Salisbury Steak

Ingredients

FOR THE POTATOES

1 lb baby potatoes, halved, or quartered if large
fine salt
2 tbsp unsalted butter
1/4 cup milk or heavy cream

FOR THE PATTIES

1 lb 85 per cent lean ground beef
2 large eggs
1 cup smashed potato chips
2 tsp ground mustard
2 tsp garlic powder
1/4 tsp fine salt
1/4 tsp freshly ground black pepper
1 tbsp unsalted butter
1 tbsp olive oil

FOR THE GRAVY

1 small yellow or white onion (4 oz), halved and thinly sliced
2 cups no-salt-added beef broth, or more as needed
1 tbsp cornstarch or arrowroot
1 tsp Worcestershire sauce
fine salt, to taste
freshly ground black pepper, to taste

Method

  1. Make the potatoes. Place the potatoes in a medium pot and add water to cover by about 2 inches. Add a generous sprinkling of salt, bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes.
  2. As soon as the potatoes are tender, drain and return them to the pot. Add the butter and milk or cream, and mash with a potato masher or fork until they reach desired chunkiness. Cover to keep warm.
  3. Make the patties. While the potatoes are cooking, in a large bowl combine the beef, eggs, potato chips, mustard, garlic powder, salt and pepper. Using your hands, mix the ingredients until fully combined. Form into four 1/2-inch-thick patties, about 1/4 lb each.
  4. Line a plate with a towel and place it near the stove. In a 12-inch skillet over medium-high heat, melt the butter in the oil. Fry the patties on both sides until cooked through, about 5 minutes per side. Transfer the patties to the prepared plate and cover to keep warm. Discard any excess fat from the skillet, but do not wipe it clean.
  5. Make the gravy. Return the skillet to medium-high heat, add the onion and cook, stirring occasionally, until golden brown and somewhat soft, 3 to 5 minutes.
  6. In a medium bowl, whisk together the broth and cornstarch until smooth. Add the broth mixture and Worcestershire sauce to the onions and simmer, adjusting the heat as needed, until thickened, stirring occasionally, 8 to 10 minutes. If the sauce gets too thick, add more broth, 1 tbsp at a time, to thin.
  7. Return the cooked patties to the skillet. Spoon the gravy over the top and let simmer until heated through, about 2 minutes.
  8. Divide the potatoes among 4 plates, add a patty on top of each potato pile and top with gravy. Serve warm.

Makes 4 servings.

Source: The Winnipeg Free Press


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Thai-inspired Fish and Chips

Ingredients

2 x 500 g small whole fish, scaled, gutted and cleaned
1 cup rice flour
vegetable oil, for deep-frying
800 g sweet potato (kumara), peeled and finely sliced cilantro leaves and lime wedges, to serve

Chili Sauce

3 long red chilies, deseeded and sliced
1/4 cup shredded ginger
2 tablespoons fish sauce
1/3 cup lime juice
1/3 cup caster (superfine) sugar

Method

  1. Make the chili sauce. Place the chili, ginger, fish sauce, juice and sugar in a frying pan over medium-high heat and bring to the boil. Reduce heat and allow to simmer for 5 minutes or until syrupy.
  2. Cook the fish. Score the flesh of the fish and sprinkle with rice flour, shaking off any excess.
  3. Heat oil in a wok over high heat until very hot. Cook the fish, one at a time, for 2-3 minutes each side or until golden and crisp. Drain on absorbent paper and keep warm.
  4. Cook the sweet potato, in batches, until crisp, then drain.
  5. To serve, place the fish and sweet potato chips onto serving plates. Serve with the chili sauce, cilantro leaves and lime wedges.

Makes 2 servings.

Source: Donna Hay


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American Spiced Pumpkin Pie

Ingredients

1-1/2 cups plain flour
pinch of salt
3 oz unsalted butter
1 tbsp caster sugar
1 lb peeled fresh pumpkin, cubed, or 2 cups canned pumpkin, drained
1/2 cup soft light brown sugar
1/4 tsp salt
1/4 ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
2 eggs, lightly beaten
1/2 cup double cream
whipped cream, to serve

Method

  1. Place the flour in a bowl with the salt and butter and rub with your fingertips until the mixture resembles breadcrumbs (or use a food processor).
  2. Stir in the sugar and add about 2-3 tbsp water and mix to a soft dough. Knead the dough lightly on a floured surface. Flatten out into a round, wrap in a polythene bag and chill for 1 hour.
  3. Preheat the oven to 200°C/400°F with a baking sheet inside.
  4. If you are using raw pumpkin for the pie, steam for 15 minutes until quite tender, then leave to cool completely. Puree the steamed or canned pumpkin in a food processor or blender until it is very smooth.
  5. Roll out the pastry quite thinly and use to line a 9-1/2in (measured across the top) x 1-inch deep pie tin. Trim off any excess pastry and reserve for the decoration. Prick the base of the pastry case with a fork.
  6. Cut as many leaf shapes as you can from the excess pastry and make vein markings with the back of a knife on each.
  7. Brush the edge of the pastry with water and stick the leaves all round the edge. Chill.
  8. In a large bowl mix together the pumpkin puree, sugar, salt, spices, eggs and cream and pour into the prepared pastry case. Smooth the top with a knife.
  9. Place on the preheated baking sheet and bake for 15 minutes. Then reduce the temperature to 180°C/350°F and cook for a further 30 minutes, or until the filling is set and the pastry golden.
  10. Serve the pie warm with a generous dollop of whipped cream.

Makes 4 to 6 servings.

Source: The Ultimate Desserts Cookbook


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Mild Vietnamese Chicken Curry

Ingredients

4 large chicken quarters (leg and thigh), skin and excess fat removed, cut into thirds
1 tablespoon good-quality curry powder
1 teaspoon caster sugar
1/3 cup vegetable oil
1 lb orange sweet potato, peeled, cut into 1-1/4-inch cubes
1 large onion, cut into thin wedges
4 cloves garlic, chopped
1 stem lemon grass, white part only, finely chopped
2 bay leaves
1 large carrot, cut into 1/2 inch pieces on the diagonal
1-1/3 cups coconut milk.

Method

  1. Pat the chicken dry with paper towels. Put the curry powder, sugar, 1/2 teaspoon black pepper and 2 teaspoons salt in a bowl, and mix together well.
  2. Rub the curry mixture onto chicken pieces, then place the chicken on a plate, cover with plastic wrap and refrigerate overnight.
  3. Heat a wok over high heat, add the oil and swirl to coat. Add the sweet potato and cook over medium heat for 3 minutes, or until lightly golden. Remove with a slotted spoon.
  4. Remove all but 2 tablespoons of the oil from the wok. Add the onion and cook, stirring, for 5 minutes. Add the garlic, lemon grass and bay leaves, and cook for 2 minutes.
  5. Add the chicken and cook, stirring, over medium heat for 5 minutes, or until well coated in the mixture and starting to change colour. Add 1 cup water and simmer, covered, over low heat for 20 minutes, stirring once or twice.
  6. Stir in the carrot, sweet potato and coconut milk, and simmer, uncovered, stirring occasionally, for 30 minutes, or until the chicken is cooked and tender. Be careful not to break up the sweet potato cubes. Serve with cooked rice or cooked rice noodle.

Makes 6 servings.

Source: The Essential Wok Cookbook


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Corn-thickened Turkey Stew

Ingredients

9 oz corn kernels
bunch of cilantro leaves
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, finely chopped
2 oz loche squash, grated
1 caigua, chopped
2 tablespoons Yellow Chili Paste
1 (2-lb) turkey, cut into 2-1/2-ozpieces
2 cups cooked rice to serve
salt and pepper

Method

  1. Put the corn kernels and cilantro leaves in a blender or baton (Peruvian grinder) and blend or grind to form a thick paste. Set aside.
  2. Heat the oil in a large pan over low heat, add the onion and garlic, and sauté for 2 minutes, until the onion has softened. Season with salt and pepper.
  3. Add the grated squash, caigua, and chili paste, and cook, stirring, for 10 minutes until the ingredients are cooked.
  4. Pour in 8 cups water and simmer over low heat for 30 minutes until the stew has thickened and reduced.
  5. Season the turkey pieces with salt and pepper. Add the turkey to the stew and cook for 40-45 minutes over low heat until tender.
  6. Add the corn paste to the pan and cook for 10 minutes, stirring continuously, until the stew thickens. Taste and adjust the seasoning if necessary. Serve with rice.

Makes 4 servings.

Source: Peru – The Cookbook


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