NAME: BRUSSEL SPROUTS
SERVES: 6
25 minutes

INGREDIENTS:
1 kg brussel sprouts
180g bacon
4 cloves garlic, crush
300mL cream
pepper

INSTRUCTIONS:
1. Clean and prepare brussel sprouts, by cutting each in half
and removing blemished parts and leaves.
2. Place in a pot of vigorously boiling water with a healthy
pinch of salt and cook until tender; three to five or more
minutes.
3. While the sprouts are cooking take a non stick frying pan
and place over a medium heat. Throw in bacon and garlic and
cook until slightly rendered and garlic lightly browned. Take
off the heat and put to one side.
4. When the sprouts are cooked drain off excess water and add
them to the frying pan with bacon and garlic.
5. Place back on the heat and let the sprouts begin to gently
colour in the pan.
6. Add the cream. Sprinkle lightly with salt and 3 twists of
freshly ground pepper. Let simmer 3-5 minutes until the cream
has thickened and serve.

COMMENTS:
Created by Sean Conolly

NAME: CARAMELISED ONIONS WITH SILVERBEET
SERVES: 4
30 minutes

INGREDIENTS:
1 large onion, chop
40mL olive oil
1 bunch red silverbeet, chop
 1 tsp brown sugar, optional
60g Kalamata olives, pitted
2 tbsp capers
0.5 tsp sea-salt, or to taste
freshly ground black pepper
1 lemon, juice

INSTRUCTIONS:
1. In a frying pan, cook onions in olive oil over medium high heat until they
begin to brown. Turn heat down to low and cook for a further 15-20 minutes
until onions are well caramelised, adding sugar if desired.
2. When onions are caramelised, stir in silverbeet and olives. Cook for a
couple of minutes or until silverbeet is slightly wilted. Stir in capers and
salt, and continue cooking until silverbeet is completely wilted, about 3
minutes. Season with black pepper and squeeze lemon over the top.

COMMENTS:
Photo by: Allrecipes, Delicious with pan fried swordfish.

NAME: PUNJENI ARTICOKE
SERVES: 5
80 minutes

INGREDIENTS:
5 globe artichokes, large fresh
500g new baby potatoes
100g peas, freshly shell
100g broad beans, freshly shell
250mL olive oil
3 cloves garlic, finely chop
125g fresh breadcrumbs
50g parsley, chop
freshly ground black pepper

INSTRUCTIONS:
1. Remove old and loose leaves form the artichokes. With a sharp knife, cut
off the stalk (this will be used later) and remove the fibrous skin. Slice
off about 2cm from the top of the artichoke.
2. Make the filling by mixing bread crumbs, garlic, parsley and pepper.
Place an artichoke in your hands and shake the leaves loose with your thumbs.
Place stuffing between the leaves.
3. In a large saucepan, place the artichokes upright in the centre. Add
potatoes around the artichokes. Put broad beans, peas and artichoke stalks on
the top and sprinkle with remaining stuffing. Season with salt and pepper.
4. Drizzle olive oil over the top and fill the pan with water - enough to
cover the artichokes.
5. Bring to the boil and then reduce heat to low, and cook uncovered for about
1 hour. Do not stir, just shake occasionally. Serve with fresh crusty bread

COMMENTS:
Created by Dennis Valcich.

NAME: CARAMELISED ONIONS WITH SILVERBEET
SERVES: 4
30 minutes

INGREDIENTS:
1 large onion, chop
40mL olive oil
1 bunch red silverbeet, chop
 1 tsp brown sugar, optional
60g Kalamata olives, pitted
2 tbsp capers
0.5 tsp sea-salt, or to taste
freshly ground black pepper
1 lemon, juice

INSTRUCTIONS:
1. In a frying pan, cook onions in olive oil over medium high heat until they
begin to brown. Turn heat down to low and cook for a further 15-20 minutes
until onions are well caramelised, adding sugar if desired.
2. When onions are caramelised, stir in silverbeet and olives. Cook for a
couple of minutes or until silverbeet is slightly wilted. Stir in capers and
salt, and continue cooking until silverbeet is completely wilted, about 3
minutes. Season with black pepper and squeeze lemon over the top.

COMMENTS:
Photo by: Allrecipes, Delicious with pan fried swordfish.

NAME: GOOEY CINNAMON BUNS
SERVES: 12 Buns
90 minutes

INGREDIENTS:
15g dried yeast
100g caster sugar
1 tbsp salt
450mL warm water, 45C
800g plain flour, divided
2 eggs
100mL vegetable oil
120g caster sugar
3 tsp ground cinnamon

INSTRUCTIONS:
1. In a large mixing bowl, dissolve yeast and 100g (5/6) sugar in
warm water. Stir in salt and half of the flour. Beat mixture for
2 minutes. Beat in eggs and oil. Stir in the remaining flour, a
little at a time, beating well after each addition.
2. When the dough has pulled together, turn it out onto a lightly
floured surface and knead until smooth and elastic, about 5 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to
coat with oil. Cover with a damp cloth and let rise in a warm place
until doubled in volume, about 40 minutes. In a small bowl, stir
together remaining sugar and 1 dessertspoon cinnamon; set aside.
3. Divide the dough into twelve equal pieces. Take each piece of
dough, roll into a log and roll in cinnamon sugar mixture. Then roll
up the log into a pinwheel. Place the pinwheels in a lightly greased
23x33 cm (9x13 in) baking tin. Cover the rolls with a damp cloth and
let rise until doubled in volume, about 40 minutes. Meanwhile,
preheat oven to 180C.
4. Bake in preheated oven for 30 minutes, until golden.

COMMENTS:
For a delicious addition, add sultanas to the cinnamon and sugar
mixture just before you make the dough into pinwheels.

NAME: NAAN
SERVES: 6
2 hours 30 minutes

INGREDIENTS:
175mL warm water, 45C
5g dried yeast
5g caster sugar
250g plain flour
1 tsp salt
4 tbsp ghee
2 tbsp plain yoghurt
2 tsp kalonji, onion seed

INSTRUCTIONS:
1. Whisk the warm water with the yeast and sugar until the yeast is
dissolved. Cover and let stand in a warm place for 10 minutes.
2. Sift flour and salt three times into a large bowl. Add the yeast
mixture, half of the ghee and all the yogurt. Mix into a soft dough then
knead on a floured surface for about 5 minutes or until dough is smooth
and elastic. Place the dough in a large greased bowl, cover and let
stand in a warm place for 1 1/2 hours or until the dough is doubled in
size.
3. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces.
Roll each piece out into 20cm round naans.
4. Cover a baking tray with foil and grease the foil. Brush the naan with
a little of the remaining ghee and sprinkle with some of the kalonji.
Cook naan one at a time under a very hot grill for about 2 minutes on each
side or until puffed and just browned.

COMMENTS:
Goes well with curries. soups, dips or fill e.g. goat’s cheese with roasted
vegetables and red onion rings; grilled meat and vegetables; or hummus and
salad. Recipe by: Norma MacMillan. Photo Reader's Digest.