Just have to tell you about the corned beef from Bushy Creek and how wonderful it is. When I first looked at it, well, it didnt have that red corned beef look. Well, no it didn’t. It didn’t have any of the added red colouring that usually keeps me awake all night. When cooked the meat was not red like the bought corned beef, but wow, did it have a great taste. I cooked it the usual way of cooking corned beef, in water with cloves, vinegar and onion. Honestly, if you can get beef from these guys, you will be very happy ! Click below and have a look at their website.
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Rissoles – from the best cook of all, our Mum Flo.
Flo’s Rissoles
- 375-500gm Beef Mince Meat
- 1-2 chopped Onions
- 2 slices Bread OR 2 large spoons Rolled Oats
- 2 grated Zucchini
- 1 grated Carrot
- 1 grated Potato
- 1 tablespoon Tomato Sauce
- 1 teaspoon Salt
- 1 teaspoon Curry Powder
- 1 Egg OR 2 tablespoons Plain Flour (to hold mixture together)
- 1 handful of grated Parmesan Cheese
- Any vegetable can be grated and added
If using the bread instead of oats, then wet the bread and squeeze out and crumble.
All all ingredients together and mix well
Place rissole size amounts and fry or placed on greased dish and baked. Can also be cooked in Pie Maker.
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Another very good Chilli Sauce – make as hot as you like.
Chilli Sauce – This is from my own kitchen and I have remade it several times. Last time I made it, I did it without gloves on, please DO NOT try this at home!
- 10 cloves of garlic peeled
- 4 larger red chillies with stems and seeds removed (if you want you can remove as many seeds as you wish)
- 5 thumbs of fresh ginger, peeled and roughly chopped
- 1 thumb galangal, peeled and roughly chopped
- 8 lime leaves
- 5 lemongrass stems, remove the two outside leaves, discard the top third of the stem, finely slice
- 1 cup chopped coriander leaves
- 1 1/2 cups caster sugar
- 4 tablespoons water
- 100ml cider vinegar
- 50 ml Asian fish sauce
- 50 ml tamari
Ginger vs galangal – yes there is a difference, but if you can’t get galangal, just use ginger. Put in a food processor garlic, chillies, ginger, galangal, lime leaves, lemongrass, coriander leaves until is a paste.
In a saucepan put caster sugar, 4 tablespoons water, cook over moderate heat, stirring until sugar is dissolved.
Once dissolved, remove the spoon and up the heat and boil for 5-8 minutes. Do not stir (Do not let it burn either)
Stir in the paste and bring back to the boil.
Add cider vinegar, fish sauce, tamari. Return to boil and simmer for 1 minute.
Place in bottles.
Note: This recipe is not designed to be a real keeper, but I have however kept mine for about a year refrigerated. If you want it hot, you will need to adjust the amount of seeds that remain in the mixture.
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Rissoles – Old fashioned Recipe from the Australian Convict Recipe Book
RISSOLES – from The Australian Convict Recipe Book
- ½ lb minced meat (250gm)
- 1 small onion chopped
- 1 oz dripping (butter)
- 1 tab Plain Flour
- small amount of water/stock
- salt and pepper
- 1 dessertspoon Worcestershire (2.5 teas)
- breadcrumbs
- beaten egg
- Fry mince until brown
- Melt dripping and fry onions
- Sprinkle with flour, add water/stock gradually
- Mix with meat. Add seasoning.
- Form into rissoles, coat with eggs, and crumbs.
- Fry for 3 mins, turn out on paper.
“I add a spoon of homemade jam to my rissoles, and love it.”
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My version of Thai Sweet Chilli Sauce
If you have a spare half hour, here is a great way to spend it. Today I made the following and am super happy with it.
This sauce is known as Nam Chim Kai in Thailand.
This is my version of it, a healthier home made version and I know exactly what is in it.
This sauce is excellent with fish, chicken and seafood. It can be used as a marinade for grilled fish, chicken wings and spring rolls. If you don’t want it as thick, use less cornflour.
Thai Sweet Chilli Sauce
- 1 cup rice vinegar
- 1 cup white sugar
- ½ cup water
- 3 tabs fish sauce
- 4 tabs sherry
- 4 teas crushed garlic
- 2 tabs crushed dried chilli
- 2 tabs cornflour mixed with 8 tabs cool water (keep until last.)
Directions:
- Place all ingredients NOT CORNFLOUR in a saucepan.
- Bring to rolling boil
- Reduce heat to medium and allow to boil for 10 min, will reduce by half.
- Reduce heat again to low, add cornflour. Stir to mix, until sauce thickens, approx. 2 min.
- Remove from heat, taste. Then bottle as you wish.
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Lemon Tapioca Pudding – Old Fashioned Dessert to the rescue
This old fashioned recipe is one of the best desserts to get you out of trouble. I always keep a packet of tapioca pearls in the pantry. There are many different types, I usually use the small pearls.
- 1 cup tapioca seeds
- 1 cup sugar
- 2 tabs golden syrup
- 5 cups water
- 1 tab butter
- 1 lemon juiced + rind
- Place tapioca and water in large saucepan, and bring to boil
- Reduce heat and simmer until tapioca swells and is transparent. Keep stirring so it doesn’t stick
- Add sugar, butter and lemon juice and rind if you are adding rind.
- Pour into bowl or bowls and allow to cool a little before chilling.
- Serve with cream or custard, or maybe even ice cream.
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Christmas Cake – full of fruit,nuts and not much else.
This is one of the best cakes ever, super healthy and tasty. As you will see, it is mainly fruit and nuts and a small amount of mixture to hold it together, probably should be called the Fruit and Nut Cake
- 3 x 75 gm packets brazil nuts
- 2 x 125 gm packets blanched almonds
- 1 x 125 gm red glace cherries
- 1 cup raisins
- 1 cup sultanas
- 3/4 cups plain flour
- ½ teaspoon bicarb of soda
- 1/2 teaspoon salt
- ¾ cup caster sugar
- 3 eggs
- 1 teaspoon vanilla Read instructions carefully- 1. Grease tin
2. Line tin with paper
3. Place eggs in bowl, beat and add vanilla. Set aside.
4. Place all remaining ingredients into large bowl and mix well.
5. Add egg mixture to dry mixture
6. Mix together and press into tin
7. Bake in Slow Oven for 1 ½ – 2 hours
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