Keema Spicy Minced Meat

A great little dish to feed hungry children. It doesn't take long to make, is very tasty and it can be a fun meal. When I was a child there was a dish called Savoury Mince , which I guess was a drier version of a bolognese sauce, perhaps adapted by Aussies. I always loved it the next day on toast for breakfast.
Well this is similar but far tastier and you have it with naan bread or chapatis or even a wrap.
It is Indian in origin and whilst I would like to think the savoury mince had its origins here we didn't eat Indian food then. A curry was made with Keens Curry Powder  and was enough to turn you off curries for life, particularly bad if it was added to a béchamel sauce.
We have become very sophisticated in our tastes since then and embrace all of these flavours.
Put less chilli in it if you are serving it to little children, but it is good to introduce them to a bit of spice, gradually. Easily adaptable and quantities increased if needed.

1/2 kilo beef mince
1 onion finely chopped
1 clove garlic
1 teaspoon minced ginger
1/2 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 cup plain yoghurt
1 teaspoon salt
2 tablespoons chopped coriander
1 cup peas  ( optional )
canola oil

For serving

1/2 cup plain yoghurt
2 tablespoons chopped mint and coriander
mango chutney
naan, chapati or flat bread

Heat the oil in a fry pan and sauté the onion and garlic until soft. Add the mince and stir and turn until just browned. Add the ginger, cumin, coriander, and turmeric, and continue to fry as you mix the spices in. Add the salt and yoghurt and mix in as it cooks. If using the peas add now. Lastly add the coriander. Depending on the mince you use i.e. the fat content you may want to add some more yoghurt. Cook for another 10 minutes on a gentle heat. Adjust the seasoning.
Serve in a bowl on a platter with the condiments.

Tandoori Turkey Burgers with Mango Salsa and Minted Chutney

I am having a turkey moment. I am not sure if its because it is nearly Xmas when we traditionally eat it,  because I have been trying middle eastern recipes using turkey, or because its a very lean meat to eat.
A little of all of the above, I think !
If you don't wish to use turkey mince you can use chicken mince of course. My son loves these burgers but he prefers them with chicken.
They are very easy to make and are delicious the next day as well. A kilo of mince will make quite a few approx 8-10 large  plump burger patties or more if you flatten them a little.
You could also make them into small meatballs and serve them as finger food for a party. Mix some chutney or pickle through the yoghurt as an alternative dipping sauce.
The lime pickle I used is actually a condiment and you could use a little lime juice, instead. If you are using turkey, I like a little sweetener in it, so use a mango chutney or any kind of sweet chutney you may serve with an Indian meal.

1 kilo turkey mince
2 tablespoons Tandoori  Paste mix like Pataks
2 tablespoons chopped coriander
1 small onion very finely chopped
1-2 teaspoons salt
2 tablespoons sweet lime pickle or another  Indian chutney
1 large egg
canola oil for frying
burger buns

Salsa for 6 burgers

1 fat mango cheek diced
1 small red onion finely diced
1 cucumber deseeded and finely diced
1 tomato finely diced
4 tablespoons chopped coriander
1/2 small red chilli finely diced

Minted Yoghurt

1 cup plain yoghurt I use Greek as its thicker
4 tablespoons finely chopped mint

Cos lettuce leaves


Mix the mince in a large bowl with all the other ingredients and set aside to infuse the flavours, for at least 2 hours.
Meanwhile chop and mix all the ingredients for the salsa and also set aside.
Mix the yoghurt with the chopped mint and set aside
Remove the turkey mince from the fridge and shape into large patties pressing the ingredients firmly together.
All of the above steps can be done well ahead of time.
Heat the oil in a shallow pan and fry the burgers turning carefully so they don't break. If they are quite thick they will require about 10 minutes each side.
Toast the burger buns slightly nearing the end of the cooking time of the patties.

Assemble by spreading a thin layer of the yoghurt mixture on the toasted bun and then an even amount of the salsa. This stops the salsa from spilling out of the bun. Top with the meat pattie and more yoghurt, more salsa if liked and finally the lettuce leaves.
You could also add extra pickle or chutney if liked. Enjoy!

Spicy Tomato Relish

We just had another beautiful week end at the coast with a great bunch of friends. I went crazy and cooked quite a few dishes out of the Jerusalem cookbook by Ottolenghi. These cookbooks are so good. Put one on your Xmas list if you don't have any. Refreshingly different from the normal, but then I have always loved Middle Eastern  and Jewish food. Really interesting salads and meat dishes, wonderful pulses and grains with spices, delicious! A lot of it not expensive either, but beautiful fresh ingredients and perfect for a big crowd. There are lots of sauces and condiments in them too, a lot based on garlic and lemon.
I am a huge relish, sauce and condiment fan. Maybe I need to write a new recipe book, just for sauces and relishes.
I particularly love making them at Xmas time and this tomato relish is a favourite. They are a great hostess gift or simply lovely to bring out to smarten up the barbequed meat or spread on a yummy sandwich, or fabulous on the morning after bacon and egg roll. Pretty good on a cheese platter with some cheddar or on some toast under a poached egg. Also fabulous to have with pies, sausage rolls or on a burger. Use your imagination ! Far more glamorous than the Aussie tomato sauce from a bottle. The following recipe is as always adaptable. You could add some chillies if you prefer it spicy hot. Start small, maybe 2 and taste as you go.





1 kilo red tomatoes
500 grams onion chopped
4 cloves garlic crushed
400 grams white sugar
500 mls white wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons cumin
2 teaspoons yellow mustard seeds


Chop the onions and garlic and sauté in a little olive oil, in the saucepan you are going to cook the relish. Chop the tomatoes into large dice and add to the onion, garlic mixture with the white wine vinegar. Add the sugar and stir through and bring to a gentle simmer. Finally add the cumin, Worcestershire sauce and yellow mustard seeds. Simmer gently on the stove top, stirring about very ten minutes. As the mixture thickens and reduces it will spit as you stir so be careful. It takes approximately an hour to cook. It should be quite thick.
Spoon into sterilised jars.

Falafel, Chorizo, Feta and Pea Parcels with Minted Yoghurt Sauce

Last week end we had the pleasure of staying with some our Queensland friends at Peregin Beach, for the annual big chill weekend.
It is always very boozy, with lots of laughter and fabulous food. We kicked the weekend off with Geralds amazing paella and Angelas delicious sauces for our ice cream dessert.
Saturday night we ate at Pitchfork, always a very pleasurable dining experience. This is where I got the inspiration for this dish. Probably totally off the mark from their recipe, but similar and everyone enjoyed it.
I am thoroughly enjoying my Ottolenghi cookbooks and the new one Jerusalem. I guess this reminds me a bit of these flavours.
Falafel can be bought ready made at any good deli or Thomas Dux or a middle eastern shop. I also have on hand, the boxes of falafel mix from my jaunts to middle eastern areas of Sydney. They are very simple, just add water and leave for 1 hour and mould into balls to cook. I then of course mashed them up to use in these parcels !!! If you want you could use a combination of chickpeas and fava beans, maybe a cup of each, and tinned is fine, if you don't want to do the soaking of dried beans.
It won't have the crunch as you bite into it though. You can play around with quantities and flavours, but this to me is delicious. You can make them as big or small as you like. Great finger food for a party.


1 cup frozen peas
125 grams feta
6 falafel balls cooked and then broken up
1 chorizo chopped into small dice and cooked
1 big handful of chopped fresh mint
phyllo pastry
4 tablespoons melted butter

150 grams Greek yoghurt
1 small glove garlic
2 good handfuls of fresh mint
salt to taste

Quite simply, everything needs to be cooked and cooled prior to assembly, except of course the mint and feta. So mix the peas, chorizo, falafel balls, mint and feta in a bowl.
If you haven't used phyllo pastry before follow the instructions on the packet, but do make sure you cover the pastry sheets with a damp towel, or they will dry out.
I used 2 sheets layered and buttered. Then cut them into three long pieces, so got 3 parcels out of that.
Place a spoon of the mixture on each piece and fold in the sides and roll or fold. Alternatively, you could fold into triangles like the Greek spinach triangles.
Place on oven trays until the pastry is cooked and golden. This also depends on your oven temp. Approx 20-30 minutes.  Whilst they are cooking , blend all of the ingredients for the sauce in a processor or with a hand mixer.  Serve the sauce on the side with a salad, or just on their own with the sauce.

Orange Jaipur Tea Pannacotta with Caramelised Fruit

Okay I admit I might have gone a little crazy about these pannacottas! Whilst shopping the other day I found this new tea by Lipton and thought how lovely it would be in a pannacotta. I was right, absolutely beautiful subtle , sublime flavour and light. I love a light desert, I am sure I have said this before. I think these types of desserts are a perfect end to a meal, sweet touch and not too heavy.
Lipton have put out this delightful range of teas. Summer fruits, with rose hip, hibiscus and sweet blackberry. Forest fruit, peach and mango, passion and raspberry and the one I used Orange Jaipur from the discovery collection.
Experiment with any of these, it is the easiest dessert to make and always goes down a treat.
I used pineapple and banana for my caramelised fruit.
Please don't use gelatine powder, leaves are now readily available.


400 mls cream
150 mls full cream milk
3 gelatine leaves McKenzie's from the supermarket or good delis have other brands
1/2 cup sugar
3  orange Jaipur tea bags
1 tablespoon fine orange zest
3 pieces of palm sugar grated
1 tablespoon butter
chopped pineapple and banana

Heat the cream and milk with the sugar on the stove top. When the sugar is dissolved add the tea bags and bring to the boil and turn down. The tea will infuse in the cream mixture and if you push gently on the bags the flavour and colour will release, leave to steep for as long as you feel necessary.  Add the orange zest. Meanwhile place the gelatine leaves in cold water and for 5-7 minutes approximately and then remove and discard the water, squeezing gently in your hands to remove excess liquid. Put the gelatine into the hot cream tea mixture and whisk to dissolve.
Grease small ramekins and fill evenly.
Ramekins of about 150 ml capacity are a great size. Place into refrigerator for 4 hours to set.
Melt the butter in a fry pan on the stove and add the grated palm sugar and dissolve and let brown a little. Add the banana  pieces first and cook gently till they change colour around the edges. Remove and set aside, add the pineapple. It will release some juice as it heats and is a little harder to caramelise but is still beautiful. Remove and gently toss with the banana. Some passionfruit would be lovely added at this point.
When ready run a sharp knife around the edge of each ramekin and place a plate over the top and invert giving it a firm shake. It should release quite well. Serve with the caramelised fruit.

Chicken Masala

After my last post of the yellow rice, I then had to make a curry to go with it . I already had the chicken thighs, or you could use breast fillets if you prefer. The thighs are moister, so if using fillets don't over cook them. This is an exceptionally easy curry, maybe not as easy as one from a jar but much tastier I think. The Indians would throw their hands up in horror because I don't use ghee or peanut oil. I just use the Rylstone all the time and it works for me. I know the chefs love the Organic but for me it's the Crooked River for everyday use.


1 kilo thigh fillets, chopped keeping pieces fairly large
Rylstone Olive Oil
1 chopped onion
2 teaspoons crushed garlic
2 teaspoons crushed ginger
1 teaspoon brown mustard seeds
2 teaspoons garam masala
1 teaspoon chilli powder ( if you like it hotter add more )
1 tin crushed tomatoes
3/4 cup cream
1 teaspoon salt
1/4 cup roughly of chopped coriander

1/4 cup roughly of chopped mint


I used a wok for my curry, but a saucepan or frypan is fine too
Half cook the chicken in the oil and remove and set aside. Next fry the ginger, garlic and onion in the oil. Add the mustard seeds, chilli and garam masala and stir through the herbs.
Add the tomatoes next stir until combined and then add the cream and stir through.
Return the chicken to the pan and cook stirring occasionally. Add the chopped herbs in the last few minutes of cooking.

Festive Yellow Sri Lankan Rice

Everyone seems to be a little scared of cooking rice. If we do it the old fashioned way in a pot of boiling water, it must be watched. Overcooked rice is really not good. I have many memories of soggy rice from my childhood. Of course now lots of people have rice cookers and microwave rice cookers.
I personally don't have either, but always do it in the microwave, in a casserole dish that can go to the table. A never fail method and if you get distracted it doesn't matter cause it turns itself off.
The water must only come to the joint of your thumb over the rice. This usually means if you have a cup of rice its a cup and half of water, 2 cups of rice 2 and half cups of water.
Place into the microwave for 10 minutes on high, beautiful rice very time. Give it a go.
The other method is the absorption method which many people swear by and its pretty good too.
This is how I cooked this rice, a delicious delicately spiced alternative to plain rice when serving curries. You could add some chopped chicken into it whilst cooking for a complete meal, and toss through some sultanas and toasted almonds at the end just before serving. Serve it with some lamb cutlets or sausages with a salsa for a family meal.
This is probably not the exact method all Sri Lankans use but like all cooks everyone has their own slant on it.

2 cups basmati rice washed and drained thoroughly
Rylstone Olive Oil
1 onion finely sliced
6 cardamon pods
6  black peppercorns
2 cloves
1/2 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
1 1/2 teaspoons turmeric
2 curry leaves
2 teaspoons salt
375 ml  Carnation light and creamy coconut flavoured evaporated milk which has 92% less saturated fat. Alternatively you can use coconut milk.
1 1/2 cups water

In a large pot with a tight fitting lid, cook the sliced onions in a good splash of olive oil. Cook them until they change colour slightly. Then add cardamon pods, peppercorns, cloves, mustard seeds, cumin seeds and fry for a minute mixing through the onion.
Add some more oil at this stage if your pot is too dry. Add the rice, turmeric salt and curry leaves and fry in the oil coating the rice and spices. Finally add the coconut milk and water and bring to the boil.
Then turn it down to very low and put the lid on tightly. If you feel the lid isn't as tight a it should be put some foil over the top and press down at the sides to stop any air escaping.
Cook for 15 minutes use a timer and don't peek, no lid lifting required !
Take off heat immediately cooked and fork through. Beautiful fluffy spiced rice.

Fettuccine with Chicken Mustard Cream and Macadamia Nuts

Do not have a fit about the cream in this recipe. There isn't a lot !
Monday night, not much in the fridge, everyone eating at different times, what to cook ?.
I happened to have the remains of a cooked chicken and some macadamia nuts and a meagre lot of vegetables.I always have a bottle of wine and parmesan on hand so I set about making this dish.
Very light and very tasty. You could use any type of pasta, a short penne or fusilli, if you prefer.

Rylstone Olive Oil
2 shallots chopped
2 cloves chopped garlic
1 small onion chopped
200 ml white wine
300 ml chicken stock
1 small capsicum chopped
1 tablespoon grain mustard
4 tablespoons chopped macadamia nuts
150 ml cream
1 teaspoon dried tarragon
300 grams chopped cooked chicken 
200 grams grated parmesan
500 grams fettucine

Cook the macadamia nuts in a little oil to brown and set aside.
Put a large pasta pot on to boil. Cook the pasta according to instructions ie dried or fresh.
Chop shallots, onion and garlic and fry gently on olive oil in a pan on top of stove.
Add the white wine and reduce by half.
Add the stock and chicken pieces. You can use cooked or uncooked chicken. Of course if using uncooked you must insure it gets adequate cooking time. Simmer gently until stock is reduced by half.
Add the cream, chopped capsicum, tarragon and grain mustard. Stir gently and the sauce will thicken slightly. Check seasoning and adjust if needed. Toss the toasted nuts through just before serving.
Serve with  grated parmesan .
If you find there isn't enough of the sauce for you add extra stock and cream. Depending on your pasta
it really soaks up the sauce.
Also use pine nuts if you prefer.

South East Asian Fillet of Beef

Last week my sister Gilli and I went out on another shopping trip to Auburn. So many delights to be tried and goodies to bring home. The different foods on offer are fabulous as they cater to the multi cultural inhabitants of the area. Indian, Nepalese,Turkish, Lebanese and Korean.
Really helpful shop keepers and all so cheap compared to what we pay normally.
I am planning some day shopping and eating expeditions to the area, so keep looking, coming soon.! Purchases from my trip inspired me to do this easy family dish, that I used to teach in my cooking classes. A different slant on the old roast beef and with a side of spicy red lentils, some mint flavoured yoghurt and nann, you are transported to world of asian cuisine.
If you wish you could change the red lentils for some spicy roast potatoes. Or alternatively you could just serve with some Basmati rice and a dollop of a great chutney. I bought a sweet lime one from the Indian supermarket that sold so many different varieties.
I asked the young man working there what was his favourite, as I was having trouble choosing. His reply with a laugh was "Mango". I decided to be a little more adventurous !

1 fillet of beef, rump or topside. Approx 2 kilos will feed six.

olive oil
2 cloves chopped garlic
1 teaspoon minced ginger or a 5cm piece finely chopped
2 chopped shallots
1 red chilli, finely chopped or 1 teaspoon minced chill
1/2 cup soy sauce
1 1/2 cups coconut milk
small handful finely chopped fresh coriander
half stick finely chopped lemongrass or 2 teaspoons minced lemongrass
juice of a fresh lime


Preheat oven to 180 C
Sear the piece of beef in the roasting pan you are going to use on top of the stove, in the olive oil.
Mix the chopped garlic, ginger, coriander, shallots and chilli into the soy sauce. Pour over the beef. Next pour the coconut milk, lime juice, lemongrass and extra coriander if desired.
Cook the beef for 40 minutes which will still have it pink inside. If you wish to cook it longer cover the pan with foil.. When cooked remove from the pan and set aside to rest.
Add a little more coconut milk to the pan to thicken the juices and make a gravy.
Slice and serve on a bed of lentils with accompaniments.

Beef served on a bed of red lentils with basmati rice and minted yoghurt

Discovered this organic fresh lime juice, a great alternative if you have no fresh limes on hand.
My choice from the  huge array of chutneys and pickles at the Indian Grocery in Auburn
 Rajasthani Sweet Lime Pickle.

Braised Beef Short Ribs

I have been swanning up and down the coast the last 2 weeks with my friend Louise and whilst we have made some fabulous food, I have neglected to photograph it or write about it. Apologies to all, I think with the weather being so beautiful I was lulled into thinking I was on Xmas holidays or something.
This dish is so yummy and gets many many comments of high praise. It is not me, however but the slow cook in the Asian master stock. Kylie Kwong and Neil Perry are masters of these beautiful stocks and it is this that makes the meat so delicious. The cheaper cuts of meat lend themselves very well to the long slow cook. I have done this with beef brisket, pork neck, and beef cheek.
The beef ribs are available at any good butcher, however you may have to ask for them to be cut. Asian butchers have them all the time and as is always the way, they are half the price.
Start this the day before. All the work is done leaving more time to chat to your dinner guests.
There is a lot of fat on them so trim them as much as you can, before cooking them.
After they have cooked slowly for around 3 hours let them cool. Then trim as much fat from them as you can, strain the stock and place them back into the stock for heating at serving time.
It seems like a lot of work, but it is well worth it and you have less work on the night.
I cooked for 10 and used approximately 5 kilos of ribs.

The following is for 1.5 kilos beef short ribs, just increase the spices and flour, and cover with more stock and shao xing wine


1 tablespoons ground fennel
1tablespoons ground coriander
1 tablespoons smokey paprika
1-2 tablespoons chilli powder
4 tablespoons plain flour
2 cups chicken stock plus 3 extra cups water
1 cup shao xing wine
1/2 cup light soy
4 cloves garlic roughly chopped
1 onion roughly chopped
2 cinnamon sticks
1/2 cup rock sugar
1 star anise
2 good pieces dried manadarin or orange peel
4 chopped shallots

Mix the fennel, coriander paprika and chilli powder together with the flour.
Spray the ribs lightly with oil and coat them in the spices and flour mixture. The easiest way to do this is to place them in a plastic bag with the flour and spice mix and shake it around
Heat a couple of tablespoons olive oil in a heavy casserole pot. Brown the ribs on all sides and remove from the pot.
Lightly fry the garlic and onion in the pot and scrape up any remnants of the spices.
Add the stock, shao xing wine, soy sauce, cinnamon stick, mandarin peel, rock sugar star anise and chopped shallots and bring to a gentle simmer for 10 minutes to infuse the flavours.
Place the ribs into the simmering stock and cover. Braise for 2 1/2 hours -3 hours. If some of the ribs are small they will break up and the meat will come away from the bone.
Follow the instructions above, removing the fat when cool and removing the meat from the bone and keeping in large chunks if possible. I then place them in a shallow baking dish and cover with the strained stock and cover the pan with foil so they gently reheat. If you bring them to the boil in a fast moving stock they may really fall to pieces.
I served them on a bed of creamed mash with some of the stock poured over with some garlic beans and french shallots sautéed in shao xing wine and rock sugar till caramelised.
Delicious......!