Gabriel Gate recipes: May 2008

Baked Indian-Style Flathead Fillets

Flathead is a wonderful family fish and is great done Indian-style.

Cut 2 tomatoes into 1 centimetre slices and line a small greased oven dish with half the tomato slices.

In a bowl, mix together 1/2 tablespoon curry powder, 1/2 teaspoon mustard seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon cracked pepper, 1/2 teaspoon turmeric and 2 tablespoon vegetable oil.

Coat about 300g flathead fillets or other fish with this spicy mixture.

Place the fish on top of the tomato slices, season with salt, then top with remaining tomato slices.

Bake in a preheated oven at 180°C for about 20 minutes or until the fish is cooked through.

Serve with a few sprigs of coriander leaves.  It serves 2.  Bon appétit!

Pear and Citrus Salad with Drambuie

It's great to serve a light seasonal fruit dessert at the end of a big special occasion meal.  This pear and citrus salad with Drambuie is just the thing.

First squeeze the juice of 2 oranges and 2 lemons, and place the juice in a bowl with 3 tbsp sugar and 10 mint leaves.

Peel 4 ripe pears, cut them into quarters and core them.  Cut into small pieces and add to the juice.

Remove the skin (including the white pith underneath) of 2 oranges and 2 grapefruit, then cut the fruit into slices. 

Halve the slices and add to the bowl with the pulp of 2 passion fruits and
2 tbsp Drambuie or brandy*. 

It's delicious and serves about 6.  Bon appétit!

*Please Note. It's best not to include the liquor if you are serving children.

Italian-Style Meatballs

Almost everyone loves Italian-style meat balls.

In a bowl, mix 4 tbsp wholemeal bread crumbs with 2 tbsp cold water, 400g minced beef, 2 tbsp pine nuts, 1 tbsp salt, 3 tbsp chopped parsley, 1 egg and a little salt and pepper.  Combine very well.

Form the mixture into balls about the size of golf balls.  Dip your hands in cold water between each one.

Lightly coat each meatball with plain flour.

Heat 2 tbsp olive oil in a frypan and brown the meatballs for 1 minute on each side.

Add 1 1/2 cups Italian-style tomato sauce and shake the pan.  Cook on low heat for 10 minutes, turning the meatballs around as they cook.

Serve with a little grated parmesan and a green salad.

It serves about 3 people.

Stir-Fried Broccoli with Bean Shoots

Broccoli is a great vegetable and delicious in a stir-fry with bean shoots.

First, wash 1 head of broccoli and cut it into bite-size pieces.  Place broccoli in a bowl and cover with boiling water.  Leave to stand for 2 minutes then drain.

Heat a little oil in a wok.  Add 3 thin slices of ginger and stir for a few seconds.

Add the broccoli and stir-fry for 3 minutes. 

Add a cup of cleaned bean shoots and stir in 1 tbsp soy sauce, a few drops of sesame oil and, if you like, 1/4 tsp of chilli paste.

Stir well, then add 1 tbsp roasted cashew nuts.

It serves 1 or 2 people and is lovely with rice.  Bon appétit!

Chicken Cacciatore

I love this easy chicken cacciatore recipe.

Heat 1 tbsp olive oil in a non-stick saucepan.  Add 1/2 chopped onion and
4 sprigs of thyme, and stir for a minute.

Add 4 skinless chicken thighs on the bone and stir for 1 minute.  Add 2 sliced capsicums, 1 chopped clove of garlic, 1 cup of sliced mushrooms,
2 diced tomatoes, 1/4 cup of dry white wine, and season with a little salt and pepper.

Bring to a simmer and cook on low heat for 10 minutes.

Then remove the lid and continue to simmer for a further 10 minutes uncovered. The kitchen smells so good! 

The dish is delicious and can be served with boiled potatoes. 

It serves 2-4.  Buon appetito!

Fruit Slice

This fruit slice is one of my most popular recipes ever.

In a saucepan place 25 dried apricots, 10 dried figs, 10 dried prunes, 5 dried pears and 2 cups water.

Bring to the boil and simmer for 5 minutes.

Remove 10 of the apricots and blend them to a purée with the cooking liquid and 2 small ripe bananas.

In a bowl mix 1 cup wholemeal self-raising flour with 1/2 cup almond meal, 1 tbsp grated orange rind and 1/4 tsp ground cinnamon.

Stir in the banana and apricot purée and the other fruits. 

Spoon the mixture into a greased 20 cm loaf tin and bake in a oven preheated at 180°C for about 50 minutes.

Allow to cool before turning out onto a cake rack.

You can dust the top with icing sugar if you wish.  It makes about 12 slices and is delicious.  Bon appétit!

Irish Lamb Stew

The weather is starting to cool down and it's time to cook an Irish stew.

Trim 6 lamb neck chops of visible fat.

Peel 6 large potatoes, cut 2 of them into 1 cm slices and the other 4 into cubes.

Peel and slice a large brown onion.

Brush a wide ovenproof pan with a little oil.  Arrange the potato slices neatly in the pan and season with a little salt and pepper.

Top with the lamb, sliced onion and cubed potatoes. 

Add a few sprigs of parsley, 1 bay leaf cut in 3, and 3 sprigs of thyme. 

Add 1-1/2 cups water, cover with foil and a tight lid.  Cook on top of the stove on low heat, or even better, in the oven at 150°C for about 2 hours.  Shake the pan a few times to stop the potatoes from sticking.

It serves 3-4.  Bon appétit!

Basmati Rice

Lots of people want to know how I cook rice to serve with a curry.

I like to use Basmati rice.  It's one of the finest long-grain varieties, and the grains stay dry and separate well after cooking.

Heat 1 tbsp oil in a non-stick saucepan on medium heat.  Add 1 cup Basmati rice and stir for a minute or two until the rice is warmed.  It must not burn.

Then I add 1-1/2 cups boiling water and 1/2 tsp salt.  I lower the heat to a very low simmer, stir well and cover with a very tight lid.

If your lid is not a tight fit, cover first with foil then put the lid on.

Cook for about 12 minutes then turn off the heat and leave to rest, covered, for about 5 minutes before serving.

It's enough rice for 3 people.  Bon appétit!

Curried Cauliflower

My wife first cooked this delicious vegetable dish of curried cauliflower many years ago.

Cut half a cauliflower into bite-size pieces and wash well.

Heat 1 tbsp vegetable oil in a non-stick wok.  Stir in 1/2 chopped onion,
1 chopped clove of garlic, 1 tbsp grated ginger, 1 tsp cumin seeds and 1/2 tsp mustard seeds.

Stir in 1 tbsp mild curry powder and 1 cup diced tomato.  Add cauliflower, stir then cover wok and cook on medium heat, stirring from time to time.

When the cauliflower is just cooked, stir in 2 tbsp sultanas, the juice of half a lemon and 2 tbsp coriander leaves.

Very tasty!  It serves about 3 people.

Spicy Roast Chicken Pieces

You don't need to cook a whole chicken to enjoy tasty roast chicken.

First preheat your oven to 200°C.

In a bowl, mix together 1/4 tsp ground cumin, 1/4 tsp ground turmeric,
1/4 tsp ground paprika, 1/4 tsp chilli paste, a little salt, and 1 tbsp olive oil.

Rub this marinade all over a piece of chicken Maryland or,
 2 drumsticks or 2 thighs.

Place chicken on an oven rack resting in an oven dish and bake in the preheated oven at 200°C for about 25-30 minutes.

Allow the chicken to rest for 5 minutes before enjoying it on your own.

It's great with a green salad and steamed rice.

Family Apple Cake

To celebrate Mother's Day, let's make a simple but delicious apple cake.

Beat 150g slightly softened butter with 150g caster sugar and 1/2 tbsp grated lemon zest for 5 minutes.

Add 3 medium eggs one by one, and beat until mixed.  Switch the beater off and fold in 150g sifted self-raising flour.  Don't over-mix.

Pour the mixture into a 20cm buttered and floured round cake tin and flatten the top.

Scatter the top with 3 tbsp sultanas, then top with 5 mm slices of Granny Smith apples, starting from the edge and overlapping the slices as you go.  You need about 2 apples.

Sprinkle with 2 tbsp caster sugar, then bake in a preheated oven at 180°C for about 1 hour. 

Rest for 15 minutes before turning the cake out.  It serves 6-8.  

Happy Mother's Day!

Scrambled Eggs with Mushrooms and Tomatoes

This scrambled egg with mushrooms recipe is served in scooped out tomatoes, and is a fun idea for Mother's Day.

Wash 2 large tomatoes.  Cut off the tops and scoop out the flesh using a teaspoon.  Place tomatoes and their lids in a small oven dish and bake in a preheated oven at 150°C for 10 minutes.

In a non-stick frypan, cook 6 sliced mushrooms in a little oil.

Beat 4 eggs well, and season with salt and pepper.

Place 2 tbsp cream in a small non-stick saucepan and bring to the boil.  Add eggs and cook on low heat, stirring all the time.

Mix mushrooms into the eggs and add 2 tbsp finely cut chives.

Place the cooked tomatoes on plates, spoon the scrambled egg into the tomatoes  and top with the tomato lids.  It serves 2.

Bon appétit Mum!

The Best Steak

People ask me what's the best steak to buy?  It's a matter of personal taste, of course.

At your butchers you can choose between rump, porterhouse (also called sirloin) and eye fillet. 

Eye fillet is the most tender and the dearest, but the least tasty.  It's best not to over-cook it or it is dry.  Serve it with a flavoursome sauce at a dinner party.

Rump is the cheapest and is very tasty but not quite as tender as eye fillet and sirloin.

Sirloin has a good balance of flavour and tenderness and is probably the easiest to cook for the average cook.

To get the best results, don't over-cook your steak.  If you like it well-done, cook it to medium then let it rest a bit longer so the centre is cooked but not dry.

Practice makes perfect.  Bon appétit!

Celeriac Soup

I'm often asked what to do with celeriac.  It's a root vegetable that tastes a bit like celery. 

You must peel it with a knife as it's too hard to use a peeler.

I love it raw, finely grated, mixed with a dressing or mayonnaise.

It's also often finely blended to a purée and seasoned with a little cream or butter and served with a saucy stew.

It makes a great soup.

First fry a cup of celery and a cup of carrot in a little oil.  Add 2 cups diced celeriac and cover with chicken stock.

Blend to a purée and season with a bit of cream and chopped parsley.  It's delicious!

It serves 3-4 soup lovers.

Stir-Fried Chicken with Ginger

People ask me what's the best chicken cut for stir-fries. 

I prefer using deboned chicken thighs as they are tastier and stay moist longer than fillets.

In a bowl, mix together 1/2 tbsp grated ginger, 2 tbsp soy sauce, 1 tsp corn flour, the juice of 1/4 lemon and 1/2 tsp cracked pepper.

Add 3 deboned, skinless chicken thighs that you've cut into bite-size pieces and mix well.

Heat 1 tbsp oil in a non-stick pan and stir-fry the chicken for about 10 minutes until just cooked.

You can then toss in some steamed vegetables or noodles.

Tasty and tender, it serves 2.

Poached Pears with Chocolate and Ice-Cream:

Pears are in season and it's one of the cheapest fruits.

I like to poach pears and serve them with a chocolate sauce and ice-cream.

First, I make a syrup by boiling for 5 minutes 1 litre water with 2 cups sugar, the peel of 1 lemon and 1/2 tsp vanilla essence. 

Then add 6 peeled, just ripe pears and simmer on low heat for 10 minutes.  I allow the pears to cool in the syrup then refrigerate them.

For the chocolate sauce, bring 3 tbsp cream to the boil, then turn off the heat.   Add 200 g dark cooking chocolate that's been cut into pieces and whisk till smooth.

To serve, place 2 scoops of ice-cream in each bowl.  Top with a poached pear and spoon the chocolate sauce over the top. 

Sprinkle with toasted flaked almonds.  It's heaven!  Bon appétit!

Bolognese Sauce:

Bolognese sauce is popular with kids.

First heat 2 tbsp extra virgin olive oil in a pan. 

Add 1 chopped onion, 1/2 cup each of finely diced celery and carrot and cook for 5 minutes. 

Then on high heat add 500g minced beef or pork, and stir until it changes colour. 

Stir in 1 tbsp plain flour and 2 tbsp tomato paste.

Then add 1/2 cup red or white wine, bring to the boil and add 2 cloves of crushed garlic and a 400g can of diced tomatoes.

Season with salt and pepper, bring to a simmer, cover pan and cook on low heat for at least 1-1/2 hours, stirring occasionally.

It serves 4-6 people with pasta.  Bon appétit!

Lemon Butter

It's a great time of the year for lemons, so a good time to learn to make a lemon butter to garnish a sponge, tart or other delicious dessert.

Cut about 180g unsalted butter into small cubes.

Fill a medium saucepan three-quarters full with water and bring to a simmer.  Lower heat, then place a medium sized bowl on top of the saucepan to make a bain marie or bath.

To the bowl, add the juice of 2 large lemons, 1 tbsp finely grated lemon zest, 3/4 cup sugar and 6 egg yolks, and combine well.

Add the butter and cook, whisking continuously. 

The lemon butter thickens gradually and becomes smooth.  When it is creamy, transfer it to a cold bowl and whisk for about 15 seconds more.  Allow it to cook, then cover and refrigerate.

It makes a bit less than 2 cups.  Bon appétit!

Italian-Style Carrot and Lentil Soup

Europeans love soups that are a meal for dinner.  This Italian-style carrot and lentil soup is very satisfying.

In a saucepan, heat 1 tbsp olive oil and gently fry 1 small sliced brown onion for 2 minutes.  Add 2 large diced carrots and stir for 2 minutes.

Add 2 medium diced potatoes and 5 cups chicken or vegetable stock.  Bring to a simmer and cook for about 20 minutes.  Whisk the soup to break the potato a little.

Add a 400g can of cooked lentils and reheat for 5 minutes.

Just before serving, stir in 1/4 cup chopped parsley and 2 cloves of finely chopped garlic.

Serve with good bread and a little grated parmesan.

It will serve 4 people.

Pork Chops with Apple Sauce

My grandmother was a fantastic cook and we loved her pork chops with apple and cream sauce.

First peel, quarter and core 1 Granny Smith apple.  Place apple in a small saucepan with 2 tbsp water, then cover with a lid and cook until the apple is soft.

Heat 1 tbsp vegetable oil in a frypan and cook 2 pork chops seasoned with salt and pepper for about 3 minutes on each side.

Transfer the chops to a plate and cover with foil.

Add 1/2 very thinly sliced brown onion to the frypan and cook for about 5 minutes on low heat. 

Then add the cooked apple and 2 tbsp cream.  Add the chops and reheat.

Serve with a side salad.  It's enough for 2 people.

Tagliatelle with Tomato, Spinach and Olives

It's often recommended that we eat a vegetarian meal once or twice a week.  Pasta with spinach, tomato and olives makes a satisfying meal.

Cook 200g tagliatelle or spaghetti in a large pot of salted boiling water following the packet instructions.

Meanwhile, heat 1 tbsp olive oil in a wok.  Stir in 1 chopped clove garlic and 2 diced tomatoes and cook for 3-4 minutes on high heat.

Add 100g baby spinach leaves and cook until wilted. 

Season spinach with salt and pepper, then add drained pasta, 10 black olives and1 tbsp roasted pine nuts, and toss gently.

Serve with freshly grated parmesan cheese.

Very nice.  It serves 2.

Steak and Kidney Casserole

When was the last time you had a steak and kidney casserole?  These days you may have to order the kidneys.

In a bowl mix 300g of cubed casserole beef with 1 trimmed and cubed beef kidney, and a large tbsp of plain flour.

In an ovenproof pan, fry a chopped onion in a little oil for 5 minutes.  Turn off the heat and add the beef and kidney mixture, 1 diced tomato, 1/2 cup red wine and 1/2 cup water.  Season with salt and pepper, add a few sprigs of parsley and stir well.

Cover with a tight lid and bake in a preheated oven at 150°C for at least 2 hours.

It tastes fantastic and serves 3-4 people. 

Try it with mashed potato and carrots.