Ingredients

• 500g Beef Roast (we used Gerello from Coles)
• 1 stubbie Hahn Premium Lager
• 1/4 cup plain flour
• 1 tspn salt
• 1/4 tspn pepper
• 3 tblspn chilli oil (see chilli oil recipe, or use olive oil + 1 tspn chilli flakes)
• 1 can tomatoes
• 5 medium potatoes
• 6 small kumera (orange sweet potatoes)
• 5 sprigs rosemary
• 1/4 cup shopped parsley
• 12 kurapincha leaves (curry leaves)
• 1/2 tspn cummin
• 1 medium onion (cut into rings)
• 2 tblspn cornflour
• 2 tspn minced garlic
• 2 tspn minced ginger
• 1 tblspn worcestershire sauce

Method

1. Mix plain flour, salt and pepper in a bowl. Push roast firmly into mixture, coating all sides.
2. Add oil to large saucepan over medium heat and brown all sides of roast.
3. Add onion, garlic and ginger and cover, cokking on low heat for 10 minutes.
4. Add beer, tomatoes, herbs, cummin, worcestershire sauce. Stir well, cover and simmer for 40 minutes.
5. Turn over roast, add potato and kumera and simmer for a further 40 minutes. As an alternative - add any vegetables that you like! Use normal cooking times as a guide for when to add your vegetables. If liquid is insufficient, make up fluid with your favourite stock.
6. Check potatoes with a skewer or a fork after the 40 minutes. If cooked, remove the roast and let stand for 10 minutes. Remove the veges into a bowl and place in a warm oven. Remove liquid from the hot plate.
7. In a small bowl, combine leftover plain flour and corn flour with a little water and make into a smooth paste. Mix into liquid and return pot to hot plate on medium to high heat.
8. Boil liquid vigorously and keep stirring! This will reduce and thicken the liquid. Once thickened sufficiently remove from heat.
9. Slice roast and arrange with vegetables on serving plates. Spoon over gravy.

Yummmm!!!!!!

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Ingredients

• 750 ml good quality olive oil
• dried hot chillis
• glass bottles (sufficient for quantity of oil)
• funnel

Optional:

• milton tables
• fresh garlic
• hard herbs such as rosemary

Method

1. Sterilise bottles either using milton or by placing in a 200C oven for 20 minutes (allow plenty of time to cool).
2. Heat oil and add chilli (I use about a cup of dried chilli). Warm for a couple of minutes.
3. Wash thoroughly a few cloves of garlic and any herbs you like and add to the bottles.
4. Add oil to the bottles using the funnel. Transfer chilli to the bottles.
5. Let oil stand out of direct sunlight for a couple of weeks. Enjoy! But be careful - use sparingly until you determine your heat level!

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Ingredients

• 1 kg pork spareribs
• 750ml apricot nectar
• 1/4 cup white vinegar
• 4 tea corn flour
• 4 tea soy sauce
• 2 cloves garlic
• 4 tea grated green ginger
• 2 table chilli sauce

Method

1. Place ribs in pan, cover with water and vinegar, boil for 15 minutes.
2. Drain and rinse under cold water.
3. Place ribs in shallow microwave baking dish.
4. Mix all ingredients and pour over ribs.
5. Cook on medium for 15 mins, low for 10 mins, then low for 10 mins, stirring in between.

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Ingredients

• 4 chicken breasts
• 1 small onion
• 1 clove garlic
• 2 tea coriander
• 1 tea ground caraway
• 2 tea tumeric
• 1 tea grated green ginger
• 2 table lemon juice
• 2 table brown sugar
• 1 cup dessicated coconut
• 1 cup hot water

Method

1. cut meat into cubes. combine with peeled and finely grated onion, crsuhed garlic, coriander, caraway, tumeric, ginger, lemon juice, brown sugar.
2. pour hot water over coconut allow to stand for 15 mins.
3. strain through fine seive, use hands to press excess waterr from coconut. discard coconut, reserve liquid.
4. add liquid to chicken mixture, mix well. allow to stand 2 hrs or overnight in fridge.
5. drain chicken from marinade and reserve for sauce. Thread chicken pieces onto skewers (6/skewer). Grill, turning occasionally.

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Ingredients

• 250g peanuts (or mixed nuts works well)
• 1 onion
• 1 clove garlic
• 1 1/2 tea chilli powder
• 2 tea brown sugar
• 1 table soy sauce
• 2 table lemon juice
• 1/3 cup peanut butter
• 2 cups water

Method

1. combine peanuts, roughly chopped onion, crushed garlic, chilli, sugar, soy sauce, lemon juice, peanut butter and water.
2. blend on high for 1 min. pour into saucepan. bring boil over low heat stirring occasionally until sauce boils and thickens slightly.
3. continue cooking over low heat for 10 mins, add reserve marinade. reheat and serve with chicken satay.

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(with additions by Lorraine & Colin)

Ingredients

• 2 cups long grain rice
• 3¹/₂ cups of boiled water
• 1 diced onion (or shallots)
• ³/₄ cup chopped fresh herbs
• 3 cardamom pods
• 2 chicken stock cubes or 2 or 3 teaspoons stock powder
• ³/₄ cup diced carrots
• 1 tablespoon olive oil
• 2 tablespoons wild rice (optional)
• frozen peas (optional)
• capsicum strips and cashew nuts (for decoration)

This recipe can be made using an electric rice cooker or in the microwave. Uncle Howard uses the microwave, but we have only ever used the rice cooker. Not suitable to freeze.

Method

• Partially cook the wild rice on the stove.

Then, in the rice cooker:

1. put in the oil and turn to 'cook'
2. when the oil is hot, put in fresh herbs and onion with cardamom pods and sauté
3. add the diced carrots, wild rice and long grain rice
4. add the chicken stock cubes or powder and boiling water
5. NB. we sometimes substitute made up stock (hot) for the boiling water and stock powder
6. replace lid on rice cooker and leave to cook
7. when rice has finished cooking (and cooker turns to 'warm'), leave lid on for 5 minutes after turning off.
8. Stir and decorate.

Tips

• Try to avoid adding extra oil during frying - it may result in the rice being too oily when cooked.
• Also avoid adding too much extra water - it will make the rice too mushy.

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Ingredients

• 500g Chuck Steak
• 1 diced onion
• 6 cardamom pods
• 1 cinnamon quill
• 1 chicken stock cube
• 1 tablespoon olive oil
• 2 tablespoons cummin
• 2 tablespoons roasted curry powder (if you don't have roasted powder, dry fry until powder darkens)
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 10+ curry leaves (optional)
• 2 tablespoon tamarind puree (or substitute vinegar)
• 1 tablespoon white sugar
• 2 tablespoon olive oil
• 1 can lite coconut milk
• 1 cup water

Method

1. Dice steak into whatever size you like your meat, add tamarind, cummin, curry powder, garlic, ginger, cinnamon and curry leaves. Smash cardamom pods with your knife and add to mixture. Mix well, cover and leave for at least 2 hours (or overnight).
2. Add oil and onions to a heavy saucepan and cook until onions are translucent and starting to brown.
3. Add meat mixture and fry at a high heat for 5 minutes to seal the meat.
4. Mix the water, stock cube and sugar and add to the saucepan. Bring to boil and simmer for at least 30 minutes or until meat is tender.
5. Add cocunut milk and simmar gently for a further 15 minutes.

Serve with basmati or long grain rice

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Ingredients

• 4 small tins condensed milk
• 1/3 bottle good chocolate syrup
• 4 small cartons of fresh cream
• 1/3 bottle scotch

Method

1. Mix together scotch, chocolate syrup.
2. Once combined, mix together remaining ingredients.

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