Three and a half cups of self raising flour [250gm]
¾ teaspoon of salt
½ teaspoon of cracked pepper
¾ teaspoon of sugar
¾ of mixed herbs
¾ teaspoon of Oregano
One teaspoon of olive oil
Mix ingredients together
Add one & a 1/3 cups of the soured milk
Knead together for about five minutes
Shape into balls and place in a camp oven in the coals
Cook for about 35 to 45 minutes, until the loaf is medium to golden brown, eat with lashing of butter
Our favourite to eat on a cold night around the campfire
900g beef stew meat, cut into 1 inch cubes
1/2 teaspoon ground black pepper
1 teaspoon dried or chopped parsley
1/2 cup mushrooms (optional)
Place meat in slow cooker. In a small bowl mix together the flour, parsley, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, mushrooms and celery.
Cover, and cook on Moderate setting for 4 to 6 hours.
Beat well 3 egg yolks and 1/4 cup caster sugar until pale and creamy. Fold in 1/2 cup passionfruit pulp alternately with 150g white chocolate, melted, and cooled slightly. If the chocolate is too hot, the mixture will seize.
Beat 300ml thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.
Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hrs or overnight until set. Serve with chocolate shards for dipping.
When fishing at Cape Le Grand, WA, we were fortunate to catch some big salmon to put a smile on our face. We used this recipe when the kids were sick of eating the fish. You won’t stop at one! A friend we were traveling with hated eating potatoes but loved the croquettes.. He couldn’t get enough of them 🙂
51/2 lb salt cod fish, rinsed (skinless,boneless)
1 cup milk
2 fresh thyme sprigs
1 bay leaf
8 garlic cloves, 3 smashed, 5 minced
1 lb yukon gold potato, peeled and cut into 2-inch chunks
1 tablespoon extra-virgin olive oil
1 large shallot, minced
3 tablespoons chopped cilantro
1 teaspoon hot pepper (piment d’Espelette) or 1 scotch bonnet pepper, seeded & minced (decide how much to add, remember it is HOT!)
1 large egg yolk
3 large eggs
1 cup all-purpose flour
1 1/2 cups fine breadcrumbs
Vegetable oil, for frying
Lemon wedge, for serving
In a medium bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours or for up to 2 days. (I have heard that it is good to soak in milk – at first, then water!).
Change the water at least three times. Drain the salt cod; transfer to a large saucepan. Add the milk, thyme, bay leaf, and smashed garlic.
Pour in enough water to cover the fish by 2 inches; simmer over low heat for 20 minutes, until the fish flakes with a fork.
Using a slotted spoon, transfer the fish to a plate and let cool & flake the fish. Add the potatoes to the saucepan and simmer until tender, 10 minutes.
Using a slotted spoon, transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid; mash to a coarse puree.
In a small skillet, heat the olive oil. Add the shallot and minced garlic and cook over moderate heat until softened, about 4 minutes.
Scrape the mixture into the bowl with the potatoes & add the salt cod, (cilantro, piment d’Espelette or minced Scotch Bonnet) or (Add the coriander or parsley, the chopped scallion or onion and freshly grated pepper to taste.), and egg yolk and stir until blended.
Refrigerate the mixture until chilled, at least 30 minutes.
In a shallow bowl, beat the eggs with 1 teaspoon of water.
Put the flour and breadcrumbs in shallow bowls. Line a baking sheet with wax paper.
Form the salt cod mixture into 1-tablespoon-size balls. Dredge the balls in flour, dip them in the beaten eggs, and coat with the breadcrumbs.
Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes.
Fill a large, deep skillet with 1/2 inch of vegetable oil and heat until shimmering. Working in 2 batches, fry the croquettes over high heat, turning once or twice, until golden all over, about 4 minutes; drain on paper towels.
Transfer the croquettes to a platter and serve with lemon wedges, I have also seen it served with Tomato Sauce.Read more at: http://www.food.com/recipe/salt-cod-croquettes-436548
Again, another recipe that is a big hit with adults and kids.
500g beef mince
2 tablespoons tomato paste
A tin of diced tomatoes
Small tin of corn
Sugar for taste
1/4 cup water
Vegetable stock for taste
Fresh parsley or coriander
Fresh chilli (optional)
Plain corn chips
Cup of cheddar cheese
250g Sour cream
Mashed avocados mixed with 250g sour cream
1/2 cup tomato salsa
Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a spoon for 5 minutes or until browned.
Add tomato paste, tinned tomatos, water, tinned corn, pinch of sugar and lightly sprinkle with vegetable stock. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through chilli, parsley or coriander.
Arrange corn chips on a plate or bowl. Top with mince. Sprinkle with cheese. Top with salsa, avocado and sour cream. Serve with rice.