Author Archives: Helen Jackson

Herb Hummus

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From Libby

Ingredients

  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint
  • 2 small onions, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 3 cups cooked chickpeas
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon chilli sauce
  • 3 tablespoons soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1/4 cup olive oil

 

Method

Place the parsley, mint, onions and garlic in a food processor and process until smooth.
Add chickpeas, cumin, coriander, chilli sauce, soy, lemon juice and tahini
and process.
Drizzle in the olive oil and refrigerate for at least 30 minutes before
serving.

Duck Salad

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serves 4

Ingredients

  • 2 cups water cress, tough stems removed
  • 1 cup salad leaves
  • 1 cup coriander leaves
  • 1 medium red onion, finely sliced
  • 100 g water chestnuts, chopped
  • 1/2 cup blanched and roasted peanuts
  • 1 cup bean sprouts
  • 1 telegraph cucumber, peeled with a vege peeler into long thin strips
  • 1 cup cooked vermicelli rice noodles, chopped into 5 cm strands
  • 1 barbecued duck, boned and chopped
  • Dressing
  • 100 ml peanut oil
  • 2 tablespoons sesame oil
  • 2 cloves garlic crushed
  • 30 g fresh ginger, finely chopped

 

 

 

 

Green Curry Paste

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Recipe Image

From Sri Owen

Ingredients

  • 2-4 green chillies, chopped
  • 2 green capsicum, deseeded and chopped
  • 6 shallots, chopped
  • 3 cloves garlic, chopped
  • 3 tablespoons roasted coriander seeds
  • 2 teaspoons roasted cumin seeds
  • 1 teaspoon shrimp paste
  • 4 tablespoons chopped coriander leaves
  • 2 teaspoon chopped coriander roots
  • 1 stem lemon grass
  • 1 teaspoon chopped fresh gallingal, or gallingal powder
  • 4 tablespoons tamarind water
  • 2 tablespoons groundnut oil, or vegetable oil
  • 1 teaspoon salt
  • 290ml cold water

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Grilled Peaches

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Ingredients

  • 6 peaches
  • 150g amaretti biscuits
  • 1 egg
  • 2 tablespoons chopped almonds
  • 2 tablespoons brown sugar
  • butter
  • 1/4 cup brandy
  • mascarpone to serve

 

Method

Preheat oven to 180 C Halve and remove stones from peaches. In a food processor crumb biscuits and mix in egg, almonds and brown sugar. Place a spoonful of filling in the stone cavity and over the cut surface of the peach. Butter an ovenproof dish and arrange peaches filling side up in a single layer. Pour over the brandy and bake for 15-20 minutes until the fruit is tender but still holding its shape. Serve with mascarpone

 

Gingerbread Men

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Gingerbread has been around for centuries, the gingerbread fair in Paris dates back to the 11th Century. Gingerbread figures were originally made as pigs and later developed into little men.

Ingredients

  • 3 tablespoons golden syrup
  • 75g caster sugar
  • 1 tablespoon water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 1 1/2 teaspoon ginger
  • 75g butter
  • 1/2 teaspoon baking soda
  • 225g plain flour

 

 

Ginger Gems

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Lois

Ingredients

  • 60g butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon golden syrup
  • 3/4 cup milk
  • 1 teaspoon baking soda
  • 1 1/2 cups flour
  • 2 teaspoons ground ginger

 

Method

Preheat the oven to 220 C
Cream butter and sugar, add egg and beat well. Add golden syrup, and baking
soda dissolved in milk. Add flour and ginger and mix lightly.
Pour into hot, greased gem irons and bake for 10 minutes.