Beef Wellington and a chicken liver pate recipe

Whole scotch fillet 1.5 -2 kg
1 kilo packet puff pastry sheets Or see homemade puff pastry recipe:
1 egg

Chicken liver pate

500 grams chicken livers
1 tablespoon butter
½ small brown onion
1 clove garlic
2 rashers fatty bacon
30 ml brandy
2 tablespoon fresh basil leaves
1 tsp thyme leaves salt and cracked pepper
60 ml cream

To make the pate sauté the livers peeled garlic and onion and the roughly chopped bacon in the butter, add the herbs, and cream and simmer for 8 minutes or until the livers are just cooked. Puree and season with the salt and pepper and refrigerate until cooled and set.

Pate in the Thermomix: peel garlic and onion, bacon and livers in the bowl, chop 2 seconds/ speed 3. sauté 100 c/speed 1/3 minutes add cream and herbs and cook 100C/speed 1/five minutes the livers should be just cooked. Puree speed 10/ 1minutues season with salt and pepper and refrigerate until cooled and set.

To make the wellington, trim sinew and seal on all sides in a hot pan. Refrigerate until cool. Cover the meat in the pate and wrap with sheets of pasty, using egg wash to seal the meat and with having minimal patches of thick layers of pastry as this will be take longer to cook and be soggy rather than golden and crisp.

Bake in a 180 C oven for about 40- 1 hour to be cooked to medium use a meat thermometer for the best results and it will be best left to rest for at least 20 minutes (it will continue cooking in this time). Slice and serve.

beef wellington

Pumpkin, cauliflower and red lentil Dahl

This is a very quick dinner idea and my kids love it but I leave the chilli out when making it for them. also great to have a few serves in the freezer for a quick healthy dinner or lunch in the thermos. You can pretty much use any veggies you have i made it recently with eggplant and zucchini.

2 cm piece ginger
2 garlic cloves
1 onion
1 red capsicum
1 large carrot
1 teaspoon oil
1 cup red lentils
1 ½ cup cauliflower
1 ½ cup pumpkin
1 cup water
20 grams palm sugar
1 teaspoon garam masala
½ teaspoon mustard seed
1 teaspoon ground coriander
0-1 teaspoon chilli
200 ml coconut milk
400 grams crushed tomatoes
Juice of ½ lemon
Salt and pepper

Crush garlic, ginger and chop onion, pepper and carrot into a fine dice and sate in the oil in a heavy based pot. Chop the cauliflower and peeled pumpkin into a 1 cm dice, and add as well as all the all the other ingredients to the pot and simmer for about 20 minutes until the lentils and vegetables are cooked, * if you are feeling fussy the pumpkin can be added after 10 and then the cauliflower after 5minutes of cooking but quite like them overcooked and mushy in this Dahl.

In the Thermomix: Peel garlic and ginger and crush speed 4/ 5 seconds. Add onion, red capsicum, carrot and chop speed 4/ 3 seconds. Add oil and sauté speed 1/reverse/100C/2 minutes. Add all other ingredients and cook 100C/speed 1/reverse 15- 20 minutes. * if you are feeling fussy the pumpkin can be added after 10 minutes and then the cauliflower after another 5minutes of cooking but quite like them overcooked and mushy in this Dahl.

Serve with nann bread or some wraps to dip in and natural yogurt


Homemade Pizza


My kids love making pizza! This bread dough pizza base is very economical so you could make some bases in bulk and freeze uncooked, even topped if you want, to defrost and bake when needed. The tomato base sauce will freeze well too, use a jar of pasta sauce or store bought bases if you want to make this easier.

Pizza dough
500 grams bakers (or plain) flour or wholemeal plain
1 teaspoon yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon bread improver
300 ml lukewarm water

Mix together and knead well until smooth leave to rise for 20 minutes and roll out into 2 large pizza bases.

Thermomix: knead for 2minutes and leave to rise for 20 minutes and roll out into 2 large pizza bases.

Tomato Pizza sauce

400 grams tomatoes or tinned tomatoes
1 medium onion
2 cloves garlic
1 teaspoon basil
olive oil
1 teaspoon oregano
1 teaspoon sugar
salt and pepper

To make the sauce to go on the pizza base, chop the onion and crush the garlic and sauté with the oil in a heavy based pot, add crushed tomatoes and chopped herbs, sugar and simmer for 20 minutes and season with the salt and pepper.

Thermomix: crush garlic speed 6/5 seconds, add onion chop speed 5 4 seconds. add a dash of oil and sauté 2 minutes/100 C. Add tomato, sugar and herbs and chop speed4/ 5 seconds. simmer 90C/ 15 minutes season with salt and pepper.

When assembling and baking the pizzas for a nice crunchy golden brown base brush the pizza tray or baking tray with oil. Top the rolled out pizza bases with tomato sauce and your favourite toppings here are a few family favourites.

1 cup pineapple
100 grams ham
2/3 grated cheese (mozzarella or tasty or a mixture of both)

BBQ chicken
1 cup cooked shredded chicken meat
½ medium brown onion
1 cup mushrooms
½ cup pineapple
2 tablespoons BBQ sauce
2/3 cup grated cheese (mozzarella or tasty or a mixture of both)

BBQ meat
100 grams ham
100 grams salami
½ onion
100 grams mushroom
½ capsicum
2 tablespoons
BBQ sauce
2/3 cup grated cheese

Sweet chilli chicken
1 cup chicken
½ medium onion
½ capsicum
100 grams mushrooms
2/3 cup cheese
2 tablespoons sweet chilli or chilli sauce
sour cream to serve on top when the pizzas are cooked



This smoked salmon Pizza recipe is in Seafood Everyday


The Best homemade Fruit Loaf

It has taken quite a few loaves to perfect this recipe. I use my breadmaker or the thermomix depending on what else I have cooking at the time, works well in both.

500 grams plain flour
teaspoon salt
15 grams brown sugar
20 grams honey
2 teaspoon mixed spice
1 teaspoon cinnamon
2 teaspoon dry yeast
30 grams melted butter
1 Tablespoon bread improver
300 ml lukewarm water
130 grams dried fruit (sultanas, currants, raisins, cherries, cranberries etc)

Using the breadmaker: put all ingredients in the bowl apart from the fruit in and set for basic, put fruit in after the first 10 minutes.

Thermomix: Put all ingredients in apart form the fruit mix 10 seconds/speed5 then knead 2 minutes. Add fruit and knead/2 minutes. Leave in a bowl covered somewhere warm to double in size. Knock back the dough and put in a greased loaf tin or shape into a loaf or fruit buns, onto and tray and leave to rise in a warm spot to double in size, then bake in a 200C oven for about 25 minutes or until golden. Serve freshly baked or sliced and toasted.

Or knead all the ingredients together by hand and follow the above rising and baking directions.