Cheese and bacon scones

Ingredients
3 cups self raising flour
80 gms butter
1/2 onion
1/4 cup milk
1/2 cup of diced bacon
1 cup grated cheese

Method

Heat the oven to 200 degrees Celsius
Saute onions and bacon.
Rub butter into flour.
Make a well in the center and add milk
Add in cooked ingredients and cheese
Season and knead together
Roll the mixture out onto a flour surface
Cut into desired shapes and brush tops with milk
Place on a floured tray and cook for 25 minutes

Cinnamon pancakes

1 1/2 cups of self raising flour
1 1/4 cups of milk
1/4 cup sugar
1 Tbsp cinnamon

Instructions
Mix all ingedients well and leave to rest for 5 minutes
Heat some oil in a frypan.
Pour the batter into the pan until your desired size is reached.
Once all the bubbles have risen and popped turn over and cook for a further minute.

Peppered kangaroo fillet with sauted potatoes and cherry tomato jus

Kangaroo is a cheap alternative to beef and can be used in many dishes. It should not be overcooked to avoid toughness.

Ingredients

• Kangaroo fillets
• olive oil,
• black pepper and salt
• potatoes
• cherry tomatoes
• onion
• garlic
• butter
• red wine
• sugar

Instructions
Rub the fillets all over with olive oil and season well with salt and pepper.
Leave the fillets to rest, put the potatoes on to boil.
Cook the potatoes until they are just cooked.
Carefully peel the skins off the potatoes.
Once they are peeled slice them into little round pieces for sautéing.
Season a pan with olive oil on high heat and very quickly fry some garlic for flavour, then throw in the potato slices and a good stick of butter. Sauté the potatoes on a high heat until they are nice and crispy and golden on the outside.
Place the fillets into a hot pan with olive oil and sear quickly all over for a few minutes (depending on how thick the piece is).
When the fillet is almost cooked through, take it out and put it into the oven to finish cooking. It should only be in a moderate oven for a 10 minutes
Sit the fillets aside to rest.
Next in the same pan add the onions, cherry tomatoes and red wine to deglaze the pan, add a tspn sugar
Reduce it down until the onions and tomatoes are falling apart and the sauce is thick

Cauliflower and brocolli Soup

1/2 head of brocolli
1/2 head of cauliflower
1 tsp powdered vegetable stock
1/2 cup cream

Berry Yummy Muffins

Berry yummy muffins

Ingredients
1 1/4 cup self-raising flour
1/2 tsp cinnamon
1/2 cup castor sugar
6  Weetbix
2/3 cup frozenberries
2 medium apples grated
1 egg, lightly beaten
1 cup milk
3 Tbsps margarine, melted

Instructions
Sift flours and cinnamon into a mixing bowl
Stir through sugar, crushed weetbix, apple and berries.
In a separate bowl combine egg, milk and margarine.
Add liquid ingredients to dry ingredients, stirring gently until just combined.
Spoon mixture into lightly greased muffin tins.
Bake in a moderate for 30 minutes.

Panfried Whiting

This is a quick and easy way to serve fish. Perfect for a hot night due to the fast cooking time.


Panfried Whiting


Ingredients
6 whiting fillets
1 cup plain flour
1 tsp massel vegetable stock powder
1/4 tsp oregano
salt
pepper
oil


Instructions
Mix flour stock oregano pepper and salt in a dish
Dip the fish into the flour mix
Heat 1 cm of oil in a frypan
Fry the fish until brown and crispy

I served this with a potato salad and a green tossed salad.

Jeera Pulao

Jeera Pulao is an Indian rice dish. It goes well with this Chicken Korma recipe I posted earlier. It also makes a lovely cold rice salad.

Jeera Pulao

Ingredients

2 cups rice

1 1/2 tsp cumin seeds

1 Tbs butter

1/2 cup oil

1 1/2 Tbs sultanas

2 1/2 cups water

1 1/2 Tbs cashews

1 onion finely sliced

Instructions

Heat butter and 1 Tbs of oil gently in a large pot

Add cumin seeds and fry until they begin to change colour

Pour in rice and stir until all grains are coated and look glossy

Add the water and a pinch of salt and bring to the boil

Turn the heat to low and cover the pot with a lid

Cook for 20 minutes or until the rice  is cooked, stiring occasionally

Mean while lightly toast the cashews in a frypan a place aside.

Add 2 tbs oil to the pan and fry sultanas until they begin to swell the place aside.

Shallow fry the onion slices in the remaining oil until crispy.

Serve the rice and garnish with the cashews, sultanas, onion and coriander.