Ingredients
¼ cup olive oil
2 lemons, juiced
1 tbsp dried oregano
1.2kg beef blade roast
Method
Serves: 6
Preparation: 5 mins
Cooking: 2 hrs
1. Preheat oven to 160°C or 140°C fan.
2. Mix together oil, lemon juice and oregano in a large bowl. Season with salt and pepper to taste. Add beef and
turn to coat. Place beef and marinade in an oven bag and use tie to seal tightly. Place in a baking pan and bake for
2 hrs, until beef falls apart.
3. Pour marinade juices from oven bag into a small saucepan. Simmer for 8-10 mins, until slightly reduced.
Drizzle sauce over roast and carve thickly. Serve with vegetable side dishes
Monday, July 26, 2010
Indonesian Beef Rendang
Ingredients
2 tbsp vegetable oil
1kg diced beef
1 onion finely chopped
50g sachet Rendang spice paste
400ml can coconut milk
½ cup beef stock
½ cup desiccated coconut
2 tsp brown sugar
1 tbsp kecap manis
Tomato wedges, diced cucumber and sliced red chilli, to serves
Method
Serves: 6
Preparation: 15 mins
Cooking: 2 hrs
1. Heat the oil in a large, deep frying pan. Cook beef in 4 batches over medium high heat until browned. Transfer
to a plate. Reduce the heat to medium and add the onion to the pan. Cook for 5-7 mins until onion is soft and
brown.
2. Add Rendang paste and cook, stirring, for 1 min. Return all meat to pan. Reserve 2 tbsp of coconut milk and add
rest to pan with stock. Bring to the boil. Reduce heat to very low and simmer, uncovered, for 1 hr, stirring
occasionally.
3. Stir in coconut, sugar and kecap manis, and cook for 30 mins, stirring often so it doesn’t catch on bottom of pan,
until liquid is almost all reduced. It should be quite a dry curry.
4. Serve topped with tomato, cucumber and chilli, with reserved coconut milk drizzled over.
2 tbsp vegetable oil
1kg diced beef
1 onion finely chopped
50g sachet Rendang spice paste
400ml can coconut milk
½ cup beef stock
½ cup desiccated coconut
2 tsp brown sugar
1 tbsp kecap manis
Tomato wedges, diced cucumber and sliced red chilli, to serves
Method
Serves: 6
Preparation: 15 mins
Cooking: 2 hrs
1. Heat the oil in a large, deep frying pan. Cook beef in 4 batches over medium high heat until browned. Transfer
to a plate. Reduce the heat to medium and add the onion to the pan. Cook for 5-7 mins until onion is soft and
brown.
2. Add Rendang paste and cook, stirring, for 1 min. Return all meat to pan. Reserve 2 tbsp of coconut milk and add
rest to pan with stock. Bring to the boil. Reduce heat to very low and simmer, uncovered, for 1 hr, stirring
occasionally.
3. Stir in coconut, sugar and kecap manis, and cook for 30 mins, stirring often so it doesn’t catch on bottom of pan,
until liquid is almost all reduced. It should be quite a dry curry.
4. Serve topped with tomato, cucumber and chilli, with reserved coconut milk drizzled over.
Gary's Fried Rice
Ingredients
1 cup broken or long grain rice, rinsed
11/2 cups water
Peanut oil, for cooking
1 tbs finely grated fresh ginger
2 garlic cloves, crushed
1 egg, lightly beaten
100g lup cheong (Chinese-style sausage), diced
100g tempeh, diced
1/2 bunch chinese broccoli, chopped
1/2 small bunch mustard greens, chopped
1 red chilli, thinly sliced
1/2 tsp dashi powder
1 tsp dark mushroom soy
1/4 cup thinly sliced spring onions
11/2 cups bean sprouts, trimmed
1/4 cup coriander leaves
1 tbs deep fried shallots
1 tsp deep fried garlic, to serve
Fresh banana leaves, coriander leaves, fried shallots, fried garlic and lime, to serve
Picked ginger
1/2 cup white sugar
1/4 cup white vinegar
150g fresh ginger, peeled, thinly sliced
1. Combine rice, water, pinch salt and 1 tsp oil in a saucepan. Bring to the boil over high heat. Reduce heat to low,
cover and cook for 6 minutes. Remove from the heat, set aside without removing the lid for 10 minutes to
complete the cooking. Spread the rice onto a tray, cover and refrigerate overnight.
2. For the pickled ginger, combine the sugar and vinegar in a saucepan. Add ginger and bring to the boil. Simmer
for 5 minutes. Then set aside to cool.
3. Heat wok until hot. Add oil, half the ginger, half the garlic and egg and stir until cooked. Transfer to a plate.
Wipe the wok clean then add a little more oil with remaining ginger and garlic. Add lup cheong and cook until oil
has rendered from sausage. Add tempeh and stir-fry until well coated. Add chinese broccoli, mustard greens and
rice, cook over medium heat until warmed through. Add chilli and return egg and sprinkle over the dash. Add soy,
spring onions and bean sprouts and remove from the heat. Stir through coriander leaves, deep fried shallots and
fried garlic.
4. Flash the banana leave over gas flame for a few seconds and place onto serving plate. Spoon over the rice, top
with few pieces of pickled ginger, fried shallots, garlic and coriander, serve with lime.
1 cup broken or long grain rice, rinsed
11/2 cups water
Peanut oil, for cooking
1 tbs finely grated fresh ginger
2 garlic cloves, crushed
1 egg, lightly beaten
100g lup cheong (Chinese-style sausage), diced
100g tempeh, diced
1/2 bunch chinese broccoli, chopped
1/2 small bunch mustard greens, chopped
1 red chilli, thinly sliced
1/2 tsp dashi powder
1 tsp dark mushroom soy
1/4 cup thinly sliced spring onions
11/2 cups bean sprouts, trimmed
1/4 cup coriander leaves
1 tbs deep fried shallots
1 tsp deep fried garlic, to serve
Fresh banana leaves, coriander leaves, fried shallots, fried garlic and lime, to serve
Picked ginger
1/2 cup white sugar
1/4 cup white vinegar
150g fresh ginger, peeled, thinly sliced
1. Combine rice, water, pinch salt and 1 tsp oil in a saucepan. Bring to the boil over high heat. Reduce heat to low,
cover and cook for 6 minutes. Remove from the heat, set aside without removing the lid for 10 minutes to
complete the cooking. Spread the rice onto a tray, cover and refrigerate overnight.
2. For the pickled ginger, combine the sugar and vinegar in a saucepan. Add ginger and bring to the boil. Simmer
for 5 minutes. Then set aside to cool.
3. Heat wok until hot. Add oil, half the ginger, half the garlic and egg and stir until cooked. Transfer to a plate.
Wipe the wok clean then add a little more oil with remaining ginger and garlic. Add lup cheong and cook until oil
has rendered from sausage. Add tempeh and stir-fry until well coated. Add chinese broccoli, mustard greens and
rice, cook over medium heat until warmed through. Add chilli and return egg and sprinkle over the dash. Add soy,
spring onions and bean sprouts and remove from the heat. Stir through coriander leaves, deep fried shallots and
fried garlic.
4. Flash the banana leave over gas flame for a few seconds and place onto serving plate. Spoon over the rice, top
with few pieces of pickled ginger, fried shallots, garlic and coriander, serve with lime.
Hot Salami Pizza
Ingredients
Pizza base (makes 4 bases)
15g dried yeast
20g caster sugar
20g salt
250g lukewarm water
1 tbs olive oil
425g (approx 3 cups) bakers grade plain flour
Pizza sauce
400g can chopped tomatoes
Pinch dried oregano
Pinch salt & freshly ground black peppr
Topping (for 1 pizza)
3 tsp finely chopped flat leaf parsley
1/3 cup freshly grated mozzarella
45g thinly sliced hot salami
4 cherry tomatoes, halved
1/2 (about 125g) buffalo mozzarella
6 large mint leaves
Method
1. For the pizza base, Combine yeast, sugar, salt, water and oil in a bowl, whisk to combine. Cover and set aside
for 10 minutes until bubbles start to appear on surface. Transfer to a large bowl, add the flour and bring together in
the bowl with your hands.
2. Turn onto a lightly floured surface and knead until smooth and elastic. Place into a bowl, cover and stand in a
warm place until doubles in size.
3. For the pizza sauce, Tip tomatoes into a frying pan, add oregano, salt and pepper and cook 10 minutes until
sauce thickens. Set aside to cool then blend or process until smooth.
4. Place pizza stone into the oven and preheat oven and stone to 250 degrees celsius fan forced for about 30
minutes.
5. Knock the dough down. Using 180g (about one-quarter) dough for 1 pizza, knead on a floured surface until
smooth. Roll out until 5mm thick. Place dough onto the very hot pizza stone. Spoon over about 2 tbs pizza sauce
then sprinkle with parsley and mozzarella. Top with salami and cherry tomatoes. Cook 6-8 minutes or until base is
golden and crisp.
6. Tear the buffalo mozzarella and scatter over the pizza, top with mint leaves and serve.
Pizza base (makes 4 bases)
15g dried yeast
20g caster sugar
20g salt
250g lukewarm water
1 tbs olive oil
425g (approx 3 cups) bakers grade plain flour
Pizza sauce
400g can chopped tomatoes
Pinch dried oregano
Pinch salt & freshly ground black peppr
Topping (for 1 pizza)
3 tsp finely chopped flat leaf parsley
1/3 cup freshly grated mozzarella
45g thinly sliced hot salami
4 cherry tomatoes, halved
1/2 (about 125g) buffalo mozzarella
6 large mint leaves
Method
1. For the pizza base, Combine yeast, sugar, salt, water and oil in a bowl, whisk to combine. Cover and set aside
for 10 minutes until bubbles start to appear on surface. Transfer to a large bowl, add the flour and bring together in
the bowl with your hands.
2. Turn onto a lightly floured surface and knead until smooth and elastic. Place into a bowl, cover and stand in a
warm place until doubles in size.
3. For the pizza sauce, Tip tomatoes into a frying pan, add oregano, salt and pepper and cook 10 minutes until
sauce thickens. Set aside to cool then blend or process until smooth.
4. Place pizza stone into the oven and preheat oven and stone to 250 degrees celsius fan forced for about 30
minutes.
5. Knock the dough down. Using 180g (about one-quarter) dough for 1 pizza, knead on a floured surface until
smooth. Roll out until 5mm thick. Place dough onto the very hot pizza stone. Spoon over about 2 tbs pizza sauce
then sprinkle with parsley and mozzarella. Top with salami and cherry tomatoes. Cook 6-8 minutes or until base is
golden and crisp.
6. Tear the buffalo mozzarella and scatter over the pizza, top with mint leaves and serve.
Chicken and Cashew Singapore Noodles
Ingredients
375ml pack Campbell’s Real Stock – Chicken
125g rice vermicelli noodles
2 tbsp oil
500g chicken breast fillet, thinly sliced
1 onion, thinly sliced
2 carrots, cut into thin sticks
200g snow peas, trimmed & halved
3 tsp mild curry powder
2 tbsp soy sauce
4 green onions, sliced
1/4 cup unsalted, roasted cashews
Method
Prep Time: 15 mins
Cooking Time: 25 mins
Serves 4
1. Place stock in a saucepan & bring to the boil. Remove from heat. Add noodles, toss until slightly softened.
Cover & let soak for 5 mins, stirring occasionally, until softened.
2. Heat 1 tbsp oil in a wok, or large frying pan, over high heat. Cook chicken, in batches, for 5 mins or until
golden. Remove & set aside.
3. Heat remaining oil in wok. Add onion, cook, stirring, for 2 mins.
4. Add carrots, snow peas & curry powder. Cook, stirring, for 2 mins.
5. Return chicken to pan. Add soy sauce, green onions, soaked noodles & any remaining stock, toss to combine.
Cook, stirring, for 2 mins until noodles are coated & stock is absorbed. Stir through cashews & serve.
375ml pack Campbell’s Real Stock – Chicken
125g rice vermicelli noodles
2 tbsp oil
500g chicken breast fillet, thinly sliced
1 onion, thinly sliced
2 carrots, cut into thin sticks
200g snow peas, trimmed & halved
3 tsp mild curry powder
2 tbsp soy sauce
4 green onions, sliced
1/4 cup unsalted, roasted cashews
Method
Prep Time: 15 mins
Cooking Time: 25 mins
Serves 4
1. Place stock in a saucepan & bring to the boil. Remove from heat. Add noodles, toss until slightly softened.
Cover & let soak for 5 mins, stirring occasionally, until softened.
2. Heat 1 tbsp oil in a wok, or large frying pan, over high heat. Cook chicken, in batches, for 5 mins or until
golden. Remove & set aside.
3. Heat remaining oil in wok. Add onion, cook, stirring, for 2 mins.
4. Add carrots, snow peas & curry powder. Cook, stirring, for 2 mins.
5. Return chicken to pan. Add soy sauce, green onions, soaked noodles & any remaining stock, toss to combine.
Cook, stirring, for 2 mins until noodles are coated & stock is absorbed. Stir through cashews & serve.
Italian Chicken Casserole
Ingredients
1 tbsp oil
1kg chicken drumsticks
1 onion, diced
2 cloves garlic, crushed
3 medium potatoes, chopped
2 zucchini, chopped
1 carrot, chopped
¼ cup plain flour
500ml pack Campbell’s Real Stock - Chicken
4 tbsp tomato paste
2 tsp dried Italian herbs
Method
Prep Time: 15 mins
Cook Time: 40 mins
Serves 4
1. Preheat oven to 220ºC. Heat oil in a large flameproof, ovenproof casserole dish over high heat. Add chicken &
cook until well browned on all sides.
2. Add onion, garlic, potato, zucchini & carrot. Cook for 2 mins.
3. In a jug or bowl, combine flour with stock until evenly mixed. Stir in tomato paste & herbs then pour over
chicken. Bring to the boil, stirring regularly. Cover & bake, for 30 mins or until chicken is cooked through. Serve
with rice, pasta or mash.
1 tbsp oil
1kg chicken drumsticks
1 onion, diced
2 cloves garlic, crushed
3 medium potatoes, chopped
2 zucchini, chopped
1 carrot, chopped
¼ cup plain flour
500ml pack Campbell’s Real Stock - Chicken
4 tbsp tomato paste
2 tsp dried Italian herbs
Method
Prep Time: 15 mins
Cook Time: 40 mins
Serves 4
1. Preheat oven to 220ºC. Heat oil in a large flameproof, ovenproof casserole dish over high heat. Add chicken &
cook until well browned on all sides.
2. Add onion, garlic, potato, zucchini & carrot. Cook for 2 mins.
3. In a jug or bowl, combine flour with stock until evenly mixed. Stir in tomato paste & herbs then pour over
chicken. Bring to the boil, stirring regularly. Cover & bake, for 30 mins or until chicken is cooked through. Serve
with rice, pasta or mash.
Stuffed Chinese Cabbage with Shredded Duck
Ingredients
1 duck breast, skin on, scored
1 garlic clove, minced
1 ginger 2cm cube, minced
2 tbs oyster sauce
4 Chinese cabbage leaves
4 garlic shoots
4 Chinese long beans
3 tbs Shou Xing wine
2 tbs soy sauce
300ml water
Bean sprouts, to serve
Method
1. Place the duck breast skin side down in a wok and place the wok over a medium-high heat. Cook for about 4
minutes to render out the fat, then continue cooking until the skin is crispy, turn and cook the other side for 1-2
minutes. Take out and rest for 5 minutes. Thinly slice.
2. Heat same wok over high heat, sauté the garlic and ginger for a minute in the duck fat, add the duck and oyster
sauce and toss quickly to coat. Take off heat and set aside.
3. Meanwhile, cook cabbage in a saucepan of boiling salted water for 30 seconds, drain onto paper towel and pat
dry. Tenderise the stalk by crushing lightly with the side of a knife.
4. Lay the cabbage leaves across a flat surface; take small spoonfuls of the duck mixture and place in the centre of
each leaf, lay across each a long bean and a garlic shoot, fold the cabbage leaves into rolls. Place the wok back
over a med-high heat and cook the cabbage rolls, 1-2 minutes on each side.
5. For the broth, combine the rice wine and soy in a medium saucepan, add water and simmer, season to taste and
remove from heat.
6. To serve, arrange the cabbage rolls on a plate, spoon over the broth and top with bean sprouts.
1 duck breast, skin on, scored
1 garlic clove, minced
1 ginger 2cm cube, minced
2 tbs oyster sauce
4 Chinese cabbage leaves
4 garlic shoots
4 Chinese long beans
3 tbs Shou Xing wine
2 tbs soy sauce
300ml water
Bean sprouts, to serve
Method
1. Place the duck breast skin side down in a wok and place the wok over a medium-high heat. Cook for about 4
minutes to render out the fat, then continue cooking until the skin is crispy, turn and cook the other side for 1-2
minutes. Take out and rest for 5 minutes. Thinly slice.
2. Heat same wok over high heat, sauté the garlic and ginger for a minute in the duck fat, add the duck and oyster
sauce and toss quickly to coat. Take off heat and set aside.
3. Meanwhile, cook cabbage in a saucepan of boiling salted water for 30 seconds, drain onto paper towel and pat
dry. Tenderise the stalk by crushing lightly with the side of a knife.
4. Lay the cabbage leaves across a flat surface; take small spoonfuls of the duck mixture and place in the centre of
each leaf, lay across each a long bean and a garlic shoot, fold the cabbage leaves into rolls. Place the wok back
over a med-high heat and cook the cabbage rolls, 1-2 minutes on each side.
5. For the broth, combine the rice wine and soy in a medium saucepan, add water and simmer, season to taste and
remove from heat.
6. To serve, arrange the cabbage rolls on a plate, spoon over the broth and top with bean sprouts.
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