Kefta Mkaouara (Moroccan Meatball Tagine)

Ingredients

250g Minced Beef

1 can diced tomatoes, drain away excess water

1 onion

5 cloves garlic

1 Egg per serving (I use 1 cos i only made my own share)

Few stalk Parsely

1 tsp Rosemary

Olive Oil

Salt and Pepper to taste

Method

1. Thinly slice 2 cloves garlic and mince 3 cloves garlic, set aside

2. Chop up the onion, set aside

3. Coarsely chop the parsely

4. In a bowl, mix beef, half the chopped onion, minced garlic, half the parsely, salt and pepper together.

5. Heat up a pan, on medium heat.

6. Using your hands, squeeze meatballs about the size of a golfball and pan fry them 1 min on each side

7. Remove the meatballs.

8. In the same pan, fry the sliced garlic and half the onions.

9. Once onions sweated, pour in the diced tomatoes

10. Add in meatballs and simmer for 10 mins

11. Beat an egg on the surface of the tomatoes

12. Once egg is done, the Kefta Mkaouara is ready

13. Enjoy!

Seah's Steam Porkribs Hong Kong Style

Ingredients

1 packet Seah's Steam Pork Rib Spices (Hong Kong Style)

500g Pork Ribs

Method

1. Marinade pork ribs with spices for 2 hours in fridge

2. Steam pork ribs for 15 to 20 mins

3. Enjoy!

Banana Muffin

 

Ingredients

250g Bananas, must be as ripe as possible

165g Castor Sugar

215g Butter

4 Eggs

1/2 Tsp Vanilla Essence

1/2 Tsp Cinnamon Powder

1/2 Tsp Baking Powder

230g Self Raising Flour

Method

1. Slice and mash the banana. Set aside.

2. Beat butter and sugar together till light and fluffy

3. Add Eggs and continue whisking

4. Add vanilla essence

5. Fold in sifted flour, baking powder and cinnamon powder into the wet mixture until evenly mixed.

6. Add in banana and mix well

7. Pre-heat oven to 180 Degrees C

8. Scoop mixture into muffin cups, up to the half way mark

9. Bake for 25 mins

10. Enjoy!

Pan Fry Chicken on bed of Spinach

Ingredients

2 Chicken breast

1 Pkt Spinach

Salt and Pepper

Cooking Oil

Extra Virgin Olive oil

Method

1. Season chicken breast with pinch of salt and pepper.

2. Heat up some oil and Pan fry the chicken breast till just done (Aprox 1 min on each side)

3. Slice up the chicken breast and set aside.

4. Chop up the spinach to 5 cm lengthwise

5. Blanch the spinach for 3 mins in boiling water

6. Arrange spinach in a plate and drizzle good quality extra virgin olive oil over

7. Arrange chicken breast on top of Spinach

8. Enjoy!

Roasted Australia Red Onions with Potatoes and Luncheon Meat

Ingredients

1 Australian Red Onion (This is darker coloured and more flavourful then local red onion)

1 White Skin Potato, cut to cubes

1 quarter can of Luncheon Meat

Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Dried Thyme

Method

1. Slice the red onions thickly, about 1 cm thick. 

2. Sprinkle salt and pepper over them.

3. Oil a roasting pan, lay the onions on the pan.

4. Toss the potatoes with Olive oil and thyme, lay them in 1 corner of the pan. Do not lay above onions.

5. Pre-heat oven to 180 degrees C.

6. Roast for 30 mins.

7. Chop up luncheon meat into thick chunks.

8. After 25 mins in the oven, remove pan and toss in the luncheon meat.

9. Enjoy!

Pork Belly Stew in White Beer

Ingredients

500gm pork belly, cut into half-inch rectangles
2 large potatoes, cut into eighths
2 carrots, chopped into inch-wide slices
1 large stalk of celery, chopped

2 cups of chicken stock
330ml of White Beer (I use Hoegaarden)

1/4 cup flour
1 large onion, sliced
3 cloves garlic, sliced
3 tablespoons cooking wine (Sherry)
1/4 cup of chopped herbs (I use Thyme)

Extra Virgin Olive Oil

Salt and Pepper to taste

Method

1. Brown the pork belly on both sides and set aside.

2. Fry the onion and garlic with olive oil, in a large saucepan. While it’s cooking, sprinkle in about 1 tsp salt.

3. Add in the cooking sherry. Stir the liquid around the bottom of the saucepan, scraping up any brown bits.

4. Add the carrot, potato and celery. Add in the herbs.

5. Pour in the chicken stock and beer.

6. Bring the mixture to the boil, then reduce the heat to low-medium. Let the mixture simmer away, uncovered, for about 30mins.

7. Add in the flour, bit by bit to reach your own favourite consistency

8. Enjoy!

Mussels in Beer Broth

Ingredients

1 kg mussels

Olive oil
1 onion, finely chopped
4 garlic cloves, thinly sliced  

1 Can (330ml) Beer (Best results, use full bodied beer between 5 (Tiger) to 8 (Barons) %)

Salt and Pepper to taste

Method

1. Sweat onion and garlic in oil over medium heat until fragrant and slightly softened, about 3 minutes. 
2. Add beer, salt and pepper and bring to a boil.
3. Add mussels and cover, simmer over medium-high heat for 6 to 8 minutes.
4. Enjoy!

Note: 

1. Before cooking, if Mussels are open, throw them away

2. After cooking, if Mussels are closed, throw them away.