1. Stuffed eggplant
- 1 large eggplant
- 1 medium carrot, grated
- 1 medium brown onion, diced
- 2 cloves garlic, crushed
- 1 tbs of oregano
- 2 medium potatoes
- 1 cup mushrooms, diced
- 1 small zucchini, diced
- 1 red chilli, diced
- 810g tin crushed tomatoes
- Salt and pepper
- 1 tbs butter
- 1 cup of cheese, grated
- Olive oil
- Salad to serve
- Preheat oven to 180 degrees.
- Chop potatoes into quarters and place in a pot of cold water. Bring to boil. Cook until tender. Drain. Add butter and half of the
- cheese and season with salt and pepper. Mix through and set aside.
- Meanwhile, cut eggplant in half lengthways. Hollow out the middle part leaving the skin and a thin layer of flesh.
- Dice up the flesh from the middle of the eggplant and set aside.
- Place the hollowed eggplant halves in a bowl of water to maintain their colour.
- Heat oil in a large pan. Add onion and cook until soft. Add garlic, carrot, zucchini, mushrooms, chilli, diced eggplant and cook on high heat for about 15 minutes or until vegetables are tender, stirring frequently. Season with salt and pepper.
- Add half of the tin of tomatoes and cook for another two minutes.
- Pour the rest of the tomatoes into a baking tray. Place eggplant halves in the tray with the hollow side faced up and spoon in vegetable mixture. Cover with mashed potato and then sprinkle the rest of the cheese over the top. Bake in oven for about 30 minutes until eggplant is tender and cheese has melted.
- Serve with your choice of salad.
2. Broken roast vegetable lasagne
- 2 zucchinis, roughly chopped
- 1cup of mushrooms, quartered
- 1head of garlic, small, cloves separated
- 1 medium eggplant, roughly chopped
- 2 medium potatoes, roughly chopped
- 1 sweet potato, peeled, roughly chopped
- 8 french eschalots, whole but skin removed
- 10 ripe medium size tomatoes
- olive oil
- salt and pepper to season
- 2 tbs butter
- 2 tbs plain flour
- 1 ½ cups of milk
- 1 cup of parmesan cheese, grated finely
- 4 lasagne sheets
- Preheat oven to 180 degrees.
- Bring a large pot of boiling water to the boil. Cut a small cross in the skin of each tomato. Place in boiling water and cook for about five minutes, until the skin starts to come away.
- Remove the tomatoes and place in a bowl of ice and cold water.
- Prepare the rest of the vegetables and place them in a large baking tray.
- Once cool enough to handle, prepare the tomatoes by removing the skin, and chopping roughly.
- Heat a splash of oil in a pot or pan and add and cook tomatoes until they have broken down, for about five minutes.
- Pour the tomatoes into the baking tray and toss through the vegetables. Add oil, salt and pepper. Place in oven until all vegetables are tender.
- Meanwhile, just before the vegetables are cooked, bring a very large pot of well salted water to the boil. Place the lasagne sheets in the water and cook until al dente.
- While the lasagne sheets are cooking, make the sauce. In a small pot, melt the butter over a medium heat. Add the flour and combine with a whisk until there are no lumps. Add the milk, continuing to stir so it doesn't burn on the bottom or go lumpy. If it thickens up too much, just add some more milk. Season with salt and pepper.
- Once everything is cooked, assemble and serve quickly. Cut the lasagne sheets in half lengthways. Put half of a lasagne sheet on a plate, place a layer of vegetables on it, spoon some sauce over them. Place the second half of the sheet on top and add a layer of vegetables and sauce.
- Sprinkle with parmasen cheese.
- Repeat with the three other plates.
3. Buffalo wings with blue cheese dressing
- About 1kg chicken wings (cut in half if they are big)
- Flour for dusting
- Vegetable oil
- Half a bunch of celery, cut into sticks
- 6 tbsp of butter
- ½ tps Cayenne pepper
- A dash of tabasco sauce (depending on how hot you like it)
- 1⁄3 cup vinegar,
- 1⁄3 cup Worcestershire sauce
- 1 tbsp of garlic powder
- 2 cups of Mexican style hot sauce
- Blue cheese dressing
- 50g blue cheese
- ½ cup mayonnaise
- ½ cup light sour cream
- Juice of half a lemon
- Salt and pepper to taste
- Drizzle vegetable oil over a baking tray (you might need more than one).
- Place cleaned chicken wings in a bag with the flour to dust. Then put on baking tray to cook for about 20 minutes until cooked through and crispy.
- NOTE: Make sure they are not touching each other.
- Meanwhile combine all of the blue cheese dressing ingredients and mash together until smooth and mixed well. Set aside in fridge.
- Then, just before wings are ready, make the chilli sauce. Place butter, cayenne pepper, Tabasco, vinegar, Worcestershire sauce, garlic powder and hot sauce in a saucepan and cook through until butter is melted and sauce is well combined.
- In a large bowl toss the wings in the sauce.
- Serve wings straight away with a good dollop of blue cheese dressing, followed by a crunchy fresh celery stick.
NOTE: Paper towel highly recommended.
4. Hungarian Borek
- 24 sheets of filo pastry
- ½ cup butter, melted
- 500g beef mince
- 1 carrot, diced
- 1 onion diced
- 2 cloves garlic, diced
- 1 zucchini, diced
- ½ cup frozen peas
- 1 cup Persian feta, diced
- 3 tbls sweet Hungarian paprika
- Preheat oven to 200 degrees.
- Heat oil in heavy-based pan and add onion and carrot.
- Sweat over medium heat for about seven minutes or until onion is translucent. Add garlic and zucchini. Cook for two minutes and then add mince. Cook mince until browned, stirring regularly to break it up. Add paprika, feta and frozen peas and cook until peas are warmed through. Set aside.
- On a clean surface, layout two sheets of filo pastry and baste with melted butter. Add another two sheets and repeat. Repeat until you have used eight sheets.
- Spread a third of the mince lengthways across the pastry, leaving about 3cm at each end.
- Roll the mince and pastry over once (not to too tight), then spread the pastry with butter. Roll again and repeat until you get to the end of the pastry, sealing the end with butter.
- Take the roll and gently twist one end into the centre of the roll so it makes a coil, being careful not to split the pastry.
- Repeat to make two more coils. Bake in oven for about 30 minutes, until pastry is crisp and has a little colour on it.
- Serve each coil cut in two with a simple salad.
5. Moroccan tagine
- 8 chicken drumsticks
- 1 ½ tsp cumin
- 1 ½ tsp paprika
- 1 tsp turmeric
- ½ tsp ground ginger
- 1 cinnamon stick
- 1 brown onion, diced
- 2 garlic cloves, crushed
- 250ml chicken stock if using tagine, more if not.
- 2 preserved lemons, or peel of two fresh lemons
- 1 cup pitted green olives
- ½ cup coriander leaves
- Olive oil
- Salt and pepper
- Combine spices in a bowl. Wash the chicken and remove skin. Pat dry with paper towel. Coat the chicken with the spices.
- Heat a good splash of oil in the bottom of the tagine or pot. Fry off onion until transparent. Add garlic and fry for a few more minutes. Add chicken and cook until spices become fragrant.
- Add chicken stock and lemon to the pan and bring to the boil before turning down to a simmer. Cover and let simmer until chicken is tender.
- Remove lid, add olives and allow sauce to thicken.
- Garnish with coriander and serve on bed of cous cous or rice.
6. Chilli prawns
- 6 large red ripe tomatoes
- 1 cup olive oil
- 1kg green prawns, shelled and de-veined, tails left on
- 10 cloves of garlic, chopped finely
- 1 brown onion, diced
- 2 tbsp tomato paste
- 2 tbsp sugar
- Fresh chilli to taste
- Boil water in a large saucepan. Add tomatoes and cook for five minutes or until skin is falling off. Take them out of pot and put them in a bowl with ice and allow to cool. Take off skin and roughly chop. Set aside.
- Heat oil over medium heat in deep saucepan or wok. Add onion and fry until translucent. Add garlic and fry for a few minutes. Add tomatoes and cook until broken down. Season with salt and pepper.
- Add chilli, tomato paste, and sugar. Allow to simmer for a few minutes.
- Add prawns and simmer until cooked right through - five to 10 minutes.
- Serve with crusty bread or over pasta.
7. Simple apple pudding
- 1 cup sifted self-raising flour
- 100g butter, melted and cooled
- ¾ cup milk
- ¾ cup caster sugar, plus extra
- 1 egg
- 2 pink lady apples
- Ground cinnamon
- Peel and slice apples thinly.
- Layer the pieces over the bottom of a greased 22x12cm baking dish or tin.
- Sift flour and sugar together in a bowl.
- Make a well in the middle and add milk and egg. Beat until combined and add butter. Mix well.
- Sprinkle cinnamon and extra sugar (as much as you like) over the apples.
- Slowly pour the batter over the top.
- Place peels over the batter.
- Cook in 180 degree oven for about 30 minutes.
- Serve warm.