5 spice plum sauce

This sauce makes a quick and simple chicken or pork stir-fry very tasty with a dash of oyster sauce, or serve it straight from the jar with grilled chicken or pork steak.

600 plums
1 onion
2 cloves garlic
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon schezwan pepper
½ teaspoon cinnamon
½ teaspoon star anise
½ teaspoon fennel seeds
1 cup rice wine vinegar
2 apples
2 cups brown sugar

dry roast and grind the spices, or use ground spices or a five spice blend.

Peel and dice onion and chop garlic, sauté the onion and garlic in a little oil, in a heavy based pot with the spices for about 2 minutes until the onion is soft. Add the plums with the pip removed, vinegar, chunky chopped apples, with the core removed, and simmer gently until cooked, about 20 minutes. Puree and add sugar and simmer for another 45 minutes or until the sauce has reached setting point. Test setting point by putting a little on a small plate and putting in the refrigerator until its cold to see if it is at the desired thickness. Pour immediately into sterilised jars to store.

In the thermomix; add peeled onion and garlic chop 5/speed 5. Add spices and sauté 4 minutes/100c speed 1. Add plums with pips removed, apples with core removed, vinegar and cook 30minutes/100C/speed 1. Puree speed 10/1 minutes. Add sugar and cook 30minutes/speed 1/100c. Check to see if it is at setting point (see above)  and pour into clean sterilised jars.

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Apple balsamic pulled beef

This is another easy recipe for the slow cooker using a economical cut of beef, its really delicious and my kids loved it too! I served it on a warm sunny day with wraps and a honey mustard broccoli salad but it would be great in winter with mash or cous cous to soak up the sauce. It would work fine with stewed apple too so another great way to use some of the frozen stewed apples you might store for winter.

¼ cup balsamic vinegar
3 small apples
2 bay leaf
2 big sprigs rosemary
2 large sprigs thyme
1 large onion
2 cloves garlic
1 cup veg/beef stock
1 cup white wine
800 grams oyster blade steak
1-2 Tablespoons cornflour (optional)

Brown the steak in a hot pan, finely chop onion, garlic, herbs and apple and put them in the slow cooker with all other ingredients and cook on low for about 6 hours until the meat is falling apart. Depending on what you are serving it with you may like to thicken it up with a little cornflour mixed with water and then mixed in with the sauce, and continue to cook for another 10 minutes. I thickened it when I served it in wraps with a honey mustard broccoli salad and a soft goats cheese but I probably wouldn’t bother thickening it if I was serving it with mash, cous cous or polenta that would soak up the sauce. DPP_440

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Garlic and oregano lamb cutlets and a pesto roast vegie salad

This is a great meal to prepare for a party, easy to prepare,  transport, cook and serve and amazing flavours too!
(4 serves)
12 lamb cutlets
¼ cup olive oil
2 cloves garlic
1 tablespoon oregano

Salad 1 medium Sweet potato
1 cup pumpkin
1 red capsicum
2 large carrot
1 large zucchini
1 medium red onion
½ cup semi- dried tomatoes
2 cups spinach leaves
100 grams fetta cheese
3 tablespoons pesto

Crush the garlic and mix with the oil and oregano and marinate the lamb in it overnight.

To make the salad: peel and chop the pumpkin, sweet potato and carrot into a 2cm dice and roast in a drizzle of olive oil on a baking dish in a 180 C oven for about 20 minutes or until cooked. In another baking dish, (or add to the sweet potato, pumpkin and carrot after 10 minutes) roast the zucchini, capsicum and red onion chopped into a 2cm dice. Serve either hot, warm or cold all tossed together with the rest of the ingredients.

To cook the lamb: grill on the hot BBQ or in a pan for about 3 minutes on each side for medium rare, leave to rest for at least five minutes and serve with the salad.

DPP_433

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Honey and mustard slow cooked beef with Thyme polenta

I used oyster blade but you could use any of the stewing cuts of beef.

https://eloiseemmett.wordpress.com/2014/05/25/side-of-beef/

800 grams beef
1 tablespoon flour
2 cloves garlic
3 large carrots
1 stick celery
1 leek
¼ cup balsamic vinegar
bay leaf
6 big sprigs thyme
2 tablespoons Dijon mustard
2 tablespoons honey
400 grams crushed tomatoes
400 grams beef stock salt and pepper

Roll the beef in the flour and brown in a hot pan in a little oil. I used oyster blade so keep it as the whole thick cut steak to go in the slow cooker but you could also cut it into a chunky dice before rolling in the flour and browning it. Put the beef in a slow cooker with the crushed garlic, peeled and chunky chopped onion and carrot, chopped celery and leek and all the other ingredients give it a good mix and cook on low for about 6 hours or until falling apart. Serve with vegies and mashed potato, cous cous or polenta

Thyme polenta

2 cloves garlic ½ brown onion dash olive oil 500 ml milk 100 grams polenta 10 large sprigs thyme 40 grams parmesan salt and pepper

Crush the garlic and finely chop the onion and sauté in the olive oil in a heavy based pot, add milk and bring back to a simmer while continually stirring add the thyme and polenta and stir for about 15-20 minutes until the polenta is cooked and thick add cheese and season

In the thermomix: The thermomix is excellent for cooking polenta! so easy no standing and stirring! chop the peeled garlic speed 5/ 5 seconds, add onion and chop speed 5/ 5 seconds add a dash of olive oil and sauté 2 minutes/ speed 1/100 C. add milk and chopped thyme and cook 100C/ speed 2/ 4 minutes. Add polenta and cook 100C/speed 1/15 minutes. When it’s cooked it should not feel grainy (it might need to cook a little longer) add grated cheese and season with salt and pepper

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Mayonnaise, Aioli, seafood sauce, tartare sauce, dill mayo & Honey mustard mayo

 

The only bad thing about making your own mayonnaise is wanting to eat it with everything it tastes so good!

Basic mayo
1 egg
½ tsp Dijon mustard
tablespoon white vinegar
pinch salt
pinch pepper
200 ml (approx.) Extra Virgin Olive oil

Traditionally we just just the yolk to use mayo but then what do we do with the whites? for home cooking I just use the whole egg and it works out fine! Whisk the eggs, mustard and vinegar together and while still whisking fast pour the oil in a slow drizzle until all combined and thick season with the salt and pepper. Or use a food processor or blender

In the thermomix put the egg, mustard, salt and pepper and vinegar in the bowl blend speed 4 slowly pour the oil in in a slow drizzle until thick, can pour onto the lid with the mc on and wiggle the mc up a little to make the slow stream.

Tartare add one tablespoon of each chopped gherkins, capers and lemon juice to mayo

Aioli add 2 blended cloves of garlic to the eggs and vinegar before starting, or whole garlic cloves in the thermomix at the start with the eggs

Caper balsamic substitute the white vinegar with balsamic vinegar and add 2 tablespoons of chopped cappers

Dill mayonnaise add 2 tablespoons of dill to the mayonnaise

Seafood sauce add 1 tablespoon tomato sauce, ¼ teaspoon Worcestershire sauce and a few drops to your liking of tobasco sauce to the mayonnaise

Honey mustard mayonnaise (awesome with salmon or chicken!!) Add 2 tablespoons honey and an extra teaspoon of Dijon to the eggs and vinegar before adding the oil

DPP_426

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

lemon, pesto chicken fettuchini

Zest of 1 lemon
1 tablespoon olive oil
1 medium brown onion
500 grams chicken thigh fillets
3 tablespoons pesto
300 grams uncooked pasta
60 grams shaved parmesan

Find my Pesto recipe here:https://eloiseemmett.wordpress.com/2013/02/11/pesto/

Find my pasta recipe here:https://eloiseemmett.wordpress.com/2013/12/24/squid-sauteed-in-lemon-garlic-butter-and-tarragon-with-spaghetti/

Get your pot on of water boiling for the pasta, as its best to cook the pasta as close to the chicken being ready so you can toss the hot pasta through.

Heat the oil in a heavy based pan and sauté the finely sliced onion and the zest from the lemon, add the chicken sliced into ½ cm strips and brown them all over, when they are almost cooked toss through the pesto. Cook the pasta following the directions on the packet or your fresh pasta in salted boiling water for about 3 minutes

When the chicken is cooked toss through the hot cooked pasta and serve immediately topped with parmesan.

I served it with a crunchy beetroot salad from the a recipe from the thermomix recipe community that I love and make all the time using whatever I have!. It’s just:
1 large beetroot
1 carrot
1 apple
1 clove garlic
2 tablespoons olive oil
1 tablespoon lemon juice
2 table spoons fresh coriander

Peel the garlic chop speed 5/ 5 seconds add everything else peeled in large pieces and chop speed4/ about 6 seconds

DPP_417

 

Pink eye potato, sundried tomato and Brie Frittata

Making a frittata, basically a crust less quiche, is a good way to use up some leftovers in the fridge, here I’ve used leftover boiled pink eyes and ham. use up a few eggs too if you have hens that are laying well now and a good handful of fresh herbs from the garden, parsley, tarragon, thyme, basil oregano and chives. I steam my frittata in the bottom layer of the Varoma, with baking paper on the thermomix, cook for about 20 minutes/speed4/varoma temp. If you don’t have a thermomix bake it in the oven. Serve hot, or cold sliced is great for a picnic lunch with your favourite relish or chutney.

4 medium cooked pinkeye’s
200 grams ham
100 grams brie cheese
30 grams sundried tomatoes
½ cup fresh herbs
5 eggs
100 ml cream
½ onion
Salt and pepper

Lay the sliced potatoes, ham, diced onion tomatoes and chopped herbs on the bottom of a small greased baking dish or the bottom tray of the varoma covered in a layer of baking paper. Mix eggs with cream and salt and pepper and pour over. Top with sliced cheese and steam in the varoma for about 20 minutes or bake in the oven for about 20 minutes.