Osso Bucco

We have just had an incredibly wet week of staying indoors and feeling like we would never see the sun again.
Rugby continues to dominate our lives as the British Lions are still here and won't be here for another 12 years. Brisbane and Melbourne have been full of fun and frivolity in the past weeks. Fans dressed in crazy funny outfits and now its Sydney's turn to host the last game, on Saturday.
One game all, in the test series it promises to be very exciting.
Get a crowd around and watch it on TV if you don't have tickets. An osso bucco is a great dish to make and it can all be done the day before and reheated just before serving.
Beef osso bucco, seems to be more readily available at the moment, rather  than veal.
I definitely prefer veal to beef, I feel it takes on much more flavour and is more tender. The beef needs to be cooked a little longer and never seems as succulent to me, but IF you can't get veal try it with the beef as I had to the other night. Veal is often available frozen, so perhaps defeats the purpose. If you can get it fresh, use veal which is the traditional Milanese recipe. It is really quite delectable.


1-2 kilo veal or beef osso bucco or buy it as 2 pieces each person
2 tins diced tomatoes
3 finely chopped onion
3 cloves minced garlic
250 mls red wine
600 mls chicken stock or to cover the osso bucco
2 finely chopped carrots
2 sticks finely chopped celery
3 sprigs fresh lemon thyme.
8-10 tablespoons vegetable oil
50 grams plain flour approx depending how much veal you are using
fresh parsley
lemon zest
S&P



Preheat the oven 180C.
Choose a large casserole with a lid and only have the veal on the bottom with one layer on top. If you don't have a casserole large enough use two smaller ones.
Put all of the veal pieces together with the flour in a plastic bag and shake until the veal is coated with the flour.
Heat the oil in a fry pan and brown the veal on both sides. Remove and set aside.
In the casserole dish heat some more oil and soften the carrots, celery, onion and garlic.
Place the veal on top in  a layer.
Heat the wine in the fry pan you cooked the veal and scrape off any of the reside of veal left from the browning.
Add this wine to the casserole with the tomatoes and stock and thyme. The meat should be covered so add more stock if it isn't.
Place int your preheated oven and cook for 2 1/2 hours.
Traditionally it is served with a risotto milanese and gremolata or gremolada.
This is a mixture of chopped parsley, lemon zest and garlic and I think it  adds a great contrast to the creamy texture of the sauce, but some do find it a little too sharp.
Up to you, try it I am sure you will love it.

Chicken Pesto Lasagne

Must be my " chicken week " as I made another favourite Chicken Pesto Lasagna. Probably better in summer as you can take advantage of the beautiful fresh basil that is seasonal. I think you will find there isn't a problem finding it now. I like to make my own pesto, but if you don't feel inclined you may use a store bought one. I am not sure where this recipe originally came from as I have been making it for so long, but as with all lasagnas there is many a variation on the original idea.
The tomato sauce or passata is a lovely addition as it cuts through the creamy sauce. A little green salad would be nice with it, or leave it as a dish by itself.
Lasagna sheets come as dried or fresh and cooked and chilled from the refrigerator section, or shelf at the supermarket. They do soak up a lot of liquid to cook, so make sure the sheets are well covered with the béchamel sauce.


1 packet of Lasagna sheets either fresh or dried
4 chicken breasts or 8 thigh fillets you could also use chicken strips.
250 grams mozzarella, grated
100 grams shredded parmesan

PESTO
1 bunch fresh basil leaves or about 1 1/2 cups leaves
1/4 cup toasted pine nuts
3 cloves crushed garlic
1/2 cup Rylstone olive oil or similar
1/2 cup grated parmesan cheese

BECHAMEL

1/4 cup butter
1/4 cup plain flour
2 cups milk
1 chicken stock  cube
pepper
1/4 teaspoon nutmeg

Tomato Passata see Veal Parmigana recipe

You will need a food processor for the pesto. Alternatively a hand blander might do the trick. All in together and drizzle the olive oil in as you blend it.

For the béchamel, melt the butter and stir in the flour to make a roux a thick paste. Warm the milk, if you add cold milk you will get lumps ! Crush the stock cube and add to the warm milk and stir.
Gradually add the milk to the roux and stir as the sauce thickens. Add the pepper and nutmeg.
Lastly add the pesto to the béchamel and set aside.

Cut the chicken into strips about 11/2 pieces and poach them, until just cooked.
Spread a thin layer of the béchamel on the bottom of a dish. Cover this with a layer of lasagna sheets,
pesto bechamel sauce and cover with a layer of the chicken and sprinkle with mozzarella.
Continue layering, finishing with a layer of lasagna sheets, bechamel and parmesan.
Cover with foil and  cook in a 175 oven for 30 minutes or until cooked. You may take the foil off for the last 10 minutes. Serve on a bed of the tomato passata with a sprinkling of parmesan.

Chicken and Green Olive Enchiladas

I have just returned from my sister Philippa's 50th Birthday, which we celebrated in style at the fabulous Il Centro at Eagle Street Pier in Brisbane.  A lovely group of girls, daughters, sisters, sisters in laws and mother with life long friends. The sun was shining, the weather was glorious and it was a wonderfully memorable day.  The food is always beautiful and  the service impeccable .  The event didn't end there we moved across to Mr & Mrs G's and continued on into the evening.
I also managed to get a copy of Marcia Georges cookbook Greek by Heritage Italian by Heart. The book shares with readers the recipes from her parents restaurants and all that have made  Marcia and Andy Georges Il Centro famous for 21 years. All royalties go to  Cancer and Bowel Research Trust and you can get the book on line.
Well after wining and dining in Brisbane for a few days, I came home to a hoard of hungry boys staying here, Rugby again and 21st birthdays. Always a challenge to fill them up, they requested Mexican ! They love it and it does seem to do the trick, for a few hours at least. I decided to do these Chicken and Green Olive Enchiladas. A meal I haven't cooked for years. A long way from the absolutely stunning Sand Crab Lasagna of Il Centro, but far more affordable when feeding a crowd of young men.


1-2 kilos of chicken thighs
6 cups chicken stock
3-4 tablespoon Rylstone Olive Oil
1 cup stuffed green olives sliced
2 cups finely chopped onions
1 large fresh tomato or 2 small ones chopped
3 tablespoons chopped garlic or about 3 cloves
1 teaspoon ground cumin
1/4 teaspoon cinnamon
2 tablespoons chilli powder ( you can add up to 5, or you may find it is better to start with only 1 and increase once the chicken is cooked
3 tablespoons plain flour
500 grams shredded pizza cheese 





Place the chicken thighs and the 6 cups of stock in a large saucepan and simmer until cooked. This should take about 20 minutes. Cool the chicken in the stock.
Shred the chicken coarsely and transfer to a large bowl.
Heat 3 tablespoons of olive oil in a fry pan over a medium heat. Add 1 cup of the chopped onion, tomato, garlic cumin and cinnamon. Cook until onion and tomato are quite tender, stirring occasionally. This may take 10 minutes. Add the chilli powder and flour and stir for about 2 minutes. Gradually whisk in the 6 cups of stock a little at a time to incorporate the roux. Increase the heat and simmer until reduced to about 3 cups, stirring occasionally. All of these steps can be done the day before or the morning of.
Mix 1 cup of the sauce into the chicken.
Spread a thin layer of the sauce in the baking dish you are going to cook them in. You can line them all up in 1 or 2 big ceramic baking dishes or individual dishes, if you choose.
Arrange the tortillas on a work surface and place about 3 tablespoons of cheese in the centre of each, followed by1 tablespoon of the chopped onion and about 1/4 to 1/3 cup of chicken along the top .
Roll up as tightly as you can and place seam side down in your baking dish. Repeat with remaining tortillas.
Preheat the oven to 175C.
When finished pour remaining sauce over them and sprinkle with more of the grated cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake a further 10 minutes or until sauce bubbles.
Remove the foil and let rest for another 5- 10 minutes as they are very hot, before serving
Serve with sour cream and watch them disappear.

Tortillas, Olives Shredded Chicken and Chopped Onion

A small amount of sauce in the bottom of your baking dish

Place cheese onion olives and chicken in the centre of the tortilla.

Finished enchiladas.

Footy Fever Food

Tonight is a big night for all those die hard sports fans. Yes, they will be going to, or watching the footy on a big screen somewhere.  Both codes of football, Rugby Union, Western Force vs British Lions in Perth and Rugby League the State of Origin in Sydney and both games are televised. So girls, not a big night for you I am afraid, unless you have succumbed to the fever . Many of you are fans as I am. Being married to an ex union player and having two sons who play one doesn't have much choice. Extra exciting for us because my god son Angus is playing for the Western Force. So girls don't fight it, have the boys and the girls over to watch the game and make a night of it.
If you can't beat them join them, you will have fun I promise! We have had so many fun nights with Rugby viewing and dinners.
Easy, inexpensive, and a big crowd pleaser, The Nachos and Tex Mex.
I always make it for a casual TV dinner and you can make as many trays as you need and as you go. Delicious and filling and loved by all ages. Give it a go and add all the trimmings. Make some beef and some chicken. All or most of the ingredients are store bought so not a lot of work !
I usually start this well ahead and make shredded beef. If you have a pressure cooker this is pretty quick.
If not the meat takes about 2 hours to get to the falling apart stage.
Buy a cut of meat like blade,chuck or gravy beef. Trim some of the fat and place into a saucepan and cover with water. Cook for about 30 minutes and when the liquid has reduced add some beef stock.
Continue cooking for another 30 minutes add more stock and a couple of good splashes of Worcestershire sauce. As the meat cooks the liquid reduces , you must watch it as it can easily catch and burn dry. When there is very little liquid left add some chilli sauce  and begin to shred the meat until the mixture is quite dry. The seasoning is  up to your taste. If you can't be bothered with this buy a chicken, shred it and mix with some bottled salsa if you are feeling lazy. Alternatively buy some mince and cook it with a packet taco seasoning.

TEX MEX

One layer of Jalapeno Bean Dip El Paso
One layer of Avocado mashed with lemon and pepper.
One carton of Sour Cream mixed with one packet of Taco Seasoning mix.
One layer of diced tomatoes
One layer of chopped shallots.
Cover with grated cheese a store bought mix is good.
Surround with corn chips and serve.

NACHOS

Allowing for one large oven tray. One can of refried beans will probably do 2 trays as will the salsa and sour cream.

1 can Refried beans ( my favourite is Amy's Organic) 
Shredded beef or chicken
1 packet Corn chips
Salsa medium or hot ( to your taste )
Chilli Sauce  (Fountain make a good one but make sure it isn't a sweet chilli used for Thai food
Avocado
Sour Cream
Coriander.
Shallots

Spread the oven trays or dishes with a layer of the refried beans.
Next layer the corn chips on top spreading them out so they are mostly covered.
Layer the shredded beef or chicken over the corn chips.
Top with a little salsa, not too much or the whole dish will be too soggy.
Add chopped shallots.
Sprinkle with cheese to cover most of the tray.
Put into a 175C oven and cook until the cheese is melted but watch it, so it doesn't burn.
Remove from the oven and dollop with chilli sauce and sour cream.
Mash the avocado with some of the salsa and place in the centre of the tray.
Sprinkle with freshly chopped coriander.



Serve hot, with paper napkins and plates if you like and a corona with a slice of lime. If you want to be fancy make some margaritas. Yum. Enjoy the footy.

Coconut and Date Cake

This is one of my Grandmothers cakes. The cake and biscuit tin were constantly being replenished.
As a farmers wife, it would have been a favourite at the afternoon tea table.  All those hard working, hungry men who start work so early in the morning and seem to need continual feeding.  It is a good staple family or lunch box, morning or afternoon tea cake. Nothing fancy and very simple.
I do find with a lot of these old fashioned cakes they don't rise a lot. That is fine because they do taste delicious.
It is best eaten warm with butter. If you choose to make it a little more fancy, then ice it with a thick buttery lemon or orange icing. It is also delicious with a really thick creamy yoghurt.

1 1/2 cup chopped dates
125 grams butter
3/4 cup brown sugar
1 egg
1 cup water
1 1/2 cups self raising flour
1/4 teaspoon bicarb soda
1/2 cup desiccated coconut

Chop the dates in half and place 1 cup in a bowl with the sugar. Leave 1/2 cup chopped dates till later.
Put the butter and water into a saucepan and bring to the boil.
Pour over the dates and sugar and mix well.
Cool slightly and add the beaten egg.
Fold in the sifted flour and bicarb soda, and coconut.

Line a loaf tin with glad bake or grease well. Pour the mixture into the tin and finally scatter over the remaining 1/2 cup dates. They will sink into the mixture, hopefully, not too far down.
Bake at a moderate 160-175 depending on your  oven for about 40 minutes.
Turn it out to cool slightly.
Put the kettle on to boil. Make a pot of tea.
Slice the cake. Spread with lashings of butter and enjoy with your cup of tea. Yum !

Want Food Tours to Thailand

I am just finishing off the details for the next Thailand tour. The last one was such fun and we all learnt so much. To the great amusement of our spouses and family we have already managed to have a reunion dinner ! The group consisted of 11 girls  and they all feel they have made new life long friends,  joined by the interest and love of food. The common threads of our small world were there too and amazingly there were many connections from our past lives to these new friends. As they say three degrees of separation..... From the frenetic energy of Bangkok to the ancient slower paced city of Chiang Mai, we shared many taste sensations, weird and wonderful and learnt about the cuisine and culture of this wonderful country.

The size of the group is small minimum of 6 maximum of 12 people. There is free time for shopping beauty treatments and lazing by the pool. This tour is perhaps more orientated to the females, however if a group of couples would like to go, please contact me as I feel a little golf could be enjoyed whilst the girls pursue other activities. It is so much fun, this experience, made all the more pleasant by the gorgeous amiable Thai people who are perhaps the loveliest in the world. They are constantly smiling, have an amazing sense of humour and make everything seem so effortless !
Come and join this fabulous, fun filled culinary adventure, with some friends

Some of the lovely comments from my group....

You have enriched my life with all the experiences we have faced in the past 10 days.... Karen

I cannot imagine life without some of the things we have done ...... Jane

Your research was spot on and the organisation perfect and smooth. Thank you so much for the most memorable trip.... Tomoko

Want Food Tours A fabulous culinary and cultural experience.......Fi

Wonderful fantastic memories with dear friends, divine food...... Judy

Everyday was so exciting! Cooking schools were fantastic. Amazing taste sensations and I quite possibly would have never tried some of the food we had.........Pru

The mutual horror and delight at some unknown organism in the food markets. The frenzied cacophony of chatter and laughter in the van everyday... Pam

The whole experience has been fantastic and beyond expectation. Loved every moment of it... Ange

Meeting new people and sharing so many funny times...... Shelley

The markets, restaurants, shopping, cooking schools and day trips have been full of such good times I will never forget....... Kate

For a full itinerary any questions or booking form, please feel free to email at wantfoodideas@gmail.com .
I am now taking bookings for September 2013 Tour departing 6th-16th
and March 2014.

                                         

TOUR INCLUDES

10 NIGHTS ACCOMODATION

9 BUFFET BREAKFASTS

5 LUNCHES

2 HANDS ON COOKING CLASSES

3 FRESH FOOD MARKETS WITH FOOD SAMPLING

3  COMMUNITIES  GOURMET WALKING TOUR WITH ENGLISH SPEAKING GUIDE

BANGKOK TOUR OF SPECIALTY RESTAURANTS WITH ENGLISH SPEAKING GUIDE

CULTURAL TOURS SILK TOUR AND COTTON WEAVING VILLAGE

DAILY TRANSPORT WITH GUIDE FOR ALL ORGANIZED ACTIVITIES

INTERNAL FLIGHTS BANGKOK TO CHIANG MAI

FAST TRACK  IMMIGRATION AT AIRPORT ON ARRIVAL IN BANGKOK

TRANSFERS TO AND FROM AIRPORT FOR ALL FLIGHTS

TRANSPORT TO AND FROM COOKING SCHOOLS

FULLY ESCORTED BY SUE WANT

NOT INCLUDED

AIRFARES TO BANGKOK
TRAVEL INSURANCE
VISA IF REQUIRED
ALCOHOL
TIPS AND GRATUITIES
SPENDING MONEY FOR ANY MEALS NOT SPECIFIED OR OPTIONAL
FARES AND COSTS FOR ANY EXTRA SHOPPING DAYS OR OPTIONAL MEALS

Cost  $2700 twin share
         $3457 single in a twin room

Chilli Chicken Soup

This soup is a meal in its self. It makes a large quantity and is better the next day. For those of you who were ardent fans of Seinfeld, you may remember the Soup Nazi. A New York soup stand vendor who had people queuing for his fabulous food. However he was a cantankerous man and refused to serve anyone who annoyed him or didn't follow the ordering procedure and he frequently ejected people from the queue. This character and his soup were the inspiration for this recipe. It is almost like a Mexican minestrone, rich and hearty. I always serve it with a big dollop of sour cream, some fresh coriander and corn chips.



2 onions
4 cloves garlic
4 chicken breasts (you could also use a ready cooked chicken )
2 potatoes, peeled and cut into small cubes
2 carrots peeled and cut in discs and cut again in half
1 small capsicum, diced
1 can kidney beans
1 can corn kernels or 1cup of frozen kernels
2 tins tomatoes
2 cups chicken stock
10 cups water
 freshly chopped coriander
freshly chopped parsley
1 1/2 tablespoons ground chilli or fresh chillies
1 1/2 tablespoons ground cumin
canola oil

Fry the chopped onions and garlic in a little oil, till opaque. Remove and in the same pot saute the chicken pieces until cooked. Chop the chicken and return to the pot, with the onions and garlic. Add the stock and all of the other chopped ingredients. Add as much chilli as you think you would like, but I use at least 2.
Bring the pot to the boil and turn down and simmer for 2-3 hours. Stir the pot at least every 20 minutes, to stop the chicken catching on the bottom of the pot. The soup will reduce, thicken and become dark
when it is done. Serve it with a sour cream, chopped coriander and a side of corn chips.

Middle Eastern Lamb Shanks with Coriander Pesto

We love our lamb shanks. Once given to the dog they weren't regarded as anything special. To my knowledge they were not even sold separately. Now they are a culinary must for a winter dinner. Slow cooked, meat falling off the bone, unctuous, glossy and full off flavour. Whilst they should be, they are not an incredibly cheap meal as they once would have been. Paying by weight there is often more bone than meat. You will need at least one for each person, maybe one and a half to two for men.
The dish can be prepared a day ahead and as is the case with all casserole type dishes it is often better the next day. Particularly yummy, if you have any left over take the meat off the bone and serve it with pasta perhaps a wide ribbon pasta, for another meal.
I have made shanks in many ways, with orange and dates and tomatoes. I taught this for many years in my cooking classes and it is by far my favourite. Spicy and sweet and full of flavour. The following amounts will feed 8-10 people.

150 ml canola oil
10 lamb shanks
2 onions, chopped
large bunch coriander
1 heaped teaspoon turmeric
30 grams  ground coriander
30 grams ground cumin
2 red chillies
2 cinnamon sticks
1/4 cup fresh ginger grated
2 pinches saffron
1/4 cup honey
2 cloves garlic sliced
150 ml white wine
chicken stock
approx 20 dried apricots.

Coriander Pesto

2 bunches coriander
2 cloves garlic
150 grams walnuts
2 green chillies
150 grams grated parmesan


Place all of ground cumin, coriander, chillies, honey and fresh coriander into a food processor and blend. Heat the oil in a large pot and brown the shanks. Remove from pan and set aside. Fry the chopped onion in the pan and add the blended spices and honey mixture to the onion, with the garlic turmeric, ginger, cinnamon sticks and saffron and continue fry.
Add the stock and wine and stir. Return the shanks to the pot making sure all the shanks are covered.
Bake in a slow oven for 2 1/2 hours. If you want to do it a little faster, turn the oven to 200C and cook for 1 1/2 hours. When cooked remove the shanks, pour the liquid into a saucepan and simmer.
Leave to cool and skim the fat off. Strain the sauce and reduce slightly.
Add the apricots and simmer  gently. Add the coriander pesto and 2 tablespoons butter. If your guests may not want the extra chilli leave out the coriander pesto and serve it as a side, just add the butter.
Serve the shanks on a bed of cubed sweet potato roasted with onion. Pour the sauce over and drizzle with mint yoghurt and preserved lemon. I served the dish with risoni and sweet potato last night!

Beef and Guiness Pie

Now the weather is getting a little cooler we tend to think of warming meals. The great Aussie beef pie comes to mind always a favourite and staple at any sporting match and hopefully on a grander scale at the kitchen table. There are some really good pies out there to buy moist fabulous fillings.
Byron Gourmet Pie company makes a delicious pie with fillings like Mexican, Ratatouille  Thai Chicken and of course a Steak. Not being readily available at the time,  I decided to make my own variety. Seriously you can really put any filling into a pie. For some reason everyone loves a meal in pastry and you can make it look very smart with little decorations on the pie top.  Don't fret about the pastry these are easy ! A ramekin with a pastry lid. This recipe made 4 pies, but make more of the meat mixture and keep for another meal. This is very hearty and has a rich luscious sauce. The meat is very tender, helped along by the Guinness !

1 kilo chuck steak
2 cups beef stock
400 ml of Guinness beer
1 tin of chopped tomatoes
1 onion chopped
3 cloves garlic crushed
2 teaspoons sugar
2 tablespoons plain flour
2 tablespoons olive oil
fresh thyme
salt and pepper
1 egg
1 packet frozen puff pastry
4 x 250 ml ramekins


Chop the steak into cubes. Place into a plastic bag with the flour and shake until the meat is totally covered in flour. Heat the olive oil in a large casserole dish and brown the meat. Remove from the pan.
Fry the onion and garlic until translucent. Return the meat to the pan with the stock, beer, tomatoes,

sugar, thyme salt and pepper. Make sure the meat is covered with the liquid, and the pot has a lid on it.
Simmer on the stove top, for approximately 2 hours. The sauce will be really rich and glossy. Stir the meat every 20 minutes to stop it catching on the bottom.
When cooked set aside to cool. This step can be done well ahead.
Remove the frozen pastry from the freezer and let thaw. It is easier to work with if it is still slightly frozen.
Cut a piece of pastry about an inch bigger all round than the ramekin, and grease the edge of the dish.
Place equal amounts of the meet mixture into the dishes and cover with the pastry lid, pressing it firmly into the edge of the dish, with the flat side of a fork prongs. Make a small air hole in the lid, brush with beaten egg and place on a tray in the oven and cook for about 20 minutes or until pastry is puffed and golden. Warning they are very hot so let them sit awhile before serving or warn your guests !
I served them with some ginger sweet potato mash and some cherry tomatoes cooked gently in balsamic vinegar in a frypan on top of the stove. Garlic beans would be lovely as well.

Pork Fritters with Sweet Chilli Sauce

My son James decided to cook dinner two nights ago using his brand new slow cooker. I had a very large piece of pork here which he cooked Kylie Kwong style in an Asian master stock. The result was delicious, but we did have enough pork left for another meal.

Rather than have it with a salad or reheated with vegetables, I decided to make the meat into fritters.

My grandmother and mother in turn always did this with leftover meat when I was young. I fished out the old cook book and there was the fritter batter recipe. Lamb or beef would also be equally delicious.

Two schools of thought on the meat, some chop it up and some slice it. I grew up with the slice method, but I am sure it doesn't matter a bit. The end result is yummy, filling and comforting. Serve it with the salad or vegetables and a sweet chilli sauce, or a really good relish.

2 cups Plain flour

2 teaspoons  baking powder

3/4 cup milk

pinch of salt

3 eggs

Sliced  leftover cooked meat of your choice. I had about 10 slices but put smaller bits together, to make decent sized fritters.
Sift flour, baking powder and salt into a bowl. Beat eggs and milk together. Make a well int he centre of the flour and pour egg mixture into middle in a steady stream. Gradually incorporate the flour into the egg, beating into a smooth batter. You could also put the flour into a food processor, add the egg and milk mixture and blend to a smooth batter.
It is better for the mixture to stand a couple of hours before use, but an hour at least please.
Dip the pieces of meat into the batter and coat well.
Use a shallow fry pan and a small amount of oil. Heat the oil and fry the fritters 3-4 at a time until golden. Remove and drain on absorbent paper and serve immediately.