Tuesday, April 23, 2013


Simple and somewhat odd recipe - but it works.

350ml Coca Cola
1 X Tbsp Osem chicken stock powder
250ml Tomato sauce/ketchup

Heat oven to 140 degrees
Mix Coca Cola, chicken stock powder and tomato sauce together.
Poor mixture into heavy base pot. Add brisket.
Cover top of pot with aluminium foil. Then place lid on.

Place in oven for 3-4 hours.

Let rest for 20mins before serving.

Sunday, April 21, 2013

Salmon And Mushroom Pie with Parmesan Crust And Pickled Chili Salad

2 X Large baked salmon fillets - could be leftovers
1 X Can chopped mushrooms
1/2 Red/spanish onion - thinly sliced
1 1/2 Cup of milk
1/4 Cup of flour
1 X Tsp chopped garlic
1/4 Cup grated motzarella cheese
1 X Tbsp grated Parmesan cheese

1 1/2 Cup of plain flour
1/2 Cup of margarine/butter (cold)
1/4 Cup ice water
1 X Tsp salt

Baby cos lettuce
Pickled chili
Red wine vinegar dressing

1 X 20cm Square baking dish


Pie Crust:
Place flour and margarine (or butter) and salt in a food processor. Pulse until in mixture resembles bread crumbs. Poor mixture into bowl and make well in the center. Slowly, start to mix in ice water with a butter knife until mixture is roughly combined - but not like a dough - it should just form clumps.

Poor mixture onto floured surface and start to kneed/combine with hands. Only kneed for around 30secs - 1 minute. Dough should form a smooth-ish ball. It's important not to over-kneed as gluten will start to form.

Wrap dough in plastic wrap and place in fridge for 2 hours (or preferably overnight). Take dough out of fridge and place on floured surface. Split dough into 2 equal pieces.

On floured surface, roll out dough with a rolling pin until it's large enough to line the square baking tin - approx 3mm thick i.e. thin crust pizza base thickness. 

Once tin is lined with dough, place a sheet of baking paper over the dough and poor rice on top of paper. This will stop the dough from expanding. Bake for 5-8 mins on 180 degrees

Take tin out of oven.

To make pie top, roll dough again to same thickness as above. Place over pie once mixture has been added. 

In a pot over medium heat, add either butter, margarine or olive oil. TBC.... 

Tuesday, April 9, 2013

T-Bone Steak with Beetroot Polenta and Garlic Mash Potatoes

1 x 300g "T-bone" steak
1 x large 'nadine' potato
100g polenta
100ml beetroot juice (from can)
3/4 tbl spoon mayonaise
Garlic powder
Olive oil

Steak - Marinade overnight in bbq sauce. Heat heavy based pan with olive oil until hot. Reduce heat to medium and place steak in pan. Cook for 6-8 minutes and turn. Cook for another 5 minutes for medium.
Remove from pan and let rest for 5 mins.

Mash potato - Place potato in bowl. Cover with plastic wrap and place in microwave. Select the baked potato option. Once cooked, remove potato from microwave and mash with fork. Add mayo, garlic powder, salt and pepper until combined.

Beetroot polenta - Google how to cook polenta. Add the juice from a can of beetroot to the water the polenta is cooking in.