Archive for August, 2010

1/2 cup raw sugar

250g butter (melted)

3 large pears (peeled and thickly sliced)

1 cup golden syrup

2 eggs

1 teaspoon of bicarb

2 1/2 cups of plain flour

2 tablespoons of ground ginger

1 tablespoon of mixed spice

1 teaspoon of cinnamon

200g Sour (light) Cream

Preheat oven to 16o degrees


In a bowl, place the pears, raw sugar, cinnamon and 1/3 cup of melted butter

Coat the pears in the mixture

Line a baking dish with baking paper

Line the bottom of the dish with HALF the pears; push down firmly so that they are evenly layered

In a mixing bowl

Remaining melted butter, golden syrup, eggs, bicarb, flour, ginger, mixed spice.

Pour half the mixture over the pears

Layer the reserved pears on top of the mixture

Pour the remaining mixture over the top

Bake for 90 minutes

Skewer should come out clean if it is inserted

Let it cool for 10 minutes before turning on to a serving platter

It’s very rich, serve with vanilla ice cream and fresh berries or passionfruit

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2 lamb back straps


2 tablespoons Coriander (finely chopped)

2 birds eye chillies (finely chopped, keep seeds in if you like it hot!)

1 large or 2 small garlic cloves (finely grated)

1 tablespoon brown sugar

1/2 teaspoon of Fish Sauce

4 drops of Sesame Oil

1 lime (zest and juice)

Mashed potato

1 large potato per person

1 stock cube

1 tablespoon of butter

1 spring onion, very finely sliced


2 large handfuls of green beans (top and tailed)

1 table spoon of toasted sesame seeds

light soy sauce

sesame oil



Make the Marinade

Mix garlic, chilli, coriander, brown sugar, lime zest, lime juice,  sesame oil, fish sauce together

Place in a small plastic bag or zip lock bag

Add the lamb straps

Seal the bag, make sure there is no air

Rest for at least 30 minutes or overnight

Mashed Potatoes

Peel the mashed potatoes

Add to boiling water with a stock cube

Cook until tender


Add butter and spring onion

Mash until smooth

The Meat

When the potatoes have been boiling for about 20 minutes

Heat a grill pan or bbq to smoking hot (spritz with some oil spray)

Add the lamb

Cook for 4 minutes each side

Remove from heat, cover with foil, rest for 8-10 minutes


Add the beans to boiling salted water

As soon as the water comes to the boil, drain the beans

Drizzle with light soy and sprinkle over the toasted sesame seeds

Plating Up

Place a large dollop of mashed potato in the center of the plate

Boarder this with the beans

Finely slice the lamb (1/2cm) and lay across the mashed potato

Spoon over some pan juices


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pre-heat slow cooker


500g casserole beef (1cm dice)

6 small shallots/pickling onions (peeled, whole)

50g of bacon (finely shredded)

200g of small button mushrooms (whole, wiped clean)

1 large garlic clove (thinly sliced)

1 tablespoon plain flour

1 cup of red wine

3 stalks of fresh thyme (leaves removed from stalk)

1 large bay leaf


Brown the meat in small batches


Brown the shallots/onions


Brown the bacon and garlic

Add the mushrooms, sautee till golden


Lower the heat

Add the wine and stir through the flour

Add the thyme and bay leaf

Add all the other ingredients back into the pot

Bring to a high simmer

Transfer to the slow cooker

Cook for 8 – 10 hours


Cook in a large saucepan

Medium/Low heat, 2.5 – 3 hours

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