Recipe Collection

Massaman Beef Curry

Jackie Mazzocato
This Massaman curry is to die for. It packs a real punch in flavour. Recipe can be cooked in a pressure cooker, slow cooker or on the stove in a cast iron pot. We loved making this with just 30 mins in the pressure cooker and the meat just melted in our mouth. This recipe includes the ingredients to make a home made paste but you can also use a jar of Massaman curry paste instead.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Malaysian
Servings 6 people
Calories 602 kcal

Ingredients
  

  • 4 Pods Cardamom Toasted
  • 1/2 tbsp Cummin Seeds Toasted
  • 1 tsp Ground Nutmeg Toasted
  • 1 tbsp Ground Coriander Toasted
  • 1 tbsp Fresh Ginger
  • 1/2 Stalk Lemon Grass Toasted
  • 5-6 Long Red Chilli Roasted
  • 4 Whole Shallots Roasted
  • 1 Head Garlic Roasted
  • 1 tsp Fish Sauce
  • 1 tsp Salt
  • 1 kg Diced Beef Chuck Steak
  • 4 Potatos Diced
  • 3-4 Carrots Diced
  • 2 cans Coconut Cream
  • 1 cup Peanuts
  • 1 tin Pineapple Diced and drained
  • 1/4 cup Smooth Peanut Butter
  • 1 tbsp Oyster Sauce
  • 1 tsp Tamarind Paste

Instructions
 

  • add your dry spices to the motar and pestle or your blend and crush. Then add your ginger, lemongrass, chillis, shallots and garlic one at a time and crush until smooth. Add your salt and combine until smooth.
  • Sear your beef on the stove top or in your pressure cooker.
  • Add the paste and remaining ingredients to the cooker except for your pineapple and combine.
  • Set the pressure cooker to 80kpg for 30 minutes. Alternatively cook in the slow cooker on low for 7-8 hours until meat is tender. You could also cook this on your stove in a cast iron pot for 2-3 hours on a gentle simmer until the meat is tender.

Video

Nutrition

Calories: 602kcalCarbohydrates: 43gProtein: 51gFat: 27gSaturated Fat: 6gCholesterol: 103mgSodium: 733mgPotassium: 1750mgFiber: 9gSugar: 8gVitamin A: 5463IUVitamin C: 86mgCalcium: 121mgIron: 7mg
Keyword Beef, Curry, Malaysian, Meat, Quick & Easy
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Tomato & Potato Galette with a Parmesan Chilli Crust

Jackie Mazzocato
This galette is really something special with great layer flavours and a little hit in the flaky crust.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours 15 minutes
Course Lunch, Main Course, picnic
Cuisine Mediterranean
Servings 6 Serves
Calories 391 kcal

Ingredients
  

Pastry

  • 110 grams White Flour
  • 40 grams Wholemeal Flour
  • 115 grams Butter Cold and Cubed
  • ½ – 1 tsp Fermented Chilli Paste or Chilli Flakes adjust to taste
  • 30 grams Grated Parmesan
  • ½ tsp Salt
  • 1 tsp Ground Pepper

Ricotta & Onion Layers

  • 3 French Shallots Sliced and caramelise in frypan on low heat with a little butter and oil until tender and golden sweet.
  • 100 grams Ricotta
  • 2 cloves Garlic Crushed
  • ½ tsp salt
  • 1 tsp Ground Pepper

Tomato & Potato Layer

  • 1-2 Tomatoes Sliced very thinly
  • 1 Potato Sliced very thinly
  • 1 tbsp Olive Oil
  • 1 tsp Dried Thyme
  • ½ tsp salt
  • 1 tsp Ground Pepper
  • 60 grams Crumbed Feta

Other

  • 1 tbsp Pine Nuts
  • 1 Egg Lightly Beaten

Instructions
 

  • Pre-heat oven to 200°C

Pastry

  • Add all the pastry ingredients except water and rub the butter with your fingertips into the flour mixture. You can use a food processor but be careful not to overwork.
  • Add 1 – 4 tsp of iced cold water to bring pastry together into a ball
  • It is a very sticky pastry which creates the beautiful flaky layers
  • Form into a ball, wrap and place in the fridge for an hour.
  • Remove from fridge and either place on a lightly floured piece of baking paper or a silicon baking sheet. This is very important as the pastry is very flaky and we need the sheet or paper in place to assemble.
  • Gently roll out your pastry to about 28 cm round

Filling

  • Mix the ricotta, garlic, salt and pepper and then spread over the pastry leaving a 2 cm edge
  • Spread over the caramelised shallots to form another layer
  • Place the thinly sliced tomato, potato, oil, herbs and seasoning in a bowl and gently coat before arranging in alternate overlapping layers on top of the shallots
  • Around the edge of your galette slice every 8 cms and curl your crust up over the edge of your toppings to seal. Slighly overlap to form the edge.
  • Crumble your feta on-top and coat edge with egg then place in your oven for 45 Minutes
  • On removing from oven sprinkle with pine nuts and allow to cool slightly on tray
  • To remove your galette from the baking paper or silicon sheet use a spatula to gentle slide onto the cooling rack. Once slightly cooled you can slide gently onto a palate for serving. This step is a little challenging as the pastry is very flaky. But is it truly worth the effort of gentle hand!

Nutrition

Calories: 391kcalCarbohydrates: 30gProtein: 11gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 936mgPotassium: 357mgFiber: 3gSugar: 2gVitamin A: 863IUVitamin C: 11mgCalcium: 174mgIron: 2mg
Keyword Bakery, Chilli, Entertaining, Vegetable
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Steamed Fish with Cashew Cream & Green Papaya Salad

Jackie Mazzocato
Are you looking for the perfect and easy to prepare fish dish for Christmas or entertaining this summer. This is a colourful, fresh and healthy dish with a little twist.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Main Course, Salad
Servings 4 Serves
Calories 409 kcal

Ingredients
  

  • 4 Pieces Fleshy White Fish (I used Hake) Salt, Pepper and Lemon to Season

Cashew Cream

  • 1 Cup Cashew roasted and unsalted
  • 1 Cup Water
  • 1 tbsp Dark Soy
  • 3 tsp Worcester Sauce

Green Papaya (or Apple) Salad

  • 1/2 Green Papaya Can substitute 2 Green Apples
  • 1 Cup Bean Sprouts
  • 1 Red Capsicum Sliced
  • 1 Cup Green Beans Sliced
  • 2 Spring Onions Diced
  • 1 Punnet Cherry Tomatoes
  • 2 Tbsp Fresh Coriander Chopped
  • 2 Tbsp Fresh Mint Chopped

Dressing

  • 1 ½ Tbsp Brown Sugar or Palm Sugar
  • 1 Tbsp Lemon with Rind
  • 1 Tbsp Fish Sauce
  • 1 Tsp Sesame Oil
  • 1 Tsp Dark Soy
  • 1 Red Chilli seeded and sliced thinly
  • 1/2 Cup Peanuts or roasted Cashews
  • Fried Shallots to Garnish

Instructions
 

  • Season the fish and place in a Steam Oven or steamer on stove for 6 minutes until cooked through.
  • Puree with a stick blender or in the food processor the Cashews and water and add then add the Dark Soy and Worchester Sauce. Heat through on the stove until your sauce is desired consistency. (Sauce will keep in fridge for up to 5 days)
  • Prepare your Salad ingredients and sauce and combine in a large serving bowl. Garnish with nuts and fried Shallots.
  • Sit back and enjoy at your next celebration or summer get together.

Video

Nutrition

Calories: 409kcalCarbohydrates: 37gProtein: 13gFat: 26gSaturated Fat: 5gCholesterol: 1mgSodium: 530mgPotassium: 674mgFiber: 6gSugar: 18gVitamin A: 1769IUVitamin C: 88mgCalcium: 75mgIron: 4mg
Keyword Celebration, Fish, Salad
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Slow Cooked Beef Cheeks

Jackie Mazzocato
Sensational with a great Shiraz
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Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Course Main Course
Servings 4 People

Ingredients
  

  • 2 tbsp Olive Oil
  • 4 Beef Cheeks
  • 1 Diced Onion
  • 3 Cloves of Garlic finely diced
  • 1 glass Old Mate Shiraz
  • 2 Cups Water
  • 2 Cups Beef Stock
  • 3 Cups Tomato Passata
  • 5 Bay Leaves

Instructions
 

  • Pre-heat the oven to 180 degrees
  • Over the hotplate place olive oil in an ovenproof casserole dish and brown the meat
  • Remove the meat and fry off the garlic and onions until soft
  • Add the red wine and simmer until reduced by half
  • Return the beef and add the remaining ingredients as well as salt and pepper to season. Bring to a simmer. Place your lid on and place in the oven for 3 hours. Turn your beef half way through. You'll know it is ready when the beef is falling apart. Shred the beef with a fork and return it to the sauce.
  • Server with a parsnip mash and pureed minted peas.
  • Serve with your favourite Red
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Embark on a Spice Odyssey: Tandoori-Spiced Chicken in Velvety Butter Sauce

Jackie Mazzocato
Embark on a culinary voyage with this tantalizing butter chicken recipe, where a symphony of spices and velvety sauce entwine to create an epicurean delight. The Tandoori-spiced chicken, infused with a harmonious blend of aromatic spices and yogurt, meets the rich, buttery embrace of the sauce—a melange of butter, aromatic onions, garam masala, and tomato paste. Each bite, a mosaic of charred tenderness enveloped in the creaminess of the sauce, comes alive with the addition of diced fresh coriander or celery leaves, adding a final touch of vibrant freshness. Pair it with naan or fragrant rice; every morsel invites you on a culinary odyssey, whispering tales of aromatic splendor and gastronomic joy.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 4 hours 50 minutes
Course Dinner
Cuisine Indian

Ingredients
  

Spice Mix

  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 1 tablespoon turmeric
  • 1 tablespoon garam masala
  • 1 tablespoon ginger powder
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder adjust to taste
  • Salt to taste

Tandoori Cucken

  • 500 grams Chicken pieces
  • t tbsp Yogurt

Butter Sauce

  • 3 tablespoons butter
  • 1 onion finely chopped
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon garam masala
  • 2 tablespoons tomato paste
  • ½ cup heavy cream
  • Salt to taste
  • Diced fresh coriander or celery leaves for garnish added at the end

Instructions
 

  • Combine the Tandoori Spice Mix with yogurt. Marinate chicken pieces in this mixture for at least 2-4 hours or overnight.
  • Skewer the marinated chicken and grill until charred and fully cooked.

Butter Sauce

  • In a pan, melt butter and sauté finely chopped onions until golden. Add ginger-garlic paste and cook until fragrant.
  • Stir in garam masala and tomato paste, allowing the flavors to meld and the sauce to thicken.
  • Add the grilled tandoori chicken to the sauce, letting the flavors meld together.
  • Pour in heavy cream, simmer briefly, and adjust seasoning to taste.
  • Sprinkle diced fresh coriander or celery leaves over the dish just before serving for a burst of fresh flavor.

Notes

Marinate the chicken for a longer duration for enhanced flavor infusion.
Adjust the spice levels according to your preference.
Serve the dish with warm naan bread or fragrant rice to complement its flavors.
Savor the rich flavors and aromatic spices of this butter chicken, where each element harmonizes to create an unforgettable dining experience! Adjust and relish in the artistry of this dish as it transports your taste buds to new heights of culinary indulgence.
Keyword BBQ
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