Crispy Chicken Wings

Here's an easy way to pump up those chicken wings, just cut in half, put some salt pepper and thyme then deep fry for 10-15 minutes!

Beef with mushrooms in Sarsaparilla

This is a non-alcoholic version of the famous English Recipe "Beef in Beer", instead of using stout, I used Bickford's Sarsaparilla to achieve a dark, deep and intense finish of the sauce.

BEEF WITH MUSHROOMS IN SARSAPARILLA
Serves 8 (probably)

1kg      Beef, cut into large chunks
250g    Button/Shitake Mushrooms, diced
275ml  Bickford's Sarsaparilla
100g    Shallots, whole and peeled
1pc      Large red onion, chopped roughly
2Tbsp  Flour
3Tbsp  Cooking oil
1cup     Beef Stock
1tsp      Thyme
Salt & Pepper to taste

Heat oil in a non-stick pot and sear beef chunks until brown on all sides, remove and set aside. Sear mushrooms until brown on edges, remove and set aside. In the same pot, stir fry shallots until brown on sides, set aside.

Saute chopped onion until soft then return beef with its juices to the pot.  Add flour and stir for 2 minutes or until juices are absorbed, then add stock and sarsaparilla. Bring to boil, add thyme and let simmer for 2 hours covered.

Add in mushrooms and shallots and cook for a further 30 minutes, if liquid is too much, continue cooking without cover until sauce has been reduced and quite thick. Season with salt and pepper to taste.

Turkey Escalopes with Hazelnut Cream Sauce

This recipe has been shared to me by a very good friend, Marjorie Smith - a fine English Lady with an impeccable taste.

Hazelnuts, sherry and soured cream give this quickly prepared supper dish a very classy touch! Buttered noodles and a green salad with lemon dressing are very good with it.

TURKEY ESCALOPES WITH HAZELNUT CREAM SAUCE
Serves 4

450g     Turkey fillet
25g       Butter
4Tbsp   Sweet Sherry
4Tbsp   Soured cream
25g       Hazelnuts, finely chopped
salt & freshly grounded pepper to taste
dash of paprika to garnish

Thinly slice the turkey fillet. Beat out the slices between two sheets of damp grease-proof paper into small escalopes.

Melt the butter in pan and cook the escalopes quickly for 4-5 minutes, turning once. Remove from pan and keep warm.

Reduce heat and stir in sherry, soured cream and hazelnuts.  Season.

Cook stirring for 1 minute , pour over escalopes and serve immediately with a dash of paprika.

Beef Stew Pie

One of the best way to introduce left over meat dishes. Just by making a pastry and popping it in the oven can create a whole new meal.

Meat Mania Pizza

Veal Cordon Bleu

Spaghetti Alla Carbonara

Home-made Flour Tortilla

Chicken & Leeks Casserole

My First Fondant Cake

Grilled Chicken Breast Fillet with Extra Spicy Chili Sauce

Home-made Wholemeal Bread

Prawn Mousse

Coconut Cookies

COCONUT COOKIES

makes about 24

125g     Butter

120g     Caster Sugar

1pc       Egg (white & yolk separated)

1/2tsp   Vanilla Essence

150g     Plain Flour

1/2tsp   Baking Powder

25g       Desiccated Coconut

Lightly grease baking trays with butter.

Sift flour and baking powder together and add desiccated coconut to mix.

Cream butter, sugar, vanilla and egg white until light.  Add combined sifted ingredients to mix. Dust hands lightly with flour and roll out the dough between two sheets of plastic film to a thickness of 3mm.  Cut out with a cookie cutter into desired shapes.  Arrange on baking tray and brush top side of the cookies with beaten egg yolk.

Bake in a preheated 170 C oven for 12-15 minutes or until golden.  Cool on wire racks.

Tarte -tat-tin (in the making)

The finished product didn't make it to the photo shoot....

Pork Siu Mai Dumplings

Beef & Polenta Pie

Fettuccine Alla Carbonara

Eggroll Sushi

Beef Steak with creamy mushroom sauce