Index

• Beef in Blackbean  Sauce
• Garlic Prawns
• Ginger Stir Fried Chicken
• Greek Moussaka
• Green Thai Chicken Curry
• Kaiserschmarrn with Cherries
• Lemon Grass Infused Barramundi
• Seafood Laksa
• Soljanka
• Spring  Potatoes with Parmesan
• Steamed Chicken  Breast
• Steamed Fish and Herb  Rice
• Veal Schnitzel
• Wild Mushroom Risotto
• Wok Seared Chicken with Chilli

Spring Potatoes with Parmesan

Ingredients

24 Small potatoes (apricot size)
100 g Parmesan cheese
10 Black  olives
2 Tbsp Capers
1 Tbsp Fresh thyme leaves
1 Tbsp Fresh oregano 
12 Basil leaves
1 Medium onion
Juice of half a lemon
50 ml Olive  oil
Pepper
Sea salt

Method

Lay the unpeeled potatoes into the steamer insert. Pour 1 - 1.5 litres of  water into the cast saucepan. Bring to the boil and let it simmer for 20 minutes  or until potatoes are cooked.
In the meantime, chop basil, thyme,  capers, olives and onions. Mix all with lemon juice, oregano, oil and pepper.  Place the potatoes on a large plate, add sauce and then cheese and melt cheese  under grill if desired. Variations: green olives, fetta cheese, spring  onions, parsley and rosemary, mint and parsley. 

Wild Mushroom Risotto

Ingredients

20 g Morel, dried (mushrooms)
3/4 litre Water for the mushrooms
100 g  Onion
1 clove Garlic
1 tbsp Crushed rosemary
20 g Butter
200 g  Arborio or Vialone Nano risotto rice
350 ml Water or stock for the  rice
250 g Mushrooms button fresh
150 g Fresh swiss brown or oyster  mushrooms
50 g Grated Parmesan or Gruyere cheese
4 each Chicken breast  skin off (approx 100 to 170g)
Sea salt and pepper

Method

Soak the morel for approximately one hour in 3/4 litre of water. Fry the  onions, garlic and rosemary in butter until transparent.
Add the rice  together with the soaked morels, add 150 ml of the morel juice and 350 ml water.  Mix well, place one glass insert over the pot and add the 4 seasoned chicken  breasts, steam for 10 minutes. Half way through, reduce heat to simmering and  stir risotto.
In the meantime, clean the fresh mushrooms, place into upper  steamer tray and steam for a further 10 minutes.
When chicken and risotto is  cooked mix mushrooms with risotto, season to taste, place into a bowl, rest the  chicken breast on top of the rice and garnish with Parmesan.
Very good with  salad.

Tip:

The risotto should be soft but firm to the bite. Mushrooms can be replaced  with other Vegetables. 

Greek Moussaka

Ingredients

500 g Egg Plant (Aubergine)
2 Tbsp Onions
1 Bunch Parsley
500 g  Skinned tomatoes (tinned)
500 g Ground meat, beef or mutton
100 g Parmesan  cheese grated or shaved
100 g Breadcrumbs
50 ml Oil for frying
3  Cloves
2 pinches Five spice
100 g Tomato paste
Sea  salt
Pepper

Method

Slice egg plant into 1/2 centimetre thick slices, salt and let rest for 15  minutes. In the mean time chop onions fine and fry with little oil in pan, add  mince and brown all.
Strain tomatoes through sieve chop parsley, add both to  mince and simmer for 2 minutes. Season and add cloves, five spice and a tomato  paste and cook for a further few minutes. Season to taste.
Wash salted egg  plant, place 1/2 on the bottom of the steamer insert and sprinkle over the  breadcrumbs. Add the ground meat mixture. Finish off with the rest of the egg  plant and sprinkle with the Parmesan.
Steaming time will be approximately 40  minutes. Serve hot with salad and a nice bottle of wine.
Variations:  add one or two additional layers of egg plant as desired and steam for  approximately 40 minutes. 

Steamed Chicken Breast

Ingredients

4 each Chicken breast skin off
2 bunch Bock choi
1 bunch Chinese  broccoli
150g Long grain rice
1 bunch Spring shallots
1/2 stalk Lemon  grass
20g Fresh ginger
Sea salt and pepper


Ginger glaze

50g Fresh ginger
100 ml Honey
20g Palm sugar or brown  sugar
1/4 bunch Coriander
2 Small chillies
100 ml Water
2 Lemons,  juice only

Method

Rinse rice three times and wash all vegetables, cut Chinese broccoli and  shallots chinese style into large pieces. Slice lemon grass and ginger.
Place  chicken breast topped with lemon grass and ginger into steamer with 1 - 1.5  litres of water and steam for 10 minutes. Add rice to simmering water. Add  vegetables on top of chicken breast, and steam for another 20 minutes or until  chicken and rice are cooked and vegetables are 'al dente'. Strain rice and  season.
Serve in a bowl with rice on bottom, then chicken and vegetables on  top. Garnish with fresh snow pea sprouts and capsicum strips. Additionally a  ginger glaze or soya sauce can be served with the dish.
Ginger glaze: Chop  all ingredients, combine in saucepan and bring to the boil. Reduce heat and let  simmer for 10 to 15 minutes. Reduce until liquid coats spoon then strain and  serve with  chicken.

Beef in Black Bean Sauce

Ingredients

600g Beef strips, tenderloin or rump
1 bunch Shallots
1/2 bunch Lemon  grass
40g Fresh ginger
2 cloves Fresh garlic
3 medium Carrots
2  large Onions
1 stalk Broccoli
120g Snow peas
40g Black beans
5g  Chinese dried mushrooms soaked in water
150 ml Black bean Sauce
50 ml  Sweet soya Sauce, Kejap Manis
50g Bean sprouts
5 ml Sesame oil
100 ml  Chicken or beef stock
100 g Cashew nuts
50 g Corn starch
Olive  oil
Sea salt, pepper

Method

Wash, peel and cut all vegetables and marinate meat in soya sauce or black  bean sauce for 20 minutes.
Heat wok and sauté ginger and garlic, add carrots,  onions and lemon grass and cook until just soft, may add a little bit of stock  or water. Place into separate bowl away from the heat. Fry all other vegetables,  leaving them nice and crisp and add them to your first lot.
Clean wok and  add some sesame oil, olive oil and sauté beef stripes in 3 stages. Beef will  only take 1 to 2 minutes if wok is not overloaded. Rest in a warm place. 
Combine all sauces, the liquid of the vegetables and the beef and reduce a  little bit and thicken with corn starch. Add nuts, vegetables and beef strips  and stir well allowing the ingredients to reheat, season and serve with steamed  rice and fresh coriander leaves. 

Green Thai Chicken Curry

Ingredients

500g Chicken strips, thigh or breast meat
150g Carrots
2 Large  onions
3 Medium eggplant
1/2 bunch Coriander
2 sticks Celery
50g  Green curry paste
1 tin Coconut cream or milk
100 ml Cream
10 leaves  Basil fresh
5g Dried shrimp
5 ml Fish sauce
Sea salt and  pepper
Olive oil

Method

Wash, peel and cut all vegetables into chinese style. Place oil, curry paste  & shrimps into wok or frypan and fry for 2 -3 minutes. Add chicken strips  and vegetables, fry for another 5 minutes and mix in coconut cream, coriander  and some water.
Reduce heat and simmer for 15 to 20 minutes. When chicken  and vegetable are cooked, add seasoning. You may want to add more curry paste to  taste.
Sprinkle with coriander, shallots and basil.
Serve with rice or  Hokkien  Noodle.

Steamed Fish and Herb Rice

Ingredients

4 each Fresh fish of your choice portions at 180 g
50 g Ginger
2  cloves Garlic
1 bunch Shallots
1/2 stalk Lemon grass
225g Jasmine  rice
10 leaves Basil
1/4 bunch Coriander
2 stalks Dill
Sea  salt
Pepper
15 ml Soya sauce sweet (Kejap Manis)
15 ml Soya sauce  (Kejap Asim)
5 ml Sesame oil

Method

In the cast pot put the washed rice, some salt and water.
Place fish  portions into a large soup bowl that will fit into the steamer set and cover  with some garlic, ginger, lemon grass and coriander.
Pour a mixture of soya  sauces, sesame seed oil and seasoning over the fish, just enough to coat it. 
Bring all to the boil and reduce heat to simmer for 20 to 25 minutes or  until rice and fish are cooked.
Add chopped herbs and seasoning to rice when  cooked.
Serve the fish on the rice and garnish with shallots cut on an angle  into strips and utilizing the juices from the fish and cooking  sauce.

Wok Seared Chicken with Chilli

Ingredients

720g Chicken thigh strips
2 large Red chilli
2 cloves Garlic
60g  Ginger
2 large Onion
150 ml Hoi Sin sauce
1/2 bunch Coriander
1  Butter crunch lettuce
20 ml Sweet soya sauce
20 ml Sweet chilli sauce
5  ml Fish sauce
Salt and pepper
1/2 bunch Shallots

Method

Marinate the thigh meat with 1/2 each of the chillies, garlic, ginger and  hoi sin sauce for 1 hour.
In the meantime wash the lettuce leaving the  leaves whole, slice the shallots and more ginger and garlic, dice the onion and  red chilli.
Heat the wok, add some oil and sauté the onions, chilli, garlic  and ginger for a couple of minutes, add the marinated chicken in batches and  stir fry.
Just before the chicken is cooked add the coriander, lemon grass,  fish sauce, sweet soya sauce, chilli sauce, remaining Hoi Sin sauce to taste and  seasoning.
Serve immediately on the lettuce leaves and garnish with sliced  shallots, chilli flowers and some coriander. 

GarlicPrawns

Ingredients

20 16/20 peeled prawns
4 cloves Garlic
50g Ginger fresh
25 ml Olive  oil
Sea salt and pepper
2 Tbsp Fresh dill or coriander
200 ml Coconut  cream
100 ml Cream

Method

Wash and dry prawns.
Heat wok and add oil, sauté prawns and when half  cooked add sliced or chopped garlic, ginger, salt and pepper. Sautee further and  add cream or coconut cream if desired.
Reduce to consistency wanted, add  coriander or dill and serve on jasmine or long grain rice. Garnish with fresh  dill.

Tip

• try with sweet chilli Sauce added at the last moment without cream or  coconut cream 
• other fresh herbs or even seasonings 
• add capsicum strips, bock choi or shallots 

Lemon Grass Infused Barramundi

Ingredients

4 each Barramundi filets (180g to 200g)
1 bunch Lemon grass
20g  Ginger
1 bunch Shallots
200g Roquette lettuce
100 g Shaved Parmesan  cheese
Sea salt and pepper
3 sprigs Coriander
40 ml Balsamic  vinegar
80 ml Olive oil
25 ml Honey
10g Wholegrain mustard
pinch  Sugar

Method

Marinate Barramundi for 15 minutes in a little olive oil, sea salt, ginger  and crushed lemon grass.
In the meantime make a vinaigrette from olive oil,  balsamic vinegar, sea salt, pepper, sugar, honey and wholegrain  mustard.
Place the Barramundi into the steamer tray and steam for 25 minutes.  When the fish is cooked, place on a plate, toss the roquette lettuce, some  coriander and shallots with the dressing and place on top of the barramundi  filet.
Finish with shaved parmesan cheese.
Add some more dressing if  desired or some of your favorite garden greens.
Variations: add fried  onion, pine nuts, capsicum strips, chillies or sliced  pear.

Seafood Laksa

Ingredients

8 each Peeled prawns
12 1/2 shell mussels
160g Fresh fish
60g Clam  meat
1 large Onion, diced
Red curry paste to taste
Fish sauce to  taste
10 each Dried shrimp
2 tins Coconut cream or milk
10g  Turmeric
2 Bay leaves
1/4 stalk Chopped lemon grass
1/4 bunch Fresh  coriander and basil
1/2 punnet Bean sprouts
1/2 litre Chicken stock or  water
Oil for cooking

Method

Heat oil in cast pan, add diced onion and fry until soft and slightly  coloured. Add 1 to 2 teaspoons curry paste (the more the hotter), some fish  sauce, dried shrimp, tumeric, chopped lemon grass and bay leaves and fry until  paste turns brown, add the coconut cream and simmer for 10 minutes. You may need  to add some water or chicken stock.
Place prawns and fish pieces into steamer  tray above Laksa mix and simmer for 8 minutes, take off heat and let rest. Add  Hokkien noodle to Laksa sauce for another 2 minutes then place seafood with  clams into laksa mix, add bean sprouts, chopped basil and coriander and serve in  deep bowls.
Garnish with fried onion and coriander and serve.
You may  need to add some water or more coconut cream if your laksa mix is too  thick.
Add different seafood or vegetable as  desired.

Ginger Stir Fried Chicken

Ingredients

600g Chicken thigh strips
4 medium Carrots
2 large Onions
2 sticks  Celery
1 each Broccoli
1 each Red and green capsicum
20g Fresh  ginger
150 ml Honey
100 ml Chicken stock
2 Red chilli
1 clove  Garlic
100 ml Hoi sin sauce
15g Corn starch

Method

Prepare all vegetables, wash, peel and cut into chinese style.
Have all  your sauces and ingredients ready to cook and heat up your wok.
Stir fry your  vegetables with a little oil and stock to 80% of being cooked and place into a  separate bowl. After you have done all vegetable, stir fry the chicken in 2 or 3  lots and place cooked into a bowl to keep warm next to the stove.
Reheat wok  and fry your garlic, ginger and chillies, add your honey, Hoi Sin sauce, juice  of the chicken and vegetables.
Reduce heat and thicken with corn starch to  achieve desired consistency. Add vegetables and chicken to reheat and serve with  rice or Hokkien  noodle.

Soljanka

Ingredients

300ml Veal stock
500g Veal topside or brisket whole
Water
4  Continental franks
1 Pickled cucumber or gherkin
2 Medium onions
1 Tbsp  Harrissa
2 Tbsp Butter
2 Tbsp Coarse chopped parsley
2 Lemons
12  Black olives
150g Sour cream
Sea alt
Pepper

Method

Place Veal in a stock pot and cover with veal stock and add water until meat  is covered by 1 cm. Bring to boil and simmer for approx one hour or until meat  is cooked. Take meat out, let cool, strain stock and keep the liquid.
Dice  onions and fry in butter, add gherkins, harissa, top up with stock, and add  diced veal, sliced franks and simmer for another 15 minutes.
Before serving  add the juice of 1 lemon, fresh ground pepper and season to taste.
Serve in  deep plate and garnish with lemon slices, olives, sour cream and coarse chopped  parsley.

Veal Schnitzel

Ingredients

4 each Veal schnitzel, from rump or topside
1 Egg
Bread  crumbs
Plain flour
Salt
Oil for frying
1 Lemon
2 Anchovie  filets
Some capers
Fresh parsley
50 g Butter

Method

Place in separate bowls bread crumbs, flour and the egg, mix some water with  the egg and season.
Take the schnitzel and first coat with flour, then egg  wash and finaly add bread crumbs. If desired a second coat of egg and bread  crumbs can be applied.
Fry golden brown in square cast pan in oil and butter.  Ensure the schnitzel have some butter or oil left for frying and don't fry dry.  Turn occasionally.
Slice the lemon and place one twisted anchovie filet and  some capers on lemon. Garnish fried schnitzel with the lemon garnish and some  parsley.
Accompaniments: Fried potato, mash potato or potato salad, green  salad, Baked cauliflower, peas and carrots. 

Kaiserschmarrn with Cherries

Ingredients

400g Sweet cherries
4 Eggs
250g Plain flour
375ml Milk
pinch  Salt
60g Sugar
40g Butter
Icing sugar
Slivered almonds

Method

Start by washing and pitting cherries and separating eggs.
In a bowl add  flour, egg yolks, milk, salt and sugar and stir to a smooth batter mix. Beat egg  whites to a soft peak and fold into batter mix. Add cherries.
Heat cast  square pan and place some butter into pan.
Pour some batter mix about 1/2 cm  thick and slowly cook from both sides. When cooked, break up with two forks and  rest aside, repeat the procedure with remaining mix. Place all on a plate,  sprinkle icing sugar and almonds over it and serve warm.
Variations:  Exchange cherries for raisons, prunes or nuts.