INGREDIENTS

For the chicken patties:
Chicken mince
1 egg
1/3 medium sized onion, chopped
Fresh coriander leaves, chopped
Cumin powder
Grated parmesan cheese
Salt and pepper to taste

Breadcrumbs
Canola oil for frying

For the sauce:
1 box of button mushrooms, sliced
2/3 medium onion, chopped
6 – 7 garlic, minced
Stems of coriander leaves, chopped
Fresh basil leaves
Balsamic vinegar
1 can stewed chopped tomatoes
Chicken cube
Water
Olive oil

DIRECTIONS

Beat the egg, add all the other ingredients except the chicken mince. Mix well and taste if desired. Add the chicken mince and mix well using your hands. Add a little flour if necessary.

Form into 40 gm rough balls then roll in breadcrumbs to form a round or square patty shape. Fry in shallow oil over medium heat until golden brown.

Prepare the sauce while the patties are cooking.

Heat olive oil and sauté the onions and garlic. When soft, add coriander stems then after a while add the mushrooms and cook till soft. Add the balsamic vinegar and cook through. Add the chopped tomatoes, basil, chicken cube  and the water. Cook until the liquid dries  and taste for salt. Add more water to get the desired amount of sauce, heat through and remove from heat.

To serve, pour sauce into a deep casserole dish, arrange patties on top. Great with a salad or some brown rice.

1 can chopped tomatoes in their sauce
1/4 onion, minced
A bunch of fresh coriander, chopped
Jalapenos or other pickled chilli as much as you like, chopped
Lemon juice as you like
Salt to taste

DIRECTIONS

Mix all the ingredients in a bowl and taste for salt. Best eaten if made in advance and refridgerated until needed.

INGREDIENTS

3/4 cup well-shaken low-fat (1 1/2%) buttermilk
2 tablespoons low-fat mayonnaise
2 tablespoons nonfat sour cream
1 tablespoon packed fresh basil leaves, minced
1 tablespoon finely chopped fresh chives
2 teaspoons cider vinegar
1 teaspoon dry mustard
1 teaspoon fresh thyme leaves
1 garlic clove, minced
1/2 teaspoon sugar

DIRECTIONS

In a blender or food processor blend all ingredients and salt and pepper to taste until smooth. Dressing keeps, covered and chilled, 1 week. Serve dressing with soft lettuce, shellfish salad, or salmon salad.

So I guess from now on, this is how we make Bolognese sauce for spaghetti Bolognese, lasagne or cannelloni.

450 gms 85% fat minced beef

1 stalk celery

1/2 medium-sized onion

3 cloves garlic

1 can stewed tomatoes

2 tsp oregano

salt to taste

Fry the minced beef till all the water is gone. Mince all the vegetables in food processor and add to the meat when all the water is gone.

Puree the stewed tomatoes and add to the pan when the vegetables are cooked. Add salt to taste and simmer till all the liquid is gone from the tomatoes.

We haven’t tried the sauce yet but I will soon.

INGREDIENTS

2 kgs fresh tomato, chopped

300 gms onion, chopped

3 tsp chopped garlic and ginger paste

2 chopped chilli / cumin and mustard seed

50 gm fresh coriander, chopped

50 gms thyme

2 pieces dried chilli

100 gm curry leaves / fenugreek seed

25 ml oil

5 cardamom

3 cloves

2 cinnamon stick

2 star anise

Salt and pepper to taste

DIRECTIONS

In a thick bottomed pan, heat oil and fry dried ingredients. Add the onions and allow to sweat. Add the ginger garlic paste and fry a while.

Add the thyme, curry leaves and chilli. When fragrant, add the tomatoes and allow to cook on slow heat.

After 20 – 25  minutes, add the fresh coriander.

Serves 10 – 15 portions

The sauce can be used with all kinds of meats and seafood, even vegetables.

Pan fry fish, meat or vegetables then leave to cook in the sauce on slow heat and end with chopped fresh coriander.

This recipe makes up to 4 servings depending on how much sauce you like in your Spaghetti!

1/2 kg minced beef
1 large onion, minced
5 – 6 cloves garlic, minced
1 can mushrooms, drained and sliced
1 can stewed tomatoes
5 tbsp tomato puree
1 – 2 tsp dried oregano flakes
3 tbsp olive oil for frying
2 cups water
1 Maggi beef cube
Salt to taste

DIRECTIONS

In a heavy saucepan, heat 1 tbsp olive oil and fry the sliced mushrooms on medium heat till somewhat dry. Careful, they tend to jump if the heat is too high!

Remove the mushrooms, add a little more oil if necessary and fry the minced beef until all the water is gone. Remove and add to fried mushrooms.

Add 1 tbsp oil if necessary and fry the minced onions and garlic till fragrant and the onions are transparent and soft. Don’t let them brown.

Add the tomato puree and stewed tomatoes. Stir well, cover and let simmer until all the water is gone and the sauce is somewhat dry. Rub the oregano flakes between your palms and add to the sauce together with salt to taste. Let it continue to simmer until the sauce is completely dry – do not let it burn!

Add 2 cups water, the beef cube and the fried mushrooms and minced beef. Mix well and cook till most of the water is gone.

To serve, dish out the spaghetti on a plate and spoon the sauce on top. Sprinkle with grated Parmesan if you like.

Juice from roast

Beef cube + water

Bisto gravy granules for colour

White balsamic vinegar

Fried garlic bits (available in Malaysia) or fresh garlic

French beans

DIRECTIONS

Bring juice, beef cube and water to the boil then let simmer. Add the bisto premixed with a little water to get the dark brown colour. Add the vinegar, then the garlic and beans.

When beans are cooked, puree the whole thing. Let simmer again for while.

Goes well with meat loaf and roast beef, roast lamb etc

Makes 1 cup

2/3 cup tomato ketchup

2-4 tsp horseradish

2 tsp lemon juice

1/3 tsp Worcestershire sauce

1/4 tsp salt

1/16 tsp pepper

DIRECTIONS

Put all ingredients in a small bowl and mix well with a whisk.