Mum's Favourite Recipes

Tuna Mornay

2008-02-23T15:18:00.001+11:00

TUNA MORNAY
30g Butter
1 Medium Onion
1 Tablespoon plain flour
¾ cup milk
½ cup cream
1/3 cup cheese
185g tuna
½ cup breadcrumbs
¼ cup cheese (extra)

METHOD:
Melt butter in pan, add onion and stir until onion is soft. Add flour, stir constantly until mixture is bubbly. Gradually stir in milk and cream until mixture boils and thickens. Remove from heat, add cheese and stir until cheese is melted. Spoon into two oven-proof dishes. Sprinkle with combined breadcrumbs and extra cheese. Bake in moderate oven for 15 minutes or until heated
through.
Serves 2.

Chicken Bourguignonne

2008-02-16T13:55:00.003+11:00

From "Cooking with Australian Wine" by Suzanne Gibbs

6-8 pieces of chicken (breasts, thighs and drumsticks)
Salt & Pepper to taste
60g butter
2 tablespoons oil
6-8 small onions
2 thick rashers of streaky bacon
Parsley, thyme and bay leaf tied together
1/2 cup of full bodied red wine such as shiraz or cabernet sauvignon
8-10 button mushrooms quartered

Season chicken.
Heat butter and oil in a large deep frying pan or casserole.
Add chicken pieces and fry gently until beginning to colour.
Add onions and continue to cook, turning chicken and onions occasionally until both are golden.
Pour off any excess fat in pan.
Add salt, pepper, parsley, bay leaf, thyme and wine.
Simmer for 20 minutes, then dd mushrooms which have been lightly fried in butter.
Remove herbs and cook for a further 10 minutes until chicken is tender and cooked.
Season and serve with hot rice, follow with a salad.
Serves 4-6

Moussaka

2008-02-10T16:02:00.000+11:00

Ingredients:

2kg of large aubergines (eggplant)
1 kg mince
1/2 cup of oil
2 large onions
5 ripe tomatoes
1/2 cup of dry white wine
salt, pepper, grated cheese, oil for frying
1 litre of bechamel sauce (white sauce)

Peel, wash and cut the aubergines into large thin slices. Salt and leave them to drain.Prepare the mince by browning in the oil with the finely chopped onion.
Stop the browning process by pouring in the wine. Add the tomatoes, skinned and lightly chopped, the salt & pepper and allow to boil till all the moisture has been absorbed. Fry the aubergines in oil then spread them in a large roasting tin and sprinkle with grated cheese. After the first layer, spread the mince on top, then add another layer of aubergines then sprinkle again with grated cheese and pour on the white sauce, so that the surface of the moussaka is covered with a thick layer of sauce. Finally sprinkle more cheese over this so that the surface becomes crisp.

Bake in moderate oven (190C) for 30 minutes

Tomato and Onion Bake

2008-02-02T11:29:00.000+11:00

1 large onion, sliced
2 tablespons butter
1 large tomato
salt and papper to taste
parsley
4 tablespons pkt breadcrumbs
1 tablespoon of melted butter

Saute onion slices in butter and place in pie dish.
Skin tomato and slice on top of the onion rings.
Sprinkle with salt, pepper and parsley.
Mix breadcrumbs with melted butter and spread on top of tomato.
Bake in moderate oven for approximately 30 minutes.
Delicious with steak or chicken.

Steak & Kidney Pie

2008-01-28T09:56:00.000+11:00

Here is a favourite winter recipe: Steak & Kidney Pie.

200g (8oz) of Puff Pastry

500g (1lb) of stewing steak

100g (4oz) of kidneys

1 x 5ml spoon (1 tsp) salt

1 x 2.5 ml spoon (1/2 tsp) pepper

1 x 15ml spoon (1 tbspn) flour

1 onion, peeled and chopped

1 stock cube

1. Cut meat into small pieces and toss in the seasoned flour.

2. Place onion and meat in a saucepan with the stock cube and enough water to cover and simmer for 1 1/2 hours, stirring occasionally. Allow to cool.

3. Place stew in a 750ml pie dish (1 1/2 pint) with a pie funnel in the centre (cup can substitute).

Fill the dish to about 2/3 full of gravy.

4. Roll out the pastry into an oval shape slightly larger than the pie dish. Cut off a 1cm (1/2 in) strip right round.

5. Damp the edge of the dish, place strip around and damp again.

6. Cover with the pastry and seal the edge firmly.

7. Trim and decorate with pastry "leaves" and make a small hole in the centre and brush with beaten egg or milk.

8. Bake in a hot oven at 230C (450F) for 10 minutes and then reduce to 190C (375F) for a further 20 minutes until golden brown.

Summer Trifle

2008-01-27T08:09:00.000+11:00

Ingredients
1/2 Double Sponge cake.
Sweet Sherry
450 g can fruit salad
Jelly Crystals
Custard Powder
Cream & fruit to Decorate.

1.Line a Glass bowl with sponge cake.
2.Sprinkle with Sweet Sherry the more the merrier.
3.Cover with fruit Salad.
4.Make up 9gm Jelly as directed on packet cool and pour over fruit.
5.Make up custard as directed on packet.Pour over trifle when cool and the jelly has set.
6.Whip cream until thick and spoon on top of the trifle.
7.Decorate with fruit of your choice.

Enjoy

Potato ("Tattie") Scones

2008-01-18T18:59:00.000+11:00

Hi this is a favourite of our family - grilled on the Barbie on Christmas morning in sunny Australia.

500 g (1lb) of floury potatoes peeled and cooked
2 x 5ml spons salt (2 tspn) or to taste
50g (2oz) butter
100g (4oz) self raising flour

1. Mash the potatoes with salt and butter and flour to give a stiff mixture
2. Turn out onto a floured surface and knead lghtly and roll out to a thickness of 1cm (1/2")
3. Cut into triangles and cook on a hot greased girdle or electric frypan for 4-5 mnutes on each side.

Best eaten straight away hot and with butter or lightly fry for a great addition to a fried breakfast of bacon, sausages, eggs and tomatoes.

Tattie Soup

2008-01-11T14:00:00.000+11:00

Ingredients:

1 litre of stock (vegetable, chicken, beef or lamb)
1 Finely Chopped Onion
2 Finely Chopped Carrots
6 - 8 Diced Potatoes to desired thickness
Parsley for garnish
Salt & Pepper to taste

1. Bring stock to the boil
2. Add all ingredients including salt & pepper
3. Simmer for 30- 40 minutes
4. Add Parsley in the last five minutes.
5. Serve steaming hot with crusty bread roll, scottish bap or damper