CHEF-EXPLORER

Presented on Radio Elenbrook-july 2013 Banana Bread 1 loaf Ingredients 3 medium sized bananas 250g Self raising flour 60g brown sugar 1 egg 2 tablespoons Golden Syrup A good pinch of Cinnamon Method Pre-heat the oven to 180 c Grease and line a loaf tin Blend or mash the bananas, syrup and sugar Add egg and fold in flour and cinnamon Pour into loaf tin and bake for 30 minutes Lift off carefully and cool on a wire rack.

Check Facebook for latest Chef Explorer Events including A Taste of Africa! Meanwhile, here is my Harissa recipe Moroccan Harissa This traditional spice mix is used to flavour a lot of Moroccan dishes like Lamb Tagine and is like a North African version of an Asian curry paste. Ingredients 2 red capsicums 6 medium size red chillies 200ml (4fl oz) olive oil 2 tsp cumin seeds 2 tsp white peppercorns 1 sp fenugreek 1 tsp turmeric 1 tsp sea salt 8 cloves of garlic Method Roll the capsicum and chillies in a little olive oil and blister under a red-hot grill or in a hot oven.  Place in a plastic bag when still hot, seal and leave for ½ hour. Wearing plastic gloves, remove the skins and seeds. Toss the cumin, peppercorns and fenugreek in a very hot dry frying-pan until they give off a strong roasted aroma. Place all ingredients in a blender and puree Place in a jar and cover with a film of olive oil. ...

WHILST MY WEBSITE IS BEING RE DESIGNED I HAVE BEEN POSTING ON FACEBOOK!

I Presented this dish on my A-Z of World on Radio Ellenbrook 88fm this saturday am, and cooked it for dinner the other night. See photo on Facebook. It is delicious! Indonesian Beef Rendang   (4 Portions) INGREDIENTS 500g diced Beef (eg: Chuck steak ) *1 piece fresh Lemon Grass (pounded /chopped ) 1 red Capsicum 3 Chillies (use less Chillies and more Capsicum or visa versa , according to taste ) 1 Onion (chopped ) 4 Cloves Garlic 1 tsp fresh dried Coriander 1 tablespoon Fish Sauce 1 tablespoon of palm sugar 20g Galangal 2 Daun Salam (Indonesian Bay Leaf) 1 large can of Coconut Milk (425 m) Bunch of fresh chopped Coriander METHOD In a blender, combine the Capsicum, Chllies, Onion, Garlic, sugar, lemon-grass, Galangal, Daun Salam and fish sauce. Blend thoroughly. Brown Beef in a big pot, then add the blended paste Add the can of Coconut Milk. Stir together well and add the teaspoon of dried Coriander. Coo...

And as discussed on 'Radio Ellenbrook' this morning, just in time for St PATS DAY! A TASTE OF THE WORLD-IRELAND GUINNESS CAKE Ingredients (2 x 20cm cakes) 200g butter 400g brown sugar 6 beaten eggs 600g self raising flour 500g soaked raisins and sultanas 120g mixed peel, chopped 120g red cherries, glace 200ml Guinness 1 t - spoon all spice Method Cream butter and brown sugar. Beat in eggs and flour. Add raisins, sultanas, mixed peel, red cherries, spice and guinness. Grease tins and bake at 180c approx. 1½ -2 hours. For last ½ hour cover with foil to prevent burning and drying out.  * Serve with Irish coffee on St Patrick’s Day.

I just did these with a local school and they went down very well! Japanese Pork Rolls Makes 20   250 g pork fillet 6 spring onions, beans or asparagus 20ml oil For Marinade 1 clove of garlic, crushed 50ml dark soy sauce 50ml honey 50ml hoi sin sauce 1 tblsp grated fresh root ginger For SAUCE 100ml water 10g cornflour Method Trim any fat and sinew from the pork and cut the fillets crosswise into 20 thin slices per fillet. Gently pound the meat with a meat hammer to flatten. Trim the spring onions and cut into short lengths.  Combine the remaining ingredients in a bowl and mix well. Roll each slice of meat around a piece of spring onion.  The moisture in the meat will keep the rolls intact.  Place in the oiled roasting tray and spoon the marinade over each roll Cover with foil, and roast at 200c for 10 – 15 min, basting with the sauce as they cook.  Serve ...

LUXEMBOURG- The Capital of Culture. This month I am going to serve up a country to you that certainly meets the description of ‘Small and Beautiful’; Luxembourg! It has got it all! Sandwiched between Belgium, Germany and France in the true heart of Europe and blessed with ‘Fairy Tale’ Castles, thick green forest, enchanting Vineyards and a capital city that is over a thousand years old! In more modern times it is also the first city to be named   European Capital of Culture twice in1995 and 2007, and voted to be one of world's best performers in protecting the environment, ranking 4th out of the 132 countries analyzed. Not bad for a country ranked 170 th in size in the 194 independent countries of the world. Furthermore, according to the Chinese, Luxembourg   has two other ingredients to sum it all up, ‘Forest and Fortress’!  Well, that’s how the Chinese translated this little gem of a country when it presented itself at the World Expo in 2010.   An...

Well, the holiday season is over and it was not the ‘End of the World’ in December, so the party that I organized for the event went very well indeed. Especially because we are, in fact, still here! Though I must admit that most of my life, I tend to want to be ‘there’ instead, you know, exploring somewhere new and distant over the horizon! However, suffice it to say, I will just have to remain ‘here’ in 2013 and explore my local back yard as it were=Western Australia…but folks this place is one BIG back yard, so bear with me as it may take some time! So I will start with today’s ‘Sunday Times’ newspaper, which reports that due to the heat wave, and people around the world, it is HOT, so hot they believe that by next week Australia ‘overall’ will achieve their hottest temperatures on record! Add to that the rather significant ingredient of late season rains and we have the perfect conditions for an over growth of Aussies most deadliest Creatures…like Snakes, Spiders, Jelly fish an...