CORIANDAR CHILI RED CLAW

This recipe was originally designed for prawns but I found it works as well if not better for redclaw.

12 green redclaw tails (nicer if you purge them first, freeze them to humanely kill them and cut in half while still frozen.  I found with shellfish they have a habit of coming round if defrosted.)
1 dess butter
2 shallots chopped
1/2 cup chopped coriandar leaves (leave a few to sprinkle on top)
1/4 tea chili paste (adjust to taste)
Grated rind of 1 lime.
Asian salad to serve.

Treat redclaw as above and de-vein them.  Put butter in pan (or wok) and when hot add shallots, coriandar, chili and lime rind and cook for about 2 minutes.
Add red claw tails and toss til tails are no longer transparent.  Now is the time to be naughty and add the cream.
Don't over cook this as the tails will go tough from too much cooking.
Serve on a bed of Asian greens and drizzle the sauce over the top.
To make this really decadent add about 1/2 cup of cream at the same time as you add the red claw and serve over rice.

Moist Carrot Cake

                              Dream                  Oven

                              Pot

                              ¾ cup                    1 ¼ cup                 Rice Bran Oil

                              1 cup                     1 ¼ cup                 Brown Sugar

                              1 ½ teas                2 teas                    Vanilla

                              1 teas                    1 ½ teas                Mixed Spice

                              3                              4                              Eggs

Beat til frothy

                              2 cups                   2 ½ cups               Self Raising Flour

                              2 cups                   2 cups                   Grated Carrot

                              ½ cup                    ½ cup                    Chopped Walnuts

Fold into liquid til thoroughly mixed and pour into pan.

Dream Pot:  Line and grease rectangle pan, cover with baking paper giving room for rising.  Place on small cans to lift pan off the bottom of the large inner pot.

Pour boiling water into pot to come about ½ way up the side of the pot.  Boil gently for 30 minutes, transfer to Dream Pot and leave to stand for at least 3 hours. (I leave mine overnight)

Pour out and serve either plain or with a light spread of butter.

Oven:  Pre heat oven to 170’ and bake for 50-60 minutes or until cooked.

Icing:  1/3 tub cream cheese, 1 ½ cups icing mixture sifted, 1 ½ teas lemon juice and milk to reach consistency if needed.

Yummy Banana Bread

    125 grams butter                                               
    1 cup castor sugar                                             
    2 eggs                                                         
    3-4 large bananas mashed                                       
    2 cups plain flour                                             
    1.5 teaspoons bi-carb soda                                     
    1 teaspoon baking powder                                       
    1/2 cup sour cream                                               
    1 cup walnuts chopped       
                                  
Prepare rectangle pan suitable for Dream Pot or similar by lining base with baking paper and having extra baking paper and string to seal on top.
Beat butter and sugar with electric mixer till light and creamy.  Beat in eggs one at a time.  Fold in banana using large spoon.  Sift flour, baking powder and baking soda into mixture, add sour cream and nuts, then gently fold till combined.  Set aside for 2 hours so baking soda can lighten density of mix and it darkens.  Spoon into pan and cover with 2 layers of baking paper and seal by tying with string or twine.  Place in Pot on top of small empty cans to keep off the base of the pot and pour boiling water into the pot til half way up the pan.  Boil gently for about 20 minutes and transfer to Dream Pot or similar and leave for a further 3 hours minimum.  Serve with butter.  Can be frozen but why would you.

Savoury Scones

3 cups S.R. Flour
50 gr Butter
3/4 cup Cheese
1/2 cup diced Ham
1 tab Dijon Mustard
1 1/2 cups Milk

Rub butter and flour, add cheese and ham and mustard and mix in milk.  Roll out and knead lightly til smooth, press out and cut into squares or use a scone cutter to be just a little bit fancy and bake between 180 - 190' 12-15 minutes til cooked.

Great Dip Base

3 Eggs
3tab Sugar
3 tab White Wine Vinegar
225 gr Cream Cheese
Pepper
Beat eggs, sugar and vinegar and cook in double saucepan til thick.  Cool.
Beat in cream cheese til smooth then add pepper.

Additions:
1.  1/2  red capsicum diced finely and 1 bunch shallots finely chopped
or
2.  1 bunch coriander 1 tea thai curry paste
or
3.  1 can drained chopped salmon and 1 tea chopped dill

Lamb and Haloumi Pizza

    2 trimmed  lamb steaks                                         
    1 tablespoon fresh lemon juice                                 
    2 teaspoons paprika                                            
    2 cloves garlic                                                
    2 tablespoons fresh oregano                                    
    Oil                                                            
    Pizza base                                                     
    1/4 cup pizza sauce                                            
    1/2 cup mozzarella cheese                                      
    1 small red capsicum                                                 
    200 grams haloumi cheese                                       
    1 large ripe tomato                                            
    200 grams greek style yogurt                                   
Preheat oven (Turbo or Baby Weber) to 240'C.  Combine lamb, lemon juice, paprike, garlic and half oregano in ceramic bowl.  Cover with glad wrap and set aside for 30 mins
Spread pizza sauce evenly over bases, sprinkle with mozzarella, scatter capsicum and haloumi. Place in oven for about 5 minutes. Meanwhile heat non stick frying pan over med heat, drain lamb and reserve marinade.  Add lamb to pan and cook for 3/4 mins.  Add reserved marinade and cook.  Sprinkle over pizza, drizzle with combined tomato and oregano seasoned with salt and pepper  Place pizzas back in oven for about 10 minutes,then place on serving platters, Dollop with yoghurt.
IDEAL FOR THE TURBO OVEN.

Basic Bolognaise Sauce and Spanish eggs in Bolognaise Sauce

    1 tablespoon oil                                               
    1 med onion                                                    
    1 clove garlic                                                 
    1 teaspoon dried oregano                                       
    500 grams mince                                                
    2 tablespoons tomato paste                                     
    1/2 cup red wine                                               
    400 grams can chopped tomatoes                                 
    1 cup beef stock base                                          
    1 teaspoon castor sugar                                         Heat oil, cook onion and garlic, add organo, add mince with a little water and cook stirring to break up mince for 8-10 mins.  Add tomato paste, add wine, tomato, stock and sugar.  Bring to boil for 10 minutes place in dream pot for 2 hours.  Season with salt and pepper,
ALTERNATIVES:
Spanish baked Eggs:  Add 1 tea cumin, 1/4 tea chili, 1 tea smoked paprika 3 cups bolognaise mix, 4 eggs, chopped chives.  Cook chili, add paprika and bolognaise and heat through.  Spread into greased baking dish.  Using a spoon, make 4 indentations in mix, crack 1 egg in each, season with salt and pepper, drizzle with a little oil and cheese and bake for 10-12 mins.  Sprinkle with chopped chives.