S: Justine Kelly Recipes from the Heart
FC: Justine Kelly Recipes from the Heart
1: This Cookbook is written by all of the talented cooks in the family and dedicated to The Most Talented Cook of all!!.
2: Mum | Grilled Mushrooms | 180c | 1 large flat mushroom per person 1 piece of bacon per mushroom Pesto and tomato slice per mushroom Place pesto inside each mushroom,, cover with tomato and wrap bacon around side. Place onto baking dish and bake till cooked
3: Schooldays and other days
5: Bircher Muesli To 1 cup raw traditional oats add a handful dried fruit as preferred (cranberries etc) and 11/2 cups apple juice. Leave in glass bowl overnight in the fridge. In the morning grate one apple into the mixture and add a handful of toasted slivered almonds. Stir in 1 cup of yoghurt. Serve with berries in season Serves 4
6: Lemon Syrup | Juice of 6 lemons 1 1/2 cups sugar 1 cup water Boil sugar and water for 5 minutes - add lemon juice. Boil again just to mix it This can be varied by using mixed fruit juices or grapefruit juice
7: Combine a family of loving hearts Melt together Add a lot of love Mix well with respect and trust Add gentleness, laughter, faith, hope, and joy pour in much understanding (don't forget patience) Sprinkle with kisses and a dash of hugs Bake for a lifetime YIELD: One Happy Family
10: 1 kg Chicken livers 2 Large onions 4 T Vegetable oil 1 Clove garlic, crushed 1 t Salt 1 t Dry mustard 1 Good pinch each of: Freshly ground black pepper Ground cloves Grated nutmeg 2 T Butter, melted 2 t Medium sweet sherry Clarified butter (see below) Trim the chicken livers, wash well and dry with paper towel. Peel and dice the onions. Heat the oil in a saucepan, add the onions and crushed garlic together with the pepper, salt, mustard, cloves and nutmeg. Cook until golden brown. Add the livers and cook for a further 6-8 minutes, until the livers are just cooked (not well browned). Cool slightly then place in a blender or process through a sieve until pureed. Blend in the butter and sherry. Pack the pate into a crock and cover with clarified butter. Chill for 1 hour before serving. The clarified butter keeps the pate moist and may be removed before serving. To serve, place the crock in the centre of a large flat dish and surround with triangles of crisp buttered toast. Clarified Butter Melt 3 T butter in a small saucepan. remove from the heat and carefully pour off the clear fat leaving behind the milky sediment that settles on the bottom. | Pate in a Crock
12: Aunty Chez | Potato Soup | 4 slices bacon, chopped 2tbs butter and oil 4 medium onions 4 chicken stock cubes 300 mls sour cream 2 egg yolks 2tbs flour 4 large potatoes, sliced (thinly) 4 cups hot water
13: Method In a deep saucepan, saute the bacon till crisp and curly, add the oil and butter and saute the onions until soft and yellow. Stir in flour, mix well and cook for a minute or 2. Crumble in the stock cubes and the add water, stirring constantly. Add the seasoning and the potatoes and cook till just tender (about 8 minutes). Mix the eggs lightly and add the sour cream - mix together well. Add small quantities of the hot soup to the egg mixture, being careful not to 'scramble' the eggs. Add all of the egg mixture back into the soup, mix and bring just to the simmer Garnish with parsley and serve with crusty bread
14: Makes 1 large or 2 small loaves 3 cups flour 3t baking powder 1t salt 1 x 330ml can or bottle of beer (full strength) made up to 400ml with water 1 handful grated cheese (half cup) Preheat the oven to 200c. Grease a 20x10cm loaf tin or two 8x15cm loaf tins Mix the flour, baking powder, salt and beer in a large bowl until well combined. Tip into the prepared tin. Tip into the prepared tin(s) and sprinkle grated cheese on top. Bake the large loaf for 50-60 minutes or the small loaves for 25-30 minutes, until golden brown on top. Tip out and cool on a wire rack before slicing. This bread keeps well and makes excellent toast. | Beer Bread | . . . these are a few of my favourite things
15: Soak 1 cup of bran in 1 cup of milk for one hour Then add 8ozs Self Raising Flour 8oxs Caramel Sugar (1 cup) 6oxs Sultanas (1 cup) Mix with wooden spoon and bake | Bran Loaf | Aunty Shirley | 180c | 1 hour
17: Duck & Orange Salad 1 roasted duck 6 oranges variety fresh washed salad leaves 250ml fresh orange juice 2T lemon juice 2 t sugar 3T olive oil 2t salt 1t freshly ground black pepper 2t capers 2T chopped parsley 12 pitted kalamata olives 2T chopped spring onions Slice the duck. Peel the oranges removing all pith and slice into thin rounds. Mix together the orange juice, lemon juice, sugar and oil; add the the salt, pepper, capers and parsley. Arrange the dried salad leaves on the platter and the orange slices around the edge. Place sliced duck on leaves, with olives and chopped onion 'sprinkled' over. Just before serving pour over the orange juice dressing
20: 2 pork fillets cup flour 2 T turmeric garlic steak spice 1 bottle cider butter for browning the meat Cut the pork into 2cm slices and pound with meat hammer. Place flour, turmeric and garlic steak spice into a plastic bag and shake the sliced pork in the flour and seasoning mixture Brown the meat in the pan and add all the cider place lid on pan and cook for 15minutes (or until pork cooked and sauce is thickened Serve over steamed rice | Lee's Famous Pork Turmeric
21: n&k's moroccan chicken platter hummus 125g dried chick peas 2 medium cloves garlic crushed salt and pepper 1 T tahini 2 T lemon juice olive oil Chicken 6x medium chicken marylands cut in half quarter cup ras el hanout accompaniments 100g sundried tomatoes roughly chopped 120g pitted kalamata olives, chopped 15g preserved lemon rind finely diced 150g baby spinach leaves yoghurt dressing 200g plain yoghurt 8g fresh dill chopped 20g mint leaves chopped potatoes 1kg royal blue potatoes 1-2 T sumac Method hummus: soak chickpeas in cold water for at least 6 hours; drain and cook in boiling water (no salt) for 20-25mins until tender; drain and cool. Blitz chick peas, garlic and seasoning in processor until rough paste; add tahini, lemon juice and 1/3 cup olive oil and blend til smooth. check seasoning. chill chicken: trim of excess bone and make 3-5 cuts through skin and flesh. place pieces in bowl, season with salt, ras el hanout and 2-3 T olive oil and toss to combine. allow to marinade for up to 6 hours. Prepare accompaniments as per ingredient list Mix all ingredients for yoghurt dressing and refrigerate. Cut potatoes into 1.5cm slices and boil for 5 minutes; toss with oil and sumac and a little salt and pepper Preheat BBQ to medium (200c) and place chicken on grill over coals; close lid and turning chicken every 5-7 minutes cook until tender. Rest covered for up to 15minutes. Brown potatoes on flat plate until golden and tender. Serve all components on platter in layers: potatoes and hummus round edge, arrange chicken in centre and scatter remainder of components then drizzle with olive oil and finish with dill
22: "There is no love sincerer than the love of food." ~George Bernard Shaw | Granny G's Herring in Tomato Sauce adapted from a Wootie original | 1 herring (or other firm fish) portion per person Equal quantities of cream and tomato sauce (passatta if you must) Salt & pepper to season (garlic steak spice if you must) Place fish in a baking dish. Mix the cream and tomato sauce with the seasoning, and our over to just cover the fish Bake in 180c oven for approximately 30 minutes. Garnish liberally with chopped curly leaf parsley
23: chicken kofta | ingredients 750g minced chicken 1 onion, coarsely grated 1 egg 1 cup breadcrumbs 1 long green chilli, seeds removed, chopped 1t garam masala 2T chopped coriander leaves 1T fresh ginger, grated 1T olive oil 3T korean curry paste 400g can chopped tomatoes 200ml coconut milk 200ml chicken stock 2t brown sugar 1T lemon juice method preheat oven to 200c, line baking tray with baking paper. Place chicken mince, chilli, garam masala, coriander, half the ginger in a bowl with teaspoon of salt. Mix with hands until well combined. Roll into walnut sized balls and bake for 15mins. Heat oil in frying pan, add the curry paste and remaining ginger and cook for 1min until fragrant. Add tomatoes and cook for another 2 minutes, then add the coconut milk, stock and sugar . bring to the boil, then reduce heat and simmer for 5 minutes . Add the kofta balls, simmer for further 20mins, stir in lemon juice to taste. Serve with rice and naan bread.
24: Baking desserts,cakes, biscuits and other delicious goodies | "When baking, follow directions. When cooking, go by your own taste." Laiko Bahrs
25: ''Biscuits' Granny G's handwritten contribution
26: fruit cocktail pudding (one of Dad's favourites) 2 cups flour*, 1 teaspoon baking powder, 11/2 cups sugar, 2 teaspoons bicarb, pinch salt, 2 eggs, 1 410g tin fruit cocktail plus juice*. Mix together and bake at 180c *ps you can use tinned apples and also nutty wheat flour as substitutes Sauce option 1 in the meantime, take 1 cup sugar, 1/2 cup coconut, 3 tablespoons margarine, 3/4 cup milk Boil together and pour over hot cooked pudding Sauce option 2 2ozs margarine, 3oxs sugar, 50ml water, 1 teaspoon vanilla essence, 170g can evaporated milk, 100mls brandy Boil together and pour over hot cooked pudding
27: Baking a delicate light coloured meringue should be dried rather than baked. . . should be crisp and snowy . . pale brown chewy ones are not perfect although they are good to eat!! for best results set the oven to very cool - 110c before beating egg whites into peaks. s soon as the mixture is on the baking sheet lined tray place in oven and allow to dry out for 4 - 5 hours - if the meringue starts to colour turn off the oven after 2 hours | meringue master class from Mum,s Fair Lady Cookbook | Mixing meringues consist of the correct proportions of fine granulated or caster sugar to egg white. use a spotlessly clean dry mixing bowl. take care to separate the egg whites from the yolks without getting a speck of egg yolk in the bowl (take out the chord too) and always use room temperature eggs. | Whisking, Colouring & Storing Use a balloon whisk to incorporate as much air as possible (this makes the meringue light). An electric beater set at medium speed is also excellent as it can be moved round the bowl evenly Colouring should be included just before whisking is finished Thoroughly dry meringues may be kept in a dry airy place for several weeks. if the meringues are chewy us an air-tight focntainer | Basic Meringue 4 egg whites, pinch salt, 250g caster sugar, 1t vanilla essence, 1/4 t cream of tartar whisk eggs whites until frothy. sprinkle with salt and cream of tartar and continue whisking until stiff but not dry. Add the sugar 1 tablespoon at a time whisking constantly until three quarters of the sugar has been added - mixture should be stiff, thick and smooth - not a grain of sugar should be felt when a little of the mixture is rubbed between the fingers. Fold in the remaining sugar & flavouring with a teaspoon. Shape in high tufted mounds on a baking paper lined baking sheet.
28: Dear Justine Congratulations on your 40th birthday. It has been such a pleasure for us being part of your life. How well we remember all the lovely meals you have cooked for us in Kiama, We have never again had such lovely gourmet pizzas or blackened salmon steaks! Like the food you cook, you are beautiful, made with love and the finest ingredients that 'delights' so many! Lots of love and blessings Pete and Moi xxx
29: moi's amazingly delicious and easy microwave lemon butter | ingredients 250g white sugar 3 eggs finely grated rind and juice of 3 lemons 125g unsalted butter, melted Method in a microwave safe bowl whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon rind and butter Cook in microwave in one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon remove from microwave and pout into small sterile jars. Will keep for up to 3 weeks in fridge
33: white chocolate mud cakes makes 24 large cupcakes freezes 2 months Ingredients 4 c plain flour 11/2 t baking powder 500g butter, chopped 2c milk 4c caster sugar 300g white chocolate, chopped 4 eggs, whisked 2t vanilla extract (good quality) Method Put the butter, milk, caster sugar and white chocolate into a metal/glass bowl and place over a large saucepan of simmering water. Stir continuously using a wooden spoon, until chocolate has melted and sugar has dissolved. Remove from the heat and cool to room temperature. Preheat oven to 150c. line muffin trays with cupcake baking papers. Stir flour and baking powder together in a large bowl. make a well in the centre, and set aside. Use a rubber spatula to fold the eggs and vanilla extract into the cooled chocolate mixture. Pour the mixture into the flour and fold together until well combined. Divide the mixture evenly between the cupcakes. Bake for 30mins until top 'bounces back' when lightly pressed or a fine skewer comes out clean Place pans on a wire rack to coll for 10mins before taking out of the pans allow to cool before frosting
34: Puddings: Aunty Ro's Great Standby (in fact, she says she has never needed any OTHER) 1 box long life cream 1 tin fruit (she always found Satsuma Plums were great in this recipe) 1 can opener choose your serving dishes according to how many guest you will have to serve ie the more of the latter the smaller the former! open the tin. . . . . and share out the fruit pour over with cream offer with a big selection of liquers
35: Nikki's Saratoga Tarte 3 egg whites 5ml vanilla essence 14 cream crackers (coarsely crumbled) 3/4 (as in three quarters) cup chopped walnuts 250ml cream (whipped) 1 c sugar 5ml baking powder Beat egg whites until practically stiff. Add sugar gradually. Combine crackers, walnuts and baking powder and fold into egg mixture. Add vanilla. Spread into greased 9inch pie dish. Bake at 120c for 45 mins. When cool, spread with whipped cream and refrigerate for at least 2 hours before serving. Decorate with grated chocolate, cherries etc That's it!!
36: almond orange cake 2 large oranges which have been boiled* 6 eggs, lightly beaten 250g ground almonds 250g caster sugar 1t baking powder * Boil the oranges, barely covered in water, in a covered pan for 2 hours. I boiled the oranges the night before and allowed them to cool overnight before I prepared the cake the next day (Moi) Cut open the oranges and remove any pips Chop the oranges into rough segments, including the rind Preheat the oven to 190c and butter and flour a 24cm springform pan Blend the oranges and eggs thoroughly in a food processor Mix the ground almonds, sugar and baking powder in a bowl and add the orange and egg mixture and whisk it all together to combine Pour the batter into the pan and bake for 45 - 60 minutes Once cooled, turn cake out onto a cake rack and dust with icing sugar Serve with thick cream (I like this with a dollop of yoghurt instead!))
37: Granny Wyatt's handwriting
38: Meri's Chocolate Cake of Lurve Ingredients: 250gm unsalted butter, softened 250gm caster sugar 5 eggs 175gm dark chocolate 180gm almond meal 1 tspn baking powder 3 tbspn good cocoa powder Dutch cocoa for dusting 1. Pre-heat oven to 160C. 2. Line a 28cm springform cake tin with baking paper. 3. Grease tin and sprinkle with flour across the bottom and up the sides. 4. Beat butter and sugar until creamy then add cocoa powder. 5. Add eggs, one at a time, beating well after each addition. 6. Place chocolate in a double-boiler over gentle heat to melt. 7. Add almond meal and baking powder to butter/sugar mix. 8. Fold in melted chocolate – combine well. 9. Pour into prepared tin, bake 50 – 60 minutes. Cake is cooked when a skewer is inserted and comes out clean. Dust with a good coating of Dutch cocoa and serve with a dollop of double cream or creme fraiche. Note: Cake will rise in oven and fall when removed.