Murgh Masala

Originating in Northern India, this is a mild style chicken curry which is flavoured with a blend of spices, ginger, garlic and tomato.

Murgh Masala - 'The Food of India' by Murdoch Books

Serves 4

1.5kg skinless chicken theighs or chicken pieces

2 teaspoons ground cummin

2 teaspoons ground coriander

1 1/2 teaspoons garam masala (indian spice blend available from indian supermarkets)

1/4 teaspoon ground tumeric

2 onions, finely chopped

4 garlic cloves, roughly chopped

5cm piece of ginger

2 very ripe tomatoes, chopped

3 tablespoons of oil or ghee

5 cloves

8 cardamon pods

5cm cinnamon stick

10 curry leaves

170 ml thick plain yogurt

Salt, to season

Trim off any excess fat or skin from chicken. Mix cummin, coriander, garam masala and tumeric together and rub into chicken.

Put half the onion with the garlic, ginger and chopped tomato into a food processor and blend to a smooth paste. Alternatively finely chop all ingredients and mix together.

Heat oil or ghee in a heavy based saucepan or casserole over low heat, add the remaining onion, the cloves, cardamon, cinnamon ad curry leaves and fry until the onion is golden. Add the tomato and onion paste, stir for 5 mins. Season with salt, to taste. Add spiced chicken, stir in yogurt and slowly bring to the boil.

Reduce the heat, cover and simmer for 50 mins or until the oil separates from the sauce. Stir occasionally to prevent the chicken from sticking. If the sauce is too thin, simmer for a couple of minutes with the lid off. Season with salt to taste.

Serve with steamed rice and/or indian bread such as naan, roti or paratha.

Photo from 'The Food of India' by Murdoc Books

Sponge Kisses

'Sponge Kisses' also know as 'Powder Puffs' are light, delicate, small sponge like rounds sandwiched together with jam and cream. I have tried both the original and chocolate versions of this recipe, both with equally delicious results. Sponge Kisses are a perfect treat for afternoon teas.

Sponge Kisses - 'The Cooks Companion 2' by Stephanie Alexander

(makes 10 -12 pairs)

75g Plain flour

75g Corn flour

3/4 teaspoon cream tartar

1/2 teaspoon bicarbonate soda

3 eggs (separated)

3/4 cup Caster sugar

Whipped Cream

Jam

Icing sugar (for dusting)

Heat oven to 210deg for fan forced or 200deg for conventional. Sift dry ingredients 3 times. Beat egg whites until soft peaks, gradually beat in sugar until mix forms a glossy stiff meringue. Add yolks one at a time. Sift dry ingredients over mixture, then fold in very gently and thoroughly (DO NOT STIR MIXTURE AT THIS POINT). Mixture should be firm when spooned onto trays and should not settle or run.

Quickly spoon onto 4 lined trays heaped teaspoons of mixture well apart. Cook for 5-7mins. or until sponge in colour. Allow to rest on trays for 1 min. then use a spatula to transfer onto a wire rack to cool completely. When cooled it is very important to store sponges in an airtight container for at least 3hrs.

Sandwich together with jam (i use raspberry) and cream then dust tops with icing sugar. Make sure you leave filled sponge kisses to sit for about 30mins. before serving to allow sponge to soften. The longer you leave them the softer they become (sponges will be complete soft after about 2hrs).

Note - Alternatively you could sandwich together with lemon curd and whipped cream.

Chocolate Version (as pictured)

Replace 25g of corn flour with 2 tablespoons of sifted cocoa. Sandwich together with sour cherry jam and whipped cream or chocolate cream.

Fattoush

Fattoush is a simple Lebanese bread salad that is light, fresh and traditionally made with lebanese pita bread. A good salad for summer served with grilled fish or meats.

Salad
1 cos lettuce cut into med. strips
2 raddish, finely sliced
1 medium Spanish onion. finely sliced
2 tomatoes, cut into small pieces
1/2 Lebanese cucumbers, cut into small pieces
1/4 cup flat leaf parsley, chopped
1/4 cup mint, chopped
1 Lebanese pita bread round, toasted and broken into pieces (to toast pita bread brush pita with a little oil and cook in oven at 180 deg. for 10min or until crisp).

Dressing
60ml olive oil
juice of half a lemon
1 teaspoon of sumac (sumac is a lebanese spice blend which can be found at middle eastern shops)
sea salt and ground black pepper, to taste.

To make dressing combine all ingredients in a jar and shake well. Dressing can be made a day in advance and kept in the fridge until required.

For the salad combine all ingredients in a large bowl, add dressing and toss to combine. Leave the salad for a few minutes before serving to allow the dressing to soak into the pita bread.

Serves 4

Spaghetti with spicy meatballs

Not a traditional Italian pasta recipe but a favorite of mine!

Spaghetti and meatballs are both commonly enjoyed throughout Italy, however it is not common for them to be served together, (unless it is at a restaurant catering for American tourists). Italians would normally serve spaghetti separately at the start of the meal as entree, followed by the meatballs which would be served on there own, or incorporated with other meats to form a ragu and served as a main.

This recipe calls for either beef mince or a combination of pork & veal mince for the meatballs, however I often use chicken mince, which works equally as well. BUON APPETITO!!

Spaghetti with spicy meatballs - "Bills Food' by Bill Granger
Serves 4-6

80ml (1/3 cup) milk
1 slice of bread, crust removed
500g beef, chicken or pork & veal mince
1 small onion, finely chopped
2 tablespoons, fresh flat leaf parsley, chopped
1 teaspoon fresh thyme, chopped
1 egg, lightly beaten
25g (1/4 cup) freshly grated Parmesan (optional)
2 garlic cloves, finely minced
2 fresh red chillies, finely chopped
sea salt
ground black pepper
60ml (1/4 cup) olive oil
2 x 400g cans chopped Roma tomatoes
50g (1/2 cup) fresh basil leaves, shredded
500g spaghetti

to serve
a handful of fresh basil leaves
freshly grated Parmesan cheese

Put the milk and bread in a small saucepan and place over low heat. When bread has absorbed the milk, remove from the heat and mash with a fork. Allow to cool.

Combine the meat, onion, parsley, thyme, egg, Parmesan, garlic, half he chilli, the bread mixture and lots of salt and pepper in a large bowl. Gently mix with your hands, then shape into small balls (wetting your hands will make this easier).

Heat the oil in a large frying pan over medium heat and when hot add the meatballs. Brown the meatballs on all sides, turning carefully. Alternatively, you can toss the meatballs in oil in a roasting dish and bake them at 220c for 10 to 15mins. You may find this easier because the meatballs won't break up. Drain off any excess oil (if you're baked the meatballs, transfer hem to a frying pan) and add the tomatoes, remaining chilli, basil and salt and pepper. Stir the meatballs carefully to coat with the tomatoes, then simmer for 20mins

While the meatballs are cooking, bring a large saucepan of water to the boil oer a high heat. Add spaghetti and cook, according to the packet instructions, until al dete.

To serve, divide the drained spaghetti among four bowls and spoon over the meatballs and sauce. Sprinkle with extra basil leaves and sere with freshly grated Parmesan.
(Photo - 'Bills Food' by Bill Granger)

Beef Stew

This is a simple hearty beef stew that can be flung together in a matter of minutes and forgotten about as it simmers away in the oven until cooked. It yields lots of rich red wine juices, making it a perfect dish for cold winter evenings and is great re heated the next day, as the flavour intensifies even more. You may wish to experiment with this recipe according to taste by adding: mushrooms, bacon, chutney, chilli paste or fresh herbs. The variations are endless so don't restrict yourself by following the basic recipe.

Simplest Beef Stew - from 'The Cooks Companion' by Stephanie Alexander
Serves 4-6

1.5 kg topside, chuck or blade steak, cut into large cubes
2 tablespoons plain flour
2 teaspoons paprika
1 x 425g can peeled tomatoes
2 onions, diced
2 cloves of garlic, sliced
1 stick celery, finely sliced
3 carrots, peeled and cut into chunks
3 potatoes, peeled and cut into chunks
1 cup of red wine
salt
freshly ground black pepper

Preheat oven to 180c. Roll beef in flour mixed with paprika. Place in an enamelled cast-iron casserole that will hold all ingredients comfortably with not too much extra space (i use a 24cm/4.2 ltr Le Creuset). Whizz tomatoes and their juices in a food processor, or crush roughly with a wooden spoon, and add to meat. Add remaining ingredients to casserole and stir. Press a piece of baking paper over contents and cover with lid. Cook in oven, undisturbed, for 1 1/2hrs. Taste for seasoning. Check if meat is tender and cook for longer if necessary.
Serve with crusty bread.

The Food of India - a journey for food lovers

'The Food of India' by Murdoch Books is part of the comprehensive cook book series 'The Food of....'. 'The Food of India', gives readers an introduction into the complex cooking styles and the vast array of dishes which make up the cuisine of India today. Indian cooking styles vary not only from state to state and town to town, but also from suburb to suburb.
The cook book is divided into a number sections. The 'Recipe' section covers Tiffin, Fish & Seafood, Poultry & Meat, Vegetables, Pulses, Rice & Grains, Breads, Accompaniments, Sweets & Drinks and Basics (which explores commonly used spice blends such as Garam Masala). The 'Glossary of Indian Food & Cooking' section is very useful and informative, explaining a number of individual ingredients and equipment used in Indian cookery, along with helpful tips and substitutes. Finally the section on 'Food Journeys of India', explores the culinary diversity of this country, from snack sellers on beaches in Mumbai, to the tea gardens of Assam, spice markets of Dehli, the backwaters off the coast of Kerala rich in fish & seafood and rossogoll makers in Kolkata.

This cook book really explores the essence of Indian food and cooking, highlighting the countries culinary treasures and giving readers an insight into its rich history. It is illustrated with stunning photography, is simple (once you have the basic Indian spices), clear to follow and full of delicious recipes. Highly recommend to lovers of Indian food!

French Macaroons

nchWhilst on a trip to Paris, one of my most memorable food experiences was a visit to the renowned tea salon Laduree. Founded in 1862, this patisserie is famous for its French Macaroons. The Laduree shop has a pale green elegant frontage which attracts Parisians and tourists daily, forming queues to purchase these delicate little 'round cakes'. Once inside Laduree is a rainbow of colour, with displays of Macaroons in various colours, sizes and flavours.
Laduree Macaroons have a round meringue-like dome with a flat base, the outside shell is slightly crisp with a soft and chewy centre, they are then paired together with a smooth butter cream, ganache or jam. Laduree produce both a permanent collection of Macaroon flavours inc. chocolate, pistachio, rose, caramel and liquorice to name a few, along with their collection of seasonal flavours.

Inspired by my visit to Laduree and the latest 'Australian Gourmet Traveller' magazine, (containing a recipe for Macaroons), I decided it was time for me to try my hand at making these little Parisian treats. I spent a number of days searching the Internet for Macaroon recipes and cooking tips. The more research I did, the more daunting the task of making Marcaroons (& them actually turning out) became. How would I acheive that perfectly glossy round dome, would they have feet....??? In all the research I did, it became clear that a French Macaroon was not a Macaroon, unless it had a foot. The foot being the crinkly edge which forms around the bottom circumfrence of the Marcaroon. The foot was dependent on the consistancy of the batter, one fold to many and it was all over, not enough and you wont get feet on your Macaroons.
Finally I faced the challenge, choosing the recipe I had initially seen in the 'Australian Gourmet Traveller' for "Macaroons with white chocolate and raspberry ganache'. I followed the recipes step by step instructions methodically, only making two slight changes, a) the resting time and b) the quantities of white chocolate and cream for the ganache. The Result...THEY HAD FEET, LOOKED & TASTED FANTASTIC!
'Macaroons with White Chocolate & Raspberry Ganache'(this recipe appeared in the 'Australian Gourmet Traveller' - July 2009 edition)Serves 40
Cooking time prep. time 20mins, cook time 15mins (plus resting)
Ingredients
130 gm pure icing sugar
110 gm almond meal
105 gm egg white (about 2-3 eggs), at room temp., left overnight
65 gm caster sugar
4-5 drops rose food colouring

White chocolate & raspberry ganache
40 ml pouring cream
105 gm white chocolate
45 gm raspberries, coarsely chopped (if fresh aren't available, substitute for frozen)
Method

• Process almond meal and icing sugar in food processor until finely ground, triple-sift into a large bowl and set aside. Whisk 90gm egg white in an electric mixer until soft peaks form (1 - 2mins). Add caster sugar, a tablespoon at a time, whisking continuously until incorporated & mixture is thick and glossy (2 - 3mins), then add food colouring. Stir in almond mixture in batches until incorporated and mixture slides slowly down the side of bowl when tilted. Add remaining egg white to loosen mixture, spoon into a piping bag with a 1cm plain nozzle, pipe 3cm diameter rounds of mixture onto heavy baking-paper-lined trays, stand until a crust begins to form (Note - Gourmet Traveller suggests 4 - 5hrs however I found a crust had formed after 2hrs).
• Preheat oven to 140C. Bake macaroons until firm but not coloured, swapping trays halfway through cooking (10 - 12mins), set aside, cool completely on trays.
• Meanwhile for white chocolate and raspberry ganache, bring cream just to the boil, in a small heavy based saucepan. Remove from heat, add chocolate, stand until melted (5mins), stir until smooth & glossy. Refrigerate until firm but still pliable (45mins - 1hr), then stir until smooth. Add raspberries, stir to form a ripple effect, then spoon a teaspoon of ganache onto half the macaroon. Sandwich with remaining macaroon and refrigerate until set. Macaroons will keep for 1-2 days refrigerated in an airtight container.