CONTENTS

MOROCCAN SAFARI .................................................................................... 4 MOROCCAN INGREDIENTS........................................................................... 5 BISSARA DIP ............................................................................................. 6 CARROT & ORANGE SALAD .......................................................................... 7 CHEATS COUSCOUS WITH SEVEN VEGETABLES ............................................ 8 CHICKEN TAJINE WITH PRESERVED LEMON & OLIVES .................................... 9 FRUIT SALAD WITH MOROCCAN DRESSING..................................................11 MECHOUI MARINATED LAMB BACKSTRAP ..................................................12 MINTED YOGHURT.....................................................................................13 MOROCCAN MINT TEA................................................................................14 MALAYSIAN SAFARI ................................................................................. 15 MALAYSIAN INGREDIENTS.......................................................................... 16 BEEF RENDANG......................................................................................... 18 CHAR KWAY TEOW .................................................................................... 19 MALAYSIAN LAKSA (CHEATS LAKSA)...........................................................20 NASI LEMAK (COCONUT RICE) ....................................................................22 ROTI CHANAI............................................................................................23 SAGO GULA MELAKA (SAGO PUDDING)........................................................24 PORTUGUESE SAFARI ............................................................................... 25 PORTUGUESE INGREDIENTS .......................................................................26 BACALHAU COM BROA ............................................................................... 27 CHANFANA - LAMB .................................................................................... 28 CHARCOAL CHICKEN..................................................................................29 CORN BREAD (BROA).................................................................................30 CRME CARAMEL.......................................................................................31 MIGAS .....................................................................................................32 PIRI PIRI SAUCE .......................................................................................33 SARDINES IN ROCK SALT...........................................................................34 VIETNAMESE SAFARI ................................................................................ 35 VIETNAMESE INGREDIENTS........................................................................36 BRAISED PORK WITH EGG & COCONUT JUICE (THIT HEO KHO) ......................39 CARAMELISED FISH IN CLAYPOT - (C KHO T.) .......................................... 40 GREEN PAPAYA SALAD ............................................................................... 41 PHO.........................................................................................................42 INDIAN SAFARI ........................................................................................ 43 INDIAN INGREDIENTS ............................................................................... 44 COCONUT CARDAMOM BURFI .....................................................................45 GUJARATI POTATOES.................................................................................46 INDIAN STYLE HYDERABADI CHICKEN ......................................................... 47 PALAK PANEER..........................................................................................48 ROGAN JOSH ............................................................................................49 TOOR DAL TADKA......................................................................................50 GREEK SAFARI.......................................................................................... 51 GREEK INGREDIENTS ................................................................................52 BBQ CALAMARI ......................................................................................... 53 BEAN SKORDALIA......................................................................................54 FIG LOUKOUMADES WITH RASPBERRY SYRUP ..............................................55 GREEK COFFEE ......................................................................................... 56 GREEK LAMB WITH FENNEL & PARSLEY........................................................57 GREEK SALAD ...........................................................................................58 MEZEDES .................................................................................................59 SPANAKOPITA ...........................................................................................60 CHINESE SAFARI ...................................................................................... 61 CHINESE INGREDIENTS .............................................................................62 CHAR SIU PORK ........................................................................................63 MANGO PUDDING......................................................................................64

CONTENTS
SALT & PEPPER SQUID ............................................................................... 65 SHANGHAI STYLE STIR-FRY EGGPLANT WITH GARLIC & SOY SAUCE ............... 66 STIR FRY BEEF..........................................................................................67 WHOLE SNAPPER STEAMED WITH BLACK BEANS, LEMON & CHILLI .................68 ITALIAN SAFARI ....................................................................................... 69 ITALIAN INGREDIENTS............................................................................... 70 FETTUCINE NAPOLETANA (TOMATO SAUCE) .................................................71 PANZANELLA.............................................................................................72 SALTIMBOCCA ..........................................................................................73 SPAGHETTI AGLIO, OLIO E PEPERONCINO.................................................... 74 TIRAMISU.................................................................................................75 THAI SAFARI ............................................................................................ 76 THAI INGREDIENTS ...................................................................................77 BANANA FLOWER SALAD ............................................................................79 BLACK STICKY RICE PUDDING WITH CARAMELISED COCONUT .......................81 CHICKEN BASIL STIR-FRY (GKA PROW GKAI) ............................................... 82 KAENG PED PETT YANG (RED DUCK CURRY) .................................................83 PAD THAI .................................................................................................84 RED CURRY PASTE.....................................................................................85 WATERFALL BEEF SALAD ............................................................................86 LEBANESE SAFARI .................................................................................... 87 LEBANESE INGREDIENTS ...........................................................................88 BABA GHANOUJ (EGGPLANT DIP) ................................................................89 BAKED SALMON 'TARATOR' STYLE ...............................................................90 HOUMMUS ................................................................................................92 KAFTA......................................................................................................93 KOUSA MAHSHI (STUFFED ZUCCHINI) ......................................................... 94 TABBOULEH.............................................................................................. 96 MEXICAN SAFARI ..................................................................................... 97 MEXICAN INGREDIENTS .............................................................................98 GREEN MOLE (MOLE VERDE).....................................................................100 GUACAMOLE DIP .....................................................................................101 PICO DE GALLO SALSA............................................................................. 102 POLLO PIBIL (YUCATECAN BARBECUED CHICKEN) .......................................103 TAMALES ................................................................................................104 TORTILLA SOUP (SOPA DE TORTILLA)........................................................106 TURKISH SAFARI.................................................................................... 107 TURKISH INGREDIENTS ...........................................................................108 BEETROOT DIP (KIZ GUZELI)....................................................................109 BURGHUL PILAV ......................................................................................110 CARROT DIP (YOGHURTLU HAVUC)............................................................ 111 DOLMA (STUFFED VEGETABLES) ...............................................................112 KOFTE (TRADITIONAL LAMB KFTE)..........................................................113 PISTACHIO SEMOLINA CAKE.....................................................................114 SPANISH SAFARI.................................................................................... 115 SPANISH INGREDIENTS ...........................................................................116 ARROZ CON LECHE (RICE PUDDING) ......................................................... 117 ASADILLO DE PIMIENTOS.........................................................................118 GARLIC PRAWNS (GAMBAS AL PIL PIL) ......................................................119 GAZPACHO ANDALUZ............................................................................... 120 PAELLA ..................................................................................................121 SAINT JACOBO........................................................................................122 TORTILLA DE PATATAS (POTATO OMELETTE) ..............................................123

MOROCCAN SAFARI

MOROCCAN SAFARI
Moroccan food is one of the most cleverly balanced cuisines on earth spices are used to enhance the flavour of dishes & there is nothing like the warm waft of beautiful spices that seduce you when you open the lid of a tajine. The essence of Moroccan food is a communal style of eating, with many dishes shared by the family. The meal time is very social & eaten at a leisurely pace with much laughter & talking. When entering a Moroccan home, you would be offered food & usually tea within a heartbeat. Hospitality is a very important part of Moroccan culture & making guests welcome is also part of the Islamic teaching.

MOROCCAN SAFARI MOROCCAN INGREDIENTS

Couscous is known as a gift from Allah & is a staple of North African countries. When prepared traditionally, fine semolina is rubbed with super fine semolina to coat until it resembles a grain. When steamed it becomes light & fluffy. Saffron is the stigma of the crocus flower & also the world's most expensive spice. It is used both for its distinct flavour & colour. Too much can be overpowering. Cinnamon or Cassia Bark is harvested from the bark of the tree with cinnamon being much finer than cassia. Cumin available both as seeds & ground. Cumin has a slight liquorice flavour & is an essential spice in curry blends. Used in marinades & salads. Sweet Paprika made from sweeter, milder varieties of capsicum. It has a good depth of flavour & also adds a vibrant colour. Orange Blossom Water a distilled water with the flavour of orange derived from the essential oil found in the blossom. Used in sweet & savoury dishes. It is also splashed onto the palms of guests when greeting them into the home. Preserved Lemons are lemons which have been preserved in salt & either brine or oil. Kept away from light for at least 40 days, their flavour changes from acidic to mellow & sweet. Used as an ingredient, in marinades & as a garnish. Harissa a paste made from chillies, garlic & oil & often flavoured with ground coriander & cumin. Served as an accompaniment with many meals.

MOROCCAN SAFARI BISSARA DIP

INGREDIENTS 1 tbsp chopped garlic 2 tbsp olive oil 3 tsp ground cumin 2 cups split baby fava beans (dried broad beans) 6 cups water Salt & pepper Paprika Black olive DIRECTIONS Fry garlic in olive oil. Add cumin, beans & water. Cover & bring to the boil. Cook until beans have softened & the mixture is smooth & velvety when whisked. Season with salt & pepper. Pour into a serving bowl. Garnish with ground cumin & paprika, a black olive & a drizzle of olive oil. Serve with pita bread.

MOROCCAN SAFARI CARROT & ORANGE SALAD

This salad is so full of juice its served in either tea glasses or bowls with small spoons. The combination of fresh flavours wakes up the taste buds & is a great start to a banquet or between courses.

INGREDIENTS 500g carrots, peeled 4 oranges 4 tablespoons sugar 1 tablespoon orange blossom water 1 teaspoon ground cinnamon DIRECTIONS Grate or finely chop the carrots in a food processor. Squeeze the oranges over the carrot & add sugar, orange blossom water & cinnamon & mix together.

MOROCCAN SAFARI CHEATS COUSCOUS WITH SEVEN VEGETABLES

Traditionally couscous is steamed 3 times in a couscousiere (steamer), over meat or vegetables. The couscous absorbs the fragrant steam from below to become light & fluffy. The cheats recipe calls for steaming twice - & our friend Sanaa Zaki advises that you disregard the instructions on the pack for perfect couscous. Moroccans say that couscous which has only had boiling water poured over it & is served once its absorbed is uncooked & is not a patch on couscous which has been steamed

INGREDIENTS Vegetables - swede, parsnip, carrot, zucchini & pumpkin 4 cups rich homemade stock (or purchased in tetrapack) 4 Roma tomatoes 1 cup frozen broad beans 1 tbsp each ground coriander, ginger, cumin & paprika Handful of fresh coriander Handful of fresh parsley 500g packet couscous 2-3 tbsp vegetable oil 1 tsp salt 150g light blue vein cheese (like Castello) DIRECTIONS Cut vegetables into large pieces. Leave skin on pumpkin as it will help to hold it together. Place into base of a large steamer pot with stock, tomatoes & broad beans. Add 1 tablespoon each of ground coriander, ginger, cumin & paprika & add the coriander & parsley. Bring to the boil & meanwhile prepare couscous. Empty couscous into a bowl. Add 2-3 tbsp vegetable oil & stir to coat. Add 1 tsp salt & small amounts of water & stir with the hands until grains are saturated. Transfer to the steamer basket & sit over the vegetables. Cover. Once it begins to steam, remove from pot & empty into a bowl. Traditionally a type of rancid butter (smen) would be added for flavour, but a good substitute is a light blue vein cheese to add the same little kick. Crumble cheese over couscous while still warm & stir so that it melts through. Sprinkle with a little more water but don't drown. Return steamer to pot over the vegetables. Cover with lid & leave until steaming. When steaming, remove lid & turn couscous out onto a large platter. Spoon over vegetables & a little stock & serve.

MOROCCAN SAFARI CHICKEN TAJINE WITH PRESERVED LEMON & OLIVES

Moroccos second most popular dish after couscous & considered to be the national dish. Serves 4

INGREDIENTS Chermoula Marinade 2 cloves garlic, chopped 1 tbsp chopped fresh ginger 1/2 preserved lemon, rinsed & thinly sliced 2 onions, chopped birds eye chilli 1 tbsp sweet paprika 1 tbsp ground cumin salt 2 tbsp chopped fresh coriander, stems & leaves 2 tbsp chopped fresh parsley 1/2 teaspoon saffron threads, soaked in a little water 1/2 cup olive oil 2 bay leaves, torn in half 1 whole chicken, size 10 or 12 1 tomato, chopped 1 onion, chopped 2 large potatoes, cut into wedges 1 onion, sliced 1 tomato, sliced 150g pitted green olives 1 bunch fresh coriander, chopped 1 cup water 1 preserved lemon, cut into 6 segments. DIRECTIONS Marinade: Process all ingredients together in a food processor until finely chopped & thoroughly combined. Leave for 30 minutes before using. Can be stored in the refrigerator for up to seven days. Wash & dry the chicken & remove backbone, wing tips & any excess fat. Cut into pieces. Rub all over with of the chermoula marinade & refrigerate overnight or for at least 2 hours.

MOROCCAN SAFARI

Combine the tomato & onion with a little more chermoula & spread into the base of the tajine (this will prevent the chicken from burning on the bottom).Arrange chicken pieces in the centre of the tajine on top of tomato mixture. Coat potato wedges with chermoula & arrange around chicken. Top with onion slices, then tomato slices & olives in between the potato wedges. Mix chopped coriander with remaining chermoula & water. Pour over mixture. Decorate top with preserved lemon wedges. Cover tajine with lid & cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process. Serve the Tajine directly to the table & impress your guests with a waft of fragrant steam when its time to serve with couscous & harissa.

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MOROCCAN SAFARI FRUIT SALAD WITH MOROCCAN DRESSING

Serves 6

INGREDIENTS Seasonal, colourful fruit, washed & cut into chunky pieces grapes, rockmelon, apple, pear, mandarin segments pith removed, banana. Moroccan Dressing 1 cup water 1 small stick cassia bark 2 teaspoons orange blossom water 3 tablespoons sugar 2 tablespoons lemon juice 10 mint leaves, torn DIRECTIONS Combine all ingredients for dressing except mint leaves in a saucepan. Bring to the boil & simmer for 5 minutes. Cool & place in fridge for 1 hour then mix dressing through the fruit salad with mint leaves.

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MOROCCAN SAFARI MECHOUI MARINATED LAMB BACKSTRAP

Beautifully tender lamb with spices that smell amazing as its being cooked. Serves 6

INGREDIENTS 1kg lamb backstrap, cut into 2 cm thick strips Marinade 1 tbsp cumin 1 tbsp sweet paprika Salt 2 tbsp chopped garlic 1 tbsp coriander leaves, chopped 1 tbsp continental parsley, chopped 1 tbsp lemon juice Good drizzle of olive oil DIRECTIONS Put lamb into a bowl & add all the marinade ingredients. Use your hands to combine. Cover & leave for 1 hour in the fridge before grilling medium/rare on the BBQ. Serve with Minted Yoghurt

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MOROCCAN SAFARI MINTED YOGHURT

A creamy fresh tasting addition to the lamb

INGREDIENTS 1 cup natural yoghurt teaspoon sugar 3 teaspoons chopped fresh mint leaves DIRECTIONS Blend ingredients in a blender & serve with Mechoui (Marinated Lamb Backstrap).

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MOROCCAN SAFARI MOROCCAN MINT TEA

This is very refreshing on a hot afternoon or after a meal instead of black coffee. The tea ceremony is sacred & there is quite an art form to the pouring of the tea. The higher the pour the better, which takes a bit of practice.

INGREDIENTS Gunpowder tea (or any green tea) Boiling water Fresh mint (prefer short leaf bunch, with less stem) Sugar, to taste DIRECTIONS Place the tea in a tea pot (allow 3 tablespoons for a large tea pot about 5 to 6 glasses). Pour over cup fresh boiling water. Allow the tea to steep (let stand) for 10 seconds only. This will rinse the gun powder tea & allow the leaves to open up. Pour out the water. Add all the mint & sugar to taste. Pour fresh boiling water onto mix to fill the pot. Allow the tea to steep for a few minutes. (If you prefer your tea strong, you may bring the full tea pot to boil & let it stand for a couple more minutes) Pour 3 to 4 cups, but do not stir. Simply pour back into the pot, this allows the mint tea mixture to blend naturally.

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MALAYSIAN SAFARI

MALAYSIAN SAFARI
Malaysian food is heavily influenced by the food of other countries including Chinese, & Indian as well as the native Malay or Peranakan style of cooking. These influences extend from the use of the wok as the main cooking pan, to a combination of a number of spices in many of the dishes. Malaysian food uses an amazing blend of flavours aimed at making your 'tastebuds jump up & down' & the thing that raises it to an art form is the combination of textures, tastes & colour. & nothing is more colourful than the cleverly layered riceflour & coconut sweets called Kueh.

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MALAYSIAN SAFARI MALAYSIAN INGREDIENTS

Light Soy Sauce - is the result of the first stage of production. Soy beans are fermented for approx forty days. It is pleasantly salty & this is its main contribution to many dishes. Use in stir-fries, marinades & as a dipping sauce. Dark Soy Sauce - is the light soy which has been left to ferment further, this process develops the flavour & intensity but reduces the saltiness. Use where a thicker sauce is needed such as braised dishes (especially with dark meats like beef) & heartier spicy stir-fries. It also adds a rich caramel brown colour to food. Thick Caramel Sauce - even more viscous than dark soy, this is used to add a depth of colour & flavour to many dishes. Surprisingly, despite its name, it is not sweet. Kecap Manis - a sweet dark soy. Manis means sweet & it is a sauce used predominantly in Indonesian & Malaysian cooking. The sweetness comes from the addition of palm sugar & it is flavoured with star anise & sometimes garlic. Fried Tofu - are firm tofu cubes that have been deep-fried. While they can be bland in flavour on their own, when added to soups these little sponges soak up the flavour & when you bite into them they burst with flavour. Tamarind Paste - is a fruity sour pulp which gives a tart sweetness to many dishes & curry pastes. Ikan Bilis - are small dried anchovies which add a crunchy texture & salty taste to the national dish Nasi Lemak. Dried Shrimp - are tiny dried prawns used in Laksa pastes & sambals. Shrimp Paste known as Belachan in Malayasia, is a paste of shrimp which is pressed into a block. It has an awful smell, but once roasted the flavour isn't as strong. For best results, wrap a small amount in foil & put into a hot oven or hold over flame using tongs. Then cool & crumble. Lup Cheong are dried sausages, red in colour & usually made from pork meat & spices. They are sweet & slightly spicy. Slice very thinly & stir fry or steam whole & slice. Pandan Leaf is the Asian equivalent of vanilla essence. The subtle aroma is released when the leaves are bruised by tying one or two long leaves into a knot. The leaves can also be used to wrap chicken or fish before cooking. Pandan leaf is also available as a powder, to flavour & colour cakes. Used when cooking curries, rice & desserts. Candle Nuts look similar to a macadamia; round, creamy & have high oil content theyre normally used to thicken sauces. Palm Sugar is a golden sugar with a rich caramel flavour & a hint of coconut. It can be grated or sliced. If not available, brown sugar may be substituted.

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MALAYSIAN SAFARI

Coconut Cream & Milk Coconut cream is made by grating the coconut flesh with water, then straining & pressing it. The cream is from the first extraction & is thicker. More water can then be added to the coconut flesh & pressed a second time to produce the lighter coconut milk. Both are widely available as canned products in supermarkets. Chilli There are many sizes, shapes & coloured chillies available. As a general rule, the smaller the chilli, the hotter it will be. Red chillies are simply green chillies which have been left to ripen. Green chillies are more peppery & the red have a slightly sweeter heat. If you prefer a milder flavour, keep them whole & remove before serving or remove the seeds & membranes before chopping. Lemongrass (serai) A grass with a lemony aroma & flavour. It can be very woody so look for young, fresh stems & use the white part closest to the base of the stem.

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MALAYSIAN SAFARI BEEF RENDANG

INGREDIENTS 6 long dried chillies, seeds removed & torn in half (keep seeds if you like hot food) 150g Spanish onions, chopped 5 cloves garlic, chopped 3cm knob galangal, peeled 3cm knob young ginger, peeled & sliced 1 lemongrass stalk, finely chopped cup vegetable oil turmeric leaf (rolled & finely chopped) (If unavailable, leave out) 6 lime leaves (rolled & sliced) 1 kg topside or chuck steak, cut into 3cm cubes 1 cup coconut milk 4 tbsp meat curry powder cup water 1 cup desiccated coconut, dry toasted over low heat & ground Salt to taste 1- 2 tbsp thick caramel soy sauce DIRECTIONS Soak chillies in hot water until soft. Place chillies, onion, garlic, galangal, ginger & lemongrass into a blender. Blend to a paste, adding a little of the soaking water from the chillies. Heat a heavy based pan. Add oil & then fry the paste adding the turmeric & lime leaves. Mix & cook for 3-4 minutes, until fragrant. Add steak, stir in coconut milk & then the curry powder. Add the water & the desiccated coconut (which will help thicken the rendang). Stir & simmer for 1 1 hrs, or until meat is tender. Lastly, season with salt & soy sauce. NOTE : Add additional water if meat is still not tender & continue to simmer. The rendang should have some sauce.

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MALAYSIAN SAFARI CHAR KWAY TEOW

It is very important to have all the ingredients ready & chopped before you start. The pan must be very hot as this dish is cooked very quickly over a high heat. A good tip is to heat the noodles first (if they are cold from the fridge) easily done in the microwave & only cook enough for one person at a time to avoid the ingredients stewing in the pan.

INGREDIENTS 1 tbsp oil Lup Cheong sausage, sliced 4 fish balls, sliced 2 shallots, sliced 2 cloves garlic, chopped 1 handfuls of fresh rice noodles (allow approximately 300 to 400g per person) 1 tsp dark soy sauce 1 tsp light soy sauce 6 green prawns, peeled 1 egg, beaten Handful bean sprouts 1 tbsp chopped garlic chives DIRECTIONS Add oil to hot pan or wok. Fry sausage, fish balls, shallots & garlic for a few minutes. Add warm rice noodles (especially if cold from the fridge) & this is easily done in the microwave. Stir & then add soy sauces. Make space at the side of the pan & cook the prawns. Add egg & cook until nearly set at side of pan, gently fold into noodles. Add bean sprouts & garlic chives. Serve immediately.

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MALAYSIAN SAFARI MALAYSIAN LAKSA (CHEATS LAKSA)

INGREDIENTS Spice Paste 4-5 shallots, chopped 6-7 cloves garlic, chopped Thumb size piece ginger, peeled & chopped 1 fresh red chilli (more if you want more kick!) 1 heaped tbsp dried prawns cup water Broth 12 green prawns 4 tbsp vegetable oil 180 mls of laksa paste 1 litre chicken stock 1 can coconut cream Fish balls Fried tofu puffs 1 tsp sugar Fish sauce Salt to taste Juice of 1 lime Finishing Touches Rice vermicelli noodles Egg noodles Shredded cooked chicken meat (boiled-stock can be used for the broth!) Bean sprouts Spring onions, chopped Red chilli, sliced Coriander leaves Deep fried shallots Fresh lime wedges DIRECTIONS Process in blender, shallots, garlic, ginger, chillies, dried prawns & water until it forms a smooth paste. Set aside. Shell prawns & reserve meat. Heat oil in a large pot & fry prawns shells for about 1 minute until they turn red then remove from pan. Add spice paste to prawn flavoured oil & fry for a minute before adding the laksa paste. Fry until fragrant, about 2 minutes & pour in the stock.

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MALAYSIAN SAFARI

Bring to the boil & then add coconut cream. It's always good to allow time to simmer for the flavours to come out. Add fish balls & fried tofu. Add sugar, fish sauce & salt to taste. Squeeze in the lime. Blanch rice & egg noodles in boiling water & transfer some of each to serving bowls. Poach reserved prawn meat in same water. Pour over the broth & top with chicken, prawns & bean sprouts. Garnish with the spring onions, chilli, coriander & fried shallots. Squeeze in the lime before eating.

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MALAYSIAN SAFARI NASI LEMAK (COCONUT RICE)

A national dish of Malaysia

INGREDIENTS 3 cups plain long grain rice (rinsed twice & drained) 200ml coconut milk 200ml water 2 cm ginger, peeled & bruised 1 pandan leaf, washed, split & tied into a knot tsp salt DIRECTIONS Rice cooker method Place rice, coconut milk & water into a rice cooker. Add ginger, knotted pandan leaf & salt & cook until done. Stove top method Add ingredients to saucepan, & bring to a boil. Cover with a well-fitting lid & turn to a low heat until liquid is absorbed about 15 minutes. Take off the heat & leave for a further 5 minutes without lifting the lid. Serve.

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MALAYSIAN SAFARI ROTI CHANAI

INGREDIENTS 3 cups plain flour cup milk cup water Pinch of salt Pinch of sugar Butter Peanut oil DIRECTIONS Place flour into a large bowl & gradually add milk & water, working the mixture with your hands. Add salt & sugar & keep kneading for 6 to 8 minutes until dough leaves the side of the bowl & is soft, smooth & elastic, like play dough. Set aside in a warm place for at least 2 hours or over night, covered with plastic wrap. Simply pull off a bread roll-sized piece of dough, roll it & shape it into a ball in floured hands. Continue until you have 6 balls. Rub a little butter in the palms of your hands to melt it, then pick up each ball & rub it to seal it with butter. Replace on tray & let balls stand for 2 to 3 hours. Tip a little oil onto a clean working surface & moisten your hands with it. Place a ball in the centre & flatten it with your hands, pressing & pushing constantly until it is a fine sheet, forming a rough rectangle about the size of a big plate. Add a little oil & continue to flatten the dough, using an oiled rolling pin if you like. Dont worry if it looks like a mess, its meant to. To get it really thin, pick up the flattened sheet & flop it back onto the bench 2 or 3 times. Repeat process with each ball. Now, fold each side in, to form a neater rectangle & then fold each corner in, to form an envelope shape. Heat an oiled baking tray over a gas flame until hot & fry each side until golden. Remove quickly & crush roti in your hands, letting shreds fall onto serving plate. Serve hot. Each ball will make enough for 2 people.

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MALAYSIAN SAFARI SAGO GULA MELAKA (SAGO PUDDING)

INGREDIENTS 300g sago 1 egg white 200g palm sugar, chopped cup water 4 tbsp white sugar 1 can coconut milk DIRECTIONS Bring a large pan of water to the boil & when boiling, add sago. Stir frequently as the water returns to the boil, to avoid them sticking. The sago will float to the surface & be transparent when cooked. Strain & rinse with cold water a couple of times to remove the starch. In a clean bowl beat the egg white until soft peaks form. Add sago, stir to combine & pour into a jelly mould. Chill until set, about 1 hour. Stir palm sugar & water over medium heat until sugar has dissolved. Stir in white sugar. Stir until completely dissolved & then strain through a fine sieve into a small jelly mould & refrigerate for approximately 1 hour. Turn sago out onto a serving plate, Cut into wedges & serve topped with a little of the coconut milk & syrup.

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PORTUGUESE SAFARI

PORTUGUESE SAFARI
Portuguese cuisine is born from the earth - hearty peasant fare full of strong flavours, many charting the culinary history of the country. For instance, the famous dried salt cod or bacalhau changed the course of Portuguese history - when it was discovered the beautiful white fish caught in the cold Scandinavian waters could be dried & kept for long periods, sailors were able to go on long voyages of discovery to new lands, which then opened up trade routes. So loved is bacalhau that there are recipe books enirely devoted to it, with a range of recipes from around the country. Paprika, bay leaves, garlic & wine feature largely in many dishes, olive oil is adored & used to cook food as well as finish dishes. Pork is a favourite meat & is used in the famous chorizo sausage, smoked over wood with heady aromas of garlic & paprika. Also cooked over charcoal is the now familiar Portuguese chicken which has been a huge hit in Australia - we all love the flattened marinated chicken served with chilli spiked piri piri sauce - a recipe developed in Angola when it was a Portuguese colony. Desserts rely heavily on eggs - think creme caramel, rice pudding & the famous custard tarts or pasteis de nata.

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PORTUGUESE SAFARI PORTUGUESE INGREDIENTS

Bacalhau - cod fish which has been dried & salted to preserve it. It is said that there is a different dish using bacalhau for every day of the year. Bay leaves - one of the few herbs that don't lose their flavour when dried, rather the flavour is more intense. Can be bought as whole dried leaves or ground & is also popular as a fresh herb. Cheese - mild goats cheeses are the most popular. Chorizo sausage - made from pork & flavoured with garlic & paprika which also gives it a rich red colour. It is smoked & can be bought fresh or dried. A traditional way of heating & serving it is in an 'asador'. This is a terracotta dish where the chorizo sits on a rack & a type of Portuguese grappa is poured beneath & lit giving a wonderful smoky flavour to the sausage. Olive oil - used for cooking with & dressing a finished dish before serving. Paprika - known as 'Colorau' in Portuguese is without doubt the most widely used spice in Portuguese cooking. Sweet smoked paprika rather than the hot version is used. Piri Piri sauce - introduced from African Portuguese colonies this sauce has now become a widely used sauce in Australia. Quince Paste - is a staple in every home & is often served with a mild cheese. Children eat it on sandwiches & it is regarded by some as the Portuguese equivalent to Vegemite. Wine - used for both drinking & cooking with. Rock salt - a larger crystal type of salt. Sea or table salt could also be used.

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PORTUGUESE SAFARI BACALHAU COM BROA

INGREDIENTS 2 large thick bacalhau fillets (600g) Milk, to cover red onion, sliced 3 dried bay leaves 2 cloves garlic 1 tsp whole black peppercorns 1kg small new potatoes Olive oil Salt 4 brown onions, finely sliced Olive oil 4 thick slices corn bread (broa) 1 garlic clove, chopped 4 stalks flat leaf parsley, leaves picked & chopped 3 egg yolks Black pepper 3/4 cup black pitted olives (Portuguese if possible) Roasted red capsicum slices (for garnish) DIRECTIONS Cover fillets with water & soak for 12 hours changing the water three times. Drain fillets then place into a saucepan & cover with milk. Add sliced onion, bay leaves, garlic & black peppercorns. Simmer gently for approximately 20 minutes. In a hot oven roast potatoes with olive oil & salt until golden brown. In a heavy saucepan cook the brown onions in olive oil on a high heat until browned & then simmer until nearly caramelised. In a separate dish coarsely crumble corn bread & mix with garlic, parsley leaves & egg yolks. Remove the fish from milk using a slotted spoon (milk can be used for a bchamel sauce). Remove skin & bones. Take the roasted potatoes & with your fist smash each one on the top to flatten. Place potatoes in a medium sized porcelain baking dish then cover with the fish chunks followed by cooked onions & corn bread mixture. Drizzle with olive oil & season with black pepper. Garnish with olives & red capsicum & bake at 180C for 20-30 mins. Drizzle with a little extra olive oil before serving.
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PORTUGUESE SAFARI CHANFANA - LAMB

INGREDIENTS 1 large onion, finely chopped 1 large head garlic 3kgs lamb shoulder, excess fat removed & cut into large pieces Rock salt White pepper 1 tsp sweet paprika for each layer 2 - 4 dried bay leaves 2 bottles red wine - or enough to cover the meat 4 tbsp olive oil 1 bunch continental parsley DIRECTIONS In a large terracotta pot (or any large, heavy casserole dish) place some of the onion, of the garlic & a layer of lamb pieces. Sprinkle with rock salt, white pepper, sweet paprika & a torn bay leaf. Repeat process layering until all the lamb is used. Pour over red wine to cover all the lamb. Cover pot & marinate for at least 4 hrs. Do not refrigerate. When ready to cook you may need to top up with red wine (as the flesh will soak up some in the marinating process). Pour over olive oil & place the whole bunch of parsley on top. Cover with a tight lid or foil, making sure the pot is well sealed. Preheat oven to 200C. Cook for approximately 45 mins (or until you can smell the wonderful aroma) then reduce heat 180C & cook for 2 hrs. Serve with boiled new potatoes (skin on).

28

PORTUGUESE SAFARI CHARCOAL CHICKEN

INGREDIENTS Marinade 8 cloves garlic, crushed Pinch salt Juice of 2 lemons 1 tsp bay leaf powder 2 tsp paprika 2 shots scotch whisky (80mls) 2 tbsp very soft butter 1 whole chicken Rock salt DIRECTIONS Mix all ingredients for marinade together. Prepare chicken trim away excess fat. Then use a sharp knife or kitchen scissors to cut the chicken through the breastbone. Open out, turn over & flatten by pressing down with your hand along the backbone. Make a small cut under each wing to help it flatten further. Make several incisions in the flesh with a sharp knife. This will allow the flesh to absorb the marinade & allow fat to drain. Prick all over with a large fork. Brush both sides with the marinade & sprinkle with rock salt. Cover & marinate in the fridge for 30 45 minutes. Cook over a charcoal BBQ (or any hot grill if you dont have a BBQ) turning frequently & basting continuously with the remaining marinade until both sides are golden brown approximately 30 minutes. Cut the chicken into pieces with kitchen scissors & brush with Piri Piri sauce.

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PORTUGUESE SAFARI CORN BREAD (BROA)

A national bread of Portugal

INGREDIENTS 2kg maize polenta 2kg coarse semolina 100g salt 3 litres boiling water 150g fresh yeast 2kg rye flour DIRECTIONS Combine polenta, semolina & salt, in a large bowl. Gradually add enough water, mixing continually for a good ten minutes until it resembles scrambled eggs. Leave for 10 minutes. In separate mixing bowl, mix yeast with warm water using your hands. Mix rye flour & yeast mix into first mixture & gradually add the rest of the water. Mix it through for 10 mins. Divide into 6 8 loaves approx 1 kg each. Toss in a floured bowl to achieve a round shape, place on baking paper on a tray & into preheated 150 oven for 20 - 25 C mins

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PORTUGUESE SAFARI CRME CARAMEL

A true classic Portuguese dessert & its easy!

INGREDIENTS Caramel 50 - 75 mls cold water 200g white sugar DIRECTIONS Place water in a heavy saucepan. Add sugar, pouring into the centre of the water so it doesn't touch the edges. Cook over a medium heat for ten minutes. Do not stir. The caramel will slowly colour from blonde to brunette, to a dark, rich colour. Pour into ramekins. Custard 200g white sugar 12 eggs 1 litre milk 1 cinnamon stick 1 strip lemon rind 1 tsp vanilla essence DIRECTIONS Whisk eggs, one at a time into sugar until mixture is slightly frothy. Put milk, cinnamon stick, lemon peel & vanilla essence into a saucepan & bring to boil, remove from heat & stir into egg mixture (do not over mix). Pour mixture through a sieve into a jug & then pour into ramekins. Be careful when pouring over the caramel that you swirl a little as you pour so the warm mixture does not crack the toffee. Place ramekins in an overproof dish & fill half way up the sides of the dish with water. Bake at 150C for 30 minutes turning the baking dish around after 15 minutes to cook evenly. Rest for 30 mins. Run a knife around the edges of the ramekins before turning out onto a dish.

31

PORTUGUESE SAFARI MIGAS

INGREDIENTS 1 bunch kale or Chinese broccoli leaves cup olive oil 1 clove garlic, halved cup fresh (not packet) breadcrumbs (preferably Portuguese cornbread or a good sourdough) roughly crumbled cup pine nuts 3/4 cup cooked black-eyed beans DIRECTIONS Wash & pat dry kale or broccoli leaves. Place 6-7 leaves on top of each other & then roll up tightly. With a sharp knife shred the rolled leaves very, very finely (as you would julienne vegetables). Heat oil in a frypan. Throw in whole garlic clove to flavour the oil. Remove. Add roughly crumbled bread & fry until golden brown. Add shredded broccoli leaves, pine nuts & black-eyed beans. Season with salt & pepper, stir together & serve.

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PORTUGUESE SAFARI PIRI PIRI SAUCE

INGREDIENTS 10 12 birdseye chillies, chopped finely (medium size, medium heat) Pinch salt Juice of lemon 100mls olive oil 2 tbsp garlic powder (not crushed garlic as the mixture will be too runny) DIRECTIONS Mix all ingredients into a thickish dipping sauce.

33

PORTUGUESE SAFARI SARDINES IN ROCK SALT

INGREDIENTS 1kg rock salt 2kg frozen Portuguese sardines, thawed Extra virgin olive oil 1 lemon 1 red capsicum, chargrilled 1 green capsicum, chargrilled 2 garlic cloves, crushed DIRECTIONS Preheat oven very hot 200 - 220C. In a large baking dish spread a thick layer of rock salt so the base is well covered. Wipe the sardines with paper towel to remove excess moisture. Pack sardines tightly side by side until they fill the baking dish. Cover with 1 cm thick layer of rock salt & bake for 15 minutes. Check theyre cooked by uncovering one sardine & putting a knife in behind the head to test the flesh. When theyre cooked, put rubber gloves on & scoop the top layer of salt off the sardines. Gently remove each sardine while it's still hot & slip skin off the fat under the skin & thick skin mean this is an easy process. Once sardines have been skinned, remove the backbone & heads so you have perfect fillets. Place on a platter & drizzle with good olive oil & a squeeze of lemon. Cut capsicum into strips & drape over the sardines. Mix crushed garlic through the sardines & capsicum & serve with crusty bread & a glass of wine.

34

VIETNAMESE SAFARI

VIETNAMESE SAFARI
Vietnamese dishes are fresh, have a depth of flavour & seem to have amazing health properties at the same time. Have you ever eaten a bowl of pho with all the accompaniments when youre feeling less than 100 %? One chef friend calls pho the Vietnamese equivalent of Jewish chicken soup it's good for the body & the soul. Or have you had a few mouthfuls of green papaya salad when your palate is feeling jaded? Instant zing! More than any other cuisine, Vietnamese food centres on herbs & uses an amazing array along with salad greens in many dishes. These are eaten for their healing properties as well as for their taste.

35

VIETNAMESE SAFARI VIETNAMESE INGREDIENTS

Fish Sauce is the essence of Vietnamese food, a source of flavour as well as protein. 'Nuoc Mam Nhi' is the first press, the equivalent of extra virgin olive oil. Use this clear clean sauce which costs more than the others on the shelves, for dipping sauces & salads. The second pressing is less expensive & is used for cooking. The famous sauce made with nuoc mam is called nuoc cham a mix of fish sauce, vinegar, garlic & chilli. Hoi Sin or barbecue sauce is a sweet salty bean sauce. Noodles: Rice Vermicelli is available in various widths. Glass or Bean thread noodles are also popular & used for frying. Rice Crackers: traditionally slow cooked over hot coals. Rice Paper Sheets: before using quickly dip each sheet in a bowl of warm water to rehydrate. The rougher patterned side is the inside of the roll as it helps to hold the filling ingredients. Rice, known as 'pearl of the gods'. Jasmine Rice is the most widely used. Young Coconut Juice is the clear water from the coconut, not the richer white cream or milk. Anchovy Sauce (Mam nem) Widely used in Central & Southern Vietnamese food a mixture of fermented salted anchovies, sold in a bottle as a condiment. It is very strong in taste & smell & is normally diluted when used to make the sauce of the same name. Chilli sauce (Tuong ot) is made of fresh pimentos, ground garlic, salt, sugar & vinegar. It is used as a table condiment & for seasoning in soups, green papaya salad or anything else you may fancy. Shrimp sauce (Mam ruoc) Widely used as a dipping sauce in Northern Cuisine it is a mash of marinated shrimps. It can be conserved for a long time in bottles. The smell is very strong. This mash is an excellent marinade for fish & meat. Many people like to use it as a separate sauce. Betel leaf (La Lot) These glossy, dark green heart shaped leaves have a slightly bitter taste & are mostly used as a wrapper for a filling of cooked meats. Coriander (Ngo) A very popular & widely known herb used in many Asian countries. The leaves, stems & roots of the plant are all used. The dried seed has quite a different flavour. Increases the flavour of sour fish soup & crab soup. Fabulous for salads & garnishing. Jigsaw or Saw leaf (Rau Ngo Gai or Mui Tau) Long dark green leaf with serrated edges with a fragrance similar to coriander, but stronger. It enhances the flavour of fresh bamboo shoots & it can be added to soups & salads.

36

VIETNAMESE SAFARI

Dill (Thi La) Used mostly in Northern Vietnamese cuisine due to the French influences, these very fine leaves are often used in fish soups or with shellfish. Dill can also be mixed with shrimp paste or fried fish. Fish herb (Diep Ca & Cang Cua) is considered by some as an acquired taste as it has a definite fishy smell & flavour. Often used in soups. Garlic Chives (He) dark green flat chives with a garlic flavour & aroma. Mint : both spearmint (Hung Lui) & peppermint (Baa Ha) are used in salads & served with Pho. Aids digestion. Vietnamese mint (Rau Ram) is long & narrow with pointed leaves that are green & crimsony brown in colour. It has a hot & spicy flavour, which combines well in salads & some shellfish dishes. Also called laksa leaf. Is said to help lower cholesterol & also libido. Perilla leaves (Rau Tia To) large leaves, purple on one side & dark green on the other. The leaves are shredded & used in eggplant dishes & in rice paper rolls. Also called shiso leaf in Japanese cookery. Cassia (Que thanh) : in powdered form or as bark used as an aromatic spice. Can be used in some marinades for roasted chicken, roasted duck or beef braises. Fresh Chilli (Ot) There are three colours; red, green & yellow. The strongest is the yellow. The Vietnamese dont use a lot of chillies for cooking, but it is often served ground in sauces. Sesame Seeds (Me) A day to day ingredient in Vietnam. Toasted & crushed sesame seeds are used to flavour dipping sauces & marinades or to coat sweets & other foods. After toasting they lose flavour rapidly, so be sure to toast them as close to serving time as possible. Star Anise - (Hoi) is as beautiful as it is fragrant. This six to eight pointed star spice imparts a flavour resembling cinnamon & cloves. Used to flavour soups & stews, as well as marinades. One of the vital ingredients in the famous Vietnamese noodle soup Pho. Bamboo shoot (Mang) There are two varieties. The fresh bamboo shoot is yellow & has a strong smell. It contains a toxic acid & cannot be eaten raw. Before using it cook in boiling water. The canned version is more readily available. They add an unmistakable crunch to many dishes. The dry bamboo shoot is brown & should be soaked in tepid water for 2 days before cutting & cooking. Very good in pork or duck soups. Bean sprouts (Gia) are the fresh sprouts of the mung bean. They are used in stir-fries, noodle soup dishes & spring rolls. They are added at the end to keep them crunchy. They must be stored in iced water & kept in the refrigerator where they will last for a few days. Changed the water daily.

37

VIETNAMESE SAFARI

Bitter melon (Kho qua) is a hard gourd thought to have health benefits. It looks like a fat, knotty cucumber. Green & firm, it has a very crisp texture & strong bitter taste. It is often pickled. Before cooking, the seeds & inner membrane are removed & the external shell is sliced into small, crescent shaped pieces & braised or added to soups. It can also be hollowed out, stuffed with minced pork & steamed. Carambola or Star fruit ( Khe) the colour is yellow, orange or green. Cut into cross sections to reveal its star shape, it is intensely juicy. Eaten raw & finely sliced, the young star fruit has an acidic taste & is often served on a Vietnamese vegetable platter along with unripe, sliced banana. Dragon fruit (Thanh long tuoi) There are 2 varieties one with bright red flesh & the other white, both have tiny black seeds. Although it can be bland in flavour it makes a striking addition to a fruit platter. Durian (Sau rieng) very strong odour but the taste is lush & tropical. Thought by many to have aphrodisiac qualities. Jackfruit (Mit) a large, green fruit with a tough, knobbly skin which reveals a yellow segmented flesh when opened. It has a taste that is naturally sweet. In Vietnam, the young jackfruit is used like a vegetable in cooking or in salad. Longan (Nhan) small brown skinned fruits that grow in the Mekong Delta & in the North inside is a juicy cream coloured fruit with seed. Lychee (Vai) cultivated in the humid tropical regions for its fruit & wood. Lychees are exquisite fruits encased in brown skin which is peeled to reveal white tropical, juicy fruit. Mangosteen (Mang) Have a thick purple skin & inside are creamy white segments. Discard the skin & enjoy the delicious unique flavour of the flesh. Rambutan (Chom chom) fiery red spiky skins give the rambutan a look of tiny suns. They have tender white flesh with a cool sweet flavour.

38

VIETNAMESE SAFARI BRAISED PORK WITH EGG & COCONUT JUICE (THIT HEO KHO)

This is comfort food at its best! I love watching the silence as people discover the rich flavours of this great regional Vietnamese dish! Summer! Winter! It doesnt matter! Flavors like this transcend the seasons!

INGREDIENTS 1 kg pork belly (not too fatty), cut into 5 cm cubes 2 cloves garlic, finely chopped 4 shallots (small brown onion bulbs), finely chopped 3 tbsp fish sauce 3 tbsp light soy sauce 1 tbsp dark soy sauce 4 star anise tsp cracked black pepper 2 tbsp palm sugar or dark brown sugar 2 whole green shallots 1 tbsp vegetable oil white onion, finely diced 3 cups (1 bag) young coconut juice (not milk or cream!) 1 cups water 8 hard boiled, free range eggs, peeled Jasmine rice & coriander, to serve DIRECTIONS Combine pork belly, garlic, shallot, fish sauce, soy sauces, pepper, star anise & palm sugar. Use the whole shallot including roots. Lay on a chopping board & smash with the flat side of the knife then chop finely. Add to marinade. Marinate pork for at least 3 hours or overnight. Heat vegetable oil in heavy based pan & brown onion. Remove pork from marinade & add to the pan & seal over high heat. Add coconut juice, marinade & water. Bring pan to the boil & skim surface. Simmer for 1 hour on low heat (skimming occasionally) & then add eggs. Simmer for a further hour. Serve with steamed Jasmine rice & garnished with coriander.

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VIETNAMESE SAFARI CARAMELISED FISH IN CLAYPOT - (C KHO T.)

INGREDIENTS 500g blue eye cod or white fish cutlet, cut into large pieces cup vegetable oil 1 clove garlic, crushed 1 tbsp concentrated fish sauce (nuoc mam nhi) cup water 1 tsp salt 3 spring onion stems (white part) 2 tspn potato starch mixed with a bit of water cup chopped chives cup coriander tsp ground pepper Caramel 1 tbsp white sugar 3 tbsp water DIRECTIONS Firstly prepare the Caramel: Heat sugar in a small pot over medium heat until it has changed colour to dark brown. Add water; reduce heat to low & cook until sugar has melted & is syrupy. Remove from heat & set aside. Heat oil in a clay pot, add garlic & cook until golden. Add chopped fish. Stir in caramel & cook until fish changes colour. Add fish sauce, water, shallots & season with salt. Bring to the boil. Reduce heat to medium & simmer for 5 minutes. Mix potato starch with a little water to make a smooth paste. Add to clay pot & cook until sauce has thickened. Turn heat off & add coriander, chives, & pepper. Serve with steamed rice & vegetables.

40

VIETNAMESE SAFARI GREEN PAPAYA SALAD

INGREDIENTS 1 green (unripe) papaya 2 carrots Vietnamese mint, shredded Deep fried eschallots Cooked prawns, halved Cooked pork belly, sliced Dressing cup fish sauce cup white vinegar cup water cup light soy sauce cup white sugar Large rice crackers Fresh chilli, sliced Beef jerky & crushed nuts, to garnish DIRECTIONS Peel the papaya, cut in half & remove seeds. Finely shred or grate along with the carrot. Combine in a large bowl. Add mint, eschallots, prawns & pork. Prepare dressing, combine fish sauce, vinegar, water & soy sauce in a bowl. Add sugar & stir until dissolved. Spoon liberally over salad & toss through. Cook rice crackers one at a time Place onto a plastic rectangle take away container & microwave on HIGH for approx 1 minute until puffed. Spoon papaya salad onto the rice cracker, top with chilli, beef jerky & crushed cashew or peanuts.

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VIETNAMESE SAFARI PHO

Pho (pronounced fahr) is a light, fragrant soup eaten for breakfast & all through the day. It is a most loved dish by the Vietnamese. The secret lies in the quality of the stock. Angie uses a combination of marrow bone, oxtail, brisket & a boiler chicken along with cinnamon, star anise & cardamom pods. But her secret ingredient is dried sandworm! Once the stock is made, Angie blanches rice noodles in boiling water & places them into deep serving bowls. Arrange very thin slices of beef on top & a mixture of chopped coriander & green shallot, white onion & finely sliced jigsaw cori ander leaves. She then ladles over the hot stock. To eat Pho, Angie recommends that you taste the broth then add lemon juice, basil, bean sprouts & chilli to taste.

42

INDIAN SAFARI

INDIAN SAFARI
The vibrant, intensely colourful world of Indian food in Australia found an ever increasing fan base when Australians began to travel through India during the 1960s & 70s. Each region of India has its own style of cooking & distinct flavours North is known for Tandoori & Korma dishes, South is famous for hot & spicy foods, the East specialises in chilli curries, the West uses coconut & seafood & the Central part of India is a blend of all.

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INDIAN SAFARI INDIAN INGREDIENTS

Asafoetida is a dried gum resin from a root plant of the fennel family. It is sold as a yellow powder & has an unpleasant smell when uncooked. It is also a digestive aid & reduces flatulence a natural remedy for a diet high in beans & fibre. Black Mustard Seed adds character & brings life to dhal Cardamom - green & black, are not related. The black has a smoky flavour & is integral for Rogan Josh. The green is used more in desserts & sweets & is an important ingredient in Garam Masala. Cassia robust flavour used for savoury dishes Chilli - many types are used both fresh & dried. Cinnamon used for desserts Coriander seeds versatile essential in all masala mixes Cumin black or brown used in many dishes including curries, rice dishes, breads & chutney. Garam Masala (which means spice blend) must include green cardamom, cloves & cassia. Can be bought at Indian supermarkets or made at home by blending & grinding the whole spices. Turmeric lifts colour in a spinach puree or tomato sauce. Dhal starts out as whole beans, peas & lentils & become dhal when they have been skinned & cooked. They are a staple of Indian cooking & are high in both protein & fibre. There are many varieties of dal including; urid, mung, toor & masoor to name just a few.

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INDIAN SAFARI COCONUT CARDAMOM BURFI

INGREDIENTS 250g desiccated coconut 395g can sweetened condensed milk 10 cardamom pods - grind/crush seeds into a powder Handful of pistachio nuts, roughly crushed DIRECTIONS Mix 200g of the coconut & the remaining ingredients in a bowl. Heat a non-stick pan on low heat & add mixture to the pan. Stir over low heat until the mixture starts to dry & rolls easily into a ball. Remove from the heat. Cool for 5 to 10 minutes until cool enough to handle. Place the remaining coconut onto a plate. Using damp hands, roll the mixture into balls & then roll in coconut to coat. The coconut balls can be refrigerated for up to a week.

45

INDIAN SAFARI GUJARATI POTATOES

INGREDIENTS 400g pontiac potatoes, peeled, cooked then cubed 1 tsp ground cumin 1 tsp ground coriander 1 tsp turmeric tsp chilli powder Salt, to taste 2 tbsp vegetable oil 1 tsp mustard seeds 1 tsp cumin seeds 5 - 6 fenugreek seeds 1 tbsp desiccated coconut 2 tsp sesame seeds 3 - 4 sprigs fresh coriander, chopped DIRECTIONS In a bowl combine the cooked potato, cumin, coriander, turmeric & chilli. Season with salt. Toss to evenly coat potatoes with the spices. In a heavy based pan or kadhai, heat the oil & add mustard, cumin & fenugreek seeds & cook until sizzling. Add spiced potato to the tempered oil. Stir gently to coat potatoes. Add desiccated coconut, sesame seeds & fresh coriander. Serve warm potatoes with any Indian bread.

46

INDIAN SAFARI INDIAN STYLE HYDERABADI CHICKEN

INGREDIENTS 1kg chicken thigh fillets Heaped tablespoon white sesame seeds 50g peanuts 1 onion, sliced 4 tbs oil 2 pinches of salt 1 tbsp each of ginger & crushed garlic 1 tbsp crushed green chilli Pinch turmeric 1 tbsp dried chilli Salt 1 cups yoghurt 1 tsp garam masala tsp black cumin seeds 1 tbs lemon juice DIRECTIONS Cut chicken thigh fillets into large cubes. Don't remove fat, remember fat will keep it moist. In a pan, roast the white sesame seeds & peanuts. Grind them to a paste. Mix with a little milk to make a thick paste. This will thicken & bind the sauce. The trick is to cook the onions right. Cook them in the oil with salt (salt will prevent the onions from burning) until caramelised & golden brown about 5 minutes. Set aside. Combine ginger, garlic, crushed chilli, pinch of salt, turmeric, peanut paste, yoghurt, garam masala & cumin seeds. The acidity of the yoghurt will help to tenderise the chicken. Mix together & add cooked onions. Add chicken cubes & marinate for 10 minutes (no longer these are powerful spices & the acidity will draw too much moisture from chicken). Using a thick-bottomed pot. Put the chicken & the marinade into the pot & then sit a large stainless steel bowl into the top of the pot so that it seals around the rim. The heat will create suction & hold the bowl in place & this steams the dish similar to a pressure cooker. Fill the bowl with 1/4 cup (maximum) of water & cook over medium heat for 30 40 minutes. When the water has evaporated youll know its cooked. As it cooks in its own juices its amazingly tender like its been steamed but with all those great flavours. Just before serving add the lemon juice.

47

INDIAN SAFARI PALAK PANEER

INGREDIENTS 2 bunches (500g) English spinach 2 tbsp vegetable oil 1 tsp cumin seeds 2 cm piece ginger, crushed 6 cloves garlic, crushed 1 medium onion, finely chopped 200g chopped tomatoes Salt to taste 225g paneer, cubed (Indian cottage cheese) 1 tsp dried fenugreek leaves (or kasuri methi) Pinch garam masala 1 tbsp thickened cream DIRECTIONS Remove spinach leaves from stems & wash leaves well. Blanch in boiling water for 3 to 4 minutes then refresh in cold water, drain, squeeze out excess water & puree until smooth. Heat oil in a heavy based pan. Add cumin seeds, ginger, garlic & onions & fry until golden brown. Add tomatoes & cook until they become a soft paste. Stir in spinach puree & season with salt. Add the paneer cubes. Finish with fenugreek leaves, garam masala & cream. Serve hot. Note: Frozen spinach can be substituted for fresh spinach. Fresh spinach need not be pureed to achieve a more textured dish typically served in Indian homes. Fresh tomatoes can be replaced with chopped canned tomatoes

48

INDIAN SAFARI ROGAN JOSH

INGREDIENTS cup vegetable oil 3 bay leaves 2 tsp whole cloves 3 black cardamom 1 tbsp green cardamom 1 piece cassia bark 1 tsp fennel seeds 4 small dried chillies 1kg red onions, sliced tsp salt 1 tsp turmeric 1 tsp chilli powder 3 tsp ground coriander 2 tsp fresh ginger paste 2 tsp fresh garlic paste 1 tbsp chilli puree 2 tomatoes, chopped 1 tbsp tomato puree 1 kg cubed lamb leg or shoulder 2 tbsp chopped coriander leaves Tomato wedge, julienned ginger & coriander sprig, to serve DIRECTIONS Heat enough oil to cover the base of the pan until almost smoking. Add bay leaves, cloves, black & green cardamom, cassia bark, fennel seeds & dried chillies. The black cardamom is the most fun it always explodes & all those flavours go into the oil. Then the onions & some salt so the onions caramelise fasteryou need them brown & sweet for Rogan Josh. While the onions are cooking, measure out the powdered spices. Add the ginger & garlic pastes to the pan then the powdered spices. Stir in chilli puree & a little water to stop the spices from burning. Add tomato & tomato puree & a good pinch of salt & stir well to combine. Now turn the heat up high to add the meat. You want to sear the meat. Stir well so that all of the meat pieces are coated. Add a little more water. Cover with a lid & cook for 35-40 minutes. Just before serving add the chopped coriander, but don't cook it. Garnish with tomato, ginger & coriander.
49

INDIAN SAFARI TOOR DAL TADKA

INGREDIENTS 250g toor dal (yellow split peas) 1 litre water 1 tsp turmeric powder 6 cloves garlic, crushed 1cm piece ginger, crushed Salt to taste 2 tbsp vegetable oil 1 tsp mustard seeds 2 tsp cumin seeds 2 to 3 dry chillies 8 to 10 curry leaves Chilli powder Pinch of asafoetida powder 200g chopped tomatoes Coriander leaves DIRECTIONS Wash & drain the toor dal. Put into a heavy based pan with water. Add turmeric & boil for 45 to 60 minutes until the dal is soft when pressed between the thumb & index finger. In a mortar & pestle, pound garlic & ginger with a good pinch of salt to a paste. Heat oil in a small pan over low heat. Add mustard seeds & allow to pop. Add cumin seeds, dried chillies, curry leaves, chilli powder, asafoetida, ginger & garlic paste & fry. Pour the hot flavoured oil into the dal & stir well. Add chopped tomatoes & simmer for another 10 minutes. Season with salt & garnish with coriander leaves. Serve with steamed rice or Indian breads.

50

GREEK SAFARI

GREEK SAFARI
In Greek culture, food is so much more than sustenance its everything culture, comfort, family, life. If you grow up Greek, you grow up with your mother chasing you around the house with a spoon, jokes Greek Australian chef Peter Conistis. From one of the ancient civilisations on earth comes simply prepared food that uses the best of whats in season & adds just a little magic to help it sing off the plate. From some of the best lamb dishes on earth to fresh seafood, vegetables, beans & pulses & of course good olive oil, Greek food is simple, colourful & incredibly good for you. When Greeks taste something delicious, they have a lovely phrase Yia Sta Heria Stas which translates as I kiss your hands, celebrating the skill of the cook.

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GREEK SAFARI GREEK INGREDIENTS

CHEESES: Feta: traditionally made from sheeps or goats milk & now cows milk varieties are also available. The cheese is salted & cured in a brine solution. Haloumi: a cheese from Cyprus. Usually fried before eating, but can be eaten raw & is popular as a salad with watermelon. Kasseri: is a mild soft cheese used in saganaki recipes. Kefalograviera: a hard, salty cheese . Kefalotyri: is a Greek version of pecorino. Piperati: a barrel-aged piquant cheese with a creamy flavour. Used for Greek salad & is of a higher quality than other fetas. Filo Pastry: Tissue thin sheets of pastry which need to be brushed with oil or melted butter before cooking. Used in many ways to wrap or roll fillings which can be either sweet or savoury. Masticha: unique to Greece, masticha is the sap produced by trees which grow only on the island of Chios. It is used in the making of ice cream, sweets, chewing gum & liqueur & also has medicinal & pharmaceutical properties. It has an earthy musk vanilla flavour. OLIVES: 3 main types; Kalamata (including small, mammoth, colossal & super colossal), Throumbes From the island of Thasos are sun-dried olives with a raisin like flavour. Tsakistes cracked green olives Olive Oil there is a very strong connection between Greeks & olive oil. It is the main oil used both for cooking & for dressings on salads & dips. Olive oil also has a religious connection as it is used in the christening ceremony. Rigani the Greek style of oregano. The flower buds are the part used more so than the leaves.

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GREEK SAFARI BBQ CALAMARI

Clean calamari, remove the tentacles & cut hoods half to make 2 flat pieces. Score in a criss-cross pattern by banging with the sharp edge of the knife. Place into a bowl with a large chopped clove of garlic, some crushed coriander seeds, light red wine (shiraz) & some Greek olive oil. Cover & leave to marinate for a couple of hours or overnight. When ready to cook, strain off marinade & cook on a hot grill for about 90 seconds on the first side, turn & cook for 30 seconds on the other side. Remove to a serving plate & squeeze over lemon juice before serving.

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GREEK SAFARI BEAN SKORDALIA

Skordalia is a sauce or dip usually based on potato & flavoured with garlic, olive oil, lemon juice & parsley. Simply drain a can of cannellini beans & puree with lemon juice, garlic & lots of olive oil until smooth.

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GREEK SAFARI FIG LOUKOUMADES WITH RASPBERRY SYRUP

INGREDIENTS Batter 1 cup plain flour 1 sachet dried yeast Pinch sea salt 2 tablespoons sugar Water Syrup 2 cups sugar 2 cups water Juice of 1 lemon 1 cup raspberries (fresh or frozen) 1 tsp rose water 2 tbsp plain flour, extra 12 fresh green figs DIRECTIONS Place flour into a bowl & add yeast, salt & sugar. Pour in enough water to make a smooth batter with the consistency of thick pouring cream. Set aside for 15 minutes before using. Meanwhile, make the raspberry syrup. Place sugar, water & lemon juice into a saucepan. Stir over heat until sugar is dissolved & syrup is simmering. Add raspberries & rosewater & stir to loosen raspberries. Return to simmering then remove from heat. Dust figs with extra flour then skewer on to a fork. Dip the figs into the batter, rolling the fork to evenly coat the figs. Drop the battered figs into hot oil & cook until golden brown. Drain on paper towel, then arrange on a serving platter. Spoon over some of the raspberry syrup.

55

GREEK SAFARI GREEK COFFEE

Measure an espresso cup per person of water into the 'briki' Greek coffee pot. Add 1 large heaped tablespoon of coffee per person. Add 1 teaspoon of sugar if desired & stir slightly. Place on stovetop over high heat. When coffee just comes to the boil & there is a thick layer of foam (Kaimaki) on the top, remove from heat & let it stand for about 15 seconds for the foam to settle. Pour into cups & serve. Pour or spoon a small amount of foam into individual cups then carefully pour coffee into cups so that the foam remains on the surface.

56

GREEK SAFARI GREEK LAMB WITH FENNEL & PARSLEY

INGREDIENTS 500g lamb neck (boneless) Sea salt 5 tbsp olive oil 1 brown onion 6 golden shallots 2 cloves garlic, sliced Zest of 1 lemon 1 tbsp dry oregano 250ml white wine 200g natural yoghurt 1 tbsp honey 1 fennel bulb 6 sprigs flat leaf parsley DIRECTIONS Preheat oven to 160 Season lamb necks with salt. Place in olive oil in a deep pot C. & seal meat until golden brown on all sides. Roughly chop onion & shallots. Add to pot with garlic, lemon zest, oregano & white wine. Cover the lamb with the yoghurt & drizzle with honey. Cover with foil & cook in oven for 1 hours. Once cooked, remove the lamb from the pot & allow to cool. Refrigerate for one hour then slice into thin strips. Place strips on a BBQ, grill on both sides then serve. Strain the juices from the remaining onions in the pot & place onions in a bowl. Add finely sliced fennel & picked parsley leaves. Season to taste, drizzle with oil & serve with lamb.

57

GREEK SAFARI GREEK SALAD

INGREDIENTS 1 large piece white bread (ciabatta) 2 Lebanese cucumbers 2 vine ripened tomatoes Handful black kalamata olives 3 golden shallots, finely sliced 1 tsp dry oregano 100g fetta cheese 5 sprigs dill 100ml olive oil 50ml brown vinegar DIRECTIONS Break bread into rough pieces & bake in oven until golden brown. Set aside. Peel cucumbers, quarter & place into a bowl. Dice tomatoes & add to bowl with olives & shallots. Add the oregano, crumbled fetta cheese & dill. Drizzle over olive oil & brown vinegar. Season with salt. Then add bread & toss. Place in a bowl & eat immediately.

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GREEK SAFARI MEZEDES

Mezedes are small plates of appetizers usually eaten before lunch. There are three types of meze: ouzo meze, wine meze & more recently, beer meze. Traditionally, the strongest flavoured mezedes (plural term for meze) are used for ouzo & these include anchovy fillets, salted fish, pastourma (dried & spiced meat, originally camel meat, but nowadays, beef...) yellow cheese, dips such as taramosalata, melitzanosalata (eggplant dip) & tzatziki as well as spicy fetta cheese called kafteri, & lets not forget olives & pickled peppers. Tomato, cucumber, bread & boiled eggs are also used for variation in ouzo meze since there is an unwritten law that one never serves the same meze twice... every shot of ouzo must have a different meze. Wine mezedes are usually fare that one would find at a taverna & they include hot mezedes, such as kalamari, octopus, either grilled or braised in various ways such as in wine or vinegar & bay leaf with garlic & onion or lemon, oregano & garlic. Then, of course, there is tyropita, zucchini patties, keftedes (fried meat balls), fried haloumi cheese & spicy Greek sausages (loukanika). Beer meze is a recent addition to the meze repertoire & usually consists of very simple nibblies like nuts & crisps.

59

GREEK SAFARI SPANAKOPITA

INGREDIENTS 1 bunch (about 320g) English spinach or silverbeet 2 sprigs fresh dill, chopped 4 green shallots, chopped 300g feta cheese 100g ricotta cheese 40g ( cup) finely grated hard cheese like kefalograviera, parmesan or pecorino 5 eggs 2 tbsp dry breadcrumbs tsp ground nutmeg tsp freshly ground black pepper 60ml olive oil Melted butter or olive oil for greasing dish 375g packet fresh (not frozen) filo pastry 185ml melted butter, approximately DIRECTIONS Trim the roots from the English spinach, or if using silverbeet, remove leaves from tough stems. Wash leaves & drain well. Coarsely shred the leaves & tender stalks of the spinach & set aside. Place the feta in a large bowl & coarsely mash with a fork. Add the ricotta, kefalograviera, eggs, breadcrumbs, nutmeg, pepper & oil. Mix with the fork to combine. Add the spinach & set aside while preparing the pastry case. Preheat oven to 180 Lightly grease a 20cm x 30cm x 5cm deep baking dish. C. Lay the filo out on a bench. Cover with a dry tea towel then a damp one to keep it from drying out. Line dish with a sheet of filo & butter the filo. Top with another sheet of filo & butter & continue until about half the sheets of filo are used. Using your hand or a large metal spoon, gently mix the spinach filling until thoroughly combined. Pour into the prepared pastry base & spread evenly. Top with remaining filo, buttering each sheet, ensuring the final sheet is well buttered. Trim any overhanging pastry & tuck in the sides. Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce the pastry once or twice to allow air to escape during baking. Sprinkle lightly with water & bake in preheated oven for 45 minutes to 1 hour or until well browned & set. Gently shake the pan & the spanakopita will slide easily when cooked. Cover with foil if over browning. Cool on rack for 15 minutes before cutting to serve.

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CHINESE SAFARI

CHINESE SAFARI
Chinese cuisine is familiar to Australians & a recent survey found that two thirds of Australian households own a wok & use it regularly, but not everyone knows how to use it properly. With authentic ingredients now being more widely available it is possible to cook recipes that once were only available in restaurants. The spread of traditional Chinese food began with Cantonese style cooking from the south of China & includes instantly recognisable dishes such as stir-fries, sweet & sour & chop suey. In recent years Northern style & spicier food from Szechuan & Shanghai have followed.

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CHINESE SAFARI CHINESE INGREDIENTS

Light Soy Sauce - is the result of the first stage of production. Soy beans are fermented for approx forty days. It is pleasantly salty & this is its main contribution to many dishes. Use in stir-fries, marinades & as a dipping sauce. Dark Soy Sauce - is the light soy which has been left to ferment further, this process develops the flavour & intensity but reduces the saltiness. Use where a thicker sauce is needed such as braised dishes (especially with dark meats like beef) & heartier spicy stir-fries. It also adds a rich caramel brown colour to food. Sesame oil has a rich nutty flavour & is used in sauces, stir-fries & marinades. Five spice powder a delightful, aromatic spice blend. Should contain star anise, Szechuan pepper, cinnamon, cloves, & fennel. Potato Starch - used for thickening & coating meat or fish before frying. European cooking would use cornflour, cream or egg yolk. Arrowroot, tapioca starch or cornflour can be substituted. Rice wine (Shaoxing Cooking Rice Wine) - like a medium sweet sherry. There are different qualities available, the drinking quality is the better, while cooking quality can be saltier. Oyster Sauce - a rich, dark brown sauce, salty in flavour & thick, making it a wonderful sauce for coating meats & vegetables. Store in the refrigerator. Wombok - Chinese Cabbage used in soup, stir-fry or add to stuffing. It has a mild flavour with tender pale green leaves & crisp white stems. Shred finely for soups or cut into thicker pieces for stir-fries. Bok Choy & baby Bok Choy has fleshy white stems with green leaves (Also known as Buk Choy) Pak Choy & baby Pak Choy tender vegetable with pale green stems & darker green rounded leaves. Gai Lan also known as Chinese Broccoli has thicker mid-green stems. A very popular vegetable dish in Chinese restaurants, simply steamed & served with oyster sauce. Choy Sum has long slender stems & leaves. Baby corn - tiny tender ears of corn. Available both fresh & canned. They require little cooking & add more colour & texture than flavour.

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CHINESE SAFARI CHAR SIU PORK

INGREDIENTS 1/3 cup Char Siu sauce (see Note) 2 green shallots, chopped 1 tsp five spice powder 1 tbsp oil 450g pork fillets, trimmed 1 tbsp honey DIRECTIONS Combine Char Siu sauce, shallots, five spice, & oil in a shallow baking, ceramic dish. Add pork fillets & marinate for at least 30 minutes or for up to 2 hours. Preheat oven to 200 Line the base of a baking dish with non stick baking paper. C. Remove pork fillets from marinade & lay into dish. Cook for about 40 minutes, basting occasionally & turning over halfway through cooking time, until cooked. Remove from oven & brush with honey while still warm. Cover with foil & rest for 5 minutes before slicing. Note: Char Siu sauce is made from hoi sin, sherry, honey & sugar. It can be bought at most supermarkets or Asian grocery stores.

63

CHINESE SAFARI MANGO PUDDING

INGREDIENTS 6 tsp powdered gelatine cup caster sugar 1 litre soft mango ice cream 75ml evaporated milk 1 cup crushed ice 1 large mango, peeled seeded & diced DIRECTIONS Stir gelatine & sugar into 1 cup of boiling water until thick & syrupy. Slowly pour into a glass bowl. Stir in ice cream, evaporated milk, crushed ice & diced mango. Ladle into bowls or glasses & chill for about 2 hours until set.

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CHINESE SAFARI SALT & PEPPER SQUID

INGREDIENTS 500g fresh calamari 2 tbsp self raising flour 1 tbsp oil Cornflour Vegetable oil, for deep frying 4 green shallots, chopped 2 cloves garlic, chopped 1 red chilli, chopped 2 tsp Shaoxing wine Five Spice mix 1 tbsp ground ginger 1 tbsp celery powder 1 tbsp chicken stock powder 1 tbsp salt 1 tsp five spice powder DIRECTIONS Clean calamari by pulling the tentacles from the body. Wash out the tube & remove the clear 'backbone'. Remove the skin, if desired. Cut tentacles from the head & discard heads. Cut tubes into triangles, this helps them to curl during cooking. In a bowl, mix self raising flour, oil & a little water to make a paste. Place calamari pieces & tentacles into the bowl & coat well. Then sprinkle each piece with enough cornflour until the pieces are dry. Combine all ingredients for five spice mix & set aside. Heat enough vegetable oil for deep frying in a wok. Add calamari, in batches & cook until golden & crisp. Remove with a wire basket or slotted spoon. Repeat with remaining calamari. Drain off oil. Add shallots, garlic & chilli to wok. Cook for 30 seconds until aromatic. Return squid to wok & add 2 to 3 tsp of the five spice mix. Toss well to combine. Add Shaoxing wine, toss & serve immediately.

65

CHINESE SAFARI SHANGHAI STYLE STIR-FRY EGGPLANT WITH GARLIC & SOY SAUCE

I am a big lover of eggplant. I have been cooking it in so many ways over the years, & still love it. I am never sick of it. This is a very simple & a traditional Shanghai home-cooked dish. Every family in Shanghai has their own way to cook it & uses the exact same ingredients.

INGREDIENTS 500g Japanese eggplant (also known as Lebanese) 5 tbsp oil 1 large red chilli, roughly cut into chunks 2 cloves garlic, bruised 200ml water 3 tbsp dark soy sauce 1 tbsp sugar 2 tbsp water, extra DIRECTIONS Cut or snap the eggplant into 5cm thick pieces. Heat oil in wok until shimmering. Add, chilli & garlic cloves & cook for 20-30 seconds. Remove chilli & reserve. Add eggplant & gently stir-fry. When eggplants have soaked up all of the oil, add 1 tbsp of the water. Keep adding water, a tbsp at a time until eggplants are soft & you have used half of the water. Stir in dark soy sauce & sugar. Stir well & add remaining water. Cover with lid & cook for 1 minute. Uncover, the liquid should have been absorbed. Return chilli to wok, toss for 30 seconds & serve. Eat immediately, but watch out the temperature is very hot! Seriously!

66

CHINESE SAFARI STIR FRY BEEF

INGREDIENTS 400g beef eye fillet, trimmed 1 tbsp potato starch 5 tbsp water 2/3 tsp salt 1 tbsp peanut oil 2 cups water, extra tsp salt 6 fresh baby corn, halved diagonally 4 fresh shiitake mushrooms, sliced 60g snow peas, trimmed 4 yellow squash, sliced 4 5 cups oil, for deep frying 1 clove garlic, chopped red capsicum, diced 1 tbsp oyster sauce 1 tsp sugar tsp salt tsp potato starch 1 tbsp Shaoxing wine 1 tsp sesame oil DIRECTIONS Slice the beef thinly across the grain. Make a thin paste with the potato starch, water, salt & peanut oil. Add beef, stir well to coat & set aside for 30 minutes. To blanch vegetables, heat water in a wok until boiling. Add salt & baby corn & cook for 30 seconds. Add mushrooms, snow peas & squash & cook for a further 30 seconds. Remove & drain in a colander. Heat oil in the wok & heat until surface is shimmering. Add beef & fry until beef just changes colour. Drain & empty wok of oil, leaving 1 tbs in wok. Reheat wok over a high flame & add garlic, capsicum & beef, Stir fry for 30 seconds then add blanched vegetables, oyster sauce, sugar, salt & potato starch. Toss well. Finish with Shaoxing wine for aroma & sesame oil for gloss. Serve immediately.

67

CHINESE SAFARI WHOLE SNAPPER STEAMED WITH BLACK BEANS, LEMON & CHILLI

INGREDIENTS 50ml veg oil 50g finely chopped garlic 100g Chinese preserved black beans (see Note) 700g whole snapper, cleaned & scaled Sea salt 1 lemon, sliced 1 large red chilli, sliced into strips 3 green shallots, thinly sliced on the diagonal 1 small handful of coriander leaves 1 tbsp mushroom soy sauce (A type of dark soy flavoured with straw mushrooms) 1 tbsp peanut oil DIRECTIONS Firstly prepare the black bean paste. Rinse the black beans briefly under cold running water to remove any grit. Drain thoroughly. Heat the oil in a pan & fry the garlic for 2-3 mins until it just begins to brown. Add the black beans & stir fry another 2 mins. Remove from heat & allow to cool. Rinse fish & pat dry with paper towel. Lay on a chopping board & using a sharp knife, slash flesh where it is thickest about 3cm apart as well as lengthways. Turn & do the same on the other side. Season inside & out with sea salt. Place onto a large plate. Spread with 1 heaped tbsp of the black bean paste & arrange lemon slices over paste. Place plate into a large bamboo steamer over a wok of simmering water. Cover with lid & steam for about 12 minutes. Remove from steamer & top with chilli, shallots & coriander leaves. Finish with soy sauce & a squeeze of lemon. Heat peanut oil in a small pan until smoking. Pour over fish. This will frazzle the herbs, releasing their aroma. Serve with steamed jasmine rice. Note: Preserved black beans or black bean paste can be bought at Asian grocery stores or large supermarkets. If you make your own black bean paste then make extra. It will keep in the fridge in a sterilized jar for 2-3 months. You can also use it for stir-fries, marinades & braises.

68

ITALIAN SAFARI

ITALIAN SAFARI
Ever since Italians migrated to Australia and introduced us to spaghetti bolognese and pizza, Australians have embraced this wonderful, satisfying cuisine. Spaghetti Bolognese is now so popular that it could almost be classed as an adopted national dish. Italians were among the first to show us how to appreciate good coffee, use olive oil and understand the joy of fresh pasta. Antipasto is another Italian introduction. The literal translation is 'before the meal'. Small morsels are offered to guests as they arrive and these might include zucchini fritters, carciofi (artichokes), olives, stuffed peppers, tuna carpaccio. Remember not too much so that your guests don't get full before the main meal.

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ITALIAN SAFARI ITALIAN INGREDIENTS

Balsamic Vinegar - is dark, thick and syrupy with a complex, sweet taste and much more expensive than common vinegars. It originated in the Modena region of Italy and you should look for this on the label along with a star rating - 8 star is excellent and more concentrated. Basil (basilico) - the Italian herb used to flavour sauces, salads and added to pizza after cooking. Bread (Pane di Casa/ Ciabatta) - should be crusty on the outside and not too doughy or too airy inside. Serve with cheese, prosciutto and used for the well known bruschetta. Extra Virgin Olive Oil - for dipping bread into, drizzle over salads and cooked dishes as well as for cooking with. Look for cold pressed extra virgin olive oil, it will be a rich golden, green colour. Formaggio (Cheese) - two main categories Sweet (dolce) or with bite (picante). Gorgonzola a creamy blue cheese used in the classic dish Gnocchi Gorgonzola, Ricotta a very versatile cheese used in both sweet (cannolli) and savoury dishes (ravioli), Mozzarella & Bocconcini a soft, mild fresh cheese. Bocconcini means 'small mouthful' and both of these are known as a tomatoes best friend as they complement each other so well, Parmiggiano Reggiano is the Grandfather of the parmesan family, having been matured for approx 4 years. It has crystals throughout the cheese that melt in your mouth releasing its flavour. It is best served after a meal with fruit and wine. Grana Padano is the baby as it has been matured for only 18 months. It is grated and sprinkled over pasta as the Reggiano is considered too special and expensive for this. It lifts the flavour of pasta dishes and is the tomato sauce to a meat pie. Olives: many types available including Sicilian; a green olive with a citrusy flavour, giant green olives and Ligurian; which are small black olives. Pasta dried and fresh: supermarket shelves groan under the weight of the enormous variety of pasta available. Pasta is usually eaten in most Italian households every day. Fresh pasta has a silkier texture. Tomatoes: tinned tomatoes are used for many dishes incuding pasta sauces.

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ITALIAN SAFARI FETTUCINE NAPOLETANA (TOMATO SAUCE)

Serves 4

INGREDIENTS 100ml olive oil 2 cloves garlic, thinly sliced 2 eschallots, finely diced 800g can Italian tomatoes 600g fettucine 6 leaves basil Salt to taste DIRECTIONS Heat olive oil in a heavy based pan and add garlic and eschallots. Empty tomatoes into a bowl and crush using your hand. Add to pan and cook for 10 to 15 mins. Cook pasta according to instructions, drain and return to pan. Pour half of the sauce over the pasta and fold through, adding more sauce if needed, but be careful not to add too much. The sauce should coat the pasta not drown it. Tear basil leaves over the pasta, season to taste and drizzle with a little more olive oil to finish.

71

ITALIAN SAFARI PANZANELLA

Nothing is wasted in an Italian kitchen; this salad recipe uses stale bread which soaks up the flavours of the dressing while retaining a slight crunchy texture.

INGREDIENTS 1 loaf white Italian style bread 300ml extra virgin olive oil 100ml balsamic vinegar 1 garlic clove, crushed 5 ripe tomatoes 1 small red onion bunch basil Salt and pepper to taste DIRECTIONS Remove the crust from the bread. Cut into even sized cubes and bake until golden brown and dry. Cool. In a bowl place the oil, vinegar and garlic. Add the bread and toss. Remove the core from the tomatoes and roughly chop. Thinly slice the red onion and add both to the bowl. Pick the basil leaves and tear into small pieces. Season to taste and serve immediately.

72

ITALIAN SAFARI SALTIMBOCCA

Saltimbocca translates as 'jump in the mouth'.

INGREDIENTS 6 veal girello steaks (see note) 6 sage leaves 3 slices prosciutto, halved cup flour 2 tbsp olive oil 20g butter Salt and pepper 1 clove garlic, chopped 1 tbsp chopped parsley 2 tbsp stock (brodo) Splash of dry white wine (vino bianco) DIRECTIONS Beat veal steaks with the flat side of a meat mallet, to even out the thickness. Place a sage leaf onto each and then a piece of prosciutto. Fold over a section of the veal to enclose the prosciutto and tap again with the meat mallet. Lightly dust the veal with flour. Heat the olive oil in a heavy based pan. Add the butter (this helps to brown the meat and gives a nutty flavour). Add veal and saut quickly on one side, the heat just kisses the meat. Season with salt, pepper, garlic and parsley. When golden turn over and add stock and wine. Cook second side for just a couple of minutes. Transfer to a serving plate and spoon over the hot, foaming sauce. Traditionally this dish would be served with Gnocchi Romano (a semolina gnocchi) pan-fried in butter. Note: Girello is a cut of veal from the back leg. You can buy this as a whole piece, trim off the sinew and cut into 1cm thick slices. The trimmings with vegetables can be used to make a stock (brodo).

73

ITALIAN SAFARI SPAGHETTI AGLIO, OLIO E PEPERONCINO

Serves 4 This is a quick easy to make, delicious meal to enjoy after a late night out.

INGREDIENTS 400g spaghetti 2 cloves garlic, finely sliced 1 small chilli, finely sliced 100ml olive oil cup parsley, roughly chopped Water DIRECTIONS Cook the pasta according to instructions. When there is only 4 minutes to go before the pasta is ready, place sliced garlic, chilli and olive oil in a frying pan and saut. When the garlic turns nut brown add cup of the hot water from the pasta pot, to the pan to stop the garlic cooking any further. Remove frypan with the garlic from the heat while you drain the pasta well. Return frypan to high heat and add the drained pasta. Toss the pasta and ingredients together. Add the chopped parsley and a little olive oil. Keep tossing as the sauce thickens and coats the pasta. Finish with salt and pepper to taste. Grated parmesan is optional.

74

ITALIAN SAFARI TIRAMISU

Tiramisu means 'pick me up' and this dessert is sure to do just that.

INGREDIENTS 6 eggs, separated 1 cup caster sugar 500g mascarpone Hot strong espresso coffee Liqueur (as little or as much as you like according to taste Vanessa loves a mixture of Tia Maria, Kahlua and Amaretto) Pavesini biscuits (a slim version of Savioardi which also work in this recipe) Small block chocolate DIRECTIONS Beat egg yolks with sugar until thick and white. This will take at least 15 minutes. Add the mascarpone and beat until just combined and smooth. Combine coffee with liqueurs. Quickly dip biscuits, a few at a time, into coffee mixture. Set aside on a plate to cool. In a clean bowl, whisk egg whites until thick and stiff and gently fold into the mascarpone mixture. Layer biscuits into individual glass bowls, alternately with the mascarpone cream. Refrigerate for 2-3 hrs or longer, preferably. Finish with a grating of good chocolate over the top.

75

THAI SAFARI

THAI SAFARI
Thai food has been a huge hit in Australia with Thai restaurants in many suburbs and parts of our cities serving a range of curry puffs, soups, curries and stir fries. At its best, the flavours of sweet, sour, salty and tangy are balanced and when used cleverly, you feel your taste buds dance. Eating Thai style is to be served all the dishes at the same time in the centre of the table no entre/maincourse/dessert here. Rice is an integral part of every meal, along with soup, a couple of curries and side dishes. Thai people eat with a spoon and fork and use the fork to push the food onto the spoon; the fork is never used to actually eat with.

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THAI SAFARI THAI INGREDIENTS

Banana Bell or Blossom - Is the flower of the banana plant. The tough outer leaves are discarded and the inner part finely shredded. This is then soaked in water with lemon juice to prevent browning. It has a crunchy texture and nutty flavour and is used in salads. The fresh blossom is much better than the canned version in terms of taste and texture. Chilli - Many different types are used, both fresh and dried. Some of the most popular are; a long dried red chilli which is soaked in water for about 5 minutes before using. Its not too spicy and is used more for colour. A smaller dried red chilli which is quite hot (2nd hottest) is usually added because of the heat. Also there are fresh chillies including Thai scud chilli which is very hot and another called Prik Ki Nu (translated means 'Rat Poo') because of its shape. Coconut Cream & Milk - either canned or fresh using fresh coconut, the brown skin removed and the flesh fine grated, some hot water added and the coconut squeezed in muslin. Eggplant: Apple eggplant, about the size of a golf ball and are either white or green. The white are used in curries and the green, which are more crunchy are used in salads. There is also very small pea eggplant which is eaten whole and bursts in your mouth. Fish Sauce (nam pla): a clear pale salty sauce. The most popular is Squid brand. Galangal (kha) - has a distinctive flavour and smell and is what gives Tom Yum Soup its special flavour. The flavour is similar to ginger, though the flavour is sharper and the root a harder woodier texture to cut through. Kaffir Lime (makrut) - Is a similar size to a normal lime but the skin is bumpy. Both the grated skin and the leaves are used and the fruit yields very little juice. When grating the skin, make sure that you only use the coloured surface. The flesh of the fruit is not used at all. The leaves which are easily recognised by their unique double leaf, are often shredded very finely and used in salads. Lemongrass (ta khrai) - is a woody aromatic herb. The tough outer layers need to be removed to expose the more tender, white and purple edged centre. Limes - the sour juice is used to balance sweetness. Palm Sugar - is a sugar similar to brown sugar, sometimes bought in hard round disks that need to be grated. It has a slightly coconut flavour and is a rich dark caramel colour. Rice Stick Noodle - available in many thicknesses. Needs to be soaked in cold water before adding to a stir fry. Salted White Radish or Turnip - an essential ingredient for Pad Thai for its unique taste and soft but chewy texture. Shrimp Paste - is a pungent paste of salted, fermented shrimp pressed into a block. Look for one which has a minimum salt content of 25%.
77

THAI SAFARI

Sweet Thai Basil - has a mild aniseed smell and is similar to Italian Basil which can be used as a substitute. It has dark green leaves with purple stems. Tamarind - has a sweet and sour flavour. It is available in a liquid version in a jar, or in a block form which is first soaked in water to separate the pulp from the seeds and then strained. Thai Hot or Holy Basil - has a minty peppery flavour. Thai seasoning sauce - is a Thai style soya bean sauce which has a different flavour to Chinese soy sauce. Popular brands include Golden Mountain or Maggi. Sweets - With the beautiful variety of delicious tropical fruits available in Thailand, fruit is what is usually served for dessert. The other popular dessert is called luk chup which is made from mung bean paste and moulded into fruit shapes, coloured and dipped into an agar agar jelly to glaze.

78

THAI SAFARI BANANA FLOWER SALAD

This is a wonderful Thai dish which combines the deliciously rich and creamy flavour of the banana flower with crunchy cashew nuts, the heat of roasted chilli and all the other ingredients. Banana flowers are the buds of the banana plant, which are soaked and shredded for use in salads. They are also available preserved from Asian grocery shops soak in cold water for 10 minutes and rinse before use.

INGREDIENTS 1 litre (4 cups) cold water 100g skinless, boneless chicken breast, sliced 100g raw king prawns, shelled and deveined 1 banana flower (about 200g) 2 tbsp fresh lime juice 50g dried shrimps, finely chopped 1 tbsp sliced shallots 2 tbsp roasted cashew nuts, crushed 8 crispy-fried chillies 1 shallot, sliced and fried Handful of coriander leaves 3 pieces of banana flower, to garnish (Asian grocery) Dressing 2 tbsp fish sauce 3 tbsp fresh lime juice 1 tbsp palm sugar 1 tbsp roasted chilli paste 2 tsp dried, roasted chilli powder 3 tbsp coconut milk DIRECTIONS Bring 500ml of the water to the boil in a saucepan. Add chicken pieces, reduce heat to a simmer and cook for 5 minutes. Add the prawns and continue simmering for 3 minutes, until cooked. Remove chicken and prawns and set aside. Discard water. Remove all the hard outer leaves from the banana flower, then thinly slice the white inside part diagonally. Mix the lime juice with remaining cold water and soak the banana flower slices for 5 minutes to prevent discoloration. To make the dressing; combine fish sauce, lime juice, palm sugar, chilli paste, chilli powder and coconut milk. Mix them together well until the palm sugar has completely dissolved.

79

THAI SAFARI

Gently squeeze water from the banana flower and combine with the dressing, chicken and prawns, dried shrimp, sliced shallots and cashew nuts. Mix well. Serve sprinkled with the crispy-fried chillies and fried shallots and garnish with coriander leaves and banana flower pieces.

80

THAI SAFARI BLACK STICKY RICE PUDDING WITH CARAMELISED COCONUT

INGREDIENTS 2 cups black sticky rice (soaked overnight) 5 cups water 2 cups sugar Sweet Coconut Cream 1 cup coconut cream 2 tsp rice flour tsp salt Pinch of sugar Caramelised Coconut 2 cups grated coconut 1 cup brown sugar DIRECTIONS Wash the black sticky rice. Combine in a saucepan with water. Place over medium heat and boil until the rice is cooked through and split. Add the sugar, continue boiling until sugar dissolves. Sweet Coconut Cream: Mix the coconut cream, rice flour, salt and sugar in a saucepan and cook over low heat until boiling. Remove from heat. Caramelised Coconut: Mix the grated coconut and brown sugar in a saucepan and stir constantly over medium heat until thick. Remove from heat. To serve: spoon the black sticky rice into the serving bowl and top with some sweet coconut cream and caramelised coconut.

81

THAI SAFARI CHICKEN BASIL STIR-FRY (GKA PROW GKAI)

This recipe is for one of the favorite dishes of the Thai people. The chicken can be substituted with pork, beef, squid, shrimp or seafood. This dish is often served at breakfast with a deepfried egg, sunny side up, on top. One particular favorite is to make it with ground pork and lots of Thai chillies. Make sure you use Holy Basil, as it goes especially well with pork.

INGREDIENTS 2-3 tbsp peanut oil, for stir-frying 10-12 cloves garlic, finely chopped 2-3 shallots, thinly sliced 500g boneless chicken thighs, cut into small pieces 10 Thai chillies, cut into very thin rounds 2 small kaffir lime leaves, finely shredded (optional) 2-3 tsp black soy sauce (the semi-sweet kind), or to taste 2 tbsp fish sauce, or to taste 1 cup fresh Thai holy basil, or Thai sweet basil leaves and flower buds Dash of ground white pepper DIRECTIONS Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface. Toss in the garlic and shallots. Stir 15 to 20 seconds before adding the chicken. Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink. Toss in the chillies and kaffir lime leaves. Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds. Season to taste with fish sauce, then stir in the fresh basil. Toss well. Stir-fry another to 1 minute, or until the basil is wilted and the chicken cooked through. Sprinkle with white pepper.

82

THAI SAFARI KAENG PED PETT YANG (RED DUCK CURRY)

Serves 4

INGREDIENTS 300g roast duck (not barbecued duck) 400ml coconut milk 3 tbsp red curry paste (recipe follows) 1 tbsp fish sauce 1 tbsp lychee juice 4 canned lychees 4 large pieces fresh pineapple, peeled 100g apple eggplants, cut into wedges 100g pea eggplants 1 long red chilli, diagonally sliced 6 kaffir lime leaves, torn 50g sweet basil leaves, torn DIRECTIONS Remove flesh from duck and discard bones. Cut into bite sized pieces. Set aside. Heat half of the coconut milk in a saucepan over medium heat. Add red curry paste and stir well to combine. Cook for about 5 minutes until the oil starts to come to the surface. Add duck, fish sauce, lychee juice, lychees, remaining coconut milk and pineapple pieces. Bring to the boil and add apple eggplant, pea eggplants and sliced chilli. Cook for a few minutes until vegetables are just tender but not overcooked. Turn off the heat and add kaffir lime leaves and lastly the basil leaves. Do not cook any further as the basil will turn black. Serve with steamed rice.

83

THAI SAFARI PAD THAI

INGREDIENTS Sauce 100g tamarind in block form 300ml warm water 200g palm sugar 50g caster sugar 150ml Thai seasoning sauce Other ingredients Large green prawns, heads and shells removed (allow 2-3 per person) 10g dried shrimp red onion, sliced 40g hard tofu, sliced 40g preserved turnip 2 eggs 200g rice noodles, soaked in warm water for 30 minutes Garlic chives Bean sprouts Fried shallots Roasted peanuts, chopped Dried chilli Lime wedges DIRECTIONS Soak the tamarind in warm water, kneading with your fingers to separate the pulp from the seeds. Squeeze out liquid, strain and pour into a frying pan or wok. Add palm sugar, caster sugar and seasoning sauce. Bring to the boil and boil until it has reduced and is syrupy. Fry prawns until they curl and change colour. Add dried shrimp, red onion, tofu and preserved turnip. Push contents of pan to one side and add egg, breaking up just a little as it cooks. Add drained noodles, 2 tablespoon of water, the tamarind sauce, garlic chives and a few bean sprouts, fried shallots, chopped peanuts and chilli. Pile into a serving bowl and garnish with more fried shallots, bean sprouts, a wedge of lime, garlic chives and crushed peanuts. Note: The amount of sauce added to the Pad Thai can be adjusted according to how strong a flavour you like. Usually this quantity of sauce is fine for 4 people. Any unused sauce can be kept in a clean jar in the refrigerator.
84

THAI SAFARI RED CURRY PASTE

INGREDIENTS 10 large dried red chillies 1 stalk lemongrass, white section only, sliced 2cm piece galangal, sliced Rind of 1 kaffir lime 1 eschallot, sliced 7 cloves garlic 1 cm piece fresh turmeric, sliced 1 tbs shrimp paste 2 to 3 red birds eye chillies cup water 1 tbs vegetable oil DIRECTIONS Soak dried chillies in warm water for 10 minutes until soft. Drain and place into a blender with remaining ingredients. Process until it forms a smooth paste. Fry paste in vegetable oil for 10 minutes to remove the raw taste. Spoon into a clean dry jar and store in the refrigerator.

85

THAI SAFARI WATERFALL BEEF SALAD

In North Eastern Thailand beef is traditionally cooked over charcoal and it is the juices running off it that give this dish its name, which literally means "waterfall beef". The tender beef strips are spiked with spicy, pungent flavours and served with a cooling salad of cucumber, lettuce, mint and a little fresh chilli. The Thai way to eat this is with your hands, gathering up all the ingredients so you have a taste of everything in each bite.

INGREDIENTS 300g piece sirloin or rump steak 3 tbsp fish sauce 3 tbsp fresh lime juice 1 tsp palm sugar 1 tbsp finely chopped coriander 2 spring onions, finely sliced 2 shallots, finely sliced Handful of mint leaves 2 tsp toasted ground rice tsp chilli powder DIRECTIONS Barbecue or grill the steak, ideally to medium-rare on a heavy based pan with no oil, and slice carefully into thin strips. Mix the fish sauce, lime juice and palm sugar together in a bowl until the sugar has dissolved then add the beef strips. Add the coriander, spring onions, shallots, mint leaves, ground rice and chilli powder and mix well. To serve, assemble the salad on a plate and serve with the sliced beef. Tip: To make toasted ground rice put 1/3 cup of jasmine rice and 2 kaffir lime leaves and a stalk of lemongrass into a large flat pan and toast over high heat until the rice turns golden brown, keeping the ingredients moving constantly to stop burning.

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LEBANESE SAFARI

LEBANESE SAFARI
Sahteyn is a word you will often hear in a Lebanese home loosely translated it means twice your health a form of welcome to join a family and share delicious food. And this is some of the most exquisite food in the world. Lebanese cuisine is generous and abundant. The reason is the age-old tradition of hospitality which exists your host will never believe you dont have just a bit more room for something utterly delicious thats been prepared with love. In a Lebanese household, food is life and sharing it is one of the great joys of being alive. And even for simple dinners at home, there are a variety of dishes on the table, the meal starting with small portions known as mezza which centres around dips and salads. As well as having great variety, Lebanese food is one of the freshest and most delicious on the planet. Lamb is the meat of choice and appears in many dishes including kafta in which minced lamb is rolled into sausage shapes and cooked on the barbecue or in the oven. Sweets are pure artwork, as a visit to one of the palaces of Lebanese sweets will attest there are many variations of filo pastry combined with nuts and syrup; there are creamy sweets filled with a clotted cream called ashta plus melting shortbread sometimes filled with a date paste or nuts and much more. Sweets are generally served separately to a meal with black coffee or tea. So, Sahteyn welcome to a great cuisine.

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LEBANESE SAFARI LEBANESE INGREDIENTS

Ashta - a form of clotted cream made by skimming boiling milk. Used in many Lebanese sweets, especially nuraset or ladies arms and Rose of Damascus. Baharat - Paprika, pepper, cumin, cassia, cloves, coriander seed, cardamom & nutmeg. Basturma - air dried beef coated with spices, usually sliced finely and similar to pastrami Burghul - cracked wheat used to make tabouleh and kibbeh Chickpeas - preferably dried, these are used in many Lebanese dishes. The most prized variety comes from the Ord River in Northern Australia, the 9mm dried peas are the biggest and best. Fattoush - a salad of tomato, cucumber, parsley, mint and toasted bread. Felafel - a fried ball or patty usually made with chickpeas, coriander and spices. Labneh - a type of cheese made from draining the moisture from yoghurt. Manoush - a Lebanese pizza served as a breakfast dish. Thin pizza base topped with zaatar mixed with olive oil and baked. Then topped with tomato, mint, onion and seedless black olives. Mezza - the Lebanese version of antipasto. Small snack sized portions may include; labneh, sausages, fattoush, tabouleh, hoummus, baba ganouj etc Nuts - are usually served to guests as well as being used in cooking. Walnuts, almonds and pine nuts being the most popular Sumac - a ground dried berry with a salty lemon flavour Tahini - sesame seed paste. Yoghurt (Laban) - plain natural yoghurt. Zaatar - is a mix of thyme, roasted sesame seeds, sumac and salt. Mix zaatar with a little o

88

LEBANESE SAFARI BABA GHANOUJ (EGGPLANT DIP)

INGREDIENTS 2-3 medium sized eggplant 1 tbsp tahini 1 tbsp lemon juice 1-2 cloves garlic 2 tsp salt 1 tbsp extra virgin olive oil 1 tsp paprika Parsley, finely chopped Tomato, finely diced DIRECTIONS Grill whole eggplant over a gas flame, turning with tongs until the skin is evenly toasted. Soak in cold water for about 10 min to cool. When cool, completely peel the eggplants and drain for 15-20 min. Place into a food processor with tahini, lemon, garlic and salt and process again until well combined and creamy. Place the mixture in a serving bowl and make a well in the centre just deep enough for the oil to be poured in. Sprinkle paprika, parsley and tomato on top. Note: The amount of lemon, salt and tahini can be adjusted according to your personal taste.

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LEBANESE SAFARI BAKED SALMON 'TARATOR' STYLE

INGREDIENTS 1 whole Tasmanian salmon (4 to 4.5 kgs) Sea salt and milled white pepper 50ml extra virgin olive oil Dressing 400g natural yoghurt 100ml tahini 1 clove garlic, crushed with 1 tsp sea salt 2 lemons, juiced 150g walnuts 120ml extra virgin olive oil, extra Juice of 1 or 2 lemons 1 medium red onion, finely chopped 3 long mild red chillies, seeded and finely diced 2 cups coriander leaves, chopped cup mint leaves, shredded 20g sumac DIRECTIONS Preheat oven to 150 Whip yoghurt, tahini and garlic together until it becomes a C. thick paste. Thin slightly with lemon juice, season with salt and refrigerate (it should be the consistency of pure cream). Season salmon with salt and pepper and drizzle with oil. Wrap in silicon or baking paper. Bake in the centre of the oven for 20 minutes. Gently turn salmon over and cook for a further 20 minutes. The salmon should be medium rare after 50 minutes. Remove from oven, opening the paper to stop further cooking. With a sharp knife, pierce the skin along the back from head to tail and peel away the skin. Scrape away the grey blood line. Carefully transfer to a large serving plate. Brush some of the yoghurt mixture (about cup) onto the flesh of the salmon to coat the top side. Reserve the remaining sauce to serve with the finished dish. Roast walnuts in a preheated oven (200 for 5 minutes. Remove from oven and C) rub briskly in a clean tea towel to remove as much of the skin as possible. Chop finely. Whisk the extra oil with lemon juice, salt and pepper. Add onion and chilli and whisk lightly. Add coriander, mint, sumac and walnuts.

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LEBANESE SAFARI

Spoon the salad onto the salmon and carefully cover the entire fish as neatly as possible. Serve at room temperature with reserved sauce. Salmon can be cooked up to 4 hours in advance and the salad can be composed just prior to spooning onto the salmon. Note: To serve, 'cut' fish along the length with a spoon. Scoop flesh off onto serving plates.

91

LEBANESE SAFARI HOUMMUS

INGREDIENTS 500g dried chickpeas 2 tbsp bicarbonate of soda 1 tbsp tahini 1 tbsp lemon juice 1-2 cloves garlic 2 tsp salt 1 tbsp extra virgin olive oil 1 tsp paprika Parsley, finely chopped DIRECTIONS Place chickpeas in a large saucepan. Add enough hot water to cover by at least 10cm (they will absorb the water and increase in size). Add bicarbonate soda and leave to soak overnight. After soaking, rinse chickpeas, return to saucepan and cover with hot water. Bring to the boil and cook for approximately 1 2 hours (or until their skins peel off). When chickpeas are soft and the skins are loose, drain and allow them to cool. Place the chickpeas in a food processor and blend until soft and creamy. Add tahini, lemon juice, garlic and salt and blend again until the mixture is well combined and smooth. Place the mixture into a serving bowl and make a well in the centre, deep enough for the oil to be poured in. Sprinkle paprika and chopped parsley on top.

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LEBANESE SAFARI KAFTA

INGREDIENTS 1 cup finely chopped parsley 500g each lamb and beef mince 1 large onion, finely chopped 1 tsp salt tsp white pepper DIRECTIONS Combine all ingredients in a large bowl and using your hands knead the mixture until smooth. According to Foaud, the secret to good Lebanese food is 'the touch of the hand'. Dampen your hands with water and shape the mixture around skewers. Barbecue until golden brown and cooked through. To serve, split and open out flat bread and fill with tabouleh. Top with a kafta, close over the bread and use that to hold the kafta while you remove the skewer. Use torn off pieces of bread to pick up some of the kafta and tabouleh.

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LEBANESE SAFARI KOUSA MAHSHI (STUFFED ZUCCHINI)

This recipe can be adapted to be suitable for vegetarians (see below)

INGREDIENTS 10 small pale green zucchinis, approx. 10 cm in length 2 heaped tbsp salt 2 heaped tbsp tomato paste or puree Filling: 1 cup long grain rice, washed 250g lean beef mince 1 medium tomato, diced onion, chopped 1/3 cup chopped Italian parsley 1/3 cup chopped mint 1/3 cup chopped coriander tsp ground chilli 1 tsp baharat or allspice 1 tsp ground cumin tsp black pepper 2 tsp salt 20g softened butter 2 tbsp olive oil DIRECTIONS Wash zucchini thoroughly under running water. Remove the stalk end, allowing for an opening of approx. 2 cm. Carefully trim the dried section at the other end but make sure not to remove too much, as the zucchini needs to be intact. Carefully hollow out the pulp, using a manakra (marrow scooper). Place one teaspoon of salt in a bowl of water and wash zucchini. Drain and set aside. Thoroughly mix all the filling ingredients together. Fill each with mixture up to 1 cm from top, do not fill completely. Its best to fill the zucchinis by hand, tapping them on the bench to settle the filling. Fill a large pan with water and add the tomato paste. Add filled zucchinis and cover with lid. Bring to the boil, uncover, reduce heat to low and simmer for about 60 minutes. Serve with a little of the sauce and a dollop of yoghurt. HINTS Washing zucchinis in salt water keeps them firm when cooking.

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LEBANESE SAFARI

For removing the pulp an instrument can be purchased at any Lebanese general store. Do not discard the pulp after hollowing out the zucchini, it can be set aside to make a delicious omelette. If any of the mixture if leftover, you can roll it into one or two balls and place in saucepan with zucchinis to cook. For vegetarian Kousa, replace the meat with cooked chick peas.

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LEBANESE SAFARI TABBOULEH

INGREDIENTS 1 bunch fresh parsley, leaves rolled and finely shredded Handful of fresh mint leaves, finely shredded Juice of 1 to 2 lemons 2 tbsp fine burghul 3-4 medium tomatoes, diced 4 green shallots, finely chopped Salt and pepper Olive oil Lettuce leaves, to serve DIRECTIONS After chopping, wash parsley and mint and drain well. Squeeze lemon over burghul and leave to soften. Combine parsley, mint, tomato, shallot and softened burghul. Season with salt and pepper and mix in olive oil. The best way to mix is to use your hands. To eat, spoon some of the tabouleh onto a lettuce leaf, roll up and eat. Note: Tabbouleh can be prepared 1-2 hours ahead, but add salt, pepper and oil just before serving.

96

MEXICAN SAFARI

MEXICAN SAFARI
Mexican cuisine is one of the most ancient and developed on earth but is little known outside its borders and too many restaurants are more Tex than Mex according to the small number of Mexican expatriates in Australia Authentic Mexican food is vibrant, delicious and fun and varies according to which region its from. It is also colourful, spicy and uses an amazing array of chillies, both fresh and dried. Many ingredients are available everywhere tomatoes, limes, coriander, red onion, avocado, cornand its easy to cook. Some people think Mexican food is too spicy but true Mexican food has a depth of flavour with its combination of savoury and earthy flavours, and use of fresh herbs.

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MEXICAN SAFARI MEXICAN INGREDIENTS

Annatto (achiote) a red seed with a mild earthy flavour. It is used in cooking for both colour and flavour and can also be used to dye fabric. It is sold as a pressed block. Avocado used in salsas and to make guacamole. Beans (Frijoles) - Pinto and Black turtle beans are the main types. Black turtle beans are used to make refried beans. Chillies - are the main flavouring ingredient in Mexican food. Both fresh and dried forms are used. Most dried chillies need the stem and seeds removed and placed into warm oil until changed colour, then simmer in hot water for 10 minutes. Some of the most popular are Ancho (dried) and when fresh is known as Poblano when fresh it looks similar to a large, pointed green capsicum. It is a milder, sweet chilli. Guajillo (dried and pronounced gwah-HEE-yoh) has very tough, leathery skin so may require long soaking Habanero (fresh) is a super, super hot variety of chilli. Jalapeno (fresh and (hah-luh-PANE-yo) most common chilli used and known as Chipotle (pronounced chee-POHT-leh) when smoked and dried Pasilla (dried and pronounced pah-SEE-ya) is a mild to medium hot chilli. Chocolate a dark, bitter chocolate which is flavoured with cinnamon, almond and cloves. Used to make hot chocolate drinks. Coriander (Cilantro) the most commonly used fresh herb Huitlacoche a fungus (almost like a truffle) that grows on corn. It has a unique flavour and is used in soups and salsas. Jamaica a hibiscus or wild rosella flower used to make a cold tea. Jicama or Yam Bean a crunchy root vegetable. Can be eaten raw or cooked. In Australia, its found in almost every Asian store selling fresh vegetables. Lime Widely used in salsas, marinades and margaritas. Nopales - sold in jars, is a type of cactus. When cut into strips, it is known as Nopalitos Hominy dried white corn which is used to make a much loved dish called Pozole. Some small restaurants in Mexico serve only this dish.

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MEXICAN SAFARI

Tomatillos sold as a canned product, they look like a small green tomato but are actually a member of the gooseberry family. They have a very tart flavour and are used in many dishes including salsas and stews. Tortillas - soft, pancake-like flatbreads, made with corn or wheat are eaten with most meals. Many expatriate Mexicans make then using corn masa and a tortilla press. They are then steamed.

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MEXICAN SAFARI GREEN MOLE (MOLE VERDE)

Mole means sauce

INGREDIENTS 1kg pork leg 1 bay leaf 1 piece of onion 3 tbsp sesame seeds 50g almonds 100g pumpkin seeds Olive oil 15 green shallots 1 garlic clove 400g can green tomatillos (Mexican tomatoes) 1 large green capsicum, seeds removed 2 hot green chillies 1 bunch coriander Ground cumin, to taste Salt and pepper DIRECTIONS Dice pork into 2cm squares and place into a pan with bay leaf, onion and salt. Cover with water and bring to the boil. Reduce heat and cook until tender. Toast sesame seeds in a dry frying pan and when golden remove from pan. Toast almonds and then pumpkin seeds in the same way. Blend the seeds with a bit of the pork stock. Fry this mixture in a bit of olive oil. Blend shallots, garlic, tomatillos, capsicum, chillies, coriander, cumin and 2 cups of the pork stock. Add this mixture to the frying pan where you are frying the seeds. Simmer for about 5 minutes. Add the cooked meat and simmer for a few more minutes. Serve hot accompanied with Mexican rice and hot tortillas.

100

MEXICAN SAFARI GUACAMOLE DIP

INGREDIENTS 3 ripe avocados fresh jalapeno chilli (optional) 2 tsp chopped coriander Spanish onion, chopped 1 tomato, diced Juice of lime 1 tsp salt DIRECTIONS Halve the avocados, remove the seed and using a spoon scoop the flesh into a bowl. Add chilli, coriander and a little onion. Mash together with a fork. Add tomato and lime juice and season with salt. Gently fold through. Hint: Guacamole should be made just before serving. Returning the seed of the avocado to the mixture will help keep the guacamole green.

101

MEXICAN SAFARI PICO DE GALLO SALSA

INGREDIENTS 3 tomatoes, diced - 1 fresh jalapeno chilli cup chopped fresh coriander Spanish onion, diced 1 tsp salt DIRECTIONS Combine all ingredients, adding salt to taste. Hint: Salsa should be made on the day, fresh is always best. You can add diced avocado for extra colour and flavour. Can be served as a dip with corn chips.

102

MEXICAN SAFARI POLLO PIBIL (YUCATECAN BARBECUED CHICKEN)

Serves 4

INGREDIENTS 4 chicken thigh fillets package 'El Yucateco' achiote paste (approx. 50g) Juice of an orange tsp salt 4 pieces foil, about 30 cm square 1 white onion, thinly sliced 4 tbsp vegetable oil 2 tomatoes, sliced Red Onion Salsa 1 Spanish onion, thinly sliced 1 tbsp olive oil 2 tsp vinegar Splash of fresh orange juice 1 tsp dried oregano Sea salt DIRECTIONS Prick the chicken all over with a fork to allow the marinade to be absorbed. Using your hands, crumble the achiote paste into a bowl, add orange juice and salt and mix it very well to get a thin sauce. Thoroughly rub the mixture onto both sides of the chicken. Wrap the chicken in a piece of foil to make a small parcel. Refrigerate, preferably overnight or for a minimum of 2 hours. Prepare the salsa by mixing all the ingredients and refrigerate for at least an hour. Preheat the barbecue. Saut the sliced white onion in the oil until translucent. Add the tomato and fry it gently on both sides until just soft. Unwrap the chicken and spoon a small amount of the onion and tomato onto the chicken and then re wrap. Cook the parcels on the barbecue for about 20 minutes. Do not overcook. Unwrap the parcels and serve the chicken on a corn tortilla topped with salsa.

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MEXICAN SAFARI TAMALES

INGREDIENTS 500g lard, softened 2 kg maize dough (masa) 4 cups chicken stock Salt Corn husks (see Note) Chicken Filling 1 kg chicken onion Salt and pepper 100g ancho chilli tsp ground cloves tsp ground cinnamon tsp ground cumin 2 garlic cloves 2 tomatoes (optional) 1 tbsn oil DIRECTIONS In a large mixing bowl, beat lard until nice and creamy. Add maize dough, salt and gradually add chicken stock until you achieve a nice spreadable consistency. You can test this by dropping a little piece of the mixture into a glass of cold water. If the dough floats; you have done it, if not keep on mixing with your hand by lifting it to air it, continue testing if ready. To prepare filling: Boil chicken in 1 litre of water with onion, salt and pepper. Let it cool and then shred chicken meat. Seed and wash the chillies, then cover with boiling water and soak for hour. Blend chillies and remaining ingredients until smooth, then fry in hot oil. Add shredded chicken and simmer for about 5 minutes. Wash the corn husks, being careful not to break or split them and choose ones that will be wide enough to enclose the filling, or you can use 2 or 3 overlapped. Spread about 1 tablespoon of the corn masa on the bottom part of the cornhusk. Place some of the chicken filling in the middle and fold in sides towards the centre and then the top down over the middle. Place a vegetable steamer in the base of the pot. Layer tamales around the steamer (placing them with the seam down) snugly fitting as many as you can in the pot leaving some room at the top. Add 3 - 4 cups of water and then cover with any leftover corn husks and a tea towel, tucking in the sides.

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MEXICAN SAFARI

Bring to the boil, reduce heat and simmer for about 45 minutes to 1 hour, topping up the water if necessary. You can test them by taking out one tamale, peel it and if the husk peels off the dough easily they are ready. Leave them in the pot until you are ready to eat them or to cool down if you are not eating them straight away. Tamales freeze perfectly well and reheat them in the microwave or on a hot plate with the leaves still on. Note: Ask your local greengrocer to keep the corn husks that they trim off the fresh corn. Wash well before using. Place a coin in the bottom of the pot before filling. This will rattle when the level of the water is getting low and you will know that you need to add some more.

105

MEXICAN SAFARI TORTILLA SOUP (SOPA DE TORTILLA)

Serves 6

INGREDIENTS 3 ripe tomatoes onion 2 cloves garlic 2-3 pasilla chillies 6 cups chicken stock 8 - 10 corn tortillas 150g feta cheese, diced 2 avocados, diced cup thick cream 3 limes, halved DIRECTIONS Roast the tomatoes, onion and garlic on a cast iron pan until charred. Toast the chillies by holding over a gas flame using a pair of tongs. This improves the flavour. Soak the chillies in hot water until soft and then remove the seeds. Puree the tomatoes, onion, garlic and 2 of the chillies in a blender with a bit of the stock until smooth. Saut the puree in a frypan with a bit of oil for a few minutes. Bring the chicken stock to the boil and stir in puree, season with salt and pepper and cooked covered over medium heat for 15 minutes. Cut the tortillas in half and then into thin strips. Heat some oil in a frypan and fry the tortilla strips, in batches until golden brown. Remove and drain on paper towel. Add some of the fried tortillas to the soup. To serve, ladle soup into bowls and garnish with more fried tortilla. On a plate arrange the diced onion, cheese, avocado, cream, lime and remaining chilli so that each person can add them to taste.

106

TURKISH SAFARI

TURKISH SAFARI
What a wonderful mixture of cooking styles exists within Turkish cuisine. Due to its geographical location nestled between Asia and Europe, Turkish food is a unique and exotic fusion with influences from many countries. Since the days of the powerful Ottoman empire, Turkey has also been at the centre of trade, especially in spice, and the Ottoman chefs borrowed, adapted and perfected dishes from many other cuisines. The results of this distillation spread far beyond its borders with Turkish style pastries using filo and nuts being used in many neighbouring countries plus the use of spices in many dishes and the popular method of grilling food , particularly meat, over charcoal. In Australia we are gradually learning that true Turkish food extends far beyond colourful vegetable dips, delicious pide bread and kebabs however its a great way to start! In the past 10 years weve seen Turkish bread become a staple in many homes and loved in sandwich shops and cafes across the country. Becoming popular is the Turkish answer to sliced ham or pastrami bastourma air dried beef coated and cured in a mixture of dried ground spices. And how could we go past a locally made authentic Turkish delight with traditional coffee to finish a meal.

107

TURKISH SAFARI TURKISH INGREDIENTS

Ayran a cold drink made with yoghurt often thinned with either milk or water and flavoured with salt. It is traditionally served with kebabs. Biber Dvme hot red pepper flakes. Biber Salasi a red pepper paste can be hot or mild. Brek thin flaky pastry filled with cheese & spinach rolled into a long sausage then arranged in a spiral and baked. Burghul usually made from durum wheat. It is similar to couscous. Used in salads and pilavs. Dvme Biber semidried crushed chilli. Look for one that is slightly oily. Nar Ek Pomegranate molasses used for salad dressings and marinades it has ili a savoury, semi sweet taste. Nigella seeds (rek Otu) small black seeds also known as black cumin. Sprinkled over bread before baking. Pide a flat bread often topped with sesame and nigella seeds. Traditionally only available during Ramadan. Eaten with most meals. Salgam a deep purple non-alcoholic drink made from turnip juice. Traditionally served cold. Sucuk a spicy sausage sometimes used to fill pide bread Sumak a spice made from a berry with a tangy lemony flavour. Used in marinades and salads. Tea a popular hot drink. Widely drunk all through the day. Tomato Paste another key ingredient along with red pepper paste. Used to intensify the tomato flavour. Yoghurt widely used in many ways. From dips to desserts, drinks as well as being served with grilled meats and vegetable dishes.

108

TURKISH SAFARI BEETROOT DIP (KIZ GUZELI)

INGREDIENTS 3 beetroot bulbs 1 clove garlic 200g creamy Greek style yoghurt Pinch of salt Olive oil DIRECTIONS Parboil the beetroot bulbs then bake them until soft. Peel and cut into quarters. Process in a food processor or blender until finely chopped. Grate the garlic into the yoghurt, add salt and mix well. Add to the beetroot and stir to combine. Drizzle olive oil over top to finish.

109

TURKISH SAFARI BURGHUL PILAV

INGREDIENTS cup Turkish olive oil 2 small onions, chopped 1 tsp red pepper paste (biber salasi) 3 tomatoes, diced Salt and pepper 2 cups burghul, washed 4 cups chicken stock DIRECTIONS Heat oil in a pan. Add onion, red pepper paste and tomatoes and season with salt and pepper. Cook for a few minutes until softened. Stir burghul until coated. Add stock, cover and simmer for 15 to 20 minutes until all of the stock has been absorbed.

110

TURKISH SAFARI CARROT DIP (YOGHURTLU HAVUC)

INGREDIENTS 6 or 7 carrots 2 tsp olive oil 1 clove garlic 200g creamy Greek style yoghurt Pinch of salt Black olives DIRECTIONS Coarsely grate the carrots and cook in a pan with olive oil until just softened. Remove from pan and set aside to cool. Meanwhile, grate the garlic into the yoghurt, add salt and mix well. Add cooked carrot and stir to combine. Decorate with olives and a little extra drizzle of olive oil.

111

TURKISH SAFARI DOLMA (STUFFED VEGETABLES)

INGREDIENTS Filling: cup olive oil 4 medium onions, finely chopped Salt 100g pine nuts 500g medium grain rice, rinsed and drained 400g tomatoes, diced 100g currants 1 tsp chilli flakes (or to taste) Salt and black pepper (to taste) bunch dill, finely chopped bunch mint leaves, finely chopped bunch parsley, finely chopped 6 6 4 6 small eggplants small red capsicums medium tomatoes small zucchinis (white or grey)

DIRECTIONS To prepare filling; pour cup of the olive oil into a large pan. Add onions, salt and pine nuts. Cook over medium heat for 5 minutes, stirring frequently with a wooden spoon until softened. Stir in rice and continue to stir for a few minutes. Add tomato, currants, chilli, and salt and pepper and cook for a few more minutes. Add enough boiling water to cover rice then stir in herbs. Reduce heat to simmering, cover pan with a lid and cook for about 10 minutes until the liquid has been absorbed. The rice won't be completely cooked. Allow the mixture to cool. Meanwhile, wash eggplant, capsicum, tomatoes and zucchini. Cut off the stem end of the eggplant and scoop out the centre using a small melon baller, leaving a shell about 3mm thick. Cut the tops from the capsicums but leave one side attached like a lid. Remove the seeds. Do the same with the tomatoes, scooping out the flesh. Cut off the stem ends of the zucchini and scoop out inside with a teaspoon, as for eggplant. Fill the vegetables with rice mixture and arrange in a baking dish fitting them in snugly so that they stay upright. Decorate tops of eggplant and zucchini with slices of cherry tomato. Pour over remaining olive oil and enough warm water until 25mm deep in base of pan. Cover with a lid and cook on moderate heat for about 20 minutes. Serve.

112

TURKISH SAFARI KOFTE (TRADITIONAL LAMB KFTE)

INGREDIENTS 500g organic lamb mince 1 medium brown onion, grated Pinch allspice Pinch ground black pepper Pinch red pepper flakes (Biber Dvme) or chilli 2 cloves garlic, finely crushed 1 tsp salt (or to taste) Pinch of sweet paprika Pinch ground cumin 1 egg DIRECTIONS Mix ingredients together until well combined, kneading with your hands until the mixture is smooth. With wet hands, roll between your palms into walnut sized balls, then press to flatten slightly. Cook on a hot greased barbeque or chargrill pan (not flatplate) for about 1 minute each side. Serve with salad.

113

TURKISH SAFARI PISTACHIO SEMOLINA CAKE

Makes six large muffin size cakes

INGREDIENTS 5 medium eggs, separated 1 tbs plus a pinch of sugar Zest of 1 orange 50g fine semolina 50g plain flour 100g ground pistachio nuts Syrup 600ml fresh orange juice Zest of 1 orange, extra 500g sugar 300ml cream 300ml Greek style yoghurt 2 oranges, peeled and cut into segments DIRECTIONS Preheat oven to 180C. Grease a large muffin tray with 6 holes. Beat egg whites with pinch of sugar until stiff and set aside. In a separate bowl, beat egg yolks with the remaining sugar and orange zest until pale. Add semolina, flour and ground pistachios to the egg whites and partly mix through. Add egg yolks and fold through until combined. Spoon mixture evenly into the muffin holes. Bake for 30 minutes. Prepare the syrup. Place orange juice, zest and sugar into a saucepan. Stir over medium heat until sugar has dissolved, then simmer for 10 minutes until reduced by half and syrupy. Cool. Whip the cream until thick and stir in the yoghurt. To segment oranges, peel oranges using a small sharp knife, removing all of the white pith and cut between membranes. Ladle the cooled syrup over the hot cakes while they are still in the muffin mould and set aside for at least 10 minutes (or longer if you prefer the cakes softer). Serve the cakes with a little extra syrup, whipped cream mixture and orange segments.

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SPANISH SAFARI

SPANISH SAFARI
Spanish food is incredibly varied, the first recipes were written in the fourteenth century and the cuisine was enriched by the Moors, Arabs, Sephardic Jews, French and Italians as well as the voyages of discovery to the New World which resulted in a huge range of new ingredients. With its very different regions the long coastline, rugged mountains, baking plains and rich farming land, there are a vast range of dishes but they all have one thing in common theyre all simple, unpretentious and use beautifully fresh seasonal ingredients. Eating is more than simply looking after hunger pangs food is savoured and enjoyed communally and many traditions have evolved over the years including the famous tapas the series of small snacks eaten with a drink as the prelude to a meal. In Australia were familiar with some of the main culinary exports like paella, and sangria and still coming up to speed with the lesser known zarzuela (seafood stew) and fino - the dry sherry that makes for a great aperitif and goes so well with the strong flavours of some of the tapas dishes. Its worth seeking out the best ingredients a good Spanish paprika, saffron, olive oil, being generous with garlic and wine and having a go at making some of the simple Spanish recipes here. Enjoy.

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SPANISH SAFARI SPANISH INGREDIENTS

Bread (pan) bread is a staple in Spain and is usually eaten at every meal. Dayold bread is never wasted but used to make crumbs for coating croquettes, to make stuffing or adding to soups (gazpacho). Cheese (queso) associated more with the northern regions of Spain where the main dairy producing area is located. There are many types of cheese produced in Spain including blue and soft cheeses, made from cows, sheep or goats milk. Two of the more popular ones are; Manchego a hard, dense sheep milk cheese with similar characteristics of parmesan cheese. This is probably the most popular cheese in Spain. Mahn a semi-hard cows milk cheese. It has a piquant flavour. Garlic (ajo) used extensively in Spanish cooking. Ham (jamn) The one found all over Spain is jamn serrano (mountain), a younger salt-cured ham. It is served thinly sliced and raw. It is a deep red colour and melts in your mouth (depending on the age it can be slightly dry). Jamon de Pata Negra is made from free range black Iberian pigs which have grazed on acorns, the jamon is aged for 18 months because of the care taken, its very expensive (around $230 per kilo) and the taste is nutty, slightly sweet, the texture melting. Olive Oil (aceite de oliva) - 'fruitier' than Italian olive oil and used both for cooking, salad dressings and also drizzled over dishes to finish. Paprika (pimentn) a variety of capsicum which is dried and ground. There are sweet (dulce) and smoked (ahumado) varieties. Quince Paste (membrillo) a rich crimson jam-like paste which is often served sliced on bread with manchego cheese. Rice (arroz) Calasparra is a low starch, short grain rice which is fluffy and separates when cooked. It is the best one to use for paella. It can absorb 3 times its quantity in liquid which means that it is bursting with flavour. Saffron (azafrn) is the stigma from the crocus flower and the most expensive spice in the world. Fortunately a small amount is enough to impart a distinctive flavour, enticing aroma and a rich colour. Essential for paella.

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SPANISH SAFARI ARROZ CON LECHE (RICE PUDDING)

INGREDIENTS 250g medium grain rice 1.25 litres (5 cups) full cream milk 1 or 2 cinnamon sticks 1 strip of lemon rind 395g can, sweetened condensed milk Ground cinnamon DIRECTIONS Place rice in a saucepan and cover with water. Bring to the boil and cook for 5 minutes. Drain rice and set aside. Heat milk with cinnamon stick and lemon rind. When this comes to the boil, add the rice. Stir constantly over low heat until rice is half cooked. Add condensed milk and continue stirring until rice is cooked. Test by squashing a rice grain. Spoon into individual serving dishes and dust with ground cinnamon.

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SPANISH SAFARI ASADILLO DE PIMIENTOS

Serves 10

INGREDIENTS 6 red capsicums 2 onions 2 heads garlic 250ml (1 cup) extra virgin olive oil (Arbequina) Sea salt 500g tomatoes 125ml (1/2 cup) sherry vinegar bunch parsley 1 tbsp ground cumin or roasted fresh seeds Seasoning DIRECTIONS Place the whole capsicum, onions and garlic into a baking dish. Drizzle with some of the olive oil and sprinkle with sea salt. Roast at 180C for about 30 minutes until soft. Meanwhile, remove core from tomatoes and mark a cross in the base. Drop into a saucepan of boiling water for 30 seconds to loosen the skin, transfer to a bowl of iced water. Remove skin, cut in half through the centre and squeeze to remove the seeds. Roughly chop and place into a bowl. Remove vegetables from oven and make sure onion is soft. Transfer to a bowl and cover with plastic (the steam will help to loosen the skins). Set aside to cool slightly. When cool enough to handle, squeeze the onions and garlic to remove soft inner flesh and add to the bowl. Peel capsicum and discard seeds. Tear into strips and add to bowl with parsley. Pour over remaining oil, sherry and sprinkle over cumin and salt to taste. Toss together well with your hands and set aside.

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SPANISH SAFARI GARLIC PRAWNS (GAMBAS AL PIL PIL)

Serves 2

INGREDIENTS Olive oil 4 cloves garlic, sliced Small piece chilli 12 green prawns, peeled with the tail intact Salt 2 tbsp white wine 2 tsp chopped parsley DIRECTIONS Add olive oil to a frying pan until about 1.5cm deep. Heat over medium high heat. Add garlic, chilli and prawns they should be sizzling. Cook for 15 seconds then turn the prawns over. Add salt, white wine and parsley. Spoon prawns into a serving dish and pour over juices.

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SPANISH SAFARI GAZPACHO ANDALUZ

A classic cold vegetable soup. The soup can be prepared the day before serving. Keep refrigerated, covered with plastic. Serves 6 to 8

INGREDIENTS 5-6 medium soft red tomatoes 1 red capsicum 1 green capsicum 1 large cucumber 1 large french bread roll 2 litres water 1 cup white vinegar cup extra virgin olive oil 1 onion, chopped 2 cloves garlic, sliced 3 tbs salt DIRECTIONS Peel tomatoes and roughly chop. Remove seeds from capsicum and chop. Peel half of the cucumber before roughly chopping. The skin will give the gazpacho a nice cucumber flavour. Trim the crust from the bread and cut into pieces. In a large bowl, combine the water, vinegar and olive oil. Add the bread, prepared vegetables, onion and garlic. Mix well using your hands and add salt. At this stage, you can cover with plastic and refrigerate overnight. The next day, transfer mixture to a food processor or blender with some ice cubes and process until smooth. Strain to remove pieces of skin. Ladle into bowls or mugs. Garnish with finely chopped fresh tomato, red capsicum, onion and cucumber, and even some little pieces of toasted bread.

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SPANISH SAFARI PAELLA

INGREDIENTS 3 tbsp olive oil 1 onion, finely chopped 1 red capsicum, chopped 1 large tomato, peeled and chopped 2 garlic cloves, crushed 300g chicken breast fillet, diced 200g calamari, diced 300g Spanish Calasparra rice (allow about 80g per person) 750ml fish stock 10 strings of saffron 2 tsp Spanish paprika 1 blue swimmer crab, divided into 4 pieces 4 large green prawns 8 fresh mussels 12 fresh pippies 200g peas 100g roast capsicum 1/3 cup chopped parsley DIRECTIONS Heat oil in the paella pan over medium heat. Add onion, capsicum, tomato, garlic, chicken and calamari. Add rice and stir for 1 minute. Stir in stock, saffron and paprika. When the stock is boiling and rice grains begin to swell, add crab and prawns. Cook over medium heat for about 10 minutes until the stock has reduced and the rice has begun to swell. Push the mussels and pippies into the rice and cook until the shells open. Finally add the peas, strips of capsicum and parsley and leave it for five more minutes on low heat. Note: - Grind the saffron thread with some salt in a mortar and pestle until it is like a fine powder. It will help to distribute it through the paella evenly giving a better colour and flavour to the finished dish. - The perfect time to add the seafood to paella is when enough of the stock has been absorbed to allow the rice to be seen. - Do not stir the paella during main cooking.

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SPANISH SAFARI SAINT JACOBO

San Jacobo - Spanish version of cordon bleu - Serves 4

INGREDIENTS 4 pork loin medallions (150gr each) Thyme leaves 4 slices jamn 4 slices mahn cheese Flour for coating 2 eggs, lightly beaten Bread crumbs made from day-old bread Oil for frying DIRECTIONS Cut through the middle of each medallion and open out like a little book. Flatten slightly with a meat mallet. Season with a little salt and some of the thyme leaves. Top with jamon and cheese. Close over and seal by lightly tapping with a meat mallet. Dust lightly with flour, dip into beaten egg and then coat with the breadcrumbs. Preheat oven to 180C. Pan fry gently on both sides then finish in the oven for about 10 minutes until cooked through. Drain on paper towel and serve on top of some of the Asadillo (See recipe under Vegetable dishes).

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SPANISH SAFARI TORTILLA DE PATATAS (POTATO OMELETTE)

INGREDIENTS 250ml (1 cup) olive oil 4 medium-sized potatoes, peeled, quartered and thinly sliced 6 eggs Salt DIRECTIONS Heat the oil in a large frying pan and gently fry the potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Drain the potatoes in a colander to get rid of the excess oil. The potatoes should be soft but not crisp. Remove oil from pan. Beat the eggs in a bowl and season with salt. Add the potatoes, mix well and check seasoning. Heat the frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn't stick to the bottom. Once the bottom of the omelette has set turn the omelette by placing either a flat plate on the frying pan and quickly turning over. Gently slide the omelette back into the frying pan and continue cooking, once again shaking the pan from time to time so that it doesn't stick to the bottom. When omelette has set slide out of pan onto a plate to serve.

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