Angourie's profile page
Recipes
Kathy's Tabbouleh
By Angourie
Soak burghul one hour in water then drain well and press out excess water
- 1 cup fine burghul
- 1 cup finely chopped onion
- Salt and pepper
- 1 1/2 cups finely chopped parsley
- 1/2 cup chopped mint
- 2 cups olive oil
- 3/4 cup lemon juice
- 3/4 cup chopped tomatoes
Thai Coconut Curry Soup
By Angourie
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high hea...
- 2 cans coconut milk
- 1 heaping tablespoon Thai curry paste
- 1 bunch cilantro roots, rinsed well
- 2 chicken breasts, thinly sliced
- 2 cups (500mls)chicken stock
- 1 carrot, shredded
- 4 or 5 lime leaves
- 2 stalks lemon grass, halved lengthwise, woody leaves removed
- 2 tablespoons fish sauce
- 2 limes zest and juice
- a small knob frozen ginger
- a handful bean sprouts
- 1 packet of rice noodles
- 1 bunch cilantro leaves, rinsed well
- 2 or 3 green onions, thinly sliced
- a sprinkle or two salt or soy sauce
John's Green Curry
By Angourie
Simmer all ingredients for about an hour or until the coriander and lime leaves start to integrate
- 400g can of coconut cream
- 1/2 can of water
- 1 + 1/2 teaspoons of Maesri green curry paste (more if you like it really hot)
- 2 - 3 cubes of palm sugar grated
- A bunch of coriander finely chopped
- 3 large kaffir lime leaves, spines removed, then very finely chopped
- 8 dessertspoons of fish sauce
Paella
By Angourie
Seafood rice
- 125 125 125 ml white wine
- 1 1 1 red onion chopped
- 12 12 12 black mussels, bearded and scrubbed
- 125 125 125 ml olive oil
- 1/2 1/2 1/2 red onion extra, finely chopped
- 1 1 1 thick slice of jamon, finely chopped
- 4 4 4 garlic cloves. crushed
- 1 1 1 red capsicum, finely chopped
- 1 1 1 ripe tomato, peeled, seeded and chopped
- 90 90 90 g chorizo, thinly sliced
- pinch pinch cayenne pepper
- 220 220 220 g paella rice or medium grain rice
- 1/4 1/4 1/4 tsp saffron threads
- 500 500 500 ml chicken stock, heated
- 85 85 85 g fresh or frozen peas
- 12 12 12 raw prawns, peeled and deveined
- 2 2 2 squid tubes, cleaned and cut into rings
- 115 115 115 g skinless, firm white fish fillets, cut into pieces
- 2 2 2 Tbsp finely chopped flat-leaf parsley
Lentil and chorizo stew
By Angourie
In a large pot fry garlic, onion, leek, celery and carrots until soft
- 1 onion finely diced
- 2 cloves garlic chopped
- 1 leek finely sliced
- 2 sticks celery, finely diced
- 2 small carrots finely diced
- 2 x 400g cans whole peeled tomatoes
- 200 ml red wine
- 400g can lentils
- 700 ml chicken stock
- 500 g chorizos
Anne's Date Slice
By Angourie
Preheat oven to 180 C Grease lamington tray Mix sugar into melted butter Add the egg, vanilla and flour
- 125 g melted butter
- 1 cup brown sugar
- 1 egg, beaten
- 1 tsp vanilla essence
- 1 cup SR flour
- 1 cup chopped dates
Curried Lentil Patties
By Angourie
Great for lentil burgers on toasted buns with salad
- 1/2 cup brown lentils
- 1 small onion
- 125 g pumpkin, steamed
- 1 cup wholemeal breadcrumbs
- 1 zucchini, grated
- 1/2 cup rolled oats
- 1 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Suki Yaki
By Angourie
Lightly fry steak and mushrooms Add carrots, parsnips, celery, beans and shallots and cook for 5 minutes Add spinac...
- 1/2 cup carrot straws
- 1/2 cup parsnip straws
- 1 stick celery, sliced
- 1/2 cup beans, sliced
- 1/2 cup chopped shallots
- 4 spinach leaves, shredded
- 500 g rump steak, cut into strps
- 1 Tblsp oil
- 6 mushrooms, cut into strips
- 1 + 1/2 cups beef stock
- 1 dsp cornflour
- salt & pepper
- soy sauce (to taste)
Lentil and chorizo stew
By Angourie
In a large pot fry garlic, onion, leek, celery and carrots until soft
- 1 onion finely diced
- 2 cloves garlic chopped
- 1 leek finely sliced
- 2 sticks celery, finely diced
- 2 small carrots finely diced
- 2 x 400g cans whole peeled tomatoes
- 200 ml red wine
- 400g can lentils
- 700 ml chicken stock
- 500 g chorizos
Salmon Rice Salad
By Angourie
Cook rice, drain and cool
- Dressing:
- 50 50g 50g wild rice
- 150 150g 150g brown rice
- 1 1 1 Tbsp olive oil
- 2 2 200g x 200g fresh salmon or ocean trout fillets
- 2 2 2 Tbsp sunflower seeds
- 2 2 2 Tbsp pumpkin seeds
- 2 2 2 Tbsp almonds or macadamias
- 2 2 2 Tbsp pistachios
- 2 2 2 Tbsp dill sprigs or Parsley or coriander
- Cherry tomatoes
- Sea salt and pepper
- 3 3 3 Tbsp olive oil
- 2 2 2 Tbsp lemon juice
- 1 1 1 Tbsp honey
- 1 1 1 tsp ground cumin