Black Book Recipes

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BEEF – MINCE – HAMBURGERS

1kg mince
50g fresh coriander or basil or pasley, chopped finely
1 large onion
2 eggs
2TB oil

Salt and pepper

Divide into 8 parts to make patties

BEEF – MINCE – MEATBALLS

1kg mince
Finely chopped coriander/basil/parsley
1 egg
A little oil
Paprika

Mix mince, greenery and egg

Oil a ¼ cup measure and use to mould meatballs. (Makes approx 12).
Place on oiled baking tray and sprinkle with a little paprika

Grill one side for approx 5 mins
Turn over and grill for approx 3 mins

BEEF – STEAK – FLASH-FRIED (Nigella)

Ingredients

1/4 cup olive oil, plus 2 teaspoons, divided
Most of 1 clove garlic, minced
1 lemon, zested and juiced
3 (14-ounce) cans white beans
4 thin-cut sirloin or entrecote steaks, about 5 ounces each
Salt

 

Directions

First get on with the beans: put the 1/4 cup of olive oil in a saucepan add in the garlic and the lemon zest and warm through.

 

Drain the beans and rinse under tap water, then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nubbly mush. Season, to taste. Some beans are saltier than others.

 

Meanwhile, heat a teaspoon of oil in a large frying pan or skillet and cook the steaks on high for about 1 1/2 minutes a side and remove to warmed plates, sprinkling some salt, to taste, over them as you do so.

 

Squeeze the lemon juice into the hot pan and let it bubble up with the meaty oil, then pour over the steaks. Serve immediately with the white bean mash.

 

BEEF – STEW with GUINNESS

  • 1.5kg soft shin [bone-in adds additional flavour], cut into bite-size pieces
  • 1/4 cup olive oli
  • 3 or 4 sticks celery, chopped
  • 2 onions, chopped
  • 2 or 3 carrots, peeled and chopped
  • 200g brown mushrooms
  • 100g tomato paste
  • 1 pket [Royco] minestrone packet soup
  • 3 or 4 bay leaves
  • 1x440ml can Guinness
  • 4 tp smoked paprika

 

  • beef stock powder
  • salt and black pepper

 

  • slow cooker

 

  1. Step 1

     Brown the meat and place in pre-warmed slow cooker

  2. Step 2

    Sauté celery, onion, carrot and mushrooms and add to meat in slow cooker. Ensure onion is caramelised.

  3. Step 3

    Add tomato paste, Guinness and paprika; top up with water to just cover the meat

  4. Step 4

    Cook on HIGH for three hours and then on LOW for three hours. Taste throughout and adjust the seasoning using salt, black pepper and paprika.

    Reciped adjusted from : http://www.taste.com.au/recipes/690/beef+and+guinness+stew

 

BREAD – WHOLEWHEAT (medium loaf)

1½ tp yeast
300g whole wheat flour
50g cake flour
50g (molasses) bran
1 tp salt
1 TB sugar
1 tp gluten powder (optional)
15g butter
1 TB wheat kernels
1 TB sunflower seeds
2 tp molasses
1 tp lemon juice (optional but use if adding gluten)
300ml warmed milk

Panasonic bread maker menu 4 (5hrs)

Select medium loaf

CHICKEN – KORMA


Ingredients

1kg chicken thighs (or one tray of 15 pieces)

Pinch of saffron

2 cups plain, full cream yoghurt

For the almond onion mixture:

4 medium sized onions

4 cloves garlic

2 red chilis (or 1 if you prefer)

2 tp freshly grated ginger

100g ground almonds

In addition:

4 TB ghee / clarified butter

2 good pinches ground cardamon

1 tp ground cinnamon

3 tp ground cumin

3 tp ground coriander

2 or 3 lime leaves

2 or 3 curry leaves

800ml (2 cans) unsweetened coconut milk

Salt

Sugar

2TB chopped celery, to garnish

Method

1.

Cut chicken into bite-size pieces. (1 thigh = 6 pieces).

Dissolve saffron in 1 TB hot water and mix with the yoghurt

Add the chicken pieces and marinade for 4 hours

2.

Grate the ginger

Peel and roughly chop the onions and garlic

Trim (and deseed if desired) the chilis

In a food processor blend the onions, garlic and chillis. Mix this with the ground almonds to create a thick paste.

3.

Melt the ghee / butter in a pan

Add the spice mixture (cardamon+cinnamon+cumin+coriander) and sauté briefly

Add the almond onion mixture and sauté briefly (adding a little more butter if necessary)

Add the lime and curry leaves and sauté briefly

Add the coconut milk and the chicken with marinade

Cook on medium or medium-low for approximately 1 hour to allow the mixture to reduce by about one third. Stir regularly. Season with salt (approximately 45 turns when using a salt grinder) and sugar (approximately 4 – 6 tp) during the cook.

Notes

Don’t rush the cooking process! Allow the chicken to poach, not boil. The sauce should be fairly thick and not watery. If you prefer a hotter curry, or did not add enough in the first place, stir in (½ tp at a time!) some home made chili sauce. Be careful with the salt and sugar and add these ingredients little by little to achieve the right balance.

 

CHICKEN – TEQUILA and LIME (Masterchef Australia, Nigella)

1 chicken, jointed or 4x thighs and 4x drumsticks – skin on
75ML tequila blanco
zest and juice 2 limes
½tp chilli flakes
2TB olive oil
2tp salt

Place all ingredients in ziplock back and marinate overnight.

Preheat oven to 220C

Put chicken pieces on a shallow baking tray with half of the marinade liquid and place in the oven for 25 mins.

Remove from oven and add the rest of the marinade. Bake for another 25 – 30 mins.

Remove chicken from tray and keep warm. Add a little warm water to pan juices to make a slightly thick sauce.

Serve with chilli ginger sauce (see below).

DESSERT – CARDAMON PANNA COTTA


200ML full cream milk
200ML cream
6 cardamon seeds
50g caster sugar
2 gelatine leaves

Add milk, cream, cardamon and sugar to a heavy-based pan and bring to boil. Set aside for 30 mins to infuse.

Soak gelatine in cold water for about 5 mins until pliable.

Rewarm milk mixture until almost boiling.

Squeeze out excess water and add gelatine to milk mixture; stir until dissolved.

Strain mixture through fine sieve into a bowl. Place first bowl into a bowl of ice/water to cool milk mixture rapidly.

Pour into panna cotta moulds and chill for 4 hrs.

Serve with :

grilled peaches [sauté peaches in butter over medium heat for 30 secs] and

toasted almonds flakes / caramelised almonds [heat 20 almonds with 4TB brown sugar; tip onto baking paper; separate nuts and cool]

white chocolate rabdi
300ML full cream milk
100 ml cream

Bring to boil, reduce heat and reduce to one third

Remove from heat and stir in 40g chopped white chocolate; cool and then chill thoroughly.

DRESSING – AVOCADO

1 large avo, mashed with:

2TB lemon juice
1 cup mayonnaise
½ cup sour cream
½tp Worcestershire sauce
Approx one third cup chopped onion
2 cloves garlic
1tp salt
Dash of cayenne pepper

Blend and chill.

DRESSING – LEMONY MUSTARD

2 – 3 lemons, zest and juice

4TB sunflower oil

2TB white balsamic vinegar

2 – 3TB grainy mustard

About 4TB honey (add 1TB at a time, to taste)

Salt and ground black pepper

 

DRINKS – GREEN TEA


1.5L water
4 green tea teabags

Brew for 5 mins and add
3TB sugar
3TB lemon juice
Pieces of fresh ginger

Serve cold

 

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HUMMUS

 

200g / 1 can chickpeas

2TB lemon juice (more if necessary)

2 cloves garlic

100ml tahini

1tp ground cumin

salt

4TB water

2TB olive oil

1tp paprika

Blend in a food mixture

Add a little water if too thick

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MARINADE – HARISSA


1 cup chopped red onion
½ cup olive oil
½ rice wine vinegar
6TB lemon juice
3TB harissa paste
2TB Demerara sugar
2TP fresh ginger
1tp salt

Blend.

Use with tenderised steak, pregos; marinate overnight.

MARINADE – STEAK

 

¼ cup each : olive oil, soy sauce, Worcestershire sauce

1tp each : chilli powder, ground coriander, onion flakes

½tp ground black pepper

2tp sugar

2tp lime or lemon juice

Marinate the steak overnight

 

MAYONNAISE (JA)

 

Ingredients

The yolks of two jumbo eggs

Approx ¾tp mustard powder

Approx ½tp salt

Approx 2tp white balsamic vinegar

200ml sunflower oil

 

Method

Beat together the two egg yolks, mustard powder and salt

Add the oil in a very fine stream, mixing all the time

Continue until the oil is finished (The mixture will become thick and almost dough-like)

Very carefully add the vinegar, ½tp at a time. Taste to get the right acidity.

Very carefully add a little water if the mixture needs diluting

MAYONNAISE (Delia Smith)

 

– Place 2 whole eggs in a food processor or liquidiser.

– Add ¾ to one heaped teaspoon dry English mustard powder. This helps to achieve the emulsion that gives mayonnaise its smooth, silky texture, as well as providing flavour.

– Season with about ½ to ¾ teaspoon of salt and a few twists of freshly milled pepper, and mix well together.

– Then with the processor switched on, pour in 225 ml sunflower oil in a steady stream.
(Strong flavoured oils are not advisable as they will make the mayonnaise too harsh, but if you want a slightly stronger taste you can include a little olive oil in the amount.)

– Add about a teaspoon or two of white wine vinegar to thin the mixture down (never use malt vinegar as it is too harsh).

– Taste and season with salt and freshly milled black pepper and, if it needs it, a little more vinegar. The amount can never be exact because it depends on your own taste and how much acidity you require.

The changes to Delia’s recipe are highlighted in bold. Be careful with the salt and add the vinegar in ½ teaspoons to achieve the desired acidity.

Using less oil produces a thicker mayo and this allows a little more leeway when adding the vinegar.

 

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PORK – ROAST


Oil and salt joint; rub salt in well
Roast for 45 mins per kg : the first 30 mins at 220C, thereafter at 180C

Rest for 30 mins

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RECIPE – 20 recipe ideas for using up leftover roast meat

 

SALSA

Ingredients

– 2 or 3 yellow (or red) chillies

– one can Italian tomatoes

– ½ small onion

– 1 jalapeno pepper

– 1 bunch fresh coriander

– 1 clove garlic

– 1tp lime or lemon juice

– ½tp ground black pepper

– ½tp salt

Directions

  1. Take the stems off the peppers and throw away the stems.

  2. Place the peppers and seeds in a blender. Blend well.

  3. Add the tomatoes with juice, 1 jalepeno (sliced), 1/2 onion (quartered), 1 garlic clove, handful of coriander, lemon juice, salt and pepper and blend til you have the consistency desired.

  4. If you feel the salsa looks too white from the onion this just means you need to add more coriander.

  5. Refrigerate for at least 1 hour before serving

SAUCE – APPLE CIDER and MUSTARD

½ cup dry cider ½ cup finely diced brown onion ½ cup pouring cream 1TB Dijon mustard

Method

Add onion to cider over a medium heat; reduce by half Add cream and mustard

 

SAUCE – CHILLI GINGER (see CHICKEN – TEQUILA and LIME)

3 or 4 red chillies
2 cloves garlic, crushed
10 cm / 50 ginger, peeled and roughly chopped
1tp salt
4tp sunflower oil
2tp sugar
juice of 1 lime

SAUCE – GAMMON GLAZE


4TB mustard powder
4TB honey
1TB soy sauce
1TB wine vinegard

Method

Combine ingredients and baste gammon

SAUCE – GREEN MOJO

1 cup fresh coriander
1 cup fresh parsley
2 cloves garlic
80ml olive oil
Juice of ½ a lemon
Salt and pepper

Blend

SAUCE – HOLLANDAISE

Makes 300ml

4 large free-range egg yolks
250g cold unsalted butter, diced
¼ lemon

 

1. Put the yolks, butter and 2 tbsp water in a heavy-based pan and heat very gently, whisking all the time. As the butter melts, the sauce will begin to thicken; don’t be tempted to hurry things along by turning the heat up, the sides of the pan should be cool enough to touch at all times. Do not leave your post at any time: this sauce will brook no postmen or tea-making.

2. Once the butter has melted, turn up the heat to medium-low and whisk vigorously until it thickens: if it begins to steam, take it off the heat, but do not, under any circumstances, cease whisking.

3. When the sauce is thickened to your taste, stir in 1 tbsp lemon juice and season. Taste and adjust if necessary. Serve immediately, or store in a warm place or a vacuum flask until needed: it doesn’t take kindly to reheating.

From The Guardian

https://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/05/make-perfect-hollandaise-sauce

 

SAUCE – HONEY MUSTARD

¼ cup mayonnaise
1TB prepared mustard
1TB honey
½TB lemon juice

Blend

SAUCE – MUSTARD

  • 1 egg

  • ¼ cup sugar

  • 1 TB flour

  • 1 TB butter

  • 3 – 4 TB mustard powder

  • 1 cup water veg stock

  • ¼ cup vinegar

Method

Cook flour in butter, add mustard powder and then water from corned beef and vinegar, simmer, then beat together egg and sugar, whisk to thicken over heat.

Mustard, sugar and vinegar may need adjusting

Do not boil once the egg is added.

http://www.radionz.co.nz/collections/recipes/corned-beef-with-cabbage-potatoes-and-mustard-sauce

 

SAUCE – PEPPERCORN


Serves 2

Ingredients

  • butter

  • 1 small onion or 2 shallots

  • 100ml white wine

  • 1 tablespoon black peppercorns

  • 75ml each sour cream and cream*

Method

– Lightly crush about a tablespoon of black peppercorns

The finer you grind the pepper the hotter (though smoother) will be the sauce. You probably don’t want it too hot.

– Fry the onions or shallots gently in butter until soft.
– Add the wine and the black peppercorns and reduce by half.

– Stir in the cream
– Season.

* add a little cream at the end if the sauce has become over-reduced

If you’re making this to go with steak, then make it in the pan you used to fry the steak while it’s resting.

SAUCE – PERI PERI

16TB olive oil
juice of three lemons
2TB paprika

1TB cayenne

1TB cider vinegar

1TB honey

3 red chillis

Optional :

5TB garlic powder

1TB parsley

1TB green coriander

 

SAUCE – PRAWNS


Ingredients

½ cup butter

¼ cup olive oil

¼ cup lemon juice

4 cloves of garlic (grated)

Salt and pepper

Two or three chillis, to taste

Method

Combine all ingredients in a wok.

Heat prawns until fully cooked / pink


SAUCE – SATAY KEBABS

For six kebabs

Half cup peanut butter

Half cup soy sauce

Quarter cup Demerara sugar

Juice of one lemon (approx)

1 tp crushed red pepper (approx)

Olive oil

Mix first five ingredients and brush onto kebabs

Brush with olive oil

Marinate for 2 hours +

Cook on griddle on medium heat – 4mins to start – thereafter turning every 3mins, for approx 13 mins

http://www.myrecipes.com/recipe/spicy-thai-chicken-kabobs

 

SAUCE – SWEET and SOUR


100g brown sugar
100g malt vinegar
150g ketchup
150g tomato paste
½tp ground ginger
¾tp green chilli paste
2TB soy sauce

Simmer for 5 mins

 

SAUCE – THAI DIPPING SAUCE

 

1/2 cup lime juice
1/2 cup soy sauce
2 teaspoons grated palm sugar (or caster sugar)
1 clove garlic, crushed
1/2 cup very finely chopped coriander leaves
2 bird’s-eye chillies, de-seeded and very finely chopped

Adjust sugar and coriander to taste. Serve with grilled prawns.

https://www.penguin.com.au/products/9780670071470/great-aussie-barbie-cookbook/64011/grilled-prawns-thai-dipping-sauce

SAUCE – TOMATO

 

Ingredients

2 cans Italian tomatoes

1 pkt tomato paste

1 cup veg stock

Grated garlic and ginger

A dash of Worcestershire sauce

Fresh oregano and basil

A small pinch of cayenne

Star anise

4 or 5TB smoked paprika

Sugar, to taste (to balance the acidity of the tomatoes)

A little olive oil

Method

Simmer over a gentle heat for at least an hour

SAUCE – WHITE WINE

 

Ingredients (for two)

Two thirds cup finely chopped onion

One cup chicken stock

Half a cup white wine

4TB white wine vinegar

4TB butter

4tp chopped fresh chives

Salt

Sugar

Preparation

1. Heat a skillet over medium-high heat. Using a little butter, sauté the onion (approx 2 mins), stirring frequently

2. Stir in the chicken broth, white wine and white wine vinegar. Bring to the boil. Season moderately with salt, to taste.         Add sugar in moderation to taste to balance the acidity of the wine and vinegar

3. Cook until the liquid is reduced by about a half;. Add the butter and chives just before serving

Serving suggestion

Spoon the sauce over pan-fried flattened chicken breasts on a bed of baby spinach, with heated and crushed buttery chick peas, seasoned with a little chili salt.

 

SEAFOOD – CARIBBEAN MUSSELS


Cook 3kg mussels in 1L veg stock for approx 8 mins

Sauce:

2TB oil
1 chilli
2 medium onions
4 cloves garlic
Pinch of cloves
½tp ground ginger
½tp turmeric
Pinch crushed cardamon seeds
Pinch caraway seeds
Pinch mace
Pinch nutmeg
Pinch paprika
Fresh coriander (topping)
200ML pineapple juice
1 can coconut milk
2TB lemon juice
Salt to taste

Method:

1. Sauté onions, chilli, garlic
2. Add spices. Fry briefly
3. Add pineapple juice
4. Add coconut milk

Add mussels and cook without lid for approx 10 mins

NB to balance salt/sugar/stock/lemon juice

SEAFOOD – CREAMY MUSSEL CHOWDER

1kg mussels in shells
1 large / 2 medium onions
1TB sunflower oil
1 large carrot
2 large celery stalks
2 medium potatoes
50g butter
½ cup plain flour
2 cups milk
2 cups fish or chicken stock
salt and pepper
chopped parsley or dill

Boil 2 cups of water in a large pot, then add a third of the washed mussels, cover and heat until shells open 5mm, then lift promptly, with tongs, into a large bowl. Repeat until all mussels have opened. Save the liquid. Cut onion(s) in 1cm cubes.

Heat the oil in a covered non-stick pan, then add the onion and cook, stirring occasionally, until softened but not browned. Chop the carrot, celery and potato into similar sized cubes and add them to the pan. Strain the mussel cooking liquid into the pan of vegetables and simmer until vegetables are tender. Take the mussels from shells, discarding beards.

Cut the mussels in 1cm cubes, saving any liquid, and put aside. Melt the butter in the cleaned mussel pot, then stir in the flour. Add the milk and bring to the boil, stirring or whisking constantly, then add the stock and boil again, still stirring. Take off the heat. Add the cooked vegetables and their cooking liquid and season carefully to taste.

Cool, then refrigerate up to 24 hours if necessary. When ready to serve, heat, stirring constantly, until very hot. Add two thirds of the mussels and any liquid, then pour into large bowls. Top with remaining mussels and chopped parsley or dill and serve with hot rolls, garlic bread, crackers or toast.

http://www.stuff.co.nz/dominion-post/capital-life/in-the-kitchen/6604932/Recipe-Creamy-mussel-chowder

SOUP – PEA AND HAM (Nigel Slater)

The recipe

Soak 400g of dried, split peas overnight in cold water. The next day, drain them and bring them to the boil with a bay leaf or two, 1.5 litres of stock and a couple of onions, each stuck with a clove or two. When the stock starts to boil, turn down the heat so that it bubbles at a languorous pace for a good hour. When the peas are soft, remove the bay leaf and onions and purée the soup in a blender, then season it with salt and pepper and add about 200g of cooked ham torn into shreds. Serve piping hot.

The trick

When the peas first come to the boil, scoop off the froth that rises to the surface with a slotted spoon and then discard it. Add a ham bone to the broth as it cooks – it will deepen the flavour of the ham. Check that the ham stock isn’t too salty. If it is, then water it down with half the volume of water. Make sure you don’t add salt to the soup before you purée it.

The twist

You could use pieces of chorizo in place of the ham. Dried broad beans, soaked overnight, make a good alternative to the peas. Add tarragon or mint leaves to the soup directly after blending. A big knob of butter added at the end will give the soup a rich gloss. Keep the soup really thick and serve it as a side dish to baked pork chops or gammon steaks.

 

SOUP – TOMATO VEGETABLE / MINESTRONE

Large pot.

2L water
1 pkt minestrone (etc) soup
1 can bortoli (etc) beans (drained and rinsed)
1 can Italian tomatoes
1 pkt tomato paste
1 tub (approx 600g) veg soup mix (rinsed) #

2 tp veg stock powder
4 tp (heaped) smoked paprika
2 tp veg stock powder
Dried mixed herbs
A little olive oil
Approx ½ tp each smoked chili and ground black pepper
1 tp ground coriander
salt, pepper, sugar

Bring to boil.
# Add the veg mix last of all to avoid overcooking and the veg being too soft
Turn down to a gentle simmer to reduce;
Simmer for approx 45 mins
Skim off foam from time-to-time.

Adjust salt and sugar to taste.

SPICE MIX – PICKLING SPICE

1TB coriander seeds
1TB mustard seeds
1TB black peppercorns
1TB juniper berries
¼TB cloves
2 cm cinnamon stick
Bay leaves

Roughly grind with pestle and mortar.

Add to:

[1 cup] vinegar
[2 cups] water
[Two thirds cup] + 4TB sugar
4TB salt

SPICE MIX – RAS AL HANOUT

2TB each
ground ginger
ground coriander
ground cumin
paprika

1tp each
saffron
black pepper

½tp peri peri

A little
ground nutmeg
ground cloves

SPICE MIX – TACO SEASONING


1½tp peri peri
3tp smoked paprika
2tp onion powder
1tp salt
1tp garlic powder
1tp ground cumin
1tp oregano
½tp black pepper
pinch cayenne
pinch red pepper flakes

Mix with 1kg mince while browning.

Add ½ cup stock or water

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WELSH RAREBIT


Ingredients

½ cup butter

½ cup flour

1L milk

1tp each mustard and salt

Ground black pepper

Approx 2 cups strong chedder cheese

Method

  1. Melt butter in pan

  2. Stir in flour

  3. Add salt, pepper, mustard

  4. Add grated chedder (not all at once)

NB to stir continuously and over a moderate heat

WHITE BEAN MASH (Nigella)

Serves: 2

This is a garlicky, lemony, ultra-fabulous, utterly addictive bean mash. It’s the perfect accompaniment to the flash-fried steak.

Photo by Lis Parsons.

Ingredients

  • 60 ml olive oil (plus 2 teaspoons)

  • most of 1 clove garlic (crushed)

  • 1 sprig fresh rosemary (optional)

  • grated zest 1 lemon

  • 1230 grams white beans (3 cans)

  • salt (to taste)

  • pepper (to taste)

Method

  1. Put the 60ml / ¼ cup of olive oil in a saucepan, and mix in the garlic. Add the whole rosemary sprig, if using, and the lemon zest and warm through.

  2. Remove the rosemary, but do not throw away.

  3. Drain the beans and rinse under a tap to get rid of the gloop and then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nobbly mush. Season to taste; some beans come saltier than others.

 

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