Tomato, Roasted Capsicum and Chili Relish

This very tasty relish, is made in just under an hour and a half, from start to finish. Similar to various recipes, it can be varied to suit your taste - hot, or mild.

Quantity: 500 gms - although variable

Ingredients:

4 x Med. Tomatoes - peeled and diced
1 x Med. Red Onion - finely diced
1 x Red (or Green) Chili - diced * Note: De-seed for milder taste
2 tspn x crushed Garlic
2 x Roasted Capsicums - diced
¼ cup x Brown Sugar
¼ cup x Brown Vinegar
Salt and Pepper - to taste
2 tblspns x Olive Oil


Method:

Each tomatoes should be scored with a cross-cut. Place tomatoes in a bowl and cover with boiling water for one minute. Then carefully peel the skins off. Dice them and store in a separate bowl, until needed.

The diced onion and chili can now be cooked in a saucepan until the onion is soft - about 8-10 minutes. Now, introduce the Garlic and saute for another minute.

All other ingredients can now be introduced, stirring well. Simmer the relish for around 45 minutes and allow to cool, just a bit.

If bottling, now is the time to do it. Make sure your bottles/jars are well-sterilised.

If not, place the relish in a canister, allow to cool completely, and refrigerate.


The flavours will develop overnight.


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Soft-Boiled Egg, and Toast Fingers - a simple pleasure

One simple pleasure in life, is a soft-boiled egg. In this case, I have included toast fingers.

The cooking of the eggs has to be done correctly. Soft-boiled eggs take only 3 - 5 minutes.

Season with a little white pepper, and some salt, if desired.


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Fried Crumbed Mushrooms with Aioli Mayonnaise

The Mushrooms:

Ingredients:

6 x medium Mushrooms - skinned
1 x Egg beaten
Breadcrumbs
Oil for frying

Method:

Peel the mushrooms. Dip in the Egg-wash and coat in the breadcrumbs. Fry until golden brown on both sides.
Drain on paper towel.


For the Aioli Mayonnaise: (ex Taste.com.au)

Ingredients:

2 x Garlic Cloves, chopped
1 tspn x Sea or rock salt
2 x Egg yolks
1 cup x Extra virgin olive oil
2 tbsns x Water
2 tbsps x Lemon juice
2 tpns x Wholegrain mustard

Method:

Process garlic, salt and egg yolks in a food processor until well combined.
With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl.
Stir in water, lemon juice and mustard. Cover surface with plastic wrap and refrigerate until required.

Serve with baby spinach leaves/salad.


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Sang Choi Bao - Jessie's recipe

My darling daughter, Jessie, had a break from her University studies, to cook dear old Dad, her version of the delightful Chinese-style finger-food, called Sang Choi Bao (or, Sang Choi Bow).

It really is a simple meal to prepare, and delicious to eat. (Make sure you have plenty of napkins available!)

Preparation time: - ¾ of an hour

Ingredients:

500gms x quality Pork Mince
1 x clove Garlic - diced finely
1 x Iceberg Lettuce - wash and separate the leaves
1 x Carrot - grated
1 x med. Zucchini - grated
Bean Sprouts - washed. The quantity to suit personal choice... generally, 1 to 2 handsful.
1 x med. Onion - diced
2 x Spring Onions - diced
2 tbspns x Sesame Seeds - toasted
2 tbspns x Oil - Canola is OK
3 tbspns x Oyster Sauce
3 tbspns x light Soy Sauce

Optional:
1 x red Chilli - diced
Water Chestnuts - chopped
1 tspn x Sesame Oil - (do not over-use, as it is a very strong flavour)
1 tspn x piece (3 cms) Ginger - grated
2 tbspns x Cornflour - optional (mixed in a little cold water, to thicken the sauce)

Method:

In a fry-pan, toast the Sesame Seeds carefully, until the aromas are released and a slight colour change occurs.

In a separate large fry-pan, add the Canola Oil, the Garlic and Onions, and saute. Then add the Mince, and brown it. After about four to five minutes, add the Carrot, Zucchini, Spring Onions, and Ginger (if using) until cooked. Stir in the Oyster Sauce, and Soy Sauce. After it is cooked, stir in Sesame Seeds and Bean Sprouts.

Serve in the Lettuce Leaves, perhaps with a nice glass of wine.


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Apple Pie Cake

This recipe comes from the Bundaberg Sugar Recipes, which I found on the packet of Brown Sugar! For
more recipes see: Bundaberg Sugar.

This is a dual-purpose cake - dessert, and is delicious served either warm or cold, with lashings of cream, or ice cream. Bundaberg Sugar calls this their "Almost Apple Pie Cake".

Preparation Time: - around 1 hour

Ingredients:

½ cup x Olive Oil
2 x 50 gms Eggs
2 x cups Bundaberg Rich Brown Sugar
2 cups x chopped Apple (approx. 3 med. Granny Smith apples - peeled, cored and chopped)
2 cups x Self-Raising flour - sifted
1 tspn x Bi-Carbonate of Soda
1 tspn x Cinnamon
½ cup x Raisins, or Currants - chopped
1 x 23 cms x 6 cms round cake tin


Method:

In a bowl, beat the Oil, Eggs and Sugar together. Then, add the remaining ingredients, and combine well.
Pour the mix into a lined, and greased, cake tin. Bake at 180^oC. for 50 - 55 minutes, or until cooked through (when a cake tester comes out dry).
Cool the cake in the tin for 10 minutes, then turn it out onto a cake cooler (wire rack).
The cake will sink a little in the centre, upon cooling.

This moist cake is best stored in an air-tight container in the fridge. Very tasty. You can also use various fruits, such as Pitted Cherries!


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