Moussaka

Serves 4-6

1 tbsp olive oil
2 cloves garlic, finely chopped
2 onions, chopped
1 kg lamb mince
700ml tomato puree
1 cup beef stock
1/2 tsp ground cinnamon
1/4 cup chopped mint
2 tbsp chopped flat-leaf parsley
sea salt
cracked black pepper
3 eggplants (~1.5kg), thinly sliced
olive oil, extra
1 1/2 cups grated mozzarella
1 cup grated parmesan cheese

Place large, deep frying pan (I used a big saucepan) over medium heat.
Add oil, garlic & onion & cook for 4 minutes or until soft.
Add meat & cook for 5 minutes or until browned.
Add puree, stock, cinnamon, mint, parsley, salt & pepper & cook for 15-20 minutes or until reduced & thick.
Set aside to cool.
Meanwhile, sprinkle eggplant slices with salt & set aside for 15 minutes.
Rinse & pat dry with paper towel.
Brush eggplant lightly with oil & cook in batches in large, non-stick frypan over medium heat until golden.
To assemble, place 1/3 of eggplant slices in base of 22cm square ovenproof dish.
Top with 1/3 cheeses & 1/2 meat sauce.
Continue layering, finishing with layer of cheese.
Place in preheated 170ºC oven & cook for 35 minutes or until cheese is golden.
Serve with crusty bread (& Greek salad!).

Chilli & Vanilla Syrup with Fresh Mango

Serves 4

1 cup sugar
1 vanilla bean, split lengthways
1 large red chilli, seeded & finely chopped
2 cups water
1 lime, juiced
3 mangos, peeled & flesh cut into thick strips
lime sorbet (bought or home-made)

Put sugar, vanilla bean & chilli into small saucepan with water.
Bring to boil then reduce heat & allow to simmer for 15 minutes.
Allow to cool then stir in lime juice.
Divide mango between 4 chilled bowls & top with scoops of lime sorbet.
Drizzle over chilli syrup & serve immediately.

Roast Beef Fillet with Soft Polenta & Mushroom Sauce

Serves 4

1kg beef fillet, trimmed
sea salt & cracked black pepper

mushroom sauce
20g butter
3 field mushrooms, sliced
100g button mushrooms, halved
3/4 cup red wine
1 cup beef stock
1 1/2 tsp wholegrain mustard
100g cold butter, extra, chopped
1 tbsp tarragon leaves

soft polenta
1 1/2 cups milk
2 cups water
60g butter
1 cup instant polenta

Preheat oven to 180ºC.
Heat large non-stick frying pan over high heat.
Sprinkle beef with salt & pepper.
Brown beef well on all sides & place in baking tray lined with non-stick baking paper.
Roast for 20 min (for still mooing) or until cooked to your liking (I'd say at least 1-2 hours, & lower the heat to 150ºC).
Remove from oven, cover with foil & rest for 5 minutes before slicing.
To make sauce, add butter to frying pan & cook mushrooms in batches over medium-high heat until golden.
Remove & set aside.
Put wine in frypan & simmer for 3 min.
Add stock & mustard & simmer for 5 min or until reduced by 1/3.
Whisk in extra butter, a little at a time, until sauce thickens.
Return mushrooms to pan, add tarragon & cook for 1 min.
Set asid & keep warm.
To make polenta, place milk, water & butter in saucepan over medium heat.
When simmering, add polenta in a thin stream, whisking to avoid lumps.
Stir mixture for 5 min or until it comes away from sides of pan.
To serve, slice beef & serve on polenta. Spoon over sauce.

Brown Sugar Panna Cotta with Espresso Syrup

Serves 4

2 tbsp water
2 tsp gelatine powder
2 cups cream
1/3 cup brown sugar
1 tsp vanilla extract (not essence or flavouring)

espresso syrup
3/4 cup espresso coffee
1/3 cup sugar

To make panna cotta, place water in a bowl & sprinkle over gelatine. Stand for 5 minutes or until gelatine absorbs water.
Place cream in saucepan over medium heat with brown sugar & vanilla extract. Stir occasionally, allowing cream to come to boil.
Add gelatine & cook, stirring, for 1-2 min to dissolve gelatine.
Pour mixture into 4 x 1/2 cup capacity moulds (anything will do, really) that have been very lightly greased with vegetable oil.
Refrigerate for 4-6 hours or until firm.
To make syrup, place coffee & sugar in small saucepan over medium heat.
Stir until sugar dissolves, increase heat & boil for 5-8 min until reduced & thickened.
Refrigerate until cold.
Remove panna cotta from fridge 5 min before serving & unmould.
Pour over syrup & serve.
Yummm!

Raspberry Fool

Serves 4

120g crushed meringue
4 cups (440g) frozen raspberries, defrosted
1 cup thick cream

Layer ingredients in glasses and serve immediately.

Bellini Mix

Serves 4

250ml peach nectar
1 tablespoon sugar
1 tablespoon lime juice
4 x 250ml sparkling wine

In a jug, combine peach nectar, sugar & lime juice, stirring until sugar is dissolved.
Store mixture in a bottle in the fridge for up to 3 days.
Serve bellini mix topped with sparkling wine.

Mint & Cucumber Lamb Salad

Serves 2

1/2 tsp ground cumin
2 tsp olive oil
sea salt & cracked black pepper
4 x 100g lamb fillets, trimmed
1 small lebanese cucumber, halved & sliced
1 small red onion, thinly sliced
1 vine-ripened tomato, cut into wedges
1 cup mint leaves

yoghurt dressing
1/2 cup (125g) thick natural yoghurt
1 tbsp lemon juice
1 tbsp water
1 tbsp chopped mint

Preheat barbecue or char-grill to medium-high.
To make dressing, combine ingredients & set aside.
Combine the cumin, oil, salt & pepper & brush over lamb fillets.
Char-grill for 3 minutes on each side or until cooked to your liking, then slice.
Combine cucumber, onion, tomato & mint.
Top with lamb & spoon over dressing.
Serve with lebanese or turkish bread.

Peach & Rosewater Tartlets

Makes 6

1 cup plain flour
1 1/2 tsp caster sugar
75g butter, chopped
2-3 tbsp iced water
3 cups water
1 1/2 cups sparkling wine
1 1/2 cups caster sugar, extra
1 1/2 tsp rosewater
2 x 5cm pieces lemon rind
3 white peaches
eggwhite, for brushing
sugar, for sprinkling

ricotta filling
1 cup (250g) fresh ricotta cheese
1/4 cup caster sugar

Place flour, sugar & butter in food processor & process until mixture resembles fine breadcrumbs.
With the motor running, add enough iced water to form a smooth dough. Process until just combined.
Form into a ball, wrap in plastic wrap & place in fridge for 30 minutes.
Place water, sparkling wine, sugar, rosewater & lemon rind in saucepan over low heat & stir until sugar is dissolved.
Add peaches, increase heat & simmer for 8-10 minutes or until soft.
Remove peaches & cool slightly.
Remove skins & halve, removing stone.
Rapidly simmer poaching liquid for 30 minutes or until thick & syrupy. Set aside to cool.
Roll pastry between sheets of non-stick baking paper to 2mm thickness.
Cut into six 12cm rounds.
Cover & place in fridge for 20 minutes.
Preheat oven to 180?C.
Brush pastry rounds with eggwhite, sprinkle with sugar & bake for 10 minutes or until crisp & golden. Cool.
For ricotta filling, place ricotta & sugar in food processor & process until smooth.
To serve, spread pastry rounds with filling, place a peach half on top of each round & spoon over some of the syrup.
Well worth all that effort!

Watermelon Mint Daiquiris

Use whatever fruit's in season - mango, raspberry, pineapple, guava...

Serves 2

ice
120ml white rum
2 tbsp sugar syrup (see below)
juice of 2 lemons
2 cups chopped watermelon
1 tbsp chopped fresh mint leaves

Put ingredients in blender & mix till ice is crushed & daiquiri is smooth & pourable.
Alternatively, crush ice, put into glasses, combine remaining ingredients & pour over top of crushed ice, like a snow cone.

Sugar Syrup

1 cup sugar
125ml water

Mix ingredients in saucepan over low heat till sugar dissolves.
Boil for 5 minutes or until slightly syrupy.
Chill before using.

Food from the last 2 nights:

Risotto with Chicken, Spinach & Asparagus

Serves 4

8 cups chicken stock
1/3 cup white wine (optional)
2 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
2 cups arborio rice
2 tbsp lemon zest
2 chicken breast fillets, trimmed
oil, for brushing
sea salt & cracked black pepper
1 bunch asparagus, trimmed, halved (lengthwise) & cut into 4 cm lengths
75g baby spinach
1/2 cup torn basil leaves
shaved parmesan cheese, to serve

Heat stock & wine in a saucepan over low heat. Cover & bring to slow simmer.
Heat large saucepan over medium heat.
Add oil, onion & garlic & cook for 3 minutes or until soft.
Add rice & lemon zest & cook, stirring, for 2 minutes or until grains are translucent.
Add hot stock, 1 cup at a time, stirring until each cup is absorbed & rice is al dente (25-30 minutes).
While risotto is cooking, brush chicken with oil & sprinkle with salt & pepper.
Cook in non-stick frying pan over medium heat for 5 minutes on each side or until cooked through.
Set aside, then slice.
When risotto is al dente, add asparagus, spinach, basil, pepper & sliced chicken.
Stir until spinach is wilted.
To serve, divide between bowls & top with cheese.

Trout with Green Beans & Dill Dressing

I served this with mashed potato as well, but you can have potato in other forms, or whatever you want, really!

Serves 4

200g green beans, trimmed
2 tsp lemon juice
2 tsp olive oil
2 tsp chopped dill
sea salt & cracked black pepper
2 tsp olive oil, extra
4 rainbow trout fillets, pin boned, with skin on

Blanch beans in large saucepan of boiling water (~2 minutes), then plunge into iced water.
Drain & toss with lemon juice, oil, dill, salt & pepper. Set aside.
Heat extra oil in non-stick frying pan over medium heat.
Sprinkle trout with salt & pepper.
Cook, skin side down, for 3 minutes or until golden & crisp.
Turn & cook for 2 minutes.
Serve trout on beans with lemon wedges, if desired.

Nashi with Lime & Ginger

Serves 4

1 cup sugar
4 cups water
5cm piece ginger, shredded
3 tbsp lime juice
rind of 1 lime, cut into thin strips
4 nashi

Place sugar, water, ginger, lime juice & rind in saucepan & stir over low heat until sugar has dissolved.
Increase heat & allow mixture to simmer for 5 minutes.
Peel & halve nashi, & brush with extra lime juice to prevent browning.
Place nashi in bowl & pour over syrup.
Refrigerate for 2 hours, stirring occasionally.
Serve with syrup & a scoop of toasted coconut ice cream.

Honey Biscuits with Mixed Berries

Serves 6-8

1/4 cup caster sugar
2 tbsp honey
1/2 cup flour
1 egg white
45g butter, melted

filling
3/4 cup thick cream
2 tbsp pure icing sugar, sifted
2 tsp grated lime rind
500-600g mixed berries

Preheat oven to 180ºC.
To make biscuits, place sugar honey, flour, egg white & butter in bowl & stir until smooth.
Drop teaspoonfuls of mixture onto greased baking trays & bake for 8-10 minutes or until biscuits are a dark golden colour.
Cool biscuits on wire racks until they are crisp.
To make filling, mis together cream, icing sugar & rind.
To serve, place biscuit on plate & top with dollop of cream mixture & berries.
Top with another biscuit & sprinkle with extra icing sugar.

Chicken & Lime Stir-Fry

Serves 4

1/4 cup lime juice
1/4 cup sweet chilli sauce
1 1/2 tbsp fish sauce
3 chicken breasts, trimmed & thinly sliced
200g rice vermicelli noodles
1 tbsp peanut oil
4 green onions, sliced
1 bunch (300g) baby bok choy, leaves separated

Combine the lime juice, chilli sauce & fish sauce in a non-metallic bowl.
Add chicken breasts, toss well to coat, cover & place in fridge for 15 minutes to marinate.
Place noodles in heatproof bowl, cover with boiling water & stand for 6 minutes. Drain & set aside.
Heat oil in wok over high heat.
Cook chicken, in batches, until golden.
Return all chicken to wok, add green onion & bok choy & cook for a further 3 minutes or until bok choy is wilted.
Stir through noodles, tossing to coat & serve immediately.

Packs a Punch

This version uses tropical fruit, but you can substitute any fruit you want.
Warning: Like most punches, this is more alcoholic than it tastes.

Serves 10-15

block of ice
3 starfruit, sliced
3 mangoes, sliced
1 red papaya, chopped
250ml apple & guava juice
1L pinapple juice
2 cinnamon sticks
750ml ginger ale
2 x 750ml bottles champagne/sparkling wine
fresh mint leaves

Place ice in a large bowl, add fruit, juices, cinnamon sticks & ginger ale.
Leave to chill in fridge for 30 minutes.
Add champagne & mint leaves & serve immediately.

Summer Fruit with Vanilla Dessert Wine Syrup

I've made the express version (ie no cooling time) of this the last two nights for friends - it is delicious!

Serves 4

4 peaches
1 1/2 cups (180g) strawberries, hulled
1/2 cup (60g) blueberries

vanilla dessert wine syrup
1 1/2 cups dessert wine
1/2 cup sugar
1 vanilla bean, split & seeds scraped

To make syrup, place wine, sugar & vanilla in saucepan over low heat, stirring until sugar is dissolved.
Increase heat & boil for 12-15 minutes or until thick & syrupy.
Set aside to cool completely.
Place peaches in simmering water for 1-2 minutes.
Remove peaches with a slotted spoon & place in bowl of iced water.
Allow them to cool slightly, then carefully remove skins.
To serve, place peaches, strawberries & blueberries in a bowl & pour over syrup.

Grown-up Fish & Chips

Serves 8

4 x 200g ocean trout fillets, skin removed
3/4 cup couscous
3/4 cup boiling water
1/2 tsp paprika
1 1/2 tbsp finely grated lemon rind
1 1/2 tbsp finely grated lime rind
sea salt & cracked black pepper
flour, for dusting
2 eggs, lightly beaten

chips
8 large kipfler potatoes, washed
vegetable oil, for frying
sea salt

Cut each trout fillet into 4 pieces lengthwise. Set aside.
Place couscous in a bowl & pour over the boiling water.
Cover & set aside for 5 minutes, then use a fork to separate the grains.
Add paprika, lemon & lime rinds, salt & pepper.
Spread couscous over a baking tray.
Dust fish fingers in flour, dip in egg & toss in couscous.
Place on a tray in the fridge for 10 minutes.
To make chips, use a vegetable peeler to peel potatoes into thin strips & lay between sheets of absorbant paper (like kitchen paper).
Heat oil in a deep saucepan over medium heat.
Cook chips in batches for 4 minutes until golden and crisp.
Sprinkle with salt, set aside & keep warm.
Fry fish fingers in batches for 3-4 minutes or until crisp & golden.
Serve with chips & tartar sauce, if you wish. Yummm!