CONTENTS
MOROCCAN SAFARI .................................................................................... 4 MOROCCAN INGREDIENTS........................................................................... 5 BISSARA DIP ............................................................................................. 6 CARROT & ORANGE SALAD .......................................................................... 7 CHEAT’S COUSCOUS WITH SEVEN VEGETABLES ............................................ 8 CHICKEN TAJINE WITH PRESERVED LEMON & OLIVES .................................... 9 FRUIT SALAD WITH MOROCCAN DRESSING..................................................11 MECHOUI – MARINATED LAMB BACKSTRAP ..................................................12 MINTED YOGHURT.....................................................................................13 MOROCCAN MINT TEA................................................................................14 MALAYSIAN SAFARI ................................................................................. 15 MALAYSIAN INGREDIENTS.......................................................................... 16 BEEF RENDANG......................................................................................... 18 CHAR KWAY TEOW .................................................................................... 19 MALAYSIAN LAKSA (CHEAT’S LAKSA)...........................................................20 NASI LEMAK (COCONUT RICE) ....................................................................22 ROTI CHANAI............................................................................................23 SAGO GULA MELAKA (SAGO PUDDING)........................................................24 PORTUGUESE SAFARI ............................................................................... 25 PORTUGUESE INGREDIENTS .......................................................................26 BACALHAU COM BROA ............................................................................... 27 CHANFANA - LAMB .................................................................................... 28 CHARCOAL CHICKEN..................................................................................29 CORN BREAD (BROA).................................................................................30 CRÈME CARAMEL.......................................................................................31 MIGAS .....................................................................................................32 PIRI PIRI SAUCE .......................................................................................33 SARDINES IN ROCK SALT...........................................................................34 VIETNAMESE SAFARI ................................................................................ 35 VIETNAMESE INGREDIENTS........................................................................36 BRAISED PORK WITH EGG & COCONUT JUICE (THIT HEO KHO) ......................39 CARAMELISED FISH IN CLAYPOT - (CÁ KHO TÔ.) .......................................... 40 GREEN PAPAYA SALAD ............................................................................... 41 PHO.........................................................................................................42 INDIAN SAFARI ........................................................................................ 43 INDIAN INGREDIENTS ............................................................................... 44 COCONUT CARDAMOM BURFI .....................................................................45 GUJARATI POTATOES.................................................................................46 INDIAN STYLE HYDERABADI CHICKEN ......................................................... 47 PALAK PANEER..........................................................................................48 ROGAN JOSH ............................................................................................49 TOOR DAL TADKA......................................................................................50 GREEK SAFARI.......................................................................................... 51 GREEK INGREDIENTS ................................................................................52 BBQ CALAMARI ......................................................................................... 53 BEAN SKORDALIA......................................................................................54 FIG LOUKOUMADES WITH RASPBERRY SYRUP ..............................................55 GREEK COFFEE ......................................................................................... 56 GREEK LAMB WITH FENNEL & PARSLEY........................................................57 GREEK SALAD ...........................................................................................58 MEZEDES .................................................................................................59 SPANAKOPITA ...........................................................................................60 CHINESE SAFARI ...................................................................................... 61 CHINESE INGREDIENTS .............................................................................62 CHAR SIU PORK ........................................................................................63 MANGO PUDDING......................................................................................64

CONTENTS
SALT & PEPPER SQUID ............................................................................... 65 SHANGHAI STYLE STIR-FRY EGGPLANT WITH GARLIC & SOY SAUCE ............... 66 STIR FRY BEEF..........................................................................................67 WHOLE SNAPPER STEAMED WITH BLACK BEANS, LEMON & CHILLI .................68 ITALIAN SAFARI ....................................................................................... 69 ITALIAN INGREDIENTS............................................................................... 70 FETTUCINE NAPOLETANA (TOMATO SAUCE) .................................................71 PANZANELLA.............................................................................................72 SALTIMBOCCA ..........................................................................................73 SPAGHETTI AGLIO, OLIO E PEPERONCINO.................................................... 74 TIRAMISU.................................................................................................75 THAI SAFARI ............................................................................................ 76 THAI INGREDIENTS ...................................................................................77 BANANA FLOWER SALAD ............................................................................79 BLACK STICKY RICE PUDDING WITH CARAMELISED COCONUT .......................81 CHICKEN BASIL STIR-FRY (GKA PROW GKAI) ............................................... 82 KAENG PED PETT YANG (RED DUCK CURRY) .................................................83 PAD THAI .................................................................................................84 RED CURRY PASTE.....................................................................................85 WATERFALL BEEF SALAD ............................................................................86 LEBANESE SAFARI .................................................................................... 87 LEBANESE INGREDIENTS ...........................................................................88 BABA GHANOUJ (EGGPLANT DIP) ................................................................89 BAKED SALMON 'TARATOR' STYLE ...............................................................90 HOUMMUS ................................................................................................92 KAFTA......................................................................................................93 KOUSA MAHSHI (STUFFED ZUCCHINI) ......................................................... 94 TABBOULEH.............................................................................................. 96 MEXICAN SAFARI ..................................................................................... 97 MEXICAN INGREDIENTS .............................................................................98 GREEN MOLE (MOLE VERDE).....................................................................100 GUACAMOLE DIP .....................................................................................101 PICO DE GALLO SALSA............................................................................. 102 POLLO PIBIL (YUCATECAN BARBECUED CHICKEN) .......................................103 TAMALES ................................................................................................104 TORTILLA SOUP (SOPA DE TORTILLA)........................................................106 TURKISH SAFARI.................................................................................... 107 TURKISH INGREDIENTS ...........................................................................108 BEETROOT DIP (KIZ GUZELI)....................................................................109 BURGHUL PILAV ......................................................................................110 CARROT DIP (YOGHURTLU HAVUC)............................................................ 111 DOLMA (STUFFED VEGETABLES) ...............................................................112 KOFTE (TRADITIONAL LAMB KÖFTE)..........................................................113 PISTACHIO SEMOLINA CAKE.....................................................................114 SPANISH SAFARI.................................................................................... 115 SPANISH INGREDIENTS ...........................................................................116 ARROZ CON LECHE (RICE PUDDING) ......................................................... 117 ASADILLO DE PIMIENTOS.........................................................................118 GARLIC PRAWNS (GAMBAS AL PIL PIL) ......................................................119 GAZPACHO ANDALUZ............................................................................... 120 PAELLA ..................................................................................................121 SAINT JACOBO........................................................................................122 TORTILLA DE PATATAS (POTATO OMELETTE) ..............................................123

MOROCCAN SAFARI MOROCCAN SAFARI Moroccan food is one of the most cleverly balanced cuisines on earth – spices are used to enhance the flavour of dishes & there is nothing like the warm waft of beautiful spices that seduce you when you open the lid of a tajine. When entering a Moroccan home. with many dishes shared by the family. Hospitality is a very important part of Moroccan culture & making guests welcome is also part of the Islamic teaching. 4 . The meal time is very social & eaten at a leisurely pace with much laughter & talking. The essence of Moroccan food is a communal style of eating. you would be offered food & usually tea within a heartbeat.

Used in sweet & savoury dishes. Saffron is the stigma of the crocus flower & also the world's most expensive spice. Too much can be overpowering. Cumin available both as seeds & ground. Served as an accompaniment with many meals. milder varieties of capsicum. When steamed it becomes light & fluffy. Kept away from light for at least 40 days. garlic & oil & often flavoured with ground coriander & cumin. their flavour changes from acidic to mellow & sweet. Preserved Lemons are lemons which have been preserved in salt & either brine or oil. It is used both for its distinct flavour & colour. 5 . It has a good depth of flavour & also adds a vibrant colour. in marinades & as a garnish. When prepared traditionally. Cumin has a slight liquorice flavour & is an essential spice in curry blends.MOROCCAN SAFARI MOROCCAN INGREDIENTS Couscous is known as a gift from Allah & is a staple of North African countries. Harissa a paste made from chillies. Sweet Paprika made from sweeter. It is also splashed onto the palms of guests when greeting them into the home. fine semolina is rubbed with super fine semolina to coat until it resembles a grain. Used as an ingredient. Cinnamon or Cassia Bark is harvested from the bark of the tree with cinnamon being much finer than cassia. Orange Blossom Water a distilled water with the flavour of orange derived from the essential oil found in the blossom. Used in marinades & salads.

beans & water. Garnish with ground cumin & paprika.MOROCCAN SAFARI BISSARA DIP INGREDIENTS 1 tbsp chopped garlic 2 tbsp olive oil 3 tsp ground cumin 2 cups split baby fava beans (dried broad beans) 6 cups water Salt & pepper Paprika Black olive DIRECTIONS Fry garlic in olive oil. 6 . Season with salt & pepper. Add cumin. a black olive & a drizzle of olive oil. Pour into a serving bowl. Cook until beans have softened & the mixture is smooth & velvety when whisked. Cover & bring to the boil. Serve with pita bread.

The combination of fresh flavours wakes up the taste buds & is a great start to a banquet or between courses. 7 .MOROCCAN SAFARI CARROT & ORANGE SALAD This “salad” is so full of juice it’s served in either tea glasses or bowls with small spoons. INGREDIENTS 500g carrots. orange blossom water & cinnamon & mix together. Squeeze the oranges over the carrot & add sugar. peeled 4 oranges 4 tablespoons sugar 1 tablespoon orange blossom water 1 teaspoon ground cinnamon DIRECTIONS Grate or finely chop the carrots in a food processor.

Crumble cheese over couscous while still warm & stir so that it melts through. Bring to the boil & meanwhile prepare couscous. carrot. but a good substitute is a light blue vein cheese to add the same little kick. ginger. Empty couscous into a bowl. tomatoes & broad beans. The couscous absorbs the fragrant steam from below to become light & fluffy. Place into base of a large steamer pot with stock. Cover with lid & leave until steaming. Add 2-3 tbsp vegetable oil & stir to coat. Transfer to the steamer basket & sit over the vegetables. The cheat’s recipe calls for steaming twice . Leave skin on pumpkin as it will help to hold it together.MOROCCAN SAFARI CHEAT’S COUSCOUS WITH SEVEN VEGETABLES Traditionally couscous is steamed 3 times in a couscousiere (steamer). Add 1 tsp salt & small amounts of water & stir with the hands until grains are saturated. ginger. parsnip. Sprinkle with a little more water but don't drown. cumin & paprika & add the coriander & parsley. zucchini & pumpkin 4 cups rich homemade stock (or purchased in tetrapack) 4 Roma tomatoes 1 cup frozen broad beans 1 tbsp each ground coriander.swede. Traditionally a type of rancid butter (smen) would be added for flavour.& our friend Sanaa Zaki advises that you disregard the instructions on the pack for perfect couscous. When steaming. remove from pot & empty into a bowl. remove lid & turn couscous out onto a large platter. 8 . Spoon over vegetables & a little stock & serve. Once it begins to steam. Cover. cumin & paprika Handful of fresh coriander Handful of fresh parsley 500g packet couscous 2-3 tbsp vegetable oil 1 tsp salt 150g light blue vein cheese (like Castello) DIRECTIONS Cut vegetables into large pieces. over meat or vegetables. Moroccans say that couscous which has only had boiling water poured over it & is served once it’s absorbed is “uncooked” & is not a patch on couscous which has been steamed INGREDIENTS Vegetables . Return steamer to pot over the vegetables. Add 1 tablespoon each of ground coriander.

Serves 4 INGREDIENTS Chermoula Marinade 2 cloves garlic. size 10 or 12 1 tomato. chopped 1 tbsp chopped fresh ginger 1/2 preserved lemon. torn in half 1 whole chicken. cut into 6 segments.MOROCCAN SAFARI CHICKEN TAJINE WITH PRESERVED LEMON & OLIVES Morocco’s second most popular dish after couscous & considered to be the national dish. wing tips & any excess fat. Rub all over with ½ of the chermoula marinade & refrigerate overnight or for at least 2 hours. chopped 1 cup water 1 preserved lemon. chopped 1 onion. 9 . Leave for 30 minutes before using. Wash & dry the chicken & remove backbone. sliced 150g pitted green olives 1 bunch fresh coriander. Can be stored in the refrigerator for up to seven days. rinsed & thinly sliced 2 onions. cut into wedges 1 onion. chopped ½ birds eye chilli 1 tbsp sweet paprika 1 tbsp ground cumin salt 2 tbsp chopped fresh coriander. DIRECTIONS Marinade: Process all ingredients together in a food processor until finely chopped & thoroughly combined. stems & leaves 2 tbsp chopped fresh parsley 1/2 teaspoon saffron threads. chopped 2 large potatoes. Cut into pieces. soaked in a little water 1/2 cup olive oil 2 bay leaves. sliced 1 tomato.

Do not stir or lift the lid during the cooking process. Coat potato wedges with chermoula & arrange around chicken.Arrange chicken pieces in the centre of the tajine on top of tomato mixture. Decorate top with preserved lemon wedges.MOROCCAN SAFARI Combine the tomato & onion with a little more chermoula & spread into the base of the tajine (this will prevent the chicken from burning on the bottom). Mix chopped coriander with remaining chermoula & water. Cover tajine with lid & cook on a very low gas heat for 45 minutes. then tomato slices & olives in between the potato wedges. Serve the Tajine directly to the table & impress your guests with a waft of fragrant steam when it’s time to serve with couscous & harissa. 10 . Pour over mixture. Top with onion slices.

pear. Moroccan Dressing 1 cup water 1 small stick cassia bark 2 teaspoons orange blossom water 3 tablespoons sugar 2 tablespoons lemon juice 10 mint leaves. rockmelon. 11 . mandarin segments – pith removed. washed & cut into chunky pieces – grapes. apple. Bring to the boil & simmer for 5 minutes.MOROCCAN SAFARI FRUIT SALAD WITH MOROCCAN DRESSING Serves 6 INGREDIENTS Seasonal. colourful fruit. banana. torn DIRECTIONS Combine all ingredients for dressing except mint leaves in a saucepan. Cool & place in fridge for 1 hour then mix dressing through the fruit salad with mint leaves.

chopped 1 tbsp lemon juice Good drizzle of olive oil DIRECTIONS Put lamb into a bowl & add all the marinade ingredients. cut into 2 cm thick strips Marinade 1 tbsp cumin 1 tbsp sweet paprika Salt 2 tbsp chopped garlic 1 tbsp coriander leaves.MOROCCAN SAFARI MECHOUI – MARINATED LAMB BACKSTRAP Beautifully tender lamb with spices that smell amazing as its being cooked. Use your hands to combine. chopped 1 tbsp continental parsley. Serve with Minted Yoghurt 12 . Cover & leave for 1 hour in the fridge before grilling medium/rare on the BBQ. Serves 6 INGREDIENTS 1kg lamb backstrap.

13 .MOROCCAN SAFARI MINTED YOGHURT A creamy fresh tasting addition to the lamb INGREDIENTS 1 cup natural yoghurt ¼ teaspoon sugar 3 teaspoons chopped fresh mint leaves DIRECTIONS Blend ingredients in a blender & serve with Mechoui (Marinated Lamb Backstrap).

This will rinse the gun powder tea & allow the leaves to open up. Allow the tea to steep (let stand) for 10 seconds only. Pour fresh boiling water onto mix to fill the pot. to taste DIRECTIONS Place the tea in a tea pot (allow 3 tablespoons for a large tea pot about 5 to 6 glasses). Pour out the water. Add all the mint & sugar to taste. with less stem) Sugar.MOROCCAN SAFARI MOROCCAN MINT TEA This is very refreshing on a hot afternoon or after a meal instead of black coffee. Simply pour back into the pot. but do not stir. Pour over ½ cup fresh boiling water. INGREDIENTS Gunpowder tea (or any green tea) Boiling water Fresh mint (prefer short leaf bunch. 14 . which takes a bit of practice. The tea ceremony is sacred & there is quite an art form to the pouring of the tea. (If you prefer your tea strong. Allow the tea to steep for a few minutes. this allows the mint tea mixture to blend naturally. The higher the pour the better. you may bring the full tea pot to boil & let it stand for a couple more minutes) Pour 3 to 4 cups.

15 . to a combination of a number of spices in many of the dishes. tastes & colour. & nothing is more colourful than the cleverly layered riceflour & coconut sweets called Kueh.MALAYSIAN SAFARI MALAYSIAN SAFARI Malaysian food is heavily influenced by the food of other countries including Chinese. Malaysian food uses an amazing blend of flavours aimed at making your 'tastebuds jump up & down' & the thing that raises it to an art form is the combination of textures. & Indian as well as the native Malay or Peranakan style of cooking. These influences extend from the use of the wok as the main cooking pan.

it is not sweet. this process develops the flavour & intensity but reduces the saltiness. Candle Nuts –look similar to a macadamia. rice & desserts.is a fruity sour pulp which gives a tart sweetness to many dishes & curry pastes. brown sugar may be substituted. Tamarind Paste . Palm Sugar – is a golden sugar with a rich caramel flavour & a hint of coconut. They are sweet & slightly spicy. Surprisingly. It has an awful smell. The sweetness comes from the addition of palm sugar & it is flavoured with star anise & sometimes garlic. to flavour & colour cakes. The leaves can also be used to wrap chicken or fish before cooking. this is used to add a depth of colour & flavour to many dishes.are small dried anchovies which add a crunchy texture & salty taste to the national dish Nasi Lemak. Use where a thicker sauce is needed such as braised dishes (especially with dark meats like beef) & heartier spicy stir-fries. 16 .are tiny dried prawns used in Laksa pastes & sambals. wrap a small amount in foil & put into a hot oven or hold over flame using tongs. but once roasted the flavour isn't as strong. The subtle aroma is released when the leaves are bruised by tying one or two long leaves into a knot. Then cool & crumble. Ikan Bilis . Pandan Leaf – is the Asian equivalent of vanilla essence. creamy & have high oil content – they’re normally used to thicken sauces. Dried Shrimp . Use in stir-fries. It can be grated or sliced.MALAYSIAN SAFARI MALAYSIAN INGREDIENTS Light Soy Sauce . round.is the light soy which has been left to ferment further.a sweet dark soy. Shrimp Paste – known as Belachan in Malayasia. It also adds a rich caramel brown colour to food. Pandan leaf is also available as a powder. Thick Caramel Sauce . If not available.even more viscous than dark soy. when added to soups these little sponges soak up the flavour & when you bite into them they burst with flavour. Used when cooking curries. Soy beans are fermented for approx forty days.is the result of the first stage of production. Kecap Manis . Fried Tofu . While they can be bland in flavour on their own. Lup Cheong – are dried sausages. marinades & as a dipping sauce. Dark Soy Sauce . is a paste of shrimp which is pressed into a block. despite its name.are firm tofu cubes that have been deep-fried. Slice very thinly & stir fry or steam whole & slice. red in colour & usually made from pork meat & spices. It is pleasantly salty & this is its main contribution to many dishes. Manis means sweet & it is a sauce used predominantly in Indonesian & Malaysian cooking. For best results.

the hotter it will be. then straining & pressing it. As a general rule. More water can then be added to the coconut flesh & pressed a second time to produce the lighter coconut milk. Red chillies are simply green chillies which have been left to ripen. shapes & coloured chillies available. Green chillies are more peppery & the red have a slightly sweeter heat. fresh stems & use the white part closest to the base of the stem. the smaller the chilli. Lemongrass (serai) – A grass with a lemony aroma & flavour. If you prefer a milder flavour. keep them whole & remove before serving or remove the seeds & membranes before chopping.MALAYSIAN SAFARI Coconut Cream & Milk – Coconut cream is made by grating the coconut flesh with water. It can be very woody so look for young. 17 . The cream is from the first extraction & is thicker. Chilli – There are many sizes. Both are widely available as canned products in supermarkets.

Stir & simmer for 1 – 1½ hrs. until fragrant. finely chopped ¼ cup vegetable oil ¾ turmeric leaf (rolled & finely chopped) (If unavailable. garlic. chopped 3cm knob galangal. peeled & sliced 1 lemongrass stalk. or until meat is tender. dry toasted over low heat & ground Salt to taste 1. adding a little of the soaking water from the chillies. seeds removed & torn in half (keep seeds if you like hot food) 150g Spanish onions. stir in coconut milk & then the curry powder. Blend to a paste. season with salt & soy sauce. Lastly. cut into 3cm cubes 1 cup coconut milk 4 tbsp meat curry powder ½ cup water 1 cup desiccated coconut.MALAYSIAN SAFARI BEEF RENDANG INGREDIENTS 6 long dried chillies. galangal. ginger & lemongrass into a blender. leave out) 6 lime leaves (rolled & sliced) 1 kg topside or chuck steak. chopped 5 cloves garlic. 18 . onion. The rendang should have some sauce. peeled 3cm knob young ginger. Add steak. Add oil & then fry the paste adding the turmeric & lime leaves. Add the water & the desiccated coconut (which will help thicken the rendang).2 tbsp thick caramel soy sauce DIRECTIONS Soak chillies in hot water until soft. Mix & cook for 3-4 minutes. Place chillies. NOTE : Add additional water if meat is still not tender & continue to simmer. Heat a heavy based pan.

sliced 4 fish balls. chopped 1½ handfuls of fresh rice noodles (allow approximately 300 to 400g per person) 1 tsp dark soy sauce 1 tsp light soy sauce 6 green prawns. Make space at the side of the pan & cook the prawns. sliced 2 shallots. A good tip is to heat the noodles first (if they are cold from the fridge) – easily done in the microwave & only cook enough for one person at a time to avoid the ingredients ‘stewing’ in the pan. Add warm rice noodles (especially if cold from the fridge) & this is easily done in the microwave. beaten Handful bean sprouts 1 tbsp chopped garlic chives DIRECTIONS Add oil to hot pan or wok. INGREDIENTS 1 tbsp oil ½ Lup Cheong sausage. Add egg & cook until nearly set at side of pan. Fry sausage. shallots & garlic for a few minutes.MALAYSIAN SAFARI CHAR KWAY TEOW It is very important to have all the ingredients ready & chopped before you start. Add bean sprouts & garlic chives. gently fold into noodles. Stir & then add soy sauces. Serve immediately. fish balls. 19 . peeled 1 egg. sliced 2 cloves garlic. The pan must be very hot as this dish is cooked very quickly over a high heat.

shallots. peeled & chopped 1 fresh red chilli (more if you want more kick!) 1 heaped tbsp dried prawns ½ cup water Broth 12 green prawns 4 tbsp vegetable oil 180 mls of laksa paste 1 litre chicken stock 1 can coconut cream Fish balls Fried tofu puffs 1 tsp sugar Fish sauce Salt to taste Juice of 1 lime Finishing Touches Rice vermicelli noodles Egg noodles Shredded cooked chicken meat (boiled-stock can be used for the broth!) Bean sprouts Spring onions. Heat oil in a large pot & fry prawns shells for about 1 minute until they turn red then remove from pan. sliced Coriander leaves Deep fried shallots Fresh lime wedges DIRECTIONS Process in blender. Shell prawns & reserve meat.MALAYSIAN SAFARI MALAYSIAN LAKSA (CHEAT’S LAKSA) INGREDIENTS Spice Paste 4-5 shallots. dried prawns & water until it forms a smooth paste. Set aside. chillies. garlic. 20 . ginger. chopped Red chilli. Add spice paste to prawn flavoured oil & fry for a minute before adding the laksa paste. about 2 minutes & pour in the stock. chopped 6-7 cloves garlic. chopped Thumb size piece ginger. Fry until fragrant.

Poach reserved prawn meat in same water. fish sauce & salt to taste. Blanch rice & egg noodles in boiling water & transfer some of each to serving bowls. Garnish with the spring onions. Add fish balls & fried tofu. It's always good to allow time to simmer for the flavours to come out. Pour over the broth & top with chicken. prawns & bean sprouts. coriander & fried shallots.MALAYSIAN SAFARI Bring to the boil & then add coconut cream. Squeeze in the lime before eating. Squeeze in the lime. chilli. 21 . Add sugar.

peeled & bruised 1 pandan leaf. Stove top method Add ingredients to saucepan. Take off the heat & leave for a further 5 minutes without lifting the lid. Serve. coconut milk & water into a rice cooker. split & tied into a knot ¾ tsp salt DIRECTIONS Rice cooker method Place rice. 22 . & bring to a boil. Cover with a well-fitting lid & turn to a low heat until liquid is absorbed – about 15 minutes.MALAYSIAN SAFARI NASI LEMAK (COCONUT RICE) A national dish of Malaysia INGREDIENTS 3 cups plain long grain rice (rinsed twice & drained) 200ml coconut milk 200ml water 2 cm ginger. Add ginger. knotted pandan leaf & salt & cook until done. washed.

like play dough. Repeat process with each ball. covered with plastic wrap. Place a ball in the centre & flatten it with your hands. fold each side in. working the mixture with your hands. Add salt & sugar & keep kneading for 6 to 8 minutes until dough leaves the side of the bowl & is soft. pressing & pushing constantly until it is a fine sheet. 23 . roll it & shape it into a ball in floured hands. Set aside in a warm place for at least 2 hours or over night. pick up the flattened sheet & flop it back onto the bench 2 or 3 times. Tip a little oil onto a clean working surface & moisten your hands with it. smooth & elastic. Don’t worry if it looks like a mess. it’s meant to. Rub a little butter in the palms of your hands to melt it. Heat an oiled baking tray over a gas flame until hot & fry each side until golden. Simply pull off a bread roll-sized piece of dough. Remove quickly & crush roti in your hands. Each ball will make enough for 2 people. Continue until you have 6 balls. forming a rough rectangle about the size of a big plate. to form an envelope shape. to form a neater rectangle & then fold each corner in. Replace on tray & let balls stand for 2 to 3 hours. using an oiled rolling pin if you like. Add a little oil & continue to flatten the dough. Now. letting shreds fall onto serving plate. To get it really thin. then pick up each ball & rub it to seal it with butter.MALAYSIAN SAFARI ROTI CHANAI INGREDIENTS 3 cups plain flour ½ cup milk ¼ cup water Pinch of salt Pinch of sugar Butter Peanut oil DIRECTIONS Place flour into a large bowl & gradually add milk & water. Serve hot.

to avoid them sticking. Add sago. Strain & rinse with cold water a couple of times to remove the starch. In a clean bowl beat the egg white until soft peaks form. Stir frequently as the water returns to the boil. Cut into wedges & serve topped with a little of the coconut milk & syrup. stir to combine & pour into a jelly mould. 24 . Chill until set. Stir until completely dissolved & then strain through a fine sieve into a small jelly mould & refrigerate for approximately 1 hour. Turn sago out onto a serving plate. Stir in white sugar.MALAYSIAN SAFARI SAGO GULA MELAKA (SAGO PUDDING) INGREDIENTS 300g sago 1 egg white 200g palm sugar. about 1 hour. chopped ½ cup water 4 tbsp white sugar 1 can coconut milk DIRECTIONS Bring a large pan of water to the boil & when boiling. add sago. The sago will float to the surface & be transparent when cooked. Stir palm sugar & water over medium heat until sugar has dissolved.

Paprika. many charting the culinary history of the country.hearty peasant fare full of strong flavours. olive oil is adored & used to cook food as well as finish dishes. 25 . with a range of recipes from around the country.we all love the flattened marinated chicken served with chilli spiked piri piri sauce .a recipe developed in Angola when it was a Portuguese colony. smoked over wood with heady aromas of garlic & paprika. the famous dried salt cod or bacalhau changed the course of Portuguese history . So loved is bacalhau that there are recipe books enirely devoted to it. garlic & wine feature largely in many dishes.think creme caramel. For instance.PORTUGUESE SAFARI PORTUGUESE SAFARI Portuguese cuisine is born from the earth .when it was discovered the beautiful white fish caught in the cold Scandinavian waters could be dried & kept for long periods. Desserts rely heavily on eggs . rice pudding & the famous custard tarts or pasteis de nata. which then opened up trade routes. sailors were able to go on long voyages of discovery to new lands. bay leaves. Pork is a favourite meat & is used in the famous chorizo sausage. Also cooked over charcoal is the now familiar Portuguese chicken which has been a huge hit in Australia .

Chorizo sausage . Children eat it on sandwiches & it is regarded by some as the Portuguese equivalent to Vegemite. Olive oil .made from pork & flavoured with garlic & paprika which also gives it a rich red colour.is a staple in every home & is often served with a mild cheese. Can be bought as whole dried leaves or ground & is also popular as a fresh herb.introduced from African Portuguese colonies this sauce has now become a widely used sauce in Australia.one of the few herbs that don't lose their flavour when dried. Cheese .cod fish which has been dried & salted to preserve it. It is said that there is a different dish using bacalhau for every day of the year. rather the flavour is more intense. It is smoked & can be bought fresh or dried. Wine . Rock salt . Piri Piri sauce .known as 'Colorau' in Portuguese is without doubt the most widely used spice in Portuguese cooking. 26 . Sweet smoked paprika rather than the hot version is used.used for cooking with & dressing a finished dish before serving. This is a terracotta dish where the chorizo sits on a rack & a type of Portuguese grappa is poured beneath & lit giving a wonderful smoky flavour to the sausage.mild goats’ cheeses are the most popular. A traditional way of heating & serving it is in an 'asador'.a larger crystal type of salt. Paprika . Bay leaves .PORTUGUESE SAFARI PORTUGUESE INGREDIENTS Bacalhau . Sea or table salt could also be used. Quince Paste .used for both drinking & cooking with.

chopped 4 stalks flat leaf parsley. Garnish with olives & red capsicum & bake at 180°C for 20-30 mins. Take the roasted potatoes & with your fist smash each one on the top to flatten. Add sliced onion. Drizzle with olive oil & season with black pepper. bay leaves. leaves picked & chopped 3 egg yolks Black pepper 3/4 cup black pitted olives (Portuguese if possible) Roasted red capsicum slices (for garnish) DIRECTIONS Cover fillets with water & soak for 12 hours changing the water three times. Remove skin & bones. Place potatoes in a medium sized porcelain baking dish then cover with the fish chunks followed by cooked onions & corn bread mixture. In a heavy saucepan cook the brown onions in olive oil on a high heat until browned & then simmer until nearly caramelised. In a hot oven roast potatoes with olive oil & salt until golden brown. Simmer gently for approximately 20 minutes. Drizzle with a little extra olive oil before serving. finely sliced Olive oil 4 thick slices corn bread (broa) 1 garlic clove.PORTUGUESE SAFARI BACALHAU COM BROA INGREDIENTS 2 large thick bacalhau fillets (600g) Milk. Drain fillets then place into a saucepan & cover with milk. sliced 3 dried bay leaves 2 cloves garlic 1 tsp whole black peppercorns 1kg small new potatoes Olive oil Salt 4 brown onions. 27 . garlic & black peppercorns. to cover ½ red onion. Remove the fish from milk using a slotted spoon (milk can be used for a béchamel sauce). In a separate dish coarsely crumble corn bread & mix with garlic. parsley leaves & egg yolks.

or enough to cover the meat 4 tbsp olive oil 1 bunch continental parsley DIRECTIONS In a large terracotta pot (or any large. white pepper. sweet paprika & a torn bay leaf. ¼ of the garlic & a layer of lamb pieces. Repeat process layering until all the lamb is used. 28 . Pour over olive oil & place the whole bunch of parsley on top. making sure the pot is well sealed. Pour over red wine to cover all the lamb. Cover pot & marinate for at least 4 hrs. finely chopped 1 large head garlic 3kgs lamb shoulder. excess fat removed & cut into large pieces Rock salt White pepper 1 tsp sweet paprika for each layer 2 .LAMB INGREDIENTS 1 large onion. Preheat oven to 200°C.4 dried bay leaves 2 bottles red wine . Cover with a tight lid or foil. Sprinkle with rock salt.PORTUGUESE SAFARI CHANFANA . When ready to cook you may need to top up with red wine (as the flesh will soak up some in the marinating process). Serve with boiled new potatoes (skin on). Do not refrigerate. Cook for approximately 45 mins (or until you can smell the wonderful aroma) then reduce heat 180°C & cook for 2¼ hrs. heavy casserole dish) place some of the onion.

29 . Open out. Make several incisions in the flesh with a sharp knife. Then use a sharp knife or kitchen scissors to cut the chicken through the breastbone. Cut the chicken into pieces with kitchen scissors & brush with Piri Piri sauce. Brush both sides with the marinade & sprinkle with rock salt. turn over & flatten by pressing down with your hand along the backbone. This will allow the flesh to absorb the marinade & allow fat to drain. Prick all over with a large fork. Prepare chicken – trim away excess fat. Make a small cut under each wing to help it flatten further. Cover & marinate in the fridge for 30 – 45 minutes.PORTUGUESE SAFARI CHARCOAL CHICKEN INGREDIENTS Marinade 8 cloves garlic. Cook over a charcoal BBQ (or any hot grill if you don’t have a BBQ) turning frequently & basting continuously with the remaining marinade until both sides are golden brown – approximately 30 minutes. crushed Pinch salt Juice of 2 lemons 1 tsp bay leaf powder 2 tsp paprika 2 shots scotch whisky (80mls) 2 tbsp very soft butter 1 whole chicken Rock salt DIRECTIONS Mix all ingredients for marinade together.

In separate mixing bowl. Mix rye flour & yeast mix into first mixture & gradually add the rest of the water. mix yeast with warm water using your hands. Leave for 10 minutes. in a large bowl. Toss in a floured bowl to achieve a round shape.PORTUGUESE SAFARI CORN BREAD (BROA) A national bread of Portugal INGREDIENTS 2kg maize polenta 2kg coarse semolina 100g salt 3½ litres boiling water 150g fresh yeast 2kg rye flour DIRECTIONS Combine polenta. Gradually add enough water. semolina & salt. Divide into 6 – 8 loaves approx 1 kg each. mixing continually for a good ten minutes until it resembles scrambled eggs.25 C mins 30 . place on baking paper on a tray & into preheated 150 oven for 20 . Mix it through for 10 mins.

one at a time into sugar until mixture is slightly frothy. to a dark. Add sugar.PORTUGUESE SAFARI CRÈME CARAMEL A true classic Portuguese dessert & its easy! INGREDIENTS Caramel 50 . Place ramekins in an overproof dish & fill half way up the sides of the dish with water. Cook over a medium heat for ten minutes. rich colour. The caramel will slowly colour from blonde to brunette.75 mls cold water ‘ 200g white sugar DIRECTIONS Place water in a heavy saucepan. Bake at 150°C for 30 minutes turning the baking dish around after 15 minutes to cook evenly. Do not stir. pouring into the centre of the water so it doesn't touch the edges. Pour mixture through a sieve into a jug & then pour into ramekins. 31 . Put milk. cinnamon stick. Pour into ramekins. Be careful when pouring over the caramel that you swirl a little as you pour so the warm mixture does not crack the toffee. Run a knife around the edges of the ramekins before turning out onto a dish. Custard 200g white sugar 12 eggs 1 litre milk 1 cinnamon stick 1 strip lemon rind 1 tsp vanilla essence DIRECTIONS Whisk eggs. lemon peel & vanilla essence into a saucepan & bring to boil. Rest for 30 mins. remove from heat & stir into egg mixture (do not over mix).

Season with salt & pepper. very finely (as you would julienne vegetables). pine nuts & black-eyed beans. Add roughly crumbled bread & fry until golden brown. Heat oil in a frypan. 32 . Place 6-7 leaves on top of each other & then roll up tightly. Remove. stir together & serve.PORTUGUESE SAFARI MIGAS INGREDIENTS 1 bunch kale or Chinese broccoli leaves ¼ cup olive oil 1 clove garlic. Throw in whole garlic clove to flavour the oil. Add shredded broccoli leaves. halved ½ cup fresh (not packet) breadcrumbs (preferably Portuguese cornbread or a good sourdough) roughly crumbled ½ cup pine nuts 3/4 cup cooked black-eyed beans DIRECTIONS Wash & pat dry kale or broccoli leaves. With a sharp knife shred the rolled leaves very.

PORTUGUESE SAFARI PIRI PIRI SAUCE INGREDIENTS 10 – 12 birdseye chillies. chopped finely (medium size. medium heat) Pinch salt Juice of ½ lemon 100mls olive oil 2 tbsp garlic powder (not crushed garlic as the mixture will be too runny) DIRECTIONS Mix all ingredients into a thickish dipping sauce. 33 .

Wipe the sardines with paper towel to remove excess moisture. In a large baking dish spread a thick layer of rock salt so the base is well covered. Gently remove each sardine while it's still hot & slip skin off – the fat under the skin & thick skin mean this is an easy process. When they’re cooked. Once sardines have been skinned. Cover with 1 cm thick layer of rock salt & bake for 15 minutes. remove the backbone & heads so you have perfect fillets. put rubber gloves on & scoop the top layer of salt off the sardines.220°C. Mix crushed garlic through the sardines & capsicum & serve with crusty bread & a glass of wine. thawed Extra virgin olive oil 1 lemon 1 red capsicum. chargrilled 1 green capsicum. 34 . Check they’re cooked by uncovering one sardine & putting a knife in behind the head to test the flesh. Place on a platter & drizzle with good olive oil & a squeeze of lemon. chargrilled 2 garlic cloves. Pack sardines tightly side by side until they fill the baking dish. crushed DIRECTIONS Preheat oven very hot 200 .PORTUGUESE SAFARI SARDINES IN ROCK SALT INGREDIENTS 1kg rock salt 2kg frozen Portuguese sardines. Cut capsicum into strips & drape over the sardines.

have a depth of flavour & seem to have amazing health properties at the same time.VIETNAMESE SAFARI VIETNAMESE SAFARI Vietnamese dishes are fresh. 35 . These are eaten for their healing properties as well as for their taste. Vietnamese food centres on herbs & uses an amazing array along with salad greens in many dishes. Or have you had a few mouthfuls of green papaya salad when your palate is feeling jaded? Instant zing! More than any other cuisine. Have you ever eaten a bowl of pho with all the accompaniments when you’re feeling less than 100 %? One chef friend calls pho the Vietnamese equivalent of Jewish chicken soup – it's good for the body & the soul.

Jasmine Rice is the most widely used. Young Coconut Juice is the clear water from the coconut. sugar & vinegar. a source of flavour as well as protein. 'Nuoc Mam Nhi' is the first press. Coriander – (Ngo) A very popular & widely known herb used in many Asian countries. Rice Crackers: traditionally slow cooked over hot coals. vinegar. The smell is very strong. the equivalent of extra virgin olive oil. Hoi Sin or barbecue sauce is a sweet salty bean sauce. Glass or Bean thread noodles are also popular & used for frying. The second pressing is less expensive & is used for cooking. Noodles: Rice Vermicelli is available in various widths. sold in a bottle as a condiment. It enhances the flavour of fresh bamboo shoots & it can be added to soups & salads. salt. Fabulous for salads & garnishing. Betel leaf – (La Lot) These glossy. 36 . known as 'pearl of the gods'. ground garlic. stems & roots of the plant are all used. It can be conserved for a long time in bottles. The dried seed has quite a different flavour. Jigsaw or Saw leaf – (Rau Ngo Gai or Mui Tau) Long dark green leaf with serrated edges with a fragrance similar to coriander. The rougher patterned side is the inside of the roll as it helps to hold the filling ingredients. Chilli sauce – (Tuong ot) is made of fresh pimentos. This mash is an excellent marinade for fish & meat. Rice Paper Sheets: before using quickly dip each sheet in a bowl of warm water to rehydrate. but stronger. Shrimp sauce – (Mam ruoc) Widely used as a dipping sauce in Northern Cuisine it is a mash of marinated shrimps. Anchovy Sauce – (Mam nem) Widely used in Central & Southern Vietnamese food a mixture of fermented salted anchovies. The leaves. garlic & chilli. It is used as a table condiment & for seasoning in soups. It is very strong in taste & smell & is normally diluted when used to make the sauce of the same name. not the richer white cream or milk. green papaya salad or anything else you may fancy. dark green heart shaped leaves have a slightly bitter taste & are mostly used as a wrapper for a filling of cooked meats. Rice. Use this clear clean sauce which costs more than the others on the shelves. for dipping sauces & salads. Increases the flavour of sour fish soup & crab soup.VIETNAMESE SAFARI VIETNAMESE INGREDIENTS Fish Sauce is the essence of Vietnamese food. The famous sauce made with nuoc mam is called nuoc cham – a mix of fish sauce. Many people like to use it as a separate sauce.

Changed the water daily. Vietnamese mint – (Rau Ram) is long & narrow with pointed leaves that are green & crimsony brown in colour. The dry bamboo shoot is brown & should be soaked in tepid water for 2 days before cutting & cooking. so be sure to toast them as close to serving time as possible. Also called laksa leaf. They must be stored in iced water & kept in the refrigerator where they will last for a few days. Toasted & crushed sesame seeds are used to flavour dipping sauces & marinades or to coat sweets & other foods. Bean sprouts – (Gia) are the fresh sprouts of the mung bean. It has a hot & spicy flavour. It contains a toxic acid & cannot be eaten raw. Mint –: both spearmint (Hung Lui) & peppermint (Baa Ha) are used in salads & served with Pho. Used to flavour soups & stews. Fish herb – (Diep Ca & Cang Cua) is considered by some as an acquired taste as it has a definite fishy smell & flavour. Before using it cook in boiling water. They are used in stir-fries. but it is often served ground in sauces.(Hoi) is as beautiful as it is fragrant. which combines well in salads & some shellfish dishes. The strongest is the yellow. The canned version is more readily available. This six to eight pointed star spice imparts a flavour resembling cinnamon & cloves. Perilla leaves – (Rau Tia To) large leaves. Fresh Chilli – (Ot) There are three colours. 37 . red. One of the vital ingredients in the famous Vietnamese noodle soup “Pho”. these very fine leaves are often used in fish soups or with shellfish. roasted duck or beef braises. Can be used in some marinades for roasted chicken. Is said to help lower cholesterol & also libido. purple on one side & dark green on the other. green & yellow. Also called shiso leaf in Japanese cookery. Very good in pork or duck soups. Often used in soups. noodle soup dishes & spring rolls. The Vietnamese don’t use a lot of chillies for cooking. Aids digestion. Star Anise . Cassia – (Que thanh) : in powdered form or as bark used as an aromatic spice. Garlic Chives – (He) dark green flat chives with a garlic flavour & aroma. Dill can also be mixed with shrimp paste or fried fish. After toasting they lose flavour rapidly.VIETNAMESE SAFARI Dill – (Thi La) Used mostly in Northern Vietnamese cuisine due to the French influences. They add an unmistakable crunch to many dishes. The leaves are shredded & used in eggplant dishes & in rice paper rolls. The fresh bamboo shoot is yellow & has a strong smell. Bamboo shoot – (Mang) There are two varieties. Sesame Seeds – (Me) A day to day ingredient in Vietnam. They are added at the end to keep them crunchy. as well as marinades.

It has a taste that is naturally sweet. 38 . knobbly skin which reveals a yellow segmented flesh when opened. juicy fruit. Carambola or Star fruit – ( Khe) the colour is yellow. Before cooking. the young jackfruit is used like a vegetable in cooking or in salad. sliced banana. the seeds & inner membrane are removed & the external shell is sliced into small. Lychees are exquisite fruits encased in brown skin which is peeled to reveal white tropical. Eaten raw & finely sliced. Discard the skin & enjoy the delicious unique flavour of the flesh. Durian – (Sau rieng) very strong odour but the taste is lush & tropical. green fruit with a tough. They have tender white flesh with a cool sweet flavour. Cut into cross sections to reveal its star shape. it has a very crisp texture & strong bitter taste. Rambutan – (Chom chom) fiery red spiky skins give the rambutan a look of tiny suns. Jackfruit – (Mit) a large. Dragon fruit – (Thanh long tuoi) There are 2 varieties one with bright red flesh & the other white. the young star fruit has an acidic taste & is often served on a Vietnamese vegetable platter along with unripe. it is intensely juicy. Mangosteen – (Mang) Have a thick purple skin & inside are creamy white segments. Longan – (Nhan) small brown skinned fruits that grow in the Mekong Delta & in the North – inside is a juicy cream coloured fruit with seed. Green & firm. It can also be hollowed out. knotty cucumber. It looks like a fat. Lychee – (Vai) cultivated in the humid tropical regions for its fruit & wood. crescent shaped pieces & braised or added to soups.VIETNAMESE SAFARI Bitter melon – (Kho qua) is a hard gourd thought to have health benefits. In Vietnam. Although it can be bland in flavour it makes a striking addition to a fruit platter. stuffed with minced pork & steamed. Thought by many to have aphrodisiac qualities. orange or green. It is often pickled. both have tiny black seeds.

to serve DIRECTIONS Combine pork belly. Remove pork from marinade & add to the pan & seal over high heat. Heat vegetable oil in heavy based pan & brown onion. finely chopped 4 shallots (small brown onion bulbs). finely chopped 3 tbsp fish sauce 3 tbsp light soy sauce 1½ tbsp dark soy sauce 4 star anise ½ tsp cracked black pepper 2 tbsp palm sugar or dark brown sugar 2 whole green shallots 1 tbsp vegetable oil ½ white onion. free range eggs. Add to marinade. Marinate pork for at least 3 hours or overnight. pepper. Bring pan to the boil & skim surface. garlic. Simmer for a further hour. cut into 5 cm cubes 2 cloves garlic. finely diced 3 cups (1 bag) young coconut juice (not milk or cream!) 1½ cups water 8 hard boiled.VIETNAMESE SAFARI BRAISED PORK WITH EGG & COCONUT JUICE (THIT HEO KHO) This is comfort food at its best! I love watching the silence as people discover the rich flavours of this great regional Vietnamese dish! Summer! Winter! It doesn’t matter! Flavors like this transcend the seasons! INGREDIENTS 1 kg pork belly (not too fatty). Lay on a chopping board & smash with the flat side of the knife then chop finely. fish sauce. Add coconut juice. marinade & water. Simmer for 1 hour on low heat (skimming occasionally) & then add eggs. Use the whole shallot including roots. star anise & palm sugar. shallot. Serve with steamed Jasmine rice & garnished with coriander. 39 . peeled Jasmine rice & coriander. soy sauces.

reduce heat to low & cook until sugar has melted & is syrupy. & pepper. chives. Add fish sauce. Bring to the boil. Add to clay pot & cook until sauce has thickened.VIETNAMESE SAFARI CARAMELISED FISH IN CLAYPOT .) INGREDIENTS 500g blue eye cod or white fish cutlet.(CÁ KHO TÔ. Add chopped fish. add garlic & cook until golden. Stir in caramel & cook until fish changes colour. Serve with steamed rice & vegetables. Add water. Reduce heat to medium & simmer for 5 minutes. Heat oil in a clay pot. crushed 1 tbsp concentrated fish sauce (nuoc mam nhi) ¼ cup water 1 tsp salt 3 spring onion stems (white part) 2 tspn potato starch mixed with a bit of water ¼ cup chopped chives ¼ cup coriander ¼ tsp ground pepper Caramel 1 tbsp white sugar 3 tbsp water DIRECTIONS Firstly prepare the Caramel: Heat sugar in a small pot over medium heat until it has changed colour to dark brown. Turn heat off & add coriander. Remove from heat & set aside. water. Mix potato starch with a little water to make a smooth paste. shallots & season with salt. 40 . cut into large pieces ¼ cup vegetable oil 1 clove garlic.

beef jerky & crushed cashew or peanuts. Cook rice crackers one at a time Place onto a plastic rectangle take away container & microwave on HIGH for approx 1 minute until puffed. 41 . prawns & pork. cut in half & remove seeds. vinegar. Add mint. shredded Deep fried eschallots Cooked prawns. Prepare dressing. sliced Dressing ¼ cup fish sauce ¼ cup white vinegar ¼ cup water ¼ cup light soy sauce ½ cup white sugar Large rice crackers Fresh chilli. eschallots.VIETNAMESE SAFARI GREEN PAPAYA SALAD INGREDIENTS 1 green (unripe) papaya 2 carrots Vietnamese mint. Finely shred or grate along with the carrot. sliced Beef jerky & crushed nuts. halved Cooked pork belly. Spoon papaya salad onto the rice cracker. to garnish DIRECTIONS Peel the papaya. Add sugar & stir until dissolved. top with chilli. combine fish sauce. water & soy sauce in a bowl. Combine in a large bowl. Spoon liberally over salad & toss through.

fragrant soup eaten for breakfast & all through the day. white onion & finely sliced jigsaw cori ander leaves. It is a most loved dish by the Vietnamese. To eat Pho. basil. bean sprouts & chilli to taste. brisket & a boiler chicken along with cinnamon. Angie blanches rice noodles in boiling water & places them into deep serving bowls. But her secret ingredient is dried sandworm! Once the stock is made. Angie uses a combination of marrow bone. oxtail. Arrange very thin slices of beef on top & a mixture of chopped coriander & green shallot. Angie recommends that you taste the broth then add lemon juice.VIETNAMESE SAFARI PHO Pho (pronounced fahr) is a light. star anise & cardamom pods. She then ladles over the hot stock. 42 . The secret lies in the quality of the stock.

South is famous for hot & spicy foods. Each region of India has its own style of cooking & distinct flavours – North is known for Tandoori & Korma dishes. 43 .INDIAN SAFARI INDIAN SAFARI The vibrant. the East specialises in chilli curries. intensely colourful world of Indian food in Australia found an ever increasing fan base when Australians began to travel through India during the 1960s & 70s. the West uses coconut & seafood & the Central part of India is a blend of all.

toor & masoor to name just a few. Black Mustard Seed – adds character & brings life to dhal Cardamom .many types are used both fresh & dried. cloves & cassia. It is also a digestive aid & reduces flatulence a natural remedy for a diet high in beans & fibre. rice dishes. breads & chutney. Garam Masala (which means spice blend) must include green cardamom. The black has a smoky flavour & is integral for Rogan Josh. Dhal – starts out as whole beans. peas & lentils & become dhal when they have been skinned & cooked. There are many varieties of dal including. 44 . It is sold as a yellow powder & has an unpleasant smell when uncooked. Turmeric – lifts colour in a spinach puree or tomato sauce. Can be bought at Indian supermarkets or made at home by blending & grinding the whole spices. mung. They are a staple of Indian cooking & are high in both protein & fibre. The green is used more in desserts & sweets & is an important ingredient in Garam Masala. Cinnamon – used for desserts Coriander seeds – versatile essential in all masala mixes Cumin black or brown – used in many dishes including curries. urid.INDIAN SAFARI INDIAN INGREDIENTS Asafoetida – is a dried gum resin from a root plant of the fennel family. are not related. Cassia – robust flavour used for savoury dishes Chilli .green & black.

Stir over low heat until the mixture starts to dry & rolls easily into a ball. Heat a non-stick pan on low heat & add mixture to the pan. Remove from the heat. Place the remaining coconut onto a plate.grind/crush seeds into a powder Handful of pistachio nuts.INDIAN SAFARI COCONUT CARDAMOM BURFI INGREDIENTS 250g desiccated coconut 395g can sweetened condensed milk 10 cardamom pods . 45 . roughly crushed DIRECTIONS Mix 200g of the coconut & the remaining ingredients in a bowl. Cool for 5 to 10 minutes until cool enough to handle. roll the mixture into balls & then roll in coconut to coat. The coconut balls can be refrigerated for up to a week. Using damp hands.

chopped DIRECTIONS In a bowl combine the cooked potato. cooked then cubed 1 tsp ground cumin 1 tsp ground coriander 1 tsp turmeric ½ tsp chilli powder Salt. In a heavy based pan or kadhai. Serve warm potatoes with any Indian bread. peeled. Stir gently to coat potatoes. cumin.6 fenugreek seeds 1 tbsp desiccated coconut 2 tsp sesame seeds 3 . Add desiccated coconut. coriander. turmeric & chilli.4 sprigs fresh coriander. heat the oil & add mustard. cumin & fenugreek seeds & cook until sizzling. 46 . sesame seeds & fresh coriander.INDIAN SAFARI GUJARATI POTATOES INGREDIENTS 400g pontiac potatoes. to taste 2 tbsp vegetable oil 1 tsp mustard seeds 1 tsp cumin seeds 5 . Season with salt. Toss to evenly coat potatoes with the spices. Add spiced potato to the tempered oil.

When the water has evaporated you’ll know it’s cooked. Put the chicken & the marinade into the pot & then sit a large stainless steel bowl into the top of the pot so that it seals around the rim. Combine ginger. The trick is to cook the onions right. turmeric. Set aside. Mix together & add cooked onions. Cook them in the oil with salt (salt will prevent the onions from burning) until caramelised & golden brown about 5 minutes. sliced 4 tbs oil 2 pinches of salt 1 tbsp each of ginger & crushed garlic 1½ tbsp crushed green chilli Pinch turmeric 1 tbsp dried chilli Salt 1½ cups yoghurt 1 tsp garam masala ¼ tsp black cumin seeds 1 tbs lemon juice DIRECTIONS Cut chicken thigh fillets into large cubes.INDIAN SAFARI INDIAN STYLE HYDERABADI CHICKEN INGREDIENTS 1kg chicken thigh fillets Heaped tablespoon white sesame seeds 50g peanuts 1 onion. remember fat will keep it moist. As it cooks in its own juices it’s amazingly tender – like it’s been steamed but with all those great flavours. In a pan. The acidity of the yoghurt will help to tenderise the chicken. Add chicken cubes & marinate for 10 minutes (no longer – these are powerful spices & the acidity will draw too much moisture from chicken). Mix with a little milk to make a thick paste. Using a thick-bottomed pot. Just before serving add the lemon juice. peanut paste. garam masala & cumin seeds. yoghurt. crushed chilli. Fill the bowl with 1/4 cup (maximum) of water & cook over medium heat for 30 – 40 minutes. Grind them to a paste. roast the white sesame seeds & peanuts. This will thicken & bind the sauce. 47 . The heat will create suction & hold the bowl in place & this steams the dish similar to a pressure cooker. Don't remove fat. pinch of salt. garlic.

crushed 1 medium onion. drain. Stir in spinach puree & season with salt. crushed 6 cloves garlic. Add the paneer cubes. cubed (Indian cottage cheese) 1 tsp dried fenugreek leaves (or kasuri methi) Pinch garam masala 1 tbsp thickened cream DIRECTIONS Remove spinach leaves from stems & wash leaves well.INDIAN SAFARI PALAK PANEER INGREDIENTS 2 bunches (500g) English spinach 2 tbsp vegetable oil 1 tsp cumin seeds 2 cm piece ginger. garlic & onions & fry until golden brown. ginger. Add tomatoes & cook until they become a soft paste. Serve hot. Add cumin seeds. finely chopped 200g chopped tomatoes Salt to taste 225g paneer. Heat oil in a heavy based pan. Note: Frozen spinach can be substituted for fresh spinach. Fresh spinach need not be pureed to achieve a more textured dish typically served in Indian homes. garam masala & cream. Blanch in boiling water for 3 to 4 minutes then refresh in cold water. Fresh tomatoes can be replaced with chopped canned tomatoes 48 . squeeze out excess water & puree until smooth. Finish with fenugreek leaves.

julienned ginger & coriander sprig. Add tomato & tomato puree & a good pinch of salt & stir well to combine. Stir well so that all of the meat pieces are coated. cloves. You want to sear the meat. Then the onions & some salt so the onions caramelise faster…you need them brown & sweet for Rogan Josh. fennel seeds & dried chillies. Add a little more water. but don't cook it. Add the ginger & garlic pastes to the pan then the powdered spices. sliced ½ tsp salt 1 tsp turmeric 1 tsp chilli powder 3 tsp ground coriander 2 tsp fresh ginger paste 2 tsp fresh garlic paste 1 tbsp chilli puree 2 tomatoes. to serve DIRECTIONS Heat enough oil to cover the base of the pan until almost smoking. Stir in chilli puree & a little water to stop the spices from burning.INDIAN SAFARI ROGAN JOSH INGREDIENTS ¼ cup vegetable oil 3 bay leaves 2 tsp whole cloves 3 black cardamom 1 tbsp green cardamom 1 piece cassia bark 1 tsp fennel seeds 4 small dried chillies 1kg red onions. Cover with a lid & cook for 35-40 minutes. The black cardamom is the most fun – it always explodes & all those flavours go into the oil. measure out the powdered spices. Add bay leaves. black & green cardamom. ginger & coriander. cassia bark. Now turn the heat up high to add the meat. Garnish with tomato. chopped 1 tbsp tomato puree 1 kg cubed lamb leg or shoulder 2 tbsp chopped coriander leaves Tomato wedge. While the onions are cooking. Just before serving add the chopped coriander. 49 .

pound garlic & ginger with a good pinch of salt to a paste. Pour the hot flavoured oil into the dal & stir well. chilli powder. Add turmeric & boil for 45 to 60 minutes until the dal is soft when pressed between the thumb & index finger. Put into a heavy based pan with water. Heat oil in a small pan over low heat. Add cumin seeds. asafoetida. In a mortar & pestle. 50 . crushed Salt to taste 2 tbsp vegetable oil 1 tsp mustard seeds 2 tsp cumin seeds 2 to 3 dry chillies 8 to 10 curry leaves Chilli powder Pinch of asafoetida powder 200g chopped tomatoes Coriander leaves DIRECTIONS Wash & drain the toor dal. Add chopped tomatoes & simmer for another 10 minutes.INDIAN SAFARI TOOR DAL TADKA INGREDIENTS 250g toor dal (yellow split peas) 1 litre water 1 tsp turmeric powder 6 cloves garlic. Serve with steamed rice or Indian breads. ginger & garlic paste & fry. Season with salt & garnish with coriander leaves. curry leaves. Add mustard seeds & allow to pop. dried chillies. crushed 1cm piece ginger.

life. they have a lovely phrase “Yia Sta Heria Stas” which translates as “I kiss your hands”. vegetables. jokes Greek Australian chef Peter Conistis. 51 . celebrating the skill of the cook. family. beans & pulses & of course good olive oil. comfort. From one of the ancient civilisations on earth comes simply prepared food that uses the best of what’s in season & adds just a little magic to help it sing off the plate. you grow up with your mother chasing you around the house with a spoon”. food is so much more than sustenance – it’s everything – culture. Greek food is simple.GREEK SAFARI GREEK SAFARI In Greek culture. From some of the best lamb dishes on earth to fresh seafood. When Greeks taste something delicious. “If you grow up Greek. colourful & incredibly good for you.

Masticha: unique to Greece. masticha is the sap produced by trees which grow only on the island of Chios. The cheese is salted & cured in a brine solution. It has an earthy musk vanilla flavour. but can be eaten raw & is popular as a salad with watermelon. salty cheese . sweets. Kefalotyri: is a Greek version of pecorino. mammoth. Tsakistes – cracked green olives Olive Oil – there is a very strong connection between Greeks & olive oil. Haloumi: a cheese from Cyprus. The flower buds are the part used more so than the leaves. It is the main oil used both for cooking & for dressings on salads & dips. Kalamata (including small. chewing gum & liqueur & also has medicinal & pharmaceutical properties. Rigani – the Greek style of oregano. colossal & super colossal). It is used in the making of ice cream.GREEK SAFARI GREEK INGREDIENTS CHEESES: Feta: traditionally made from sheep’s or goat’s milk & now cow’s milk varieties are also available. Usually fried before eating. Throumbes – From the island of Thasos are sun-dried olives with a raisin like flavour. 52 . Piperati: a barrel-aged piquant cheese with a creamy flavour. Used for Greek salad & is of a higher quality than other fetas. Filo Pastry: Tissue thin sheets of pastry which need to be brushed with oil or melted butter before cooking. Used in many ways to wrap or roll fillings which can be either sweet or savoury. Kasseri: is a mild soft cheese used in saganaki recipes. Olive oil also has a religious connection as it is used in the christening ceremony. OLIVES: 3 main types. Kefalograviera: a hard.

some crushed coriander seeds. light red wine (shiraz) & some Greek olive oil. When ready to cook. Place into a bowl with a large chopped clove of garlic. 53 . Remove to a serving plate & squeeze over lemon juice before serving. turn & cook for 30 seconds on the other side. Score in a criss-cross pattern by banging with the sharp edge of the knife.GREEK SAFARI BBQ CALAMARI Clean calamari. strain off marinade & cook on a hot grill for about 90 seconds on the first side. remove the tentacles & cut hoods half to make 2 flat pieces. Cover & leave to marinate for a couple of hours or overnight.

olive oil.GREEK SAFARI BEAN SKORDALIA Skordalia is a sauce or dip usually based on potato & flavoured with garlic. garlic & lots of olive oil until smooth. 54 . lemon juice & parsley. Simply drain a can of cannellini beans & puree with lemon juice.

Spoon over some of the raspberry syrup. Drain on paper towel. rolling the fork to evenly coat the figs. Pour in enough water to make a smooth batter with the consistency of thick pouring cream. extra 12 fresh green figs DIRECTIONS Place flour into a bowl & add yeast. Stir over heat until sugar is dissolved & syrup is simmering. Return to simmering then remove from heat. Dip the figs into the batter. Dust figs with extra flour then skewer on to a fork.GREEK SAFARI FIG LOUKOUMADES WITH RASPBERRY SYRUP INGREDIENTS Batter 1 cup plain flour 1 sachet dried yeast Pinch sea salt 2 tablespoons sugar Water Syrup 2 cups sugar 2 cups water Juice of 1 lemon 1 cup raspberries (fresh or frozen) 1 tsp rose water 2 tbsp plain flour. Add raspberries & rosewater & stir to loosen raspberries. Place sugar. then arrange on a serving platter. water & lemon juice into a saucepan. 55 . salt & sugar. Meanwhile. make the raspberry syrup. Drop the battered figs into hot oil & cook until golden brown. Set aside for 15 minutes before using.

Pour or spoon a small amount of foam into individual cups then carefully pour coffee into cups so that the foam remains on the surface. remove from heat & let it stand for about 15 seconds for the foam to settle.GREEK SAFARI GREEK COFFEE Measure an espresso cup per person of water into the 'briki' Greek coffee pot. Add 1 large heaped tablespoon of coffee per person. Pour into cups & serve. 56 . Place on stovetop over high heat. Add 1 teaspoon of sugar if desired & stir slightly. When coffee just comes to the boil & there is a thick layer of foam (Kaimaki) on the top.

Cover with foil & cook in oven for 1½ hours.GREEK SAFARI GREEK LAMB WITH FENNEL & PARSLEY INGREDIENTS 500g lamb neck (boneless) Sea salt 5 tbsp olive oil 1 brown onion 6 golden shallots 2 cloves garlic. Place in olive oil in a deep pot C. Cover the lamb with the yoghurt & drizzle with honey. oregano & white wine. Once cooked. Season to taste. Refrigerate for one hour then slice into thin strips. Strain the juices from the remaining onions in the pot & place onions in a bowl. Add to pot with garlic. 57 . Roughly chop onion & shallots. drizzle with oil & serve with lamb. & seal meat until golden brown on all sides. grill on both sides then serve. Add finely sliced fennel & picked parsley leaves. lemon zest. Place strips on a BBQ. remove the lamb from the pot & allow to cool. sliced Zest of 1 lemon 1 tbsp dry oregano 250ml white wine 200g natural yoghurt 1 tbsp honey 1 fennel bulb 6 sprigs flat leaf parsley DIRECTIONS Preheat oven to 160 Season lamb necks with salt.

Set aside. Drizzle over olive oil & brown vinegar. Add the oregano. Then add bread & toss. Place in a bowl & eat immediately. Dice tomatoes & add to bowl with olives & shallots. 58 .GREEK SAFARI GREEK SALAD INGREDIENTS 1 large piece white bread (ciabatta) 2 Lebanese cucumbers 2 vine ripened tomatoes Handful black kalamata olives 3 golden shallots. Peel cucumbers. quarter & place into a bowl. finely sliced 1 tsp dry oregano 100g fetta cheese 5 sprigs dill 100ml olive oil 50ml brown vinegar DIRECTIONS Break bread into rough pieces & bake in oven until golden brown. crumbled fetta cheese & dill. Season with salt.

keftedes (fried meat balls). Traditionally. cucumber. salted fish. there is tyropita. beef.. oregano & garlic. Beer meze is a recent addition to the meze repertoire & usually consists of very simple ‘nibblies’ like nuts & crisps.GREEK SAFARI MEZEDES Mezedes are small plates of appetizers usually eaten before lunch. melitzanosalata (eggplant dip) & tzatziki as well as spicy fetta cheese called ‘kafteri’.) yellow cheese. pastourma (dried & spiced meat. wine meze & more recently. Then.. the strongest flavoured mezedes (plural term for meze) are used for ouzo & these include anchovy fillets. & let’s not forget olives & pickled peppers. There are three types of meze: ouzo meze. originally camel meat. every shot of ouzo must have a different meze. zucchini patties. of course. such as kalamari. fried haloumi cheese & spicy Greek sausages (loukanika). but nowadays. bread & boiled eggs are also used for variation in ouzo meze since there is an unwritten law that one never serves the same meze twice. beer meze.. dips such as taramosalata. Wine mezedes are usually fare that one would find at a taverna & they include hot mezedes.. either grilled or braised in various ways such as in wine or vinegar & bay leaf with garlic & onion or lemon. 59 . octopus. Tomato.

pepper & oil. Coarsely shred the leaves & tender stalks of the spinach & set aside. Use a sharp knife to mark pastry top into diamonds. Add the ricotta. Mix with the fork to combine. chopped 300g feta cheese 100g ricotta cheese 40g (½ cup) finely grated hard cheese like kefalograviera. Trim any overhanging pastry & tuck in the sides. Cover with foil if over browning. approximately DIRECTIONS Trim the roots from the English spinach. 60 . or if using silverbeet. Wash leaves & drain well. parmesan or pecorino 5 eggs 2 tbsp dry breadcrumbs ¼ tsp ground nutmeg ½ tsp freshly ground black pepper 60ml olive oil Melted butter or olive oil for greasing dish 375g packet fresh (not frozen) filo pastry 185ml melted butter. Top with remaining filo. Pour into the prepared pastry base & spread evenly. buttering each sheet. nutmeg. Sprinkle lightly with water & bake in preheated oven for 45 minutes to 1 hour or until well browned & set. Add the spinach & set aside while preparing the pastry case. Cover with a dry tea towel then a damp one to keep it from drying out. allowing the knife to pierce the pastry once or twice to allow air to escape during baking. Preheat oven to 180 Lightly grease a 20cm x 30cm x 5cm deep baking dish. Top with another sheet of filo & butter & continue until about half the sheets of filo are used. ensuring the final sheet is well buttered. Place the feta in a large bowl & coarsely mash with a fork. remove leaves from tough stems. breadcrumbs.GREEK SAFARI SPANAKOPITA INGREDIENTS 1 bunch (about 320g) English spinach or silverbeet 2 sprigs fresh dill. eggs. Lay the filo out on a bench. gently mix the spinach filling until thoroughly combined. Gently shake the pan & the spanakopita will slide easily when cooked. chopped 4 green shallots. C. Using your hand or a large metal spoon. kefalograviera. Cool on rack for 15 minutes before cutting to serve. Line dish with a sheet of filo & butter the filo.

CHINESE SAFARI CHINESE SAFARI Chinese cuisine is familiar to Australians & a recent survey found that two thirds of Australian households own a wok & use it regularly. 61 . sweet & sour & chop suey. The spread of traditional Chinese food began with Cantonese style cooking from the south of China & includes instantly recognisable dishes such as stir-fries. In recent years Northern style & spicier food from Szechuan & Shanghai have followed. With authentic ingredients now being more widely available it is possible to cook recipes that once were only available in restaurants. but not everyone knows how to use it properly.

like a medium sweet sherry. Shred finely for soups or cut into thicker pieces for stir-fries. Choy Sum – has long slender stems & leaves. Potato Starch .Chinese Cabbage used in soup. this process develops the flavour & intensity but reduces the saltiness. Wombok . Use in stir-fries. It is pleasantly salty & this is its main contribution to many dishes.a rich. Bok Choy & baby Bok Choy – has fleshy white stems with green leaves (Also known as Buk Choy) Pak Choy & baby Pak Choy – tender vegetable with pale green stems & darker green rounded leaves.tiny tender ears of corn. while ‘cooking’ quality can be saltier. 62 . Baby corn . It also adds a rich caramel brown colour to food. Store in the refrigerator. Oyster Sauce . Rice wine (Shaoxing Cooking Rice Wine) . Sesame oil – has a rich nutty flavour & is used in sauces. cream or egg yolk. the ‘drinking’ quality is the better.used for thickening & coating meat or fish before frying. aromatic spice blend. It has a mild flavour with tender pale green leaves & crisp white stems. stir-fry or add to stuffing. cinnamon. salty in flavour & thick. A very popular vegetable dish in Chinese restaurants. & fennel. Five spice powder – a delightful. cloves. There are different qualities available. Available both fresh & canned. stir-fries & marinades. Szechuan pepper. They require little cooking & add more colour & texture than flavour. marinades & as a dipping sauce. dark brown sauce. tapioca starch or cornflour can be substituted. Gai Lan – also known as Chinese Broccoli has thicker mid-green stems. making it a wonderful sauce for coating meats & vegetables. European cooking would use cornflour.CHINESE SAFARI CHINESE INGREDIENTS Light Soy Sauce . Should contain star anise.is the light soy which has been left to ferment further. Arrowroot. Soy beans are fermented for approx forty days. Use where a thicker sauce is needed such as braised dishes (especially with dark meats like beef) & heartier spicy stir-fries.is the result of the first stage of production. Dark Soy Sauce . simply steamed & served with oyster sauce.

It can be bought at most supermarkets or Asian grocery stores. & oil in a shallow baking. C. basting occasionally & turning over halfway through cooking time. Add pork fillets & marinate for at least 30 minutes or for up to 2 hours. Cook for about 40 minutes. ceramic dish. sherry. chopped 1 tsp five spice powder 1 tbsp oil 450g pork fillets. Note: Char Siu sauce is made from hoi sin. honey & sugar.CHINESE SAFARI CHAR SIU PORK INGREDIENTS 1/3 cup Char Siu sauce (see Note) 2 green shallots. shallots. until cooked. five spice. Remove from oven & brush with honey while still warm. trimmed 1 tbsp honey DIRECTIONS Combine Char Siu sauce. Remove pork fillets from marinade & lay into dish. Cover with foil & rest for 5 minutes before slicing. Preheat oven to 200 Line the base of a baking dish with non stick baking paper. 63 .

CHINESE SAFARI MANGO PUDDING INGREDIENTS 6 tsp powdered gelatine ¾ cup caster sugar 1 litre soft mango ice cream 75ml evaporated milk 1 cup crushed ice 1 large mango. Slowly pour into a glass bowl. 64 . peeled seeded & diced DIRECTIONS Stir gelatine & sugar into 1 cup of boiling water until thick & syrupy. Ladle into bowls or glasses & chill for about 2 hours until set. Stir in ice cream. evaporated milk. crushed ice & diced mango.

oil & a little water to make a paste. 65 . Remove the skin. chopped 2 cloves garlic. in batches & cook until golden & crisp. Remove with a wire basket or slotted spoon. Cook for 30 seconds until aromatic. Repeat with remaining calamari. Add calamari. mix self raising flour. Return squid to wok & add 2 to 3 tsp of the five spice mix. Add Shaoxing wine. chopped 2 tsp Shaoxing wine Five Spice mix 1 tbsp ground ginger 1 tbsp celery powder 1 tbsp chicken stock powder 1 tbsp salt 1 tsp five spice powder DIRECTIONS Clean calamari by pulling the tentacles from the body. Cut tubes into triangles. Cut tentacles from the head & discard heads. Heat enough vegetable oil for deep frying in a wok. In a bowl. if desired. toss & serve immediately.CHINESE SAFARI SALT & PEPPER SQUID INGREDIENTS 500g fresh calamari 2 tbsp self raising flour 1 tbsp oil Cornflour Vegetable oil. Drain off oil. for deep frying 4 green shallots. Then sprinkle each piece with enough cornflour until the pieces are dry. Wash out the tube & remove the clear 'backbone'. Combine all ingredients for five spice mix & set aside. chopped 1 red chilli. Toss well to combine. Add shallots. this helps them to curl during cooking. garlic & chilli to wok. Place calamari pieces & tentacles into the bowl & coat well.

Stir in dark soy sauce & sugar. I am never sick of it. Every family in Shanghai has their own way to cook it & uses the exact same ingredients. When eggplants have soaked up all of the oil. chilli & garlic cloves & cook for 20-30 seconds. toss for 30 seconds & serve. Uncover. but watch out the temperature is very hot! Seriously! 66 . Keep adding water. the liquid should have been absorbed. This is a very simple & a traditional Shanghai home-cooked dish. add 1 tbsp of the water. Add eggplant & gently stir-fry. extra DIRECTIONS Cut or snap the eggplant into 5cm thick pieces. roughly cut into chunks 2 cloves garlic. Heat oil in wok until shimmering. Eat immediately. a tbsp at a time until eggplants are soft & you have used half of the water.CHINESE SAFARI SHANGHAI STYLE STIR-FRY EGGPLANT WITH GARLIC & SOY SAUCE I am a big lover of eggplant. I have been cooking it in so many ways over the years. Stir well & add remaining water. Cover with lid & cook for 1 minute. bruised 200ml water 3 tbsp dark soy sauce 1 tbsp sugar 2 tbsp water. Add. INGREDIENTS 500g Japanese eggplant (also known as Lebanese) 5 tbsp oil 1 large red chilli. Remove chilli & reserve. & still love it. Return chilli to wok.

trimmed 4 yellow squash. salt & peanut oil. Add beef. To blanch vegetables. extra ½ tsp salt 6 fresh baby corn. Finish with Shaoxing wine for aroma & sesame oil for gloss. salt & potato starch. Remove & drain in a colander. trimmed 1½ tbsp potato starch 5 tbsp water 2/3 tsp salt 1½ tbsp peanut oil 2½ cups water. Add mushrooms. sugar. Drain & empty wok of oil. Stir fry for 30 seconds then add blanched vegetables. Heat oil in the wok & heat until surface is shimmering. halved diagonally 4 fresh shiitake mushrooms. Add beef & fry until beef just changes colour. stir well to coat & set aside for 30 minutes. diced 1 tbsp oyster sauce 1 tsp sugar ½ tsp salt ½ tsp potato starch 1 tbsp Shaoxing wine 1 tsp sesame oil DIRECTIONS Slice the beef thinly across the grain. chopped ½ red capsicum. capsicum & beef. for deep frying 1 clove garlic. Serve immediately. Make a thin paste with the potato starch. snow peas & squash & cook for a further 30 seconds. oyster sauce. water. Toss well. sliced 4 – 5 cups oil. sliced 60g snow peas.CHINESE SAFARI STIR FRY BEEF INGREDIENTS 400g beef eye fillet. 67 . heat water in a wok until boiling. Add salt & baby corn & cook for 30 seconds. leaving 1 tbs in wok. Reheat wok over a high flame & add garlic.

Lay on a chopping board & using a sharp knife. sliced 1 large red chilli. You can also use it for stir-fries. Remove from steamer & top with chilli. If you make your own black bean paste then make extra. Drain thoroughly. releasing their aroma. shallots & coriander leaves. LEMON & CHILLI INGREDIENTS 50ml veg oil 50g finely chopped garlic 100g Chinese preserved black beans (see Note) 700g whole snapper. It will keep in the fridge in a sterilized jar for 2-3 months. Heat the oil in a pan & fry the garlic for 2-3 mins until it just begins to brown. This will frazzle the herbs. sliced into strips 3 green shallots. marinades & braises. Rinse fish & pat dry with paper towel. thinly sliced on the diagonal 1 small handful of coriander leaves 1 tbsp mushroom soy sauce (A type of dark soy flavoured with straw mushrooms) 1 tbsp peanut oil DIRECTIONS Firstly prepare the black bean paste. Season inside & out with sea salt. Place plate into a large bamboo steamer over a wok of simmering water. slash flesh where it is thickest about 3cm apart as well as lengthways. Spread with 1 heaped tbsp of the black bean paste & arrange lemon slices over paste. Note: Preserved black beans or black bean paste can be bought at Asian grocery stores or large supermarkets. Place onto a large plate. Add the black beans & stir fry another 2 mins. Finish with soy sauce & a squeeze of lemon. Remove from heat & allow to cool. Cover with lid & steam for about 12 minutes.CHINESE SAFARI WHOLE SNAPPER STEAMED WITH BLACK BEANS. Pour over fish. Rinse the black beans briefly under cold running water to remove any grit. 68 . cleaned & scaled Sea salt 1 lemon. Serve with steamed jasmine rice. Turn & do the same on the other side. Heat peanut oil in a small pan until smoking.

olives. Remember not too much so that your guests don't get full before the main meal. tuna carpaccio.ITALIAN SAFARI ITALIAN SAFARI Ever since Italians migrated to Australia and introduced us to spaghetti bolognese and pizza. The literal translation is 'before the meal'. use olive oil and understand the joy of fresh pasta. carciofi (artichokes). Spaghetti Bolognese is now so popular that it could almost be classed as an adopted national dish. Small morsels are offered to guests as they arrive and these might include zucchini fritters. Antipasto is another Italian introduction. stuffed peppers. 69 . Australians have embraced this wonderful. satisfying cuisine. Italians were among the first to show us how to appreciate good coffee.

ITALIAN SAFARI ITALIAN INGREDIENTS
Balsamic Vinegar - is dark, thick and syrupy with a complex, sweet taste and much more expensive than common vinegars. It originated in the Modena region of Italy and you should look for this on the label along with a star rating - 8 star is excellent and more concentrated. Basil (basilico) - the Italian herb used to flavour sauces, salads and added to pizza after cooking. Bread (Pane di Casa/ Ciabatta) - should be crusty on the outside and not too doughy or too airy inside. Serve with cheese, prosciutto and used for the well known bruschetta. Extra Virgin Olive Oil - for dipping bread into, drizzle over salads and cooked dishes as well as for cooking with. Look for cold pressed extra virgin olive oil, it will be a rich golden, green colour. Formaggio (Cheese) - two main categories Sweet (dolce) or with bite (picante). Gorgonzola – a creamy blue cheese used in the classic dish Gnocchi Gorgonzola, Ricotta – a very versatile cheese used in both sweet (cannolli) and savoury dishes (ravioli), Mozzarella & Bocconcini – a soft, mild fresh cheese. Bocconcini means 'small mouthful' and both of these are known as a tomatoes best friend as they complement each other so well, Parmiggiano Reggiano is the Grandfather of the parmesan family, having been matured for approx 4 years. It has crystals throughout the cheese that melt in your mouth releasing its flavour. It is best served after a meal with fruit and wine. Grana Padano – is the baby as it has been matured for only 18 months. It is grated and sprinkled over pasta as the Reggiano is considered too special and expensive for this. It lifts the flavour of pasta dishes and is the tomato sauce to a meat pie. Olives: many types available including Sicilian; a green olive with a citrusy flavour, giant green olives and Ligurian; which are small black olives. Pasta dried and fresh: supermarket shelves groan under the weight of the enormous variety of pasta available. Pasta is usually eaten in most Italian households every day. Fresh pasta has a silkier texture. Tomatoes: tinned tomatoes are used for many dishes incuding pasta sauces.

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ITALIAN SAFARI FETTUCINE NAPOLETANA (TOMATO SAUCE)

Serves 4

INGREDIENTS 100ml olive oil 2 cloves garlic, thinly sliced 2 eschallots, finely diced 800g can Italian tomatoes 600g fettucine 6 leaves basil Salt to taste DIRECTIONS Heat olive oil in a heavy based pan and add garlic and eschallots. Empty tomatoes into a bowl and crush using your hand. Add to pan and cook for 10 to 15 mins. Cook pasta according to instructions, drain and return to pan. Pour half of the sauce over the pasta and fold through, adding more sauce if needed, but be careful not to add too much. The sauce should coat the pasta not drown it. Tear basil leaves over the pasta, season to taste and drizzle with a little more olive oil to finish.

71

ITALIAN SAFARI PANZANELLA

Nothing is wasted in an Italian kitchen; this salad recipe uses stale bread which soaks up the flavours of the dressing while retaining a slight crunchy texture.

INGREDIENTS 1 loaf white Italian style bread 300ml extra virgin olive oil 100ml balsamic vinegar 1 garlic clove, crushed 5 ripe tomatoes 1 small red onion ½ bunch basil Salt and pepper to taste DIRECTIONS Remove the crust from the bread. Cut into even sized cubes and bake until golden brown and dry. Cool. In a bowl place the oil, vinegar and garlic. Add the bread and toss. Remove the core from the tomatoes and roughly chop. Thinly slice the red onion and add both to the bowl. Pick the basil leaves and tear into small pieces. Season to taste and serve immediately.

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pepper. halved ¼ cup flour 2 tbsp olive oil 20g butter Salt and pepper 1 clove garlic. INGREDIENTS 6 veal girello steaks (see note) 6 sage leaves 3 slices prosciutto. to even out the thickness.ITALIAN SAFARI SALTIMBOCCA Saltimbocca translates as 'jump in the mouth'. Add the butter (this helps to brown the meat and gives a nutty flavour). trim off the sinew and cut into 1cm thick slices. You can buy this as a whole piece. chopped 1 tbsp chopped parsley 2 tbsp stock (brodo) Splash of dry white wine (vino bianco) DIRECTIONS Beat veal steaks with the flat side of a meat mallet. 73 . Cook second side for just a couple of minutes. Lightly dust the veal with flour. Note: Girello is a cut of veal from the back leg. Transfer to a serving plate and spoon over the hot. The trimmings with vegetables can be used to make a stock (brodo). Traditionally this dish would be served with Gnocchi Romano (a semolina gnocchi) pan-fried in butter. the heat just kisses the meat. Place a sage leaf onto each and then a piece of prosciutto. Heat the olive oil in a heavy based pan. Add veal and sauté quickly on one side. Fold over a section of the veal to enclose the prosciutto and tap again with the meat mallet. garlic and parsley. foaming sauce. Season with salt. When golden turn over and add stock and wine.

finely sliced 1 small chilli. Finish with salt and pepper to taste. chilli and olive oil in a frying pan and sauté. 74 . place sliced garlic. roughly chopped Water DIRECTIONS Cook the pasta according to instructions. Remove frypan with the garlic from the heat while you drain the pasta well. When there is only 4 minutes to go before the pasta is ready. to the pan to stop the garlic cooking any further. Add the chopped parsley and a little olive oil.ITALIAN SAFARI SPAGHETTI AGLIO. Return frypan to high heat and add the drained pasta. Grated parmesan is optional. Keep tossing as the sauce thickens and coats the pasta. When the garlic turns nut brown add ½ cup of the hot water from the pasta pot. Toss the pasta and ingredients together. INGREDIENTS 400g spaghetti 2 cloves garlic. delicious meal to enjoy after a late night out. finely sliced 100ml olive oil ½ cup parsley. OLIO E PEPERONCINO Serves 4 This is a quick easy to make.

alternately with the mascarpone cream. In a clean bowl. Add the mascarpone and beat until just combined and smooth. Combine coffee with liqueurs. INGREDIENTS 6 eggs. into coffee mixture. preferably. 75 . Refrigerate for 2-3 hrs or longer. a few at a time.ITALIAN SAFARI TIRAMISU Tiramisu means 'pick me up' and this dessert is sure to do just that. Layer biscuits into individual glass bowls. Kahlua and Amaretto) Pavesini biscuits (a slim version of Savioardi – which also work in this recipe) Small block chocolate DIRECTIONS Beat egg yolks with sugar until thick and white. Finish with a grating of good chocolate over the top. Set aside on a plate to cool. whisk egg whites until thick and stiff and gently fold into the mascarpone mixture. Quickly dip biscuits. This will take at least 15 minutes. separated 1 cup caster sugar 500g mascarpone Hot strong espresso coffee Liqueur (as little or as much as you like according to taste – Vanessa loves a mixture of Tia Maria.

sour. the flavours of sweet. Rice is an integral part of every meal. Thai people eat with a spoon and fork and use the fork to push the food onto the spoon. At its best. soups.THAI SAFARI THAI SAFARI Thai food has been a huge hit in Australia with Thai restaurants in many suburbs and parts of our cities serving a range of curry puffs. along with soup. the fork is never used to actually eat with. you feel your taste buds dance. salty and tangy are balanced and when used cleverly. curries and stir fries. a couple of curries and side dishes. 76 . Eating Thai style is to be served all the dishes at the same time in the centre of the table – no entrée/maincourse/dessert here.

the brown skin removed and the flesh fine grated. Fish Sauce (nam pla): a clear pale salty sauce. The flesh of the fruit is not used at all.THAI SAFARI THAI INGREDIENTS Banana Bell or Blossom . fermented shrimp pressed into a block. The tough outer layers need to be removed to expose the more tender. Also there are fresh chillies including Thai scud chilli which is very hot and another called Prik Ki Nu (translated means 'Rat Poo') because of its shape. Coconut Cream & Milk . Shrimp Paste . Lemongrass (ta khrai) . Galangal (kha) .has a distinctive flavour and smell and is what gives Tom Yum Soup its special flavour. The leaves which are easily recognised by their unique double leaf.is a pungent paste of salted. The white are used in curries and the green. both fresh and dried.is a sugar similar to brown sugar. though the flavour is sharper and the root a harder woodier texture to cut through. This is then soaked in water with lemon juice to prevent browning. It has a slightly coconut flavour and is a rich dark caramel colour. The fresh blossom is much better than the canned version in terms of taste and texture. which are more crunchy are used in salads. The most popular is Squid brand.available in many thicknesses. Look for one which has a minimum salt content of 25%. It’s not too spicy and is used more for colour. sometimes bought in hard round disks that need to be grated.Is the flower of the banana plant.Many different types are used.Is a similar size to a normal lime but the skin is bumpy. 77 . The flavour is similar to ginger. Kaffir Lime (makrut) . Palm Sugar . A smaller dried red chilli which is quite hot (2nd hottest) is usually added because of the heat.an essential ingredient for Pad Thai for its unique taste and soft but chewy texture.is a woody aromatic herb. Both the grated skin and the leaves are used and the fruit yields very little juice. Salted White Radish or Turnip . There is also very small pea eggplant which is eaten whole and bursts in your mouth. Chilli . Limes . Rice Stick Noodle . make sure that you only use the coloured surface. a long dried red chilli which is soaked in water for about 5 minutes before using.either canned or fresh using fresh coconut. Eggplant: Apple eggplant. Needs to be soaked in cold water before adding to a stir fry. It has a crunchy texture and nutty flavour and is used in salads.the sour juice is used to balance sweetness. about the size of a golf ball and are either white or green. some hot water added and the coconut squeezed in muslin. When grating the skin. Some of the most popular are. The tough outer leaves are discarded and the inner part finely shredded. white and purple edged centre. are often shredded very finely and used in salads.

has a minty peppery flavour.With the beautiful variety of delicious tropical fruits available in Thailand.has a mild aniseed smell and is similar to Italian Basil which can be used as a substitute.is a Thai style soya bean sauce which has a different flavour to Chinese soy sauce. 78 . Sweets .THAI SAFARI Sweet Thai Basil . It is available in a liquid version in a jar. The other popular dessert is called “luk chup” which is made from mung bean paste and moulded into fruit shapes.has a sweet and sour flavour. Thai Hot or Holy Basil . Tamarind . or in a block form which is first soaked in water to separate the pulp from the seeds and then strained. Popular brands include Golden Mountain or Maggi. It has dark green leaves with purple stems. fruit is what is usually served for dessert. Thai seasoning sauce . coloured and dipped into an agar agar jelly to glaze.

crushed 8 crispy-fried chillies 1 shallot. until cooked. sliced and fried Handful of coriander leaves 3 pieces of banana flower. which are soaked and shredded for use in salads. boneless chicken breast. 79 . sliced 100g raw king prawns. Banana flowers are the buds of the banana plant. to garnish (Asian grocery) Dressing 2 tbsp fish sauce 3 tbsp fresh lime juice 1 tbsp palm sugar 1 tbsp roasted chilli paste 2 tsp dried. Discard water.THAI SAFARI BANANA FLOWER SALAD This is a wonderful Thai dish which combines the deliciously rich and creamy flavour of the banana flower with crunchy cashew nuts. palm sugar. INGREDIENTS 1 litre (4 cups) cold water 100g skinless. To make the dressing. the heat of roasted chilli and all the other ingredients. combine fish sauce. They are also available preserved from Asian grocery shops soak in cold water for 10 minutes and rinse before use. reduce heat to a simmer and cook for 5 minutes. Add chicken pieces. Mix the lime juice with remaining cold water and soak the banana flower slices for 5 minutes to prevent discoloration. roasted chilli powder 3 tbsp coconut milk DIRECTIONS Bring 500ml of the water to the boil in a saucepan. lime juice. finely chopped 1 tbsp sliced shallots 2 tbsp roasted cashew nuts. Add the prawns and continue simmering for 3 minutes. Remove chicken and prawns and set aside. then thinly slice the white inside part diagonally. Mix them together well until the palm sugar has completely dissolved. Remove all the hard outer leaves from the banana flower. chilli powder and coconut milk. chilli paste. shelled and deveined 1 banana flower (about 200g) 2 tbsp fresh lime juice 50g dried shrimps.

dried shrimp. Mix well. sliced shallots and cashew nuts.THAI SAFARI Gently squeeze water from the banana flower and combine with the dressing. chicken and prawns. Serve sprinkled with the crispy-fried chillies and fried shallots and garnish with coriander leaves and banana flower pieces. 80 .

Caramelised Coconut: Mix the grated coconut and brown sugar in a saucepan and stir constantly over medium heat until thick. To serve: spoon the black sticky rice into the serving bowl and top with some sweet coconut cream and caramelised coconut. 81 . Remove from heat.THAI SAFARI BLACK STICKY RICE PUDDING WITH CARAMELISED COCONUT INGREDIENTS 2 cups black sticky rice (soaked overnight) 5 cups water 2 cups sugar Sweet Coconut Cream 1 cup coconut cream 2 tsp rice flour ½ tsp salt Pinch of sugar Caramelised Coconut 2 cups grated coconut 1 cup brown sugar DIRECTIONS Wash the black sticky rice. rice flour. Add the sugar. Remove from heat. Sweet Coconut Cream: Mix the coconut cream. Combine in a saucepan with water. continue boiling until sugar dissolves. salt and sugar in a saucepan and cook over low heat until boiling. Place over medium heat and boil until the rice is cooked through and split.

Swirl in the oil to coat the wok surface. or Thai sweet basil leaves and flower buds Dash of ground white pepper DIRECTIONS Heat a wok until its surface is smoking hot. Toss in the chillies and kaffir lime leaves. Toss well. cut into small pieces 10 Thai chillies. 82 . Make sure you use Holy Basil. on top. Toss in the garlic and shallots. or until most of the chicken has changed color on the outside and is no longer pink. sunny side up. Stir-fry another ½ to 1 minute. squid.THAI SAFARI CHICKEN BASIL STIR-FRY (GKA PROW GKAI) This recipe is for one of the favorite dishes of the Thai people. Stir-fry 1 to 2 minutes. One particular favorite is to make it with ground pork and lots of Thai chillies. thinly sliced 500g boneless chicken thighs. INGREDIENTS 2-3 tbsp peanut oil. or until the basil is wilted and the chicken cooked through. for stir-frying 10-12 cloves garlic. as it goes especially well with pork. finely chopped 2-3 shallots. The chicken can be substituted with pork. Stir 15 to 20 seconds before adding the chicken. then stir in the fresh basil. cut into very thin rounds 2 small kaffir lime leaves. This dish is often served at breakfast with a deepfried egg. Sprinkle with white pepper. finely shredded (optional) 2-3 tsp black soy sauce (the semi-sweet kind). shrimp or seafood. or to taste 1 cup fresh Thai holy basil. Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds. Season to taste with fish sauce. or to taste 2 tbsp fish sauce. beef.

Set aside. Add duck. peeled 100g apple eggplants. 83 . lychees. torn 50g sweet basil leaves. Bring to the boil and add apple eggplant. Heat half of the coconut milk in a saucepan over medium heat. cut into wedges 100g pea eggplants 1 long red chilli. remaining coconut milk and pineapple pieces. diagonally sliced 6 kaffir lime leaves. torn DIRECTIONS Remove flesh from duck and discard bones. Turn off the heat and add kaffir lime leaves and lastly the basil leaves. lychee juice. fish sauce. Serve with steamed rice. Do not cook any further as the basil will turn black. pea eggplants and sliced chilli. Cook for a few minutes until vegetables are just tender but not overcooked. Add red curry paste and stir well to combine.THAI SAFARI KAENG PED PETT YANG (RED DUCK CURRY) Serves 4 INGREDIENTS 300g roast duck (not barbecued duck) 400ml coconut milk 3 tbsp red curry paste (recipe follows) 1 tbsp fish sauce 1 tbsp lychee juice 4 canned lychees 4 large pieces fresh pineapple. Cook for about 5 minutes until the oil starts to come to the surface. Cut into bite sized pieces.

breaking up just a little as it cooks.THAI SAFARI PAD THAI INGREDIENTS Sauce 100g tamarind in block form 300ml warm water 200g palm sugar 50g caster sugar 150ml Thai seasoning sauce Other ingredients Large green prawns. fried shallots. Pile into a serving bowl and garnish with more fried shallots. Add palm sugar. Fry prawns until they curl and change colour. chopped peanuts and chilli. Squeeze out liquid. Push contents of pan to one side and add egg. soaked in warm water for 30 minutes Garlic chives Bean sprouts Fried shallots Roasted peanuts. the tamarind sauce. sliced 40g hard tofu. garlic chives and crushed peanuts. tofu and preserved turnip. strain and pour into a frying pan or wok. Any unused sauce can be kept in a clean jar in the refrigerator. chopped Dried chilli Lime wedges DIRECTIONS Soak the tamarind in warm water. heads and shells removed (allow 2-3 per person) 10g dried shrimp ¼ red onion. a wedge of lime. sliced 40g preserved turnip 2 eggs 200g rice noodles. Bring to the boil and boil until it has reduced and is syrupy. 84 . Add dried shrimp. Add drained noodles. Usually this quantity of sauce is fine for 4 people. Note: The amount of sauce added to the Pad Thai can be adjusted according to how strong a flavour you like. bean sprouts. garlic chives and a few bean sprouts. 2 tablespoon of water. red onion. kneading with your fingers to separate the pulp from the seeds. caster sugar and seasoning sauce.

sliced 2cm piece galangal. Spoon into a clean dry jar and store in the refrigerator. sliced 1 tbs shrimp paste 2 to 3 red birds eye chillies ½ cup water 1 tbs vegetable oil DIRECTIONS Soak dried chillies in warm water for 10 minutes until soft. Process until it forms a smooth paste. sliced 7 cloves garlic 1 cm piece fresh turmeric. sliced Rind of 1 kaffir lime 1 eschallot. Drain and place into a blender with remaining ingredients.THAI SAFARI RED CURRY PASTE INGREDIENTS 10 large dried red chillies 1 stalk lemongrass. Fry paste in vegetable oil for 10 minutes to remove the raw taste. white section only. 85 .

shallots. INGREDIENTS 300g piece sirloin or rump steak 3 tbsp fish sauce 3½ tbsp fresh lime juice 1 tsp palm sugar 1 tbsp finely chopped coriander 2 spring onions. Add the coriander. pungent flavours and served with a cooling salad of cucumber.THAI SAFARI WATERFALL BEEF SALAD In North Eastern Thailand beef is traditionally cooked over charcoal and it is the juices running off it that give this dish its name. gathering up all the ingredients so you have a taste of everything in each bite. mint leaves. finely sliced 2 shallots. To serve. lime juice and palm sugar together in a bowl until the sugar has dissolved then add the beef strips. assemble the salad on a plate and serve with the sliced beef. lettuce. Mix the fish sauce. keeping the ingredients moving constantly to stop burning. ideally to medium-rare on a heavy based pan with no oil. The Thai way to eat this is with your hands. finely sliced Handful of mint leaves 2 tsp toasted ground rice ½ tsp chilli powder DIRECTIONS Barbecue or grill the steak. and slice carefully into thin strips. Tip: To make toasted ground rice put 1/3 cup of jasmine rice and 2 kaffir lime leaves and a stalk of lemongrass into a large flat pan and toast over high heat until the rice turns golden brown. ground rice and chilli powder and mix well. spring onions. 86 . which literally means "waterfall beef". mint and a little fresh chilli. The tender beef strips are spiked with spicy.

87 . there are a variety of dishes on the table.LEBANESE SAFARI LEBANESE SAFARI “Sahteyn” is a word you will often hear in a Lebanese home – loosely translated it means “twice your health” – a form of welcome to join a family and share delicious food. there are creamy sweets filled with a clotted cream called ashta plus melting shortbread sometimes filled with a date paste or nuts and much more. Lebanese food is one of the freshest and most delicious on the planet. food is life and sharing it is one of the great joys of being alive. the meal starting with small portions known as mezza which centres around dips and salads. And this is some of the most exquisite food in the world. The reason is the age-old tradition of hospitality which exists – your host will never believe you don’t have just a bit more room for something utterly delicious that’s been prepared with love. Sweets are pure artwork. So. Sahteyn – welcome to a great cuisine. Lebanese cuisine is generous and abundant. Sweets are generally served separately to a meal with black coffee or tea. And even for simple dinners at home. as a visit to one of the palaces of Lebanese sweets will attest – there are many variations of filo pastry combined with nuts and syrup. Lamb is the meat of choice and appears in many dishes including kafta in which minced lamb is rolled into sausage shapes and cooked on the barbecue or in the oven. As well as having great variety. In a Lebanese household.

parsley. cassia. cucumber. Mezza . The most prized variety comes from the Ord River in Northern Australia.preferably dried. tabouleh. Za’atar . usually sliced finely and similar to pastrami Burghul . coriander seed. Basturma . cumin. hoummus. mint.a form of clotted cream made by skimming boiling milk. Mix za’atar with a little o 88 . coriander and spices. fattoush. Manoush . Fattoush .a fried ball or patty usually made with chickpeas.air dried beef coated with spices.a salad of tomato. almonds and pine nuts being the most popular Sumac .LEBANESE SAFARI LEBANESE INGREDIENTS Ashta .a type of cheese made from draining the moisture from yoghurt. mint and toasted bread. labneh. Yoghurt (Laban) .sesame seed paste. these are used in many Lebanese dishes. Used in many Lebanese sweets. the 9mm dried peas are the biggest and best. Felafel .is a mix of thyme.Paprika. sumac and salt. cloves. cardamom & nutmeg. pepper.a ground dried berry with a salty lemon flavour Tahini .are usually served to guests as well as being used in cooking. Thin pizza base topped with za’atar mixed with olive oil and baked. Then topped with tomato. Baharat .the Lebanese version of antipasto. onion and seedless black olives. Labneh . especially nuraset or ladies arms and Rose of Damascus.a Lebanese pizza served as a breakfast dish. baba ganouj etc Nuts . sausages. Walnuts.plain natural yoghurt. Small snack sized portions may include. roasted sesame seeds.cracked wheat used to make tabouleh and kibbeh Chickpeas .

finely chopped Tomato. completely peel the eggplants and drain for 15-20 min. 89 . finely diced DIRECTIONS Grill whole eggplant over a gas flame. Sprinkle paprika. turning with tongs until the skin is evenly toasted. Place the mixture in a serving bowl and make a well in the centre just deep enough for the oil to be poured in. Place into a food processor with tahini. Soak in cold water for about 10 min to cool. salt and tahini can be adjusted according to your personal taste. When cool. lemon. parsley and tomato on top.LEBANESE SAFARI BABA GHANOUJ (EGGPLANT DIP) INGREDIENTS 2-3 medium sized eggplant 1½ tbsp tahini 1 tbsp lemon juice 1-2 cloves garlic 2 tsp salt 1 tbsp extra virgin olive oil 1 tsp paprika Parsley. garlic and salt and process again until well combined and creamy. Note: The amount of lemon.

Add coriander. pierce the skin along the back from head to tail and peel away the skin. Scrape away the grey blood line. season with salt and refrigerate (it should be the consistency of pure cream). juiced 150g walnuts 120ml extra virgin olive oil. Thin slightly with lemon juice. Carefully transfer to a large serving plate. Brush some of the yoghurt mixture (about ½ cup) onto the flesh of the salmon to coat the top side.5 kgs) Sea salt and milled white pepper 50ml extra virgin olive oil Dressing 400g natural yoghurt 100ml tahini 1 clove garlic. Chop finely. shredded 20g sumac DIRECTIONS Preheat oven to 150 Whip yoghurt. opening the paper to stop further cooking. Whisk the extra oil with lemon juice. tahini and garlic together until it becomes a C. Bake in the centre of the oven for 20 minutes. With a sharp knife. sumac and walnuts. chopped ½ cup mint leaves. thick paste. extra Juice of 1 or 2 lemons 1 medium red onion. Wrap in silicon or baking paper. 90 . Roast walnuts in a preheated oven (200 for 5 minutes. Season salmon with salt and pepper and drizzle with oil. Remove from oven and C) rub briskly in a clean tea towel to remove as much of the skin as possible. finely chopped 3 long mild red chillies. Add onion and chilli and whisk lightly. Gently turn salmon over and cook for a further 20 minutes. crushed with 1 tsp sea salt 2 lemons. mint. seeded and finely diced 2 cups coriander leaves. Remove from oven. The salmon should be medium rare after 50 minutes. Reserve the remaining sauce to serve with the finished dish. salt and pepper.LEBANESE SAFARI BAKED SALMON 'TARATOR' STYLE INGREDIENTS 1 whole Tasmanian salmon (4 to 4.

'cut' fish along the length with a spoon.LEBANESE SAFARI Spoon the salad onto the salmon and carefully cover the entire fish as neatly as possible. Scoop flesh off onto serving plates. 91 . Serve at room temperature with reserved sauce. Salmon can be cooked up to 4 hours in advance and the salad can be composed just prior to spooning onto the salmon. Note: To serve.

Add tahini. When chickpeas are soft and the skins are loose. deep enough for the oil to be poured in. After soaking. Add enough hot water to cover by at least 10cm (they will absorb the water and increase in size). 92 . Sprinkle paprika and chopped parsley on top. rinse chickpeas. Place the mixture into a serving bowl and make a well in the centre. lemon juice. return to saucepan and cover with hot water. finely chopped DIRECTIONS Place chickpeas in a large saucepan. garlic and salt and blend again until the mixture is well combined and smooth. Place the chickpeas in a food processor and blend until soft and creamy. Bring to the boil and cook for approximately 1 – 2 hours (or until their skins peel off).LEBANESE SAFARI HOUMMUS INGREDIENTS 500g dried chickpeas 2 tbsp bicarbonate of soda 1½ tbsp tahini 1 tbsp lemon juice 1-2 cloves garlic 2 tsp salt 1 tbsp extra virgin olive oil 1 tsp paprika Parsley. drain and allow them to cool. Add bicarbonate soda and leave to soak overnight.

the secret to good Lebanese food is 'the touch of the hand'. 93 . According to Foaud.LEBANESE SAFARI KAFTA INGREDIENTS 1 cup finely chopped parsley 500g each lamb and beef mince 1 large onion. finely chopped 1 tsp salt ½ tsp white pepper DIRECTIONS Combine all ingredients in a large bowl and using your hands knead the mixture until smooth. To serve. Barbecue until golden brown and cooked through. Top with a kafta. split and open out flat bread and fill with tabouleh. Use torn off pieces of bread to pick up some of the kafta and tabouleh. Dampen your hands with water and shape the mixture around skewers. close over the bread and use that to hold the kafta while you remove the skewer.

Remove the stalk end. tapping them on the bench to settle the filling. Carefully trim the dried section at the other end but make sure not to remove too much. allowing for an opening of approx. 10 cm in length 2 heaped tbsp salt 2 heaped tbsp tomato paste or puree Filling: 1 cup long grain rice. Fill a large pan with water and add the tomato paste. Place one teaspoon of salt in a bowl of water and wash zucchini. approx. uncover. HINTS Washing zucchinis in salt water keeps them firm when cooking. washed 250g lean beef mince 1 medium tomato. 2 cm. Add filled zucchinis and cover with lid. using a manakra (marrow scooper). 94 . Carefully hollow out the pulp. diced ½ onion. Fill each with mixture up to 1 cm from top. Bring to the boil. It’s best to fill the zucchinis by hand. chopped 1/3 cup chopped Italian parsley 1/3 cup chopped mint 1/3 cup chopped coriander ¼ tsp ground chilli 1 tsp baharat or allspice 1 tsp ground cumin ½ tsp black pepper 2 tsp salt 20g softened butter 2 tbsp olive oil DIRECTIONS Wash zucchini thoroughly under running water. Thoroughly mix all the filling ingredients together. do not fill completely.LEBANESE SAFARI KOUSA MAHSHI (STUFFED ZUCCHINI) This recipe can be adapted to be suitable for vegetarians (see below) INGREDIENTS 10 small pale green zucchinis. Drain and set aside. Serve with a little of the sauce and a dollop of yoghurt. as the zucchini needs to be intact. reduce heat to low and simmer for about 60 minutes.

If any of the mixture if leftover. For vegetarian Kousa.LEBANESE SAFARI For removing the pulp an instrument can be purchased at any Lebanese general store. Do not discard the pulp after hollowing out the zucchini. you can roll it into one or two balls and place in saucepan with zucchinis to cook. replace the meat with cooked chick peas. it can be set aside to make a delicious omelette. 95 .

LEBANESE SAFARI TABBOULEH

INGREDIENTS 1 bunch fresh parsley, leaves rolled and finely shredded Handful of fresh mint leaves, finely shredded Juice of 1 to 2 lemons 2 tbsp fine burghul 3-4 medium tomatoes, diced 4 green shallots, finely chopped Salt and pepper Olive oil Lettuce leaves, to serve DIRECTIONS After chopping, wash parsley and mint and drain well. Squeeze lemon over burghul and leave to soften. Combine parsley, mint, tomato, shallot and softened burghul. Season with salt and pepper and mix in olive oil. The best way to mix is to use your hands. To eat, spoon some of the tabouleh onto a lettuce leaf, roll up and eat. Note: Tabbouleh can be prepared 1-2 hours ahead, but add salt, pepper and oil just before serving.

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MEXICAN SAFARI

MEXICAN SAFARI
Mexican cuisine is one of the most ancient and developed on earth but is little known outside its borders and too many restaurants are more “Tex” than “Mex” according to the small number of Mexican expatriates in Australia Authentic Mexican food is vibrant, delicious and fun and varies according to which region its from. It is also colourful, spicy and uses an amazing array of chillies, both fresh and dried. Many ingredients are available everywhere – tomatoes, limes, coriander, red onion, avocado, corn…and its easy to cook. Some people think Mexican food is too spicy – but true Mexican food has a depth of flavour with its combination of savoury and earthy flavours, and use of fresh herbs.

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MEXICAN SAFARI MEXICAN INGREDIENTS
Annatto (achiote) – a red seed with a mild earthy flavour. It is used in cooking for both colour and flavour and can also be used to dye fabric. It is sold as a pressed block. Avocado – used in salsas and to make guacamole. Beans (Frijoles) - Pinto and Black turtle beans are the main types. Black turtle beans are used to make refried beans. Chillies - are the main flavouring ingredient in Mexican food. Both fresh and dried forms are used. Most dried chillies need the stem and seeds removed and placed into warm oil until changed colour, then simmer in hot water for 10 minutes. Some of the most popular are – Ancho (dried) and when fresh is known as Poblano – when fresh it looks similar to a large, pointed green capsicum. It is a milder, sweet chilli. Guajillo (dried and pronounced gwah-HEE-yoh) – has very tough, leathery skin so may require long soaking Habanero (fresh) – is a super, super hot variety of chilli. Jalapeno (fresh and (hah-luh-PANE-yo) – most common chilli used and known as Chipotle (pronounced chee-POHT-leh) when smoked and dried Pasilla (dried and pronounced pah-SEE-ya) – is a mild to medium hot chilli. Chocolate – a dark, bitter chocolate which is flavoured with cinnamon, almond and cloves. Used to make hot chocolate drinks. Coriander (Cilantro) – the most commonly used fresh herb Huitlacoche – a fungus (almost like a truffle) that grows on corn. It has a unique flavour and is used in soups and salsas. Jamaica – a hibiscus or wild rosella flower used to make a cold tea. Jicama or Yam Bean – a crunchy root vegetable. Can be eaten raw or cooked. In Australia, its found in almost every Asian store selling fresh vegetables. Lime – Widely used in salsas, marinades and margaritas. Nopales - sold in jars, is a type of cactus. When cut into strips, it is known as Nopalitos Hominy – dried white corn which is used to make a much loved dish called Pozole. Some small restaurants in Mexico serve only this dish.

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99 . made with corn or wheat are eaten with most meals. pancake-like flatbreads. they look like a small green tomato but are actually a member of the gooseberry family. Tortillas . Many expatriate Mexicans make then using corn masa and a tortilla press.MEXICAN SAFARI Tomatillos – sold as a canned product. They have a very tart flavour and are used in many dishes including salsas and stews.soft. They are then steamed.

onion and salt. Add the cooked meat and simmer for a few more minutes. Simmer for about 5 minutes. chillies. 100 . Toast sesame seeds in a dry frying pan and when golden remove from pan. seeds removed 2 hot green chillies 1 bunch coriander Ground cumin. Cover with water and bring to the boil. tomatillos.MEXICAN SAFARI GREEN MOLE (MOLE VERDE) Mole means sauce INGREDIENTS 1kg pork leg 1 bay leaf 1 piece of onion 3 tbsp sesame seeds 50g almonds 100g pumpkin seeds Olive oil 15 green shallots 1 garlic clove 400g can green tomatillos (Mexican tomatoes) 1 large green capsicum. Toast almonds and then pumpkin seeds in the same way. Serve hot accompanied with Mexican rice and hot tortillas. capsicum. Add this mixture to the frying pan where you are frying the seeds. Fry this mixture in a bit of olive oil. Blend the seeds with a bit of the pork stock. coriander. Reduce heat and cook until tender. to taste Salt and pepper DIRECTIONS Dice pork into 2cm squares and place into a pan with bay leaf. Blend shallots. cumin and 2 cups of the pork stock. garlic.

chopped 1 tomato. Mash together with a fork. Add chilli. Returning the seed of the avocado to the mixture will help keep the guacamole green. coriander and a little onion. Hint: Guacamole should be made just before serving. diced Juice of ½ lime 1 tsp salt DIRECTIONS Halve the avocados. Gently fold through. 101 .MEXICAN SAFARI GUACAMOLE DIP INGREDIENTS 3 ripe avocados ½ fresh jalapeno chilli (optional) 2 tsp chopped coriander Spanish onion. remove the seed and using a spoon scoop the flesh into a bowl. Add tomato and lime juice and season with salt.

MEXICAN SAFARI PICO DE GALLO SALSA INGREDIENTS 3 tomatoes. Can be served as a dip with corn chips. adding salt to taste. diced 1 tsp salt DIRECTIONS Combine all ingredients. fresh is always best.1 fresh jalapeno chilli ¼ cup chopped fresh coriander ½ Spanish onion. diced ½ . 102 . You can add diced avocado for extra colour and flavour. Hint: Salsa should be made on the day.

Prepare the salsa by mixing all the ingredients and refrigerate for at least an hour. Using your hands. Thoroughly rub the mixture onto both sides of the chicken. about 30 cm square 1 white onion. thinly sliced 4 tbsp vegetable oil 2 tomatoes. Sauté the sliced white onion in the oil until translucent. Add the tomato and fry it gently on both sides until just soft. crumble the achiote paste into a bowl. Unwrap the chicken and spoon a small amount of the onion and tomato onto the chicken and then re wrap. Preheat the barbecue. Wrap the chicken in a piece of foil to make a small parcel.MEXICAN SAFARI POLLO PIBIL (YUCATECAN BARBECUED CHICKEN) Serves 4 INGREDIENTS 4 chicken thigh fillets ½ package 'El Yucateco' achiote paste (approx. sliced Red Onion Salsa 1 Spanish onion. 103 . Cook the parcels on the barbecue for about 20 minutes. Do not overcook. Refrigerate. add orange juice and salt and mix it very well to get a thin sauce. 50g) Juice of ½ an orange ½ tsp salt 4 pieces foil. Unwrap the parcels and serve the chicken on a corn tortilla topped with salsa. preferably overnight or for a minimum of 2 hours. thinly sliced 1 tbsp olive oil 2 tsp vinegar Splash of fresh orange juice 1 tsp dried oregano Sea salt DIRECTIONS Prick the chicken all over with a fork to allow the marinade to be absorbed.

being careful not to break or split them and choose ones that will be wide enough to enclose the filling. Let it cool and then shred chicken meat. Place some of the chicken filling in the middle and fold in sides towards the centre and then the top down over the middle. You can test this by dropping a little piece of the mixture into a glass of cold water. Add shredded chicken and simmer for about 5 minutes. Seed and wash the chillies. To prepare filling: Boil chicken in 1 litre of water with ½ onion. you have done it. if not keep on mixing with your hand by lifting it to air it. 104 . Add maize dough. continue testing if ready. beat lard until nice and creamy. softened 2½ kg maize dough (masa) 4 cups chicken stock Salt Corn husks (see Note) Chicken Filling 1½ kg chicken ½ onion Salt and pepper 100g ancho chilli ¼ tsp ground cloves ½ tsp ground cinnamon ½ tsp ground cumin 2 garlic cloves 2 tomatoes (optional) 1 tbsn oil DIRECTIONS In a large mixing bowl. Layer tamales around the steamer (placing them with the seam down) snugly fitting as many as you can in the pot leaving some room at the top. Add 3 . Place a vegetable steamer in the base of the pot. tucking in the sides. then fry in hot oil. Blend chillies and remaining ingredients until smooth. or you can use 2 or 3 overlapped. salt and gradually add chicken stock until you achieve a nice spreadable consistency. Wash the corn husks.4 cups of water and then cover with any leftover corn husks and a tea towel.MEXICAN SAFARI TAMALES INGREDIENTS 500g lard. Spread about 1 tablespoon of the corn masa on the bottom part of the cornhusk. salt and pepper. If the dough floats. then cover with boiling water and soak for ½ hour.

Note: Ask your local greengrocer to keep the corn husks that they trim off the fresh corn. Wash well before using. topping up the water if necessary. Place a coin in the bottom of the pot before filling. peel it and if the husk peels off the dough easily they are ready. 105 . This will rattle when the level of the water is getting low and you will know that you need to add some more. Tamales freeze perfectly well and reheat them in the microwave or on a hot plate with the leaves still on.MEXICAN SAFARI Bring to the boil. Leave them in the pot until you are ready to eat them or to cool down if you are not eating them straight away. reduce heat and simmer for about 45 minutes to 1 hour. You can test them by taking out one tamale.

This improves the flavour. diced 2 avocados. On a plate arrange the diced onion. cheese. To serve. Heat some oil in a frypan and fry the tortilla strips.MEXICAN SAFARI TORTILLA SOUP (SOPA DE TORTILLA) Serves 6 INGREDIENTS 3 ripe tomatoes ½ onion 2 cloves garlic 2-3 pasilla chillies 6 cups chicken stock 8 . season with salt and pepper and cooked covered over medium heat for 15 minutes. Cut the tortillas in half and then into thin strips. Remove and drain on paper towel. ladle soup into bowls and garnish with more fried tortilla. Add some of the fried tortillas to the soup. cream. onion. Sauté the puree in a frypan with a bit of oil for a few minutes. 106 . avocado. lime and remaining chilli so that each person can add them to taste. Bring the chicken stock to the boil and stir in puree.10 corn tortillas 150g feta cheese. Soak the chillies in hot water until soft and then remove the seeds. onion and garlic on a cast iron pan until charred. garlic and 2 of the chillies in a blender with a bit of the stock until smooth. Puree the tomatoes. halved DIRECTIONS Roast the tomatoes. in batches until golden brown. diced ½ cup thick cream 3 limes. Toast the chillies by holding over a gas flame using a pair of tongs.

Turkish food is a unique and exotic fusion with influences from many countries. The results of this distillation spread far beyond its borders with Turkish style pastries using filo and nuts being used in many neighbouring countries plus the use of spices in many dishes and the popular method of grilling food . And how could we go past a locally made authentic Turkish delight with traditional coffee to finish a meal. particularly meat. adapted and perfected dishes from many other cuisines. Due to its geographical location nestled between Asia and Europe. 107 .TURKISH SAFARI TURKISH SAFARI What a wonderful mixture of cooking styles exists within Turkish cuisine. Becoming popular is the Turkish answer to sliced ham or pastrami – bastourma – air dried beef coated and cured in a mixture of dried ground spices. especially in spice. Since the days of the powerful Ottoman empire. and the Ottoman chefs borrowed. over charcoal. delicious pide bread and kebabs – however it’s a great way to start! In the past 10 years we’ve seen Turkish bread become a staple in many homes and loved in sandwich shops and cafes across the country. In Australia we are gradually learning that true Turkish food extends far beyond colourful vegetable dips. Turkey has also been at the centre of trade.

drinks as well as being served with grilled meats and vegetable dishes. Pide – a flat bread often topped with sesame and nigella seeds. Tomato Paste – another key ingredient along with red pepper paste. Used to intensify the tomato flavour. Dövme Biber – semidried crushed chilli. Used in salads and pilavs. Tea – a popular hot drink. Widely drunk all through the day. Sprinkled over bread before baking. Börek – thin flaky pastry filled with cheese & spinach rolled into a long sausage then arranged in a spiral and baked. Nar Ekş – Pomegranate molasses used for salad dressings and marinades it has ili a savoury. semi sweet taste. It is traditionally served with kebabs. Traditionally served cold. 108 . Burghul – usually made from durum wheat. Eaten with most meals. It is similar to couscous. Traditionally only available during Ramadan. Look for one that is slightly oily. From dips to desserts. Yoghurt – widely used in many ways. Salgam – a deep purple non-alcoholic drink made from turnip juice. Used in marinades and salads.TURKISH SAFARI TURKISH INGREDIENTS Ayran – a cold drink made with yoghurt often thinned with either milk or water and flavoured with salt. Biber Salçasi – a red pepper paste can be hot or mild. Biber Dövme – hot red pepper flakes. Sucuk – a spicy sausage sometimes used to fill pide bread Sumak – a spice made from a berry with a tangy lemony flavour. Nigella seeds (Çörek Otu) – small black seeds also known as black cumin.

109 .TURKISH SAFARI BEETROOT DIP (KIZ GUZELI) INGREDIENTS 3 beetroot bulbs 1 clove garlic 200g creamy Greek style yoghurt Pinch of salt Olive oil DIRECTIONS Parboil the beetroot bulbs then bake them until soft. Peel and cut into quarters. Drizzle olive oil over top to finish. add salt and mix well. Process in a food processor or blender until finely chopped. Add to the beetroot and stir to combine. Grate the garlic into the yoghurt.

TURKISH SAFARI BURGHUL PILAV INGREDIENTS ¼ cup Turkish olive oil 2 small onions. Cook for a few minutes until softened. 110 . Add stock. cover and simmer for 15 to 20 minutes until all of the stock has been absorbed. Add onion. chopped 1 tsp red pepper paste (biber salçasi) 3 tomatoes. Stir burghul until coated. red pepper paste and tomatoes and season with salt and pepper. diced Salt and pepper 2 cups burghul. washed 4 cups chicken stock DIRECTIONS Heat oil in a pan.

TURKISH SAFARI CARROT DIP (YOGHURTLU HAVUC) INGREDIENTS 6 or 7 carrots 2 tsp olive oil 1 clove garlic 200g creamy Greek style yoghurt Pinch of salt Black olives DIRECTIONS Coarsely grate the carrots and cook in a pan with olive oil until just softened. add salt and mix well. Meanwhile. Add cooked carrot and stir to combine. Remove from pan and set aside to cool. grate the garlic into the yoghurt. 111 . Decorate with olives and a little extra drizzle of olive oil.

and salt and pepper and cook for a few more minutes. Cut the tops from the capsicums but leave one side attached like a lid. The rice won't be completely cooked. Cut off the stem end of the eggplant and scoop out the centre using a small melon baller. chilli. Cut off the stem ends of the zucchini and scoop out inside with a teaspoon. scooping out the flesh. Reduce heat to simmering. as for eggplant. capsicum. finely chopped ¼ bunch mint leaves. Decorate tops of eggplant and zucchini with slices of cherry tomato. Meanwhile. wash eggplant. pour ½ cup of the olive oil into a large pan. Stir in rice and continue to stir for a few minutes. rinsed and drained 400g tomatoes.TURKISH SAFARI DOLMA (STUFFED VEGETABLES) INGREDIENTS Filling: ¾ cup olive oil 4 medium onions. diced 100g currants 1 tsp chilli flakes (or to taste) Salt and black pepper (to taste) ½ bunch dill. salt and pine nuts. Cook over medium heat for 5 minutes. finely chopped Salt 100g pine nuts 500g medium grain rice. Fill the vegetables with rice mixture and arrange in a baking dish fitting them in snugly so that they stay upright. Add onions. Remove the seeds. tomatoes and zucchini. Serve. Add tomato. leaving a shell about 3mm thick. 112 . Do the same with the tomatoes. currants. finely chopped ½ bunch parsley. Cover with a lid and cook on moderate heat for about 20 minutes. stirring frequently with a wooden spoon until softened. Add enough boiling water to cover rice then stir in herbs. finely chopped 6 6 4 6 small eggplants small red capsicums medium tomatoes small zucchinis (white or grey) DIRECTIONS To prepare filling. Pour over remaining olive oil and enough warm water until 25mm deep in base of pan. Allow the mixture to cool. cover pan with a lid and cook for about 10 minutes until the liquid has been absorbed.

TURKISH SAFARI KOFTE (TRADITIONAL LAMB KÖFTE)

INGREDIENTS 500g organic lamb mince 1 medium brown onion, grated Pinch allspice Pinch ground black pepper Pinch red pepper flakes (Biber Dövme) or chilli 2 cloves garlic, finely crushed 1 tsp salt (or to taste) Pinch of sweet paprika Pinch ground cumin 1 egg DIRECTIONS Mix ingredients together until well combined, kneading with your hands until the mixture is smooth. With wet hands, roll between your palms into walnut sized balls, then press to flatten slightly. Cook on a hot greased barbeque or chargrill pan (not flatplate) for about 1 minute each side. Serve with salad.

113

TURKISH SAFARI PISTACHIO SEMOLINA CAKE

Makes six large muffin size cakes

INGREDIENTS 5 medium eggs, separated 1 tbs plus a pinch of sugar Zest of 1 orange 50g fine semolina 50g plain flour 100g ground pistachio nuts Syrup 600ml fresh orange juice Zest of 1 orange, extra 500g sugar 300ml cream 300ml Greek style yoghurt 2 oranges, peeled and cut into segments DIRECTIONS Preheat oven to 180°C. Grease a large muffin tray with 6 holes. Beat egg whites with pinch of sugar until stiff and set aside. In a separate bowl, beat egg yolks with the remaining sugar and orange zest until pale. Add semolina, flour and ground pistachios to the egg whites and partly mix through. Add egg yolks and fold through until combined. Spoon mixture evenly into the muffin holes. Bake for 30 minutes. Prepare the syrup. Place orange juice, zest and sugar into a saucepan. Stir over medium heat until sugar has dissolved, then simmer for 10 minutes until reduced by half and syrupy. Cool. Whip the cream until thick and stir in the yoghurt. To segment oranges, peel oranges using a small sharp knife, removing all of the white pith and cut between membranes. Ladle the cooled syrup over the hot cakes while they are still in the muffin mould and set aside for at least 10 minutes (or longer if you prefer the cakes softer). Serve the cakes with a little extra syrup, whipped cream mixture and orange segments.

114

SPANISH SAFARI

SPANISH SAFARI
Spanish food is incredibly varied, the first recipes were written in the fourteenth century and the cuisine was enriched by the Moors, Arabs, Sephardic Jews, French and Italians as well as the voyages of discovery to the New World which resulted in a huge range of new ingredients. With its very different regions – the long coastline, rugged mountains, baking plains and rich farming land, there are a vast range of dishes but they all have one thing in common – they’re all simple, unpretentious and use beautifully fresh seasonal ingredients. Eating is more than simply looking after hunger pangs – food is savoured and enjoyed communally and many traditions have evolved over the years including the famous tapas – the series of small snacks eaten with a drink as the prelude to a meal. In Australia we’re familiar with some of the main culinary exports like paella, and sangria and still coming up to speed with the lesser known zarzuela (seafood stew) and fino - the dry sherry that makes for a great aperitif and goes so well with the strong flavours of some of the tapas dishes. Its worth seeking out the best ingredients – a good Spanish paprika, saffron, olive oil, being generous with garlic and wine and having a go at making some of the simple Spanish recipes here. Enjoy.

115

Essential for paella. Ham (jamón) – The one found all over Spain is jamón serrano (mountain). Garlic (ajo) – used extensively in Spanish cooking. a younger salt-cured ham. Jamon de Pata Negra is made from free range black Iberian pigs which have grazed on acorns. There are many types of cheese produced in Spain including blue and soft cheeses. Olive Oil (aceite de oliva) . This is probably the most popular cheese in Spain. enticing aroma and a rich colour.SPANISH SAFARI SPANISH INGREDIENTS Bread (pan) – bread is a staple in Spain and is usually eaten at every meal. to make stuffing or adding to soups (gazpacho). Paprika (pimentón) – a variety of capsicum which is dried and ground. slightly sweet. the texture melting. Saffron (azafrán) – is the stigma from the crocus flower and the most expensive spice in the world. its very expensive (around $230 per kilo) and the taste is nutty. the jamon is aged for 18 months – because of the care taken. There are sweet (dulce) and smoked (ahumado) varieties. It has a piquant flavour. Fortunately a small amount is enough to impart a distinctive flavour. dense sheep milk cheese with similar characteristics of parmesan cheese. Manchego – a hard. It is a deep red colour and melts in your mouth (depending on the age it can be slightly dry). Quince Paste (membrillo) – a rich crimson jam-like paste which is often served sliced on bread with manchego cheese. It can absorb 3 times its quantity in liquid which means that it is bursting with flavour. It is served thinly sliced and raw. Mahón – a semi-hard cow’s milk cheese.'fruitier' than Italian olive oil and used both for cooking. sheep or goats milk. Dayold bread is never wasted but used to make crumbs for coating croquettes. Cheese (queso) – associated more with the northern regions of Spain where the main dairy producing area is located. 116 . It is the best one to use for paella. short grain rice which is fluffy and separates when cooked. Two of the more popular ones are. salad dressings and also drizzled over dishes to finish. Rice (arroz) – Calasparra is a low starch. made from cows.

Heat milk with cinnamon stick and lemon rind.25 litres (5 cups) full cream milk 1 or 2 cinnamon sticks 1 strip of lemon rind 395g can.SPANISH SAFARI ARROZ CON LECHE (RICE PUDDING) INGREDIENTS 250g medium grain rice 1. Test by squashing a rice grain. When this comes to the boil. Drain rice and set aside. Spoon into individual serving dishes and dust with ground cinnamon. sweetened condensed milk Ground cinnamon DIRECTIONS Place rice in a saucepan and cover with water. 117 . Bring to the boil and cook for 5 minutes. Add condensed milk and continue stirring until rice is cooked. Stir constantly over low heat until rice is half cooked. add the rice.

When cool enough to handle.SPANISH SAFARI ASADILLO DE PIMIENTOS Serves 10 INGREDIENTS 6 red capsicums 2 onions 2 heads garlic 250ml (1 cup) extra virgin olive oil (Arbequina) Sea salt 500g tomatoes 125ml (1/2 cup) sherry vinegar ½ bunch parsley 1 tbsp ground cumin or roasted fresh seeds Seasoning DIRECTIONS Place the whole capsicum. remove core from tomatoes and mark a cross in the base. Drop into a saucepan of boiling water for 30 seconds to loosen the skin. 118 . Meanwhile. Roughly chop and place into a bowl. onions and garlic into a baking dish. Tear into strips and add to bowl with parsley. sherry and sprinkle over cumin and salt to taste. Roast at 180°C for about 30 minutes until soft. Peel capsicum and discard seeds. Remove vegetables from oven and make sure onion is soft. cut in half through the centre and squeeze to remove the seeds. Set aside to cool slightly. transfer to a bowl of iced water. Toss together well with your hands and set aside. Drizzle with some of the olive oil and sprinkle with sea salt. Transfer to a bowl and cover with plastic (the steam will help to loosen the skins). Pour over remaining oil. squeeze the onions and garlic to remove soft inner flesh and add to the bowl. Remove skin.

chilli and prawns – they should be sizzling. sliced Small piece chilli 12 green prawns. peeled with the tail intact Salt 2 tbsp white wine 2 tsp chopped parsley DIRECTIONS Add olive oil to a frying pan until about 1. white wine and parsley.5cm deep.SPANISH SAFARI GARLIC PRAWNS (GAMBAS AL PIL PIL) Serves 2 INGREDIENTS Olive oil 4 cloves garlic. Add garlic. Heat over medium high heat. Add salt. Spoon prawns into a serving dish and pour over juices. Cook for 15 seconds then turn the prawns over. 119 .

The next day. onion and garlic. Serves 6 to 8 INGREDIENTS 5-6 medium soft red tomatoes 1 red capsicum 1 green capsicum 1 large cucumber 1 large french bread roll 2 litres water 1 cup white vinegar ½ cup extra virgin olive oil 1 onion. chopped 2 cloves garlic. combine the water. Garnish with finely chopped fresh tomato. 120 . transfer mixture to a food processor or blender with some ice cubes and process until smooth. Strain to remove pieces of skin. you can cover with plastic and refrigerate overnight. The soup can be prepared the day before serving. Ladle into bowls or mugs. Trim the crust from the bread and cut into pieces. Peel half of the cucumber before roughly chopping.SPANISH SAFARI GAZPACHO ANDALUZ A classic cold vegetable soup. red capsicum. prepared vegetables. sliced 3 tbs salt DIRECTIONS Peel tomatoes and roughly chop. and even some little pieces of toasted bread. onion and cucumber. The skin will give the gazpacho a nice cucumber flavour. Mix well using your hands and add salt. In a large bowl. covered with plastic. Remove seeds from capsicum and chop. Keep refrigerated. vinegar and olive oil. At this stage. Add the bread.

Grind the saffron thread with some salt in a mortar and pestle until it is like a fine powder. Finally add the peas. . 121 . diced 200g calamari. capsicum.Do not stir the paella during main cooking. strips of capsicum and parsley and leave it for five more minutes on low heat. tomato. Push the mussels and pippies into the rice and cook until the shells open. add crab and prawns. Stir in stock. divided into 4 pieces 4 large green prawns 8 fresh mussels 12 fresh pippies 200g peas 100g roast capsicum 1/3 cup chopped parsley DIRECTIONS Heat oil in the paella pan over medium heat. . Cook over medium heat for about 10 minutes until the stock has reduced and the rice has begun to swell. Note: . finely chopped 1 red capsicum. It will help to distribute it through the paella evenly giving a better colour and flavour to the finished dish. saffron and paprika.SPANISH SAFARI PAELLA INGREDIENTS 3 tbsp olive oil 1 onion. chicken and calamari. Add onion. Add rice and stir for 1 minute.The perfect time to add the seafood to paella is when enough of the stock has been absorbed to allow the rice to be seen. When the stock is boiling and rice grains begin to swell. crushed 300g chicken breast fillet. chopped 1 large tomato. peeled and chopped 2 garlic cloves. garlic. diced 300g Spanish Calasparra rice (allow about 80g per person) 750ml fish stock 10 strings of saffron 2 tsp Spanish paprika 1 blue swimmer crab.

122 . Season with a little salt and some of the thyme leaves. lightly beaten Bread crumbs made from day-old bread Oil for frying DIRECTIONS Cut through the middle of each medallion and open out like a little book. Preheat oven to 180°C. Close over and seal by lightly tapping with a meat mallet. dip into beaten egg and then coat with the breadcrumbs. Flatten slightly with a meat mallet.SPANISH SAFARI SAINT JACOBO San Jacobo . Drain on paper towel and serve on top of some of the Asadillo (See recipe under Vegetable dishes).Spanish version of cordon bleu .Serves 4 INGREDIENTS 4 pork loin medallions (150gr each) Thyme leaves 4 slices jamón 4 slices mahón cheese Flour for coating 2 eggs. Dust lightly with flour. Pan fry gently on both sides then finish in the oven for about 10 minutes until cooked through. Top with jamon and cheese.

Heat the frying pan on a moderate heat. Remove oil from pan.SPANISH SAFARI TORTILLA DE PATATAS (POTATO OMELETTE) INGREDIENTS 250ml (1 cup) olive oil 4 medium-sized potatoes. 123 . mix well and check seasoning. Gently slide the omelette back into the frying pan and continue cooking. When omelette has set slide out of pan onto a plate to serve. Add the potatoes. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn't stick to the bottom. peeled. stirring from time to time so that they don't burn on the bottom of the pan. Drain the potatoes in a colander to get rid of the excess oil. Once the bottom of the omelette has set turn the omelette by placing either a flat plate on the frying pan and quickly turning over. Beat the eggs in a bowl and season with salt. The potatoes should be soft but not crisp. once again shaking the pan from time to time so that it doesn't stick to the bottom. quartered and thinly sliced 6 eggs Salt DIRECTIONS Heat the oil in a large frying pan and gently fry the potatoes until almost soft.

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