Gabriel Gate recipes: October

Fresh Corn with Minced Pork and Chilli

Over the years I've learned many dishes from friends of different nationalities, and this Chinese-style Corn and Minced Pork dish with Chilli is so quick to make.

In a wok: Heat 2 tbsp of vegetable oil, and stir-fry 120g of minced pork on high heat for 2 minutes.

Add 2 tsp of grated ginger, 1 finely chopped clove of garlic, half a finely sliced red chilli, 1 tbsp of soy sauce, 1 tsp of sugar, 1 tbsp of water and 1 tbsp of Chinese rice wine, and then mix well for a minute.

Add the sliced-off kernels of 1 cob of corn, and stir-fry for 2 minutes more. 

Then add a finely cut spring onion.

Spoon the mixture into two firm, iceberg lettuce leaves.  It serves 2.

Mango Cheeks With Berry Yoghurt

Mangoes are in season and I think they're one of the greatest fruits on earth.  I often use them for family desserts mixed with other fruits and plain yoghurt.

In a bowl: Place 6 tbsp of plain yoghurt and the pulp of 2 passionfruit, and beat together.

Add 1 punnet of washed and sliced strawberries.

Peel a large mango, then slice the two cheeks from the stone.  Slice off any remaining flesh still clinging to the stone and add to the yoghurt.

Spoon the berry yoghurt onto 2 dessert plates, and place the mango cheeks on top.

This delicious dessert serves 2 cheeky people!

Rainbow Trout With A Lemon Parsley Sauce

Rainbow Trout is a beautiful fish and it's lovely with a quick lemon parsley sauce.

Ask your fishmonger to scale and gut 2 rainbow trout.

Just before cooking the trout, dry them well with kitchen paper and season with salt and pepper.  Lightly coat the fish with plain flour.

Heat 3 tbsp of vegetable oil in a frypan and cook the fish for about
5 minutes on each side, basting frequently.

While the trout is cooking, gently heat 1 tbsp of extra virgin olive oil and 1 tbsp of butter in the pan.  Add the juice of 1 lemon and 2 tbsp of parsley.

Serve the fish on plates, and spoon the sauce over the top. 

It's nice with boiled potatoes and a mixed salad.  Bon appétit!

Butterfly Pasta With Tuna

It's great to cook different shaped pasta from time to time, and this recipe for Butterfly Pasta with Tuna is quick and satisfying.

Cook 100g of dry butterfly pasta in a good volume of boiling salted water until firm, then drain.

Open a 100g can of tuna in oil.  Heat the oil in a frypan and add 6 sliced mushrooms, stirring till the mushrooms are cooked. 

Add a handful of rocket leaves along with the tuna, and reheat for 2 minutes. 

Toss together with the pasta, and add 6 black olives and 1 tbsp of finely grated parmesan.

It's perfect for when you're on your own.

Apple And Blueberry Muffins

One lovely Magic 1278 listener has asked me for a sweet muffin recipe.  These Apple and Blueberry Muffins are great.

Peel, core and finely dice 1 large Granny Smith apple and place it in a bowl with 3 tbsp of blueberries. 

Mix in a pinch of cinnamon, 1 tbsp of runny honey, one and a half tablespoons of olive oil, and three-quarters of a cup of buttermilk.

Using a wooden spoon, mix in one and a half cups of self-raising flour until just combined.

Spoon the preparation into a 12-hole muffin tin and bake in an oven preheated to 200°C for 15-20 minutes.

When the muffins are cooked, turn them out onto a wire rack. 

Voilà!  They  smell delicious.

Baked Cajun Chicken

The secret of good food is fresh ingredients, prepared with interesting seasonings. 

There are hundreds of different seasonings such as herbs and spices, and it's great to learn their flavours.  This Cajun Chicken recipe is a bit spicy (but not too hot).

In a bowl: Mix 2 tbsp of olive oil with 1 tbsp of rosemary leaves and 1 tbsp of Cajun spice mix from a sachet.

Toss 8 small chicken drumsticks in the spices, then bake on an oven rack in an oven preheated to 200°C, for about 20 minutes.

It's nice with a mixed salad and serves 4.

Rump Steak Kebabs

Rump steak is the tastiest steak, and is cheaper than some other cuts of beef that are not as tasty. 

This recipe for rump steak kebabs is popular with everyone.

First, cut a 3cm thick 700g piece of rump steak into cubes about 3cm.  Make sure you trim off the fat and skin.

In a bowl: Mix together 1 tsp of cracked pepper, 1 tsp ground cumin, 1/2 tsp of paprika, 1/2 tsp of chilli paste and 2 tbsp of olive oil. 

Season the meat with this tasty marinade.

Thread the meat pieces onto 8 pre-soaked bamboo sticks.  Cook on a hot barbecue or cast-iron grill for 2 to 4 minutes on each side. 

When cooked, season with a little salt.

It serves 4.

Chocolate Set Custards

When I was little, one of my favourite desserts was a light Chocolate Custard set in a small porcelain dish.

First, beat 8 egg yolks along with two-thirds of a cup of caster sugar in a bowl, until well combined.

Slowly add 3 cups of boiling milk and 2 tbsp of Dutch cocoa powder, and mix until well combined.

Pour this mixture into 8 individual porcelain soufflé moulds, each with a capacity of about two-thirds of a cup.

Place the moulds in a baking dish, then pour some boiling water into the baking dish so that it reaches about 1 cm below the top of the moulds.

Bake the custards in a preheated oven at 150°C for about 25 minutes.  Remove from the oven and remove the moulds from the water.

When cold, refrigerate the custards for several hours.

Eggplant Parmigiana

Mediterranean countries have wonderful vegetarian dishes, and this Eggplant Parmigiana is superb.

First: Cut 2 medium eggplants into 1cm slices.  Dip the slices into 2 beaten eggs, then coat with about 1 cup of fresh breadcrumbs. 

Heat 4 tbsp of extra virgin olive oil in a large frying pan, and cook the eggplant slices until golden brown.

Transfer the cooked eggplant onto paper towels.

Spoon about 1/2 cup of Italian-style tomato sauce into an oven dish and top with half the eggplant slices.  Spread half a cup of tomato sauce on top and about 100g of finely sliced mozzarella cheese. 

Top with the remaining eggplant slices, then with half a cup of tomato sauce, then about 100g of sliced mozzarella and 3 tbsp of finely grated parmesan cheese.

Bake in a preheated oven at 180°C for about 20 minutes.

It serves 4 and is delicious.

Quick Olive and Feta Chicken

We can thank the Mediterranean migrants for introducing Australia to beautiful ingredients, like olive oil, olives and feta cheese.  This Olive and Feta Chicken dish is really quick to make.

Heat a little olive oil in a non-stick pan and brown 3 deboned chicken thighs, each cut into 4 pieces, for about 6 minutes.  Transfer the chicken thighs to a plate and cover with foil.

Add half a finely chopped onion to the pan and cook - without browning, for 3 minutes.  Add 2 tbsp of wine and 1 tsp of chicken stock powder, then bring to the boil for 10 seconds or so. 

Add 1 cup of Italian-style tomato sauce and bring to the boil.  Season with salt and pepper and simmer for 2 minutes.

Return the chicken to the pan with 10 pitted black olives and 50g of cubed feta cheese, 2 tbsp of chopped parsley and half a clove of finely chopped garlic.

It serves 2 and is very tasty.

Rice and Vegetable Salad

It's great to learn to make salads using leftover vegetables, and this Rice and Vegetable Salad is perfect for a barbecue.

First, finely dice half a red or brown onion.  Then dice a tomato or two and dice 2 cups of leftover cooked vegetables, like carrot, sweet potato, pumpkin, beans, zucchini - it's nice to have at least two or three different colours.

In a large bowl, mix 1 tbsp of red wine vinegar with about 3 tbsp of extra virgin olive oil, and a bit of salt and pepper.

Add the diced vegetables and about 2 cups of leftover cooked rice.  Sprinkle in 4 tbsp of chopped parsley or coriander and toss well together.

Et voilà!  It serves 4-6.

Home-Made Vanilla Ice-Cream

Vanilla Ice-Cream is a favourite family dessert and when you make your own, you know exactly what you are eating.

Beat 4 egg whites, with a pinch of cream of tartar, until stiff peaks form.  Then beat in three-quarters of a cup of sifted icing sugar.

In a small bowl, thoroughly mix 4 egg yolks with 1/2 tsp of vanilla essence.  Then fold in the egg whites.

Lastly, fold in 1-1/4 cups of whipped cream.

Transfer to a suitable ice-cream tub and leave to set in your freezer for at least 8 hours.

Voilà!  Home-Made Vanilla Ice-Cream.  It keeps well for a week and serves at least 8 people.

Lemon Delicious

Lemon Delicious is one of my favourite desserts.  It's light and creamy with a refreshing lemony tang.

Using an electric beater, cream together 50g of butter with 1/2 cup of sugar, and the finely grated rind of 2 lemons.

Add 4 egg yolks, then one-third of a cup of self-raising flour, the juice of
3 lemons, and one and a half cups of milk.  Beat until just mixed.

Beat 4 egg whites and a pinch of cream of tartar until stiff.  Add half a cup of caster sugar and beat until firm and glossy.

Gently fold the egg whites into the lemon mixture, then pour the mixture into a buttered two-litre pudding basin.

Place the dish in a hot water bath and bake in a preheated oven at 160°C for about 45 minutes.

It serves 6-8 with ice-cream.  Yum!