Chicken, Apricot and Lentil Stew

I love Middle Eastern food. You can spice this one up to taste.

2 chicken breasts, diced
1/2 c dried apricots, quartered
1 can lentils
1 onion, chopped
2 tsp minced garlic
ginger
3 c chicken broth
oregano
allspice
paprika
cardamon
couscous
olive oil

Saute onion in oil, then add garlic and ginger. Add chicken and brown. Mix in spices. Toss in lentilsm, apricots, and chicken broth. Cook until chicken is tender - about 15 minutes.

Meanwhile, bring water and oil to boil, then add couscous. Cook for 2 minutes then remove from heat and leave for 5 minutes. Fluff with fork. Serve chicken stew over couscous.

Kefta Bil Tahini

I really think there is nothing better than Middle Eastern food (aside from Mexican). I've replaced the potatoes in this recipe with beans (a 4 bean mix, to be precise, as I had no potatoes on hand).

1/2 kg lamb mince
1 large onion (1/2 diced, 1/2 sliced)
breadcrumbs (I used italian and omitted spices below)
1 egg
spices

Mix above (only diced onions) together and form into patties, then brown under grill.

3 tbspn tahini
water
lemon juice
ground pepper
garlic powder
potatoes, slice thinly

Place potatoes and sliced onions in bottom of casserole dish. Place kefta on top, then pour tahini mix over. Cook in 180C oven for 30 minutes. (If using beans instead of potatoes, serve over rice.)

Turkey & Curry Stew

This is made with curry powder so not a true curry but more of a chili.

1/g kg ground turkey
1 can diced tomatoes
1 can chick peas
1 large onion, diced
curry powder
ground pepper
olive oil
yogurt

Saute onions in oil, then add turkey and brown. Add curry powder and pepper and simmer for 5 minutes. Add tomatoes and chick peas and simmer for 15 minutes. Mix in yogurt and simmer (do not allow to boil) for 5 minutes. Serve alone or over rice.

Lamb Shanks in the Crockpot

Adapted from a Master Chef recipe - some of the same ingredients, different method of cooking

4 lamb shanks
thyme
ground pepper
5 beads mastic
lemon juice
1 c white wine
1 c chicken stock
honey
plain yogurt

Place lamb shanks in crock pot. Sprinkle with ground pepper and thyme, sprinkle with lemon juice, and pour in white wine, then chicken stock. Smear yogurt on lamb, then drizzle honey over. Place beads of mastic on top of lamb. Cook on low for 7 hours.

Fish & Potato Chowder

As I couldn't stomach the thought of coming home on a cold winter's night and having boring old whiting and potatoes, I decided to try a chowder.

2 fillets fish (could also use a seafood marinara mix)
2 large potatoes, diced
veg (I used 1/2 cup each of frozen peas & corn, defrosted)
1 large onion, sliced
butter
white wine
stock (approx 2 cups, weak)

Melt butter in pot and saute onions, then add chopped potatoes and wine. Simmer 2 to 3 minutes, then add stock and bring to boil. Reduce to simmer and cook until potatoes are almost tender. Add fish and vegetables, simmer until fish is cooked through. Remove 1/2 of soup from pot and put into food processor or blender. Blend well and return to pot. Serve with some nice warm bread.

Laban Immo (Lamb & Yogurt Stew)

Changed this up slightly from another recipe I came across. Feel free to do what you like with the spices.

1 kg diced lamb
2 onions, sliced
6 cloves garlic, minced
1 large tub yogurt
beef or other broth
rosemary
paprika
cinnamon
ground pepper
flour
olive oil
1 can chickpeas
frozen broccoli &/or other veg

Saute onions, then garlic, in olive oil. Push to the side of pan when almost done cooking. Toss diced lamb in flour, pepper & paprika mix, then add to pan to brown. In separate pan, mix yogurt and an equal amount of broth. Whisk while heating, then bring to simmer. After lamb is browned, add yogurt mix to pan, along with chickpeas. Add cinnamon and rosemary. Bring to summer and let cook for about an hour. Serve with bread!

Spicy Mexican Hot Chocolate

Haven't made this yet but it sounds good, so saving it!

12oz prepared hot chocolate (not too sweet)
2 tbspns honey
1/2 tsp vanilla extract
2 shots pepper vodka
2 tbspns heavy cream

Combine all but the cream (top the rest with that). Garnish with cinnamon sticks or choc shavings (optional).

Tahini Chicken

Hubs says this one is a keeper

2 chicken breasts
3 tablespoons tahini
2 tablespoons soy sauce
2 tsp sesame oil
1/4 c water
olive oil
1 large onion, sliced
chili flakes
ground pepper

Chop chicken into 1 inch pieces. Heat oil and saute onions until transparent, then add chicken and brown. In the meantime, mix tahini, soy sauce, sesame oil and water. Add tahini mix to pan with chicken, as well as a sprinkle of chili flakes, and some ground pepper to taste. Simmer for about 10 minutes. Serve on top of rice. Savory and spicy!

Steak in Red Wine Sauce

2 steaks
2 c good quality red wine
garlic powder
fresh ground pepper
olive oil
4-8 tbspn butter, chopped into small pieces

Using a baking dish that is big enough to hold your steak, fill with red wine. Whisk in garlic powder and pepper. Marinade steak for at least 2 hours (or overnight). Add oil to a non-stick pan, and sear steak on each side for 2 minutes on each side (do not overcook - steak should be medium rare). Remove steak from pan and place on plate. Add marinade to steak drippings and boil until reduced to 1/2. Take the pan off the heat and whisk in the butter, a bit at a time, until melted. The colour of the sauce should lighten and sauce should thicken up. Serve steak and pour sauce over. Excellent with greens and mash.

Mashed Cannellini Beans

An alternative to potatoes!

1 can cannellini beans
1 small onion, diced
2 cloves garlic, minced
dash or two of lemon juice
freshly ground pepper
parmeson (optional)

Heat oil and saute onions, then add garlic. Add beans and cook for 5-10 minutes, or until tender. Mix in pepper, cheese and lemon juice. Mash by hand. Serve hot or cold!

Scones

3 c self-rising flour
4 tsp baking powder
1/8 tsp salt
100 g butter
1 1/4 c milk

Sift together dry ingredients. Mix in melted butter, then milk. Knead lightly. Cut into 12 evenly sized pieces. Cook in 220C (fan forced 200C) for 10 minutes, or until slightly golden browned on top.

Barossa Brekky Sandwich

I found this recipe in Around the World in 80 Dinners, and modified it slightly by not including bacon, using scrambled eggs instead of fried, and using freshly made scones instead of rolls. This is a perfect brunch, served with a side of fresh fruit.

Scones
Fruit Chutney
Eggs, scrambled with cheese
Pickled onion

Cut scone in half. Slather both halves with fruit chutney. Slice pickled onion and place on top of chutney, on one half. Spoon scrambled eggs on top of half with pickled onion and place other half on top.