Oracle's Cook Book

CHICKEN JALFREZI

I like this recipe, it’s very simple and when you do it just double up the spices and store in a snap bag for another meal!!

Take 1 onion and fry in 3 table spoons of butter or Ghee until soft about 4 minutes.

Then add to the onion 1 teaspoon of grated ginger and 1 clove chopped garlic and fry for another 30 seconds.

Then throw in the spices! Roasted then ground or already ground from a jar, don’t matter! 1 teaspoon ground turmeric, 1 teaspoon mild curry powder, 1 teaspoon ground cumin, 2 teaspoons ground coriander, 1 teaspoon cloves, 1 teaspoon cardamom seeds ground and 1 teaspoon ground cinnamon. Dry fry and keep stirring for 2-3 minutes and this is your paste.

Add to the pan 3 table spoons natural yoghurt, 2 large chopped tomatoes, 500g cubed chicken and ½ cup of water then simmer for about 10 minutes.

Season with salt and pepper and add ½ a sliced green capsicum and 3 tablespoons of cream is optional and cook till capsicum is softened and if you want throw some slices of red chilli in but again optional.

Finally I like to add sliced hard boiled eggs when I’m going authentic. Enjoy!!

CHICKEN TIKKA MARINADE

½ Tablespoon Paprika, 1 Teaspoon chilli powder, 2 Tablespoons Garam Masala, ¼ Teaspoon tandoori food colouring, 1 ½ Tablespoons lemon juice, 5cm rough chopped ginger and 125ml plain yoghurt. Blend it all together then add 500g of cut cubed chicken and marinade overnight. I usually make several batches and freeze for another day. Skewer the chicken and grill or roast till a little burnt on edges, plate up and sprinkle on chopped coriander.

CHICKEN TIKKA MASALA

Heat 2 Tablespoons oil in a pan, fry 1 Finely chopped onion and 2 cloves of crushed garlic till slightly brown then add ¼ teaspoon cardamom powder or grind your own, 400g of tinned tomatoes, ¼ Teaspoon of ground cinnamon, 1 Tablespoon Garam Masala, ½ Teaspoon of Chilli Powder, 1 Teaspoon brown sugar and cook for 2 minutes. Stir in 310ml of cream 1 Tablespoon of crushed almonds and add a Chicken Tikka portion and simmer till the chicken is cooked through and that’s it ! Chicken Tikka turns to Chicken Tikka Masala. Want it hotter add a little extra chilli, want it sweeter add a little extra sugar !

2) number two for you !!

Leon’s Choc Wheaten Slice

1 cup SR Flour

1 tbsp cocoa

3 weet-bix (crushed)

1 cup brown sugar

½ cup coconut

½ tsp vanilla

125gm melted butter

½ block chocolate

2 tbsp cranberries (optional)

2 tbsp LSA (optional)

Pre-heat oven to 180 degrees, grease and line a slice tin.

Sift Flour and cocoa into bowl, then add all dry ingredients.

Add vanilla to melted butter, add to dry mix.

Bake for 10-12 minutes.

Melt chocolate and drizzle over the top.

Sprinkle with extra coconut, if desired.

Refrigerate til cool, then slice!

Baked Cauliflower with Eggs & Rice

1 cup cooked brown rice

4 eggs

1 sml cauliflower, chopped into small florets

Bunch of spring onions, chopped

4 tbsp olive oil

1 tbsp mustard (plain or wholegrain)

1 tsp curry powder (optional)

¼ cup plain flour

2 Cups low fat milk

¼ cup fresh parsley – chopped

200gm bacon, cooked and chopped

Grease a large ovenproof dish.

Boil eggs until hard, and cook cauliflower for 3 minutes.

Layer rice, spring onion & cauliflower in ovenproof dish.

Quarter eggs and scatter over cauliflower.

Make sauce:

Place oil, mustard, curry powder & flour in saucepan. Cook, stirring for 1 minute.

Remove from heat, add milk and stir until smooth, then return to heat & simmer for 5 minutes (or til thick).

Add parsley, season with salt and pepper.

Pour sauce over cauliflower layers, & bake at 200 for 20 minutes.

Brown bacon in pan & sprinkle crisp bacon over the dish before serving.

Quick Quiche

1 sheet pastry

150gm bacon (cooked) or ham, chopped

3 eggs

2 egg yolks

150ml cream

150ml milk

50 gm cheese

2 tbsp shallots, chopped

Place pastry into greased quiche dish.

Place bacon/ham in pie dish and scatter with cheese & shallots.

Mix egg, milk and cream separately, then pour into dish.

Cook 10 minutes at 190, then 20-30 minutes at 160 (or til egg is set).

Variations.

Add a grated zucchini to the mix.

Omit bacon/ham and make it spinach and feta, or pumpkin (pre-cooked) and feta.

Bacon & Egg Pie

1 sheet puff pastry

1 sml onion, sliced

3 rashers of bacon, chopped

½ cup grated cheese

1 tbsp chopped parsley

6 eggs

½ cup frozen peas

Preheat oven to 180.

Place pastry in a greased quiche/pie dish – do not trim edges.

Layer onion, bacon and peas.

Sprinkle with parsley and cheese

Crack eggs over surface of pie, pushing aside ingredients to seep to the base.

Fold pastry edges over pie.

Bake for 35-40 minutes or until eggs are set.

Carrot Cake

1 ¼ cups SR Flour

2 tsp baking powder

¾ cup brown sugar

1 tsp cinnamon

Pinch of nutmeg

150ml vegetable oil

3 eggs (beaten)

1 tsp vanilla

250gm carrots, grated.

Icing

75gm cream cheese

1tsp lemon juice

50gm icing sugar

Sprinkle of pepitas

Preheat oven to 180, grease and line a 20cm cake tin.

Sift flour and baking powder into a bowl. Add sugar, cinnamon & nutmeg.

Pour in oil, eggs, vanilla & carrots and mix until just combined.

Pour mixture into cake tin and bake for 40 minutes.

Make icing by combining cream cheese, lemon juice and icing sugar.

Ice cake when cool and sprinkle with pepitas.

Lauren Morris, sent us a few specials.

Fettuccine Boscaiola

Ingredients:

1 packet fettuccine pasta

1 medium size onion - diced

6 rashes bacon - diced

1 tablespoon mixed herbs

300mls low fat cream

1/2 cup grated cheese

Method:

1. Cook pasta as per packet instructions.

2. In a large deep frypan cook onion and bacon in a little butter until onion is clear. Add mixed herbs and cook for a further 1-2 mins until the herbs are fragrant and onion is cooked through.

3. Add cream and stir gently with a wooden spoon for 2-3 mins.

4. Add cooked pasta and cheese and toss together. Serve hot.

Low-fat Banana Bread

Ingredients:

2 eggs

2/3 cup caster sugar

2 bananas, mashed

1/3 cup low fat milk

1 apple - grated

1 teasp vegetable oil

3 teasp vanilla extract

1 ¾ cup SR flour

1/3 cup walnuts, chopped (optional)

Method:

1. Preheat oven to 160. Grease & line a loaf pan

2. Beat eggs & sugar in a large bowl with an electric mixer until light & fluffy. Beat in bananas, milk, apple sauce, oil and vanilla until all combined

3. Stir in flour then walnuts. Pour mixture into prepared pan.

4. Cook for about 55mins or til cooked through when tested with a skewer. Stand in pan for 5 mins, then turn onto wire rack to cool.

Rolled Oat Bars

1 cup wholemeal SR flour

2 cups rolled oats

150g butter

2 tblsp golden syrup

½ cup sugar

1. Preheat oven to 180.

2. Combine flour, oats & sugar in a bowl.

3. Melt butter & syrup; add into dry ingredients

4. Press into slice tray & bake for 15-20 mins or until brown.

5. Cut into bars while still hot. Allow to cool in the tray.

Makes 20

Cornflake Slice

1 cup cornflakes

1 cup SR flour

½ cup coconut

½ cup brown sugar

120g butter

2Tblsp honey

100’s & 1000’s

1. Preheat oven to 180.

2. Melt butter & honey in a saucepan

3. Combine dry ingredients then add in butter mix

4. Spread into a slice tin

5. Sprinkle with 100’s & 1000’s

6. Bake 15-20 mins

Cobb loaf

#1
packet frozen chopped spinach
tub sour cream
tub philly cheese
packet of french onion or spring vegetable soup.

Thaw and drain the spinach and mix with the soup mix and the cream and cheese, put in the cob loaf and put in the oven for 15-20 mins, taste test several times then serve J

#2
200grams diced bacon
200grams grated cheese
1/2 cup chopped shallots
tub sour cream
tub philly cheese

Same as #2 but omit shallots & add a tin of asparagus cuts

combine all the ingredients and put into the loaf and put in the oven for about 15-20 minutes.

TIP: heat up mixture in microwave & grill the cob & roughly chopped top & inside to brown it off; then just pour mix into toasted loaf & serve

If you have a special recipe you'd like us to add to the Oracle cook book, email us at kerryn@oraclerealty.com.au