fun in the kitchenBeef and onion puffs

250g diced eye fillet
250g minced beef
1 large onion roughly chopped
½ tsp mixed spice
½ tsp oregano
½ tsp parsley
¼ tsp sage
¼ tsp rosemary
½ tbsp sweet basil
2 tbsp olive oil
2 tbsp gravy powder
2 cups of water
1 tsp black pepper
3 puff pastry sheets

in a large fry pan sweet onions an cook till translucence add and brown meats sprinkle gravy powder over meat add water and remaining ingredients cook until a gravy is thick and coating the meat set aside to cool

preheat oven to 180c

cut each pastry sheet into 4 pieces (squares) a heaped tbsp of met mix into the centre of fold over and seal edges (I you are not confident use the tip of a fork) brush with milk bake in oven for 30mins or until golden brown

if you are feeling adventurous you can crimp up the sides an have like an open tart just add some cheese to stop the meat from drying out

Siciliana pork stew

2 large eggplants
4 large ripe tomatoes diced
½ cup sweet basil
½ cup parsley
4 stalks of celery diced
1 large onion diced
4 medium carrots diced
4 cloves of garlic minced
¼ cup pitted green olives
2 tbsp red wine vinegar
400g diced fatty pork
600g diced lean pork
1 large char grilled capsicum
¼ cup marsala
100mil chicken stock
8 tbsp extra virgin olive oil
extra water if required

salt your eggplant leave for minimum 30mins wash and dry using 6 tbsp of the oil brown the eggplant and set aside
in a large pot brown the pork using the rest of the oil ( do this in batches) in the same pot sweat celery carrots and onions till onions go translucence add capsicums and tomatoes add garlic vinegar marsala and stock add eggplant and pork add water till pork and veggies are just immersed simmer for 1hour add olives and herbs and simmer for 30mins or until thick

serve with crusty bread


Beef Bulgogi (Korean BBQ)

1kg scotch fillet steak sliced very thin no more than 2mm (ask you butcher to do this fore you)
2 cups good Korean soy
1 cup water
½ cup caster sugar
2 large onions
2 Nashi pears pealed cored and diced
2 tsp black pepper
1cup spring onions
1 large yellow onion sliced into 16ths
2 tbsp sesame oil
peanut oil for cooking

place you steak into a large bowl add the soy water and sugar nix well until sugar has dissolved add pepper an leave for 30mins

take 2 large onions an the pear in a blender or food processor turn in to a fine paste mix on with meat an leave for another 30mins

just before you cook stir through sesame oil
in a very hot pan place some peanut oil stir in the meat yellow and spring onions stir till meat brown if meat is looking dry an in more marinade juices

to eat the best way is to take a lettuces leaf some rice a bit of bean paste some shredded chilli one bite

fun in the kitchenBeef and onion puffs

250g diced eye fillet
250g minced beef
1 large onion roughly chopped
½ tsp mixed spice
½ tsp oregano
½ tsp parsley
¼ tsp sage
¼ tsp rosemary
½ tbsp sweet basil
2 tbsp olive oil
2 tbsp gravy powder
2 cups of water
1 tsp black pepper
3 puff pastry sheets

in a large fry pan sweet onions an cook till translucence add and brown meats sprinkle gravy powder over meat add water and remaining ingredients cook until a gravy is thick and coating the meat set aside to cool

preheat oven to 180c

cut each pastry sheet into 4 pieces (squares) a heaped tbsp of met mix into the centre of fold over and seal edges (I you are not confident use the tip of a fork) brush with milk bake in oven for 30mins or until golden brown

if you are feeling adventurous you can crimp up the sides an have like an open tart just add some cheese to stop the meat from drying out

Siciliana pork stew

2 large eggplants
4 large ripe tomatoes diced
½ cup sweet basil
½ cup parsley
4 stalks of celery diced
1 large onion diced
4 medium carrots diced
4 cloves of garlic minced
¼ cup pitted green olives
2 tbsp red wine vinegar
400g diced fatty pork
600g diced lean pork
1 large char grilled capsicum
¼ cup marsala
100mil chicken stock
8 tbsp extra virgin olive oil
extra water if required

salt your eggplant leave for minimum 30mins wash and dry using 6 tbsp of the oil brown the eggplant and set aside
in a large pot brown the pork using the rest of the oil ( do this in batches) in the same pot sweat celery carrots and onions till onions go translucence add capsicums and tomatoes add garlic vinegar marsala and stock add eggplant and pork add water till pork and veggies are just immersed simmer for 1hour add olives and herbs and simmer for 30mins or until thick

serve with crusty bread


Beef Bulgogi (Korean BBQ)

1kg scotch fillet steak sliced very thin no more than 2mm (ask you butcher to do this fore you)
2 cups good Korean soy
1 cup water
½ cup caster sugar
2 large onions
2 Nashi pears pealed cored and diced
2 tsp black pepper
1cup spring onions
1 large yellow onion sliced into 16ths
2 tbsp sesame oil
peanut oil for cooking

place you steak into a large bowl add the soy water and sugar nix well until sugar has dissolved add pepper an leave for 30mins

take 2 large onions an the pear in a blender or food processor turn in to a fine paste mix on with meat an leave for another 30mins

just before you cook stir through sesame oil
in a very hot pan place some peanut oil stir in the meat yellow and spring onions stir till meat brown if meat is looking dry an in more marinade juices

to eat the best way is to take a lettuces leaf some rice a bit of bean paste some shredded chilli one bite