Recipes

Orange Marmalade Polenta Cake

1/2 C SR flour

   ¼ C polenta

¼ C Almond meal

3 tbsp margarine

¼ C Caster Sugar

1 Egg

1/2 C Marmalade

 ¼ C milk

Preheat Oven 180C

1. Mix flour, polenta and almond meal in 2nd largest bowl
2. Cream Margarine and Sugar
3. Add beaten eggs a little at a time
4. Add marmalade
5. Alternatively add flour mixture and milk until all added
6. Pour into greased and lined slice tin
7. Bake for 30 minutes or until it comes away from the sides and test with skewer

Texan  Chilli Con Carne and Corn Dumplings

INGREDIENTS:

2 tablespoons olive oil

1.5kg chuck steak, cut into 4cm cubes

2 medium (300g) brown onions, chopped 

2 cloves garlic, crushed

1 large (350g) green capsicum, chopped 

2 teaspoons sweet paprika

2 teaspoons ground cumin

2 teaspoons chilli powder

2 x 400g cans whole peeled tomatoes

2 tablespoons tomato paste

1 cup (250ml) beef stock

400g can red kidney beans, rinsed, and drained

salt 

Corn dumplings

½ cup (75g) self-raising flour

½ cup (85g) polenta 

50g butter, chopped

1 egg, beaten lightly

¼ cup (30g) coarsely grated cheddar cheese

¼ cup chopped fresh coriander

130g can corn kernels, drained

1 tablespoon milk, approximately

METHOD

Heat half the oil in a large flameproof pan or casserole. Cook steak, in batches, until browned all over. Remove from pan. Heat remaining oil in same pan; cook onion, garlic and capsicum, stirring, until vegetables soften. 

Add spices to pan; cook, stirring until fragrant. Return steak to pan with undrained tomatoes, paste and stock; bring to the boil. Reduce heat; simmer, covered, for 2½ hours or until tender. 

Shred a quarter of the steak coarsely with 2 forks. Return to the pan with kidney beans. Season to taste with salt. If sauce is too liquid, simmer, uncovered, until reduced. 

Corn dumplings

Place flour and polenta in a medium bowl; rub in butter. Stir in egg, cheese, coriander, corn and enough milk to make a soft, sticky dough.

Drop level tablespoons of Corn Dumpling mixture, about 2cm apart, on top of steak mixture. Simmer, covered, for about 20 minutes or until the dumplings are cooked through.

Chilli Con Carne suitable to freeze. Not suitable to microwave.

Marshmallow bubble slice recipe 

Ingredients:

• 75g butter
• 1 ½ packages Black and Gold brand Marshmallow puffs (pink and white)
• 6 cups rice bubbles

Method:

Butter a large lamington or slice pan and set aside.

Heat a large, heavy-based saucepan to a medium heat and melt butter.

Add marshmallow puffs and allow them to melt completely until you have a smooth cream. Be sure to stir constantly so the bottom does not burn.

Add rice bubbles quickly and continue to vigorously stir.

Once all ingredients are combined, place the mixture into prepared pan and press down using the back of a clean spoon until even.

Allow to cool and cut into slices. Serve or store in an air-tight container for up to one week.

Bulani

Pumpkin filling

• ½ pumpkin peeled, deseeded and skinned
• 2–3 garlic cloves, finely chopped
• crushed walnuts
• salt
• 1 tsp chilli powder
• 1 tbsp coriander seeds, crushed
• 1 tbsp vegetable oil
• 1 large onions, finely chopped
• 1 tsp black pepper

Potato filling

• 1 kg potatoes
• 1 large onion, finely chopped
• 2–3 garlic cloves, finely chopped
• 1 tbsp vegetable oil
• 1 tsp chilli powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp ground coriander

Onion filling

• 2 bunches garlic chives or spring onions, chopped
• ½ tsp chilli powder
• pinch of salt
• 1 tbsp vegetable oil

Dough

• plain flour
• water
• ½ tsp salt

• Pumpkin filling
  Cut pumpkin into chunks and grate into a bowl. Add garlic, walnuts, salt, chilli powder and coriander seeds. Mix well.
   
• Potato filling
  Peel potatoes and boil until soft. Leave to cool. Cut in half and grate into bowl. Add onion, garlic, oil, chilli salt, pepper and coriander. Gently mix through the potato.
   
• Onion filling
  Chop garlic chives into small pieces. Place all ingredients in a bowl and mix thoroughly.
   
• Dough
  Place flour in a large mixing bowl and gradually add water, mixing with your hands until it becomes doughy. Leave the dough to settle for 15–20 minutes. Separate dough into large handfuls and rolling each one into a ball shape.
• Scatter some flour on the bench surface and roll the balls flat with a rolling pin, keeping the circular shape.
• Place a spoonful of desired mix on one side of the rolled dough. Using the back of the spoon spread the mixture evenly across one half of the dough. Fold the other half over the top of the mixture to form a semi-circle. Pat down and sprinkle with a little extra flour. Heat oil in a pan. Place the bulani one at a time in the pan and fry for 2–3 minutes each side until golden brown.
• Serve bulani with a sauce made from yoghurt mixed with dried mint, powdered chilli and salt.