Shoulder of Goat with Kasoundi Was there ever a simpler dish than this to make in a slow cooker?  Two basic ingredients, and yet the flavor is outstanding. You can purchase Kasoundi or make your own (recipe to follow) For a 3.5 to 4 litre slow cooker.  Serves 4 to 6. 1 boned shoulder of … Continue reading Goat recipes plus Slow Cooked Seasoned Rabbit

From the discussion on ABC Sydney with Renee Krosch this evening. To follow in this blog are recipes for simple, delicious little meat pies, and also a stepped up version of little beef and beer pies with pea puree. Little Meat Pies These make an excellent savoury finger food for a party or as a … Continue reading Little Pies – the ultimate party snack and homemade tomato sauce – recipes

It's pear season again, in some places the fruit is ripe already. Here is a quick and easy recipe for a delicious morning or afternoon tea treat. If you like, you could add half a cup of fresh or frozen blueberries to the cake batter. Pear Tea Cake Delicious served warm or cold. For a … Continue reading Pear Tea Cake – recipe, as per chat with ABC Canberra yesterday morning

Here is my recipe for hot cross buns. I make shortbread crosses that end up being lovely and crunchy, adding an extra texture to the taste experience. Hot cross buns Makes 12 For the dough 90g butter Finely grated rind one lemon 2 cups warm milk, approximately 4 cups plain flour 5 teaspoons dried yeast … Continue reading Hot Cross Buns – ABC Sydney chat this evening

Apricot and Blueberry Cake Delicious served warm or cold. It is excellent as a morning or afternoon tea treat, as a dessert with custard, cream or ice cream or a tasty and popular addition to a lunchbox. Ingredients 1 large egg ¾ cup sugar Finely grated rind one lemon ¾ cup milk 1½ cups self … Continue reading ABC Radio Talkback this morning – 6. Apricot and Blueberry Cake

Pickled Beetroot Ingredients 1kg beetroot 1 cup sugar 1 litre vinegar 1 teaspoon ground cinnamon 1 teaspoon ground allspice 10 cloves 12 peppercorns 1 teaspoon salt Method Cook the beetroot in boiling water, then peel and slice or dice, or lave whole if baby beetroot if liked), and pack into sterilized jars. Combine all the … Continue reading ABC Radio Talkback this morning – 5.Pickled Beetroot

Plum Barbecue Sauce Ingredients 2.2kg plums (weight with pips removed - roughly chopped 250g onions (peeled weight) – diced 1kg sugar 1 litre cider vinegar 1 tablespoon salt 5 teaspoons ground cloves 1 teaspoon ground ginger 1 teaspoon smoked paprika ½ teaspoon ground allspice Method Place all ingredients in a large saucepan.  Bring to the … Continue reading ABC Radio Talkback this morning – 4. Plum Barbecue Sauce

Apricot Chutney Ingredients 1.5 kg apricots, weight with stones removed,  chopped 500g onions, peeled and diced 500ml white or cider vinegar 750g sugar 1 teaspoon salt 1 teaspoon nutmeg 1 teaspoon mixed spice 1 teaspoon ground cloves ½ teaspoon cayenne (optional) 1 teaspoon curry powder Method Combine all the ingredients in a large pot, bring … Continue reading ABC Radio Talkback this morning – 3. Apricot Chutney

Zucchini Relish Ingredients 1kg zucchini, diced 2 large onions, peeled and diced 1 red capsicum, stalk, seeds and membranes removed - diced 2 tablespoons salt 2¼ cups sugar 2 cups white or cider vinegar 2 teaspoons mustard powder 2 teaspoons turmeric 2 teaspoons cornflour 2 tablespoons white or cider vinegar Method Place the zucchini, onions … Continue reading ABC Radio Talkback Hobart this morning – 2. Zucchini Relish

Tomato Relish Ingredients 2 kg tomatoes, diced 500g onions, diced 2 tablespoons salt 3 teaspoons mustard powder 3 teaspoons curry powder 500g sugar 750ml white or cider vinegar 1 tablespoon cornflour 12O ml vinegar, extra Method Place All except the cornflour and 120ml extra vinegar in a large saucepan or jam pan. Bring to the … Continue reading Recipes from ABC Talkback this morning – 1. Tomato Relish