Coffee, Chocolate and Pecan Cake

50g pecans
220g butter, softened
220g caster sugar
200g self raising flour, sifted
75g dark chocolate, chopped
1/2 teaspoon baking powder
1 tablespoon instant coffee dissolved
   in 2 tablespoons boiling water
4 eggs, lightly beaten

Mascarpone filling:

300g mascarpone
1 tablespoon instant coffee powder
3 tablespoons icing sugar, sifted
12 whole pecans

Preheat oven to 160 C fan-forced.
Grease two 20 cm sandwich tins and line bases
with baking paper.
Place pecans in food processor and pulse until
coarsely ground.
Add all remaining ingredients and pulse until
just combined - just enough to make it smooth.
Divide the batter between the tins, smooth the
top and bake for 30 mins until risen and golden,
and a skewer placed in centre of cake comes out
clean.
Allow the cakes to cool in the tins for 10
minutes, then turn out onto a wire rack to cool
completely.
Meanwhile, make the mascarpone filling.  When
the cakes are cold, spread half the filling over
one, sandwich them together, then spread the
rest of the mascarpone over the top using a spatula.
Decorate with whole pecans.

Orange Cake with Toffee Syrup

1 orange, peeled, chopped, seeds removed
200g butter, melted and cooled
1 teaspoon finely grated orange rind
1 1/2 cups caster sugar
3 eggs, lightly beaten
2 cups self raising flour, sifted

SYRUP
1 cup caster sugar
1/2 cup orange juice
1/4 cup marmalade

Preheat oven to 180 C (160 C fan forced).  Grease a 9 cm (deep), 20 cm (base) cake pan.

Process orange until pureed.  Add butter, sugar, orange rind and eggs.  Process until combined.  Add flour.  Pulse until just combined.  Pour mixture into prepared pan.  Bake for 1 hour until a skewer inserted in the centre of the cake comes out clean.  Cover loosely with foil during cooking if over browning.  Cool in pan.

Make the syrup.  Combine sugar and 1/2 cup cold water in a saucepan.  Stir over low heat until sugar has dissolved.  Increase heat to high, bring to the boil.  Simmer, without stirring, for 20 to 25 minutes until light golden.  Remove from heat.  Add orange juice. Stir to combine.  Return to heat.  Add marmalade.  Stir until smooth.  Transfer to a heatproof jug. Set aside to cool.

Turn cake out onto a plate.  Prick cake all over with a skewer.  Pour the syrup over the cake.

Lime Syrup Cake

Lemons can be substituted for limes.

125g butter, chopped
3 eggs, beaten
3/4 cup milk
1 1/2 cups self raising flour
1 1/4 cups caster sugar

Lime syrup
1/2 cup lime juice
1/2 cup white sugar


Preheat oven to 180 degrees (fan forced).  Lightly grease and line a 23 cm springform cake pan.

Melt butter in a saucepan over medium heat.  Transfer to a bowl.  Add eggs and milk.  Stir until combined.

Combine flour, sugar and coconut in a bowl.  Add milk mixture.  Stir to combine.  Spread mixture into pan.  Bake for 40 to 50 minutes or until a skewer inserted comes out clean.

Make lime syrup.  Combine lime juice and sugar in a saucepan over medium heat.  Bring to the boil.  Reduce heat to low and simmer for 5 minutes or until syrupy. 

Make holes over surface of cake by inserting skewer to help the syrup sink into the cake rather than running down the sides.  Pour hot lime syrup over hot cake.  Allow cake to cool in pan before releasing side of pan.  Cut into slices and serve. 

Caramel Sauce

125g butter
1 cup firmly packed brown sugar
3/4 cup reduced cream

Melt butter in a heavy saucepan.
Add sugar and stir over low heat until dissolved.
Increase heat and boil for 3 minutes.
Remove from heat and when bubbles subside, carefully
stir in cream.
Makes about 1 1/2 cups.

Lemon Chutney

8 large lemons, sliced
2 onions, chopped
1 cup malt vinegar
500g (1 lb) sugar
125g (4 oz) raisins
salt to taste
30g (1 oz) mustard seed
2 cm (half an inch) fresh ginger, very finely chopped
1/2 tsp cayenne pepper

Mix the onions and lemons with the salt.  Leave to stand for 24 hours.

Next day, add the rest of the ingredients and cook until the skins are soft and the mixture
is a chutney-like consistency.

Pour into sterilised jars and seal.

Steamed Jam Pudding

 

Grease a one litre bowl with butter or canola spray. Pour jam into base of prepared bowl.

Using an electric mixer or food processor, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating until just combined. Sift flour and baking powder over mixture. Add milk. Stir until well combined. Spoon mixture over jam in prepared bowl. Cover bowl with foil and secure with string.

Place pudding in a large saucepan. Carefully pour boiling water into pan until halfway up side of steamer. Cover pan. Place over medium heat. Bring to the boil. Reduce heat to low. Simmer for 1 hour 45 minutes, topping up with boiling water when necessary. Remove pan from heat. Carefully lift steamer from water. Stand for 5 minutes. Remove lid. Turn pudding onto a plate. 

Lime Marmalade

 
1 kg limes
2 litres (8 cups) water
1.7 kg caster sugar

Halve and juice the limes, reserving lime halves. Place the juice in a glass jar. Cover with plastic wrap or lid and store in the fridge. Trim the narrow end from each reserved lime half. Place in a large bowl. Cover with warm water. Soak for 6 hours or overnight to soften. Drain.

Cut each lime half into quarters and thinly slice into 2mm-thick strips. Place the lime strips, lime juice and cold water in a heavy-based saucepan. Bring to boil over medium-high heat. Reduce heat to low. Cover and simmer for 50 minutes to 1 hour or until rind is tender.

Add the sugar and cook, stirring, for five minutes or until the sugar dissolves. Increase heat to medium-high. Boil, stirring often, using a metal spoon to remove any scum that rises to the surface, for 45-55 minutes or until marmalade jells when tested. Spoon into sterilised jars. Store in a cool, dry place or the fridge once opened.

Testing for setting point

 Chill a saucer in the freezer for 5 minutes. Spoon some marmalade onto the saucer and allow it to cool back in the freezer for 2 minutes. Push it with your finger and it should wrinkle. If it doesn't, continue cooking, testing every 5 minutes.

 Sterilising jars in a microwave oven 
Wash and rinse the jars thoroughly.  Leave them wet, with a tiny amount of water in each one.  Heat them on high in the microwave oven for four minutes.  They should be completely dry.

Green vegetable curry

 1 tablespoon green curry paste
400ml can coconut milk
1 cup chicken or beef stock
2 stems lemongrass, bruised
5 kaffir lime leaves, roughly torn
1 tablespoon fish sauce
2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon finely chopped ginger
3 zucchini, sliced
1 red capsicum, sliced
1 cup snow peas, sliced
2 tablespoons coriander leaves, to garnish

Heat a frying pan over medium heat.  Add curry paste. Cook for 1 to 2 minutes.

Add coconut milk and stock.  Cook, stirring, until mixture comes to the boil.

Reduce heat to medium low.  Add lemongrass, lime leaves, sugar and ginger.  Simmer gently, stirring occasionally, for 15 minutes.

Add zucchini and capsicum to frying pan.  Cook for 3 to 5 minutes or until tender.  Add snow peas.  Cook for 2 minutes or until bright green.

Garnish with coriander.  Serve with rice.

Green Curry Paste

8 kaffir lime leaves, shredded
4 garlic cloves, thinly sliced
4 long fresh green chillies, sliced
3 cm piece fresh ginger, peeled and thinly sliced
2 shallots, peeled, halved, thinly sliced
1 bunch fresh coriander, coarsely chopped
1 tablespoon water
1 tablespoon vegetable oil

Place the kaffir lime leaves, garlic, chilli, ginger, lemon grass, shallot and coriander into a food processor and process.

Add water and oil and process until a coarse paste forms.  Transfer to an airtight container.  It will last in fridge up to 1 week.

Beef Rendang

In the picture above, the beef (covered in spice paste) has been added to the wok along with the coconut, coconut milk, lemon grass, galangal and kaffir lime leaves. This is before the slow cooking and "tempering" process.

This is a very beautiful beef recipe from the Indonesian island of Sumatra.

1 kg (2 lbs) beef topside
4 tablespoons grated fresh coconut or steamed dessicated coconut, roasted in a dry pan until golden brown, then ground finely
3 cups coconut milk (2 cups thick mixed with 1 cup thin)
2 stalks lemon grass, cut into several pieces and bruised
3 cm piece galangal, bruised (optional)
2 kaffir lime leaves (optional)
salt to taste

Paste spices
1 tsp coriander seed, roasted in dry pan and ground finely
2-3 tsp of chilli flakes (more if you like it very hot)
3 cm piece green ginger, finely chopped
3 cm piece fresh turmeric, finely chopped or 1/2 tsp turmeric powder
2-4 cloves garlic, chopped
10 shallots, sliced

Grind all the paste ingredients together, adding a little water if the mixture is dry.  Cut the meat into 5 cm cubes, mix with spice paste and leave aside.

Combine the spiced beef and the coconut with the coconut milk in a wok.  Add lemon grass, galangal if using it,lime leaves and salt.  Bring to the boil, stirring all the time.  Cook without a lid until the gravy is almost dry.

Turn the heat down low and cook until the oil comes out of what is left of the gravy.  Stirring constantly, let the meat and its spices fry in the oil until the dish is really dry and the meat has turned dark brown but is not burnt.  This last "tempering" process is the crucial one for beef rendang - the whole dish depends on the care with which this is done.

This recipe has been adapted from the recipe for Beef Rendang in South East Asian Food by Rosemary Brissenden.

Green Fish Curry

Serves 4 or more as part of a feast.

For the green curry paste

2 shallots or one small brown onion, peeled and quartered
2 lemongrass stalks, trimmed and chopped
3 garlic cloves, peeled and halved
2 cm piece of fresh ginger
6 long green chillies, chopped
1 bunch of fresh coriander, including roots, chopped
1 tablesp fish sauce
1 tsp cumin
2 tablesp vegetable oil

For the curry

1 tablesp oil
270 ml coconut cream
1 cup fish stock
2 tablesp brown sugar
4 kaffir lime leaves, shredded
1 tablesp fish sauce
1 tablesp lime juice
800g firm fleshed fish, cubed

Place shallots, lemongrass, garlic, ginger, chillie, coriander, fish sauce and cumin in a food processor.  Process until finely chopped.  With motor running, gradually add oil in a slow, steady stream until a smooth paste forms.  Refrigerate in an airtight container for up to one week.

Heat oil in a pan on high heat.  Add curry paste and fry for a few minutes.

Stir in coconut cream, stock, sugar, leaves, sauce and juice.  Bring to the boil.
Reduce heat to low and add fish.
Simmer, stirring, for about 5 minutes, or until fish flakes when tested with a fork.

Serve with rice, coriander leaves and lime wedges.

Beef Curry

1 large brown onion, chopped finely
1 or 2 cloves garlic, minced
2 cm fresh ginger, minced
3 tbsp fresh coriander or parsely, minced
3 tbsp vegetable oil
1/2 tsp turmeric
1 to 3 tsp garam masala
1/2 tsp black pepper or chilli powder
1 1/2 tsp salt
500g beef, cut into cubes
3/4 cup water or beef stock
 medium tomatoes, cubed

Heat oil on medium heat.  Add onion, garlic, ginger and fresh coriander.  Stir and fry 5 to 10 minutes until soft and transparent but not brown.

Add turmeric, garam masala and black pepper or chilli.  Mix well.  Cook 1 minute.

Add meat to onion and spices.  Stir and fry 3 to 5 minutes until lightly browned.

Add water or stock to meat.  Mix well.  Cover and bring to a boil over high heat.  Reduce heat to medium low.  Simmer 30 minutes.

Add tomatoes.  Mix well.  Cover and bring to a boil over high heat.  Reduce heat to medium low and simmer for 30 to 40 minutes until meat is tender.  Remove cover.  Cook until most of liquid is absorbed. 

Hard Sauce

90g (3 oz) unsalted butter
1 cup icing sugar, sifted
1 tablespoon brandy, or more to taste


Beat butter until creamy.
Add sugar a little at a time, beating until
white and fluffy.
Add liquor gradually, beating constantly.
Pile sauce into a bowl and chill.
Makes about half a cup.

Sago Plum Pudding

3 tablespoons sago
1 cup milk
2 cups raisins and sultanas
3/4 cup sugar
2 cups fresh breadcrumbs
2 tablespoons butter, melted
1 teaspoon bi carb soda
pinch of nutmeg, if desired

Soak sago in milk overnight.
Dissolve the soda in the melted butter.
Add the sago/milk mixture to all the other ingredients, mix well.
Place in a 1 to 1 1/2 pint greased basin, cover securely with foil.
Steam for 3 to 4 hours.

Grilled Vegetables Marinated with Oil and Vinegar

These vegetables can be prepared a day or more ahead, but they should be brought to room temperature before being served. 

Makes 8 servings as a first course, 10 servings as part of a meze.

2 eggplants (aubergines), preferably the plum-shaped Italian ones, about 500 g (1 pound)
salt
2 red capsicums (bell peppers)
2 yellow capsicums (bell peppers)
3 long, slender zucchini, about 700 g (1 1/2 pounds)
a little olive oil for brushing

The marinade:

1/4 cup extra virgin olive oil
1/4 cup red or white wine vinegar
2 garlic cloves, chopped
2 oil-packed anchovy fillets, minced, or salt to taste
1 tablespoon minced fresh mint, thyme or oregano

Cut the eggplant into lengthwise slices about 2 cm (1/4 inch) thick.  Place in a bowl and cover with water, measuring the amount used.  Add 1/4 cup of salt for every 1 quart (2 pints).  Set a plate in the bowl with a weight on top (a can of tomatoes is ideal) to hold the slices underwater and leave them to soak for 1 to 2 hours.

Meanwhile, rinse the capsicums (peppers) and cut them in half lengthwise.  Remove the seeds and white membrane.  Cut the zucchini on the diagonal into slices about 2 cm (half an inch) thick.
Preheat the grill.  Remove the eggplant slices from the brine and pat dry with paper towels.  Brush the eggplant and zucchini slices lightly with olive oil, using a pastry brush, and grill them on each side for 10 to 18 minutes.  When the slices are toasted dark brown on both sides, remove from the grill and arrange on a deep platter.

Place the capsicum halves skin side down on the grill.  Cook until the peppers are slightly blackened and the skin is starting to lift off and blister, about 5 to 8 minutes.  (Capsicums need not be cooked on both sides).  Add to the platter.

Mix the marinade ingredients together and pour the marinade over the vegetables.  Cover with aluminium foil and set aside at room temperate to marinate for several hours or overnight.  Serve at room temperature.

Stuffed Capsicums

Try to choose red capsicums with flat bottoms, so they stand up in the baking dish.

Serves four to six.

One half red capsicum for each person
100 grams of ricotta for each person
A small bunch of fresh basil
Two eggs

Cut the capsicums in half, wash them and remove seeds.
Wash and dry the basil, then gently strip the leaves into three or four parts.
Separate egg yolks from egg whites.  Place egg whites in a bowl and gently whip.
Place ricotta in a large bowl and drain fluid.  Place the gently whipped egg whites in the same bowl
   and blend with the ricotta.
Blend the basil leaves with the ricotta and egg whites.
Place the blended ricotta into the capsicum halves, filling to the brim.
Place the filled capsicum halves into a baking dish and put in the oven at 140 Celsius degrees. Bake for 30 35 minutes.  Keep an eye on the process.  When the ricotta browns a little the cooking is complete.

Sambal Terasi

There a lot of chillies in this dish, but don't be put off.  Those large red chillies you buy in the supermarket or at the grocer's are fairly mild.  You don't even need to deseed them, and the lime juice will soften the heat anyway. Blachan and shrimp paste can be purchased from an Asian supermarket or grocery store.


12 large red and green chillies
2.5 x 2.5 cm slice blachan or 1 teaspoon of shrimp paste or more if desired, roasted in foil and then crumbled
pinch of sugar
1 tablespoon lime juice

In a food processor grind everything to a paste.  Moisten with lime juice. Place on a small serving dish with a spoon to serve and put on the table with rice and main dishes.

Chilli Ginger Sambal

This is an Indonesian sambal, delicious with most South East Asian dishes. There are a lot of chillies in this recipe, but don't be put off.  Those fat red chillies you buy in the supermarket or at the grocer's (or grow in your garden like I do), are mild.  You don't even need to deseed them. And the vinegar (or lime juice) dampens the heat further anyway.

3 cm piece fresh ginger, peeled and chopped
10 fresh large red chillies, or to taste
a good dash of white vinegar or lime juice
chicken stock to moisten

In a mortar or a food processor, grind the ginger and chillies into a rough paste.  Add a little lime juice or vinegar and salt to taste, and moisten with chicken stock.

How to Cook Sweet Potato

This is a simple but beautiful way to cook sweet potato.

Use a large non stick frying pan with a lid.  Wash one or two large sweet potatoes, and leave them unpeeled. Slice each sweet potato into thick pieces. Use only a little olive oil or vegetable oil, about one or two tablespoons.  Heat the oil on a medium high heat, then place the pieces of potato into the pan.  After about a minute, turn each piece over.  Place the lid on and cook the potato pieces, on a medium low heat, until they are soft, about 30 to 40 minutes.  Turn the pieces over every 20 minutes.  Turn out onto a platter.

Indonesian Sour Fish

A very simple and easy dish, with grand results.
For a FODMAPS friendly recipe, infuse the garlic in the oil and remove before cooking.





2 large fish fillets, (eg. Spanish mackerel, barramundi, snapper)
tamarind water made from 1 tbsp tamarind puree and 1 cup water
2 tbsp oil for frying
1 large clove garlic, finely sliced
2 large mild red chillies, finely sliced with seeds removed
1 stalk lemon grass, bruised and cut into 3 cm pieces (optional)
1 tsp turmeric
1 tsp sugar (optional)
salt
pepper

Wash the fish and cut into 6 x 3 cm pieces, discarding any bones.
Lightly stir fry the garlic, chillies and lemon grass.
Add the fish and tamarind water, turmeric, sugar, salt and pepper to taste and simmer gently until the fish is cooked.
Tip out onto a dish, remove the lemon grass and serve.

This recipe has been adapted from a recipe by Rosemary Brissenden in her book, South East Asian Food.