Home Made Creamy Butter

So simple and so impressive
Ingredients
  • 500ml thickened cream
  • Pinch salt
Method
  1. Beat cream with electric beater for 5 to 8 minutes (depending on your beater speed) until mixture separates and a thin liquid forms.
  2. Drain in a sieve. Rinse the butter in ice water to remove excess buttermilk.
  3. Sprinkle with salt (optional) then press into a ramekin.
  4. Serve as desired.​
Hint
Reserve the buttermilk to make pancakes.

Cucumber and Mint Raita

A traditional accompaniment for curries
Ingredients
  • 2 cups Greek or plain yoghurt
  • 2 Lebanese cucumbers, deseeded and finely chopped
  • 2 tbsp finely shredded mint leaves
  • 2 tbsp finely shredded coriander leaves
  • 1/2 tsp salt

​Method
  1. Place yoghurt, cucumber, mint, coriander and salt in a bowl.  Stir to combine.
  2. Refrigerate for 30 minutes.
  3. Garnish with a coriander leaf and serve as desired.

Corn and Avocado  Salsa

Ingredients
  • 4 corn cobs
  • 1 tbsp butter
  • 2 avocadoes, finely diced
  • 2 tbsp lime juice
  • 2 shallots, sliced
  • 1/4 cup coriander leaves, roughly chopped
  • Cayenne pepper, to taste
​Method
  1. Remove husks and silk from corn.  Place in microwave dish with butter.  Season with salt and pepper.  Cook on high for about 8 minutes until tender.  Cool then use a small sharp knife to cut the kernels from the cobs.
  2. Place avocado in a bowl.  Drizzle with lime juice and mix gently with fingers to coat.  Mix in corn kernels, spring onions and coriander.  Season with salt and cayenne pepper to taste.​  Serve as desired.

Chilli Tomato Jam

The consistency is between chutney and jam and is delicious with Asian dishes, steaks and burgers.  Please note this jam takes several hours and needs to be prepared in advance.
Ingredients
  • 2 - 3 large ripe tomatoes, finely chopped
  • 1 cup white sugar
  • 4 long red chillies, finely sliced (de-seeded for less heat)
  • 1/4 cup white vinegar
  • 1 tbsp fish sauce
  • 1 garlic clove, crushed
  • 2 tbs lime juice
  • Pinch salt
Method
  1. Combine tomatoes and sugar in a bowl. Cover and refrigerate for 6 hours (or overnight), stirring occasionally.
  2. Transfer to a saucepan with chilli, vinegar, fish sauce, garlic, lime juice and salt. Stir over medium heat for  5  minutes or until sugar is dissolved. Bring to boil then reduce heat to low.  Simmer, stirring occasionally, for about 50 minutes until thick and most of the liquid has evaporated.
  3. Cool mixture slightly then pour into a sterilised jar.  Note the mixture will thicken as it cools.

Chunky Tomato Sauce

Delicious served with meatloaf, rissoles, sausages & burgers.
Ingredients
  • 1 tbsp oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400gm cans diced Italian tomatoes
  • 1 cup brown sugar
  • 1/2 cup white balsamic vinegar​
​Method
  1. Heat oil in a small saucepan over medium heat.  Add onion and cook for 3 minutes or until soft.  Add garlic and cook for 1 minute.
  2. Add tomatoes, sugar and vinegar.  Stir until combined.
  3. Bring to boil and simmer for 20 minutes or until a thick sauce forms.  Season with salt and pepper.

BEETROOT RELISH

Great with burgers, steak, fried haloumi and cheese platters.
Ingredients
  • 1 bunch baby beetroots, stalks removed
  • 3/4 cup red wine vinegar
  • 3/4 cup firmly packed brown sugar
  • 1 tsp cinnamon
Method
  1. Place beetroots in saucepan and cover with water. Bring to boil then reduce heat.  Simmer for about 45 minutes, or until tender. Drain and set aside to cool.
  2. Peel and finely chop beetroot. Place the beetroot, vinegar, brown sugar and cinnamon in a saucepan.  Bring to boil then reduce heat to low. Cover and simmer, stirring occasionally, for 35 to 40 minutes or until mixture thickens and most of liquid is absorbed. If mixture is not thickening, remove lid and increase heat.
  3. Remove from heat. Mash roughly to desired consistency. Transfer to a jar and refrigerate until ready to serve. 

Creamy Brandy Mushroom Sauce

This is a delicious creamy sauce, perfect served with a good steak ... naughty but very nice!!
Ingredients
  • 50gm butter
  • 400gm sliced mushrooms
  • 1 garlic clove, very finely chopped
  • 2 tbsp brandy
  • 300ml cream
Method
  1. Melt butter in a pan over medium heat.
  2. Add mushrooms and garlic and fry until soft.  Reduce heat and stir in brandy.  Cook for 2 minutes then stir in cream.  Cook, stirring until sauce thickens.
  3. Season to your taste and enjoy.