) Place sole on serving plate, pour prawn sauce over and ready to eat.

Beef Stew

Ingredients;


Butter                10ml                       
Oil                     10ml
Beef sirloin          1kg
Tomato paste       200g
Mixed herbs         200g
Salt                       25g
Black whole pepper corns         25g
Maizena                              100g
Brown Stock                       1.5L
Potato                  5 lrg
Carrot                  5lrg
Onion                   3lrg
Celery                  1lrg

Directions;

1) Heat butter and oil in large pot.
2) Add onion and saute until transparent.
3) Add Beef and spices.
4) When meat is brown add stock.
5) Leave to boil, add water if necessary.
6) Once meat is soft and the rest of the vegetables and potatoes. Allow to boil until potatoes are soft.
7) Mix Maizena in a mixing bowl with 150ml water.
8) Slowly add maizena to pot to thicken.(Mix well)
9) Ready to serve.