Sri Lankan Food Recipes

Oriental Beef Salad

2011-06-07T05:08:00.000-07:00

Ingredients:

1 lb. boneless beef sirloin OR top round steak, cut 3/4 inch thick
1/4 c dry sherry
1/4 c low-sodium soy sauce
1 tbsp. cornstarch
3 tbsps. vegetable oil, divided
8 oz. mushrooms, sliced
1 6-oz. package frozen pea pods, defrosted
4 c. lettuce, thinly sliced
Crisp chow mein noodles (optional)
Red bell pepper slices (optional)

Directions:

Cut beef steak into 1/8-inch thick strips.

Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat.

Heat 2 tbsps. oil in wok over medium high heat.

Add mushrooms and pea pods; reserve.

Drain marinade from beef and reserve.

Add remaining oil to wok. Stir-fry beef strips (1/2 at a time), 1 to 2 minutes.

Return vegetables, beef and marinade to wok; cook and stir until sauce thickens.

Serve beef mixture over lettuce. Garnish if desired.

Stir Fried Beef with Onion

2011-06-07T04:58:00.000-07:00

Ingredients:

    1 lb flank steak
    1 tbsp dry sherry
    ½ tsp slat
    Freshly ground black pepper
    2 tbsps soy sauce
    1 tsp sugar
    ¼ cup oil
    2-3 slices ginger root, shredded
    1 large onion, thinly sliced
    3 garlic cloves, minced
    1 ½ tsps cornstarch, dissolved in 3 tbsps stock

Directions:

Cut the steak, against the grain, into thin shred. Mix together the sherry, salt, pepper, soy sauce, sugar and 1 ½ tsps of the oil in a shallow dish. Add the steak shreds and leave to marinate for 15 minutes.

Heat the 2 ½ tbsps of the remaining oil in a wok or pan over high heat. Add the ginger and onion and stir fry for 1 ½ minutes. Push them to one side and add the remaining oil to the other side of the pan. When it is very hot, add the steak and garlic.

Stir fry the steak shred and garlic in the oil for a few seconds until brown. Mix in the onion and ginger and stir fry for a further 1 minute. Stir in the cornstarch mixture and cook, stirring for about 30 seconds or until thickened.

Kothu Roti

2011-05-14T19:36:00.000-07:00

Recipe for the Egg Kothu roti

We cannot use the traditional method with skillet and blades to chop up the roti but can come close to it by using a wok and previously chopped roti. So we describe this method;

Ingredients:

Gothamba roti 2

Eggs 2

Green Chilies 3

Onion 1 medium

Salt to taste

Oil 1 tablespoon

Curry leaves 10 leaves

Method:

On a chopping board, chop up the roti into small pieces with a knife.

Chop the onion into small pieces.

Cut green chilies into small pieces.

In a wok on low heat, spread the oil and when hot fry the onion until soft.

Add the chili pieces and curry leaves and stir.

Now break the eggs into a bowl and add salt and beat lightly.

Add this egg mixture to the wok and stir and scramble the eggs until the eggs are half cooked.

Add the chopped roti pieces and keep stirring and mixing until the mixture is homogeneous and the eggs are cooked.

It takes approximately 5 minutes.

This is basic Kothu for any other additions.

For a meat or vegetable Kothu;

You will need previously made chicken (boneless) or mutton or beef curry (fairly dry curry), the amount to suit your taste usually about one or two cups.

You can also use vegetarian mix curry, fairly dry and the amount as above for meat curry.

In the above process of basic Kothu, when the eggs had been scrambled and the chopped roti added, add either meat curry or vegetarian curry and stir to a very homogeneous mixture. It takes about 5 minutes to finish.

Some people add lime juice at the end for additional taste.

How to Grill Pizza

2010-08-23T21:08:00.000-07:00

Make pizza dough from scratch using our pizza dough recipe. Alternatively, you may be able to find prepared pizza dough, in the frozen foods section, at your local supermarket.

Ingredients

Pizza dough (if using our pizza dough recipe note that it makes enough dough for 2 pizzas)
Olive oil
Standard toppings of tomato sauce, herbs, cheese (mozzarella is the best), and maybe some thinly sliced onions, tomatoes, mushrooms, or pepperoni
Some flour or corn meal for dusting the cookie sheet or pizza peel

Method

1 Make the pizza dough or use prepared pizza dough.

2 Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza - tomato sauce, cheese, and anything else you wish.

3 Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, at least 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.
Note that if you are preparing the pizza dough for a party, you can make several pizza dough rounds, stack them separated by parchment paper, and keep them in the refrigerator for up to two hours before cooking.

4 Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.

5 After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.

6 Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.

7 Paint the grilled surface of the pizza with a little olive oil, then cover with 1 ladle of sauce – no more, or you'll end up with a soggy pizza. Sprinkle on your toppings, ending with Mozarella cheese (if using), and if using meat, put that over the cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy.

8 Slide the topped pizza back onto the grill. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.
Slice and serve!

Okra and Tomatoes

2010-08-21T08:06:00.000-07:00

Use fresh okra for this recipe if you want to avoid okra's characteristic slimy texture.

Ingredients

5 Tbsp vegetable oil
1 celery rib, sliced thin
1/2 onion, sliced thin
1 jalapeño Chile, seeded, sliced thin
3 garlic cloves, sliced thin
1 Tbsp tomato paste
2 Tbsp red wine vinegar
1 1/2 cups chicken or vegetable broth (use vegetable broth for vegetarian version, and gluten-free broth for gluten-free version)
1 teaspoon minced fresh rosemary
1/2 to 3/4 pound fresh okra
5 plum tomatoes, diced
Salt and pepper

Method

1 Heat 3 tablespoons of the vegetable oil in a large sauté pan or wide, shallow pot over medium-high heat. When the oil is hot, sauté the onion, jalapeño and celery for 2 minutes, stirring once or twice. Add the garlic and sauté for another minute or two.

2 While the vegetables are sautéing, mix the tomato paste, broth and vinegar until they are combined. Add to the pan with the vegetables and bring to a boil. Add the rosemary and a pinch of salt.

3 As the sauce is boiling, slice the okra on the bias to create diagonal pieces. The reason for diagonal slicing is to expose as much of the interior of the okra as possible. Wait to cut the okra until the last minute because it helps make them less slimy.

4 Heat another pan over high heat for a minute or two. Add the remaining oil and get it almost smoking hot, which should take 1-2 minutes. Add the sliced okra and spread out in a single layer in the pan. Let the okra brown for at least a minute before you move them. The goal is to cook the okra quickly at very high heat without moving it too much. The high heat sears the okra and helps limit the slime factor. Sear the okra for 3-4 minutes, stirring only 2-3 times.

5 As soon as the okra is done, add it to the boiling sauce. Add the diced tomatoes and reduce the heat to a simmer. Cook for 5 minutes, no longer. The tomatoes should still be a bit firm, and you don't want to cook the okra to the point it starts releasing slime.

6 Turn off the heat, grind black pepper over everything and taste once more for salt. Add if needed.

Serve over steamed rice or with lots of crusty bread.

Serves 4 as a side dish.

Chocolate Biscuit Pudding

2009-12-11T01:17:00.000-08:00

Ingredients

1 1/2 kilos Marie Biscuits

500 gms Icing Sugar

250 gms Butter / Margarine at room temperature

Cocoa Powder (as desired for colour & taste)

Vanilla

Milk to soak Biscuits

Cashew (Roasted slightly)

Cherries

Rum or Brandy

Directions

Make the Chocolate Icing: Mix butter and Icing Sugar to a cream. Add vanilla, Rum / Brandy. Leave aside.

Dip the biscuits in milk. Next place them in a glass dish in a single layer. Add layer of Icing on top of the biscuits. Sprinkle a little Roasted Cashew and little Cherries on top. Repeat layering. Make sure to finish the top with icing, Roasted Cashew and Cherries. Chill it before serving.

Wattakka Curry Sri Lankan Style (Pumpkin)

2009-12-11T00:55:00.000-08:00

Ingredients

* 1 Acorn Squash (Pumkin)
* 1 Cups of Fresh Milk
* I teaspoon of Salt
* 1 table spoon sugar
* I teaspoon full of Maldivefish grounded (Optional)
* 1 Onion - sliced
* 3 Green chillies - sliced
* 1 Cup of water
* 1/10 teaspoon of saffron (Kaha kudu)
* 1 teaspoon of chillie powder (optional)
* 1/2 Fenugreek seeds (Uluhal)
* 1 inch peice of cinnamon stick
* 1 inch peice of Rampe - if available
* 1 inch sprig of karapincha - if available
* 1 table spoon Mustard Seeds
* 5 Cloves of Garlic
* 1 teaspoon Black pepper
* 2 table spoons of coconut - fresh or desicated

Directions

Wash and cut up the Acorn Squash into 1 1/2 inch peices. Put into a saucepan with all the above ingredients other than the Milk & last 4 ingredients in the list. Cook until the peices are boiled. Meantime grind mustard seeds, cloves of garlic and black pepper in a blender until its like a paste - if it does not grind well add a little milk or water then when its ground into a paste add the coconut into it and grind it a few seconds add some milk and whip it and pour into the cooked squash add the rest of the milk, salt to taste and let it simmer a few

Pineapple Curry (Annasi)

2009-06-30T06:30:00.000-07:00

Ingredients:

1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces.

1 small onion sliced

1-2 hot green peppers sliced

1 tsp. Maldive fish pieces

1-2 tsp. raw curry powder

1/4 turmeric

1/2 tsp. ground black mustard

1-2 inch piece cinnamon

few curry leaves and rampe

2 large cloves of garlic and 1/2 ginger root crushed

1/4 cup coconut milk (or fresh milk)

2-3 tbs. vegetable oil 1-2 tbs. sugar (adjust according to taste and the pineapple used)

Salt to taste

Directions:

Heat oil in saucepan.

Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced onions and green peppers.

Keep mixing the ingredients until the onions are soft.

Add salt, turmeric, raw curry powder, ground mustard and Maldive fish.

Mix all the ingredients well and add pineapple pieces.

Keep mixing the pineapple pieces until well coated with the spices.

Reduce heat and allow to simmer for few minutes.

If using canned pineapple add 1/2 of the drained juice.

Allow to simmer for few more minutes longer.

Add the sugar, mix well and adjust salt.

Taste and if necessary add a little lime juice (depends on the pineapple used).

Add 1/4 cup coconut milk (or fresh milk).

Let simmer for a little while and take off heat.

Fried Leeks With Chilli ( Leeks Mirisata )

2009-06-30T05:25:00.000-07:00

Ingredients:

6 midium size leeks
1/4 cups oil
1/2 teaspoon ground turmeric
1 teaspoon chilli powder
2 tablespoon pounded Maldive fish
1 teaspoon salt

Directions:

Wash leeks very well, taking care to remove all sand and grit. Discard any tough or withered leaves but use the green portions as well. With a sharp knife slice very thinly. When slicing the leaves make a tight bundle and hold firmly. Heat oil in a large saucepan and add the leeks. Fry, stirring, for 5 minutes, then add the remaining ingredients and stir well. Cover and cook over low heat for 30 minutes, stirring occasionally. The leeks will reduce considerably in volume. Uncover and cook until liquid evaporates and leeks have an oily appear.ance. Serve as an accompaniment to a rice meal.

Greek - Style Lemon Roast Chicken

2009-03-20T13:59:00.000-07:00

INGREDIENTS:

1 whole roasting chicken (3-1/2 lb.)
salt and black pepper
1 medium lemon, washed, halved
1/2 cup KRAFT Greek Vinaigrette Dressing

METHOD:

PREHEAT oven to 350°F. Rinse chicken and pat dry with paper towel. Sprinkle inside and out with salt and pepper. Place in a 13x9-inch baking dish.

SQUEEZE the juice from lemon and mix with dressing in a small bowl. Place the squeezed lemon halves inside the cavity of chicken. Drizzle dressing mixture over chicken. Insert meat thermometer into thickest part of one of the chicken's thighs.

BAKE 1-1/2 hours or until chicken is cooked through (reaches an internal temperature of 180°F), basting occasionally.

Tips..................

Serving Suggestion
Serve this Greek-style chicken with a mixed green salad and a whole-wheat roll.

Cooking Know-How
To get more juice from citrus fruits, microwave them on HIGH for 30 seconds before squeezing.

Lunu Miris

2009-03-20T13:33:00.000-07:00

INGREDIENTS:

1 Small Onion sliced
3 tablespoonfuls of red chili powder
1 tbs. crushed Maldive fish
Salt to taste
Lime juice (one lime)

METHOD:

Mix the sliced onion, chili powder, salt and Maldive fish. Add lime juice and mix thoroughly. Serve with Indhi Appa (String Hoppers) and curry.

Kirri Hodi

2009-03-20T13:26:00.000-07:00

INGREDIENTS :

1 medium Onion sliced
1 hot green pepper sliced
4-6 curry leaves
2 pieces rampe
2 cloves garlic
2 tsps Raw curry powder (see recipe for raw curry powder )
1/8 tsp. Turmeric powder
1/8 tsp. finely ground, dry mustard
1/2 tsp. fenugreek seeds
1 tsp Salt
1 tsp medium tomato (cut into pieces) or 1/4 cup canned tomatoes
1 tsp Maldive fish (optional)
1 cup water
2 cups thick Coconut milk

METHOD:

Take all ingredients (except coconut milk) into a saucepan and cook on slow heat. When the onions are soft and tomatoes are cooked, add coconut milk. Allow to simmer while stirring for a little while. Do not let the mixture boil. Take off heat, adjust salt and add a squeeze of lemon juice. It is important to keep stirring after adding coconut milk to prevent the milk from coagulating.

Aluwa

2009-03-20T13:21:00.000-07:00

INGREDIENTS:

1 1/2 lbs. Rice flour
4 cups Coconut Treacle (available in Sri Lankan Grocery Stores)
25 raw Cashews chopped

METHOD:

Boil the treacle in a saucepan. Add the rice flour and Cashews. Stir until all three are mixed well. When the mixture thickens transfer on to a well floured board, spread and form into a 1 inch thick block. Cut into pieces of any shape you prefer

Ala Dosi

2009-03-20T13:16:00.000-07:00

INGREDIENTS.

1 1/2 cups Sugar
1 1/2 cups Milk
1 x 410g can sweetened condensed Milk
125g butter
1 cup cooked mashed Potato
1 cup finely chopped Cashew nuts
2 tbs. rose water
1 tsp. ground Cardamom

METHOD:

Put sugar, milk, condensed milk and butter into a large heavy saucepan. Cook over medium heat, stirring constantly until mixture reaches soft-ball stage (To test for soft-ball stage, drop a little into a cup of ice cold water. If it is firm enough to be molded into a soft ball then it has reached the required temp. of 116 degrees Celsius). Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. Return to heat and cook to soft-ball stage once more. Remove from heat, stir in nuts, rose water and cardamom & mix well. Pour into a well buttered shallow dish or baking tin. Press lightly with a piece of buttered banana leaf or aluminum foil to smoothen and flatten the surface. Allow to cool and set, then cut into diamond shape.

Nicoise Salad

2009-02-16T07:29:00.001-08:00

Ingredients:

400g kipfler potatoes, halved lengthways
olive oil cooking spray
3 hard-boiled eggs
175g baby beans, trimmed
3 large, ripe tomatoes, cut into wedges
1 Lebanese cucumber, thinly sliced
1/2 cup pitted black olives
425g can tuna in brine, drained, flaked
1 tablespoon olive oil
1 lemon, juiced

Method:

Preheat oven to 200°C. Line a baking tray with baking paper. Place potatoes onto baking tray and spray with oil. Season with salt and pepper. Bake for 35 to 40 minutes or until golden and tender. Place into a large bowl.

Remove shells from eggs. Cut eggs into quarters.
Cook beans in boiling water for 1 to 2 minutes or until tender. Drain. Refresh under cold water. Add beans, tomatoes, cucumber, olives and tuna to bowl containing potatoes.

Whisk oil, lemon juice and salt and pepper in a jug. Drizzle over salad. Toss gently to combine. Top with eggs. Serve.

Beef & Chorizo Nachos

2009-02-16T07:22:00.000-08:00

Ingredients:

1 brown onion, coarsely chopped
2 (about 250g) chorizo sausages, coarsely chopped
500g beef mince
2 tsp ground cumin
1 x 375ml btl beer
1 x 660ml btl passata (tomato pasta sauce)
1 tbs dried oregano
2 x 230g pkts original corn chips
160g (2 cups) coarsely grated cheddar
2 avocados, halved, stone removed, peeled, coarsely chopped
1 red onion, finely chopped
2 tbs fresh lime juice
1 x 300g ctn sour cream
1/2 cup fresh coriander sprigs

Method:

Place the brown onion and chorizo in a large saucepan over high heat and cook, stirring occasionally, for 5 minutes or until the chorizo is golden.

Add the mince and cumin to the pan and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until browned. Add the beer and simmer for 5 minutes.

Stir in the passata and oregano and season with salt and pepper. Simmer for 1 hour or until the liquid reduces and thickens.

Preheat oven to 200°C. Line a roasting pan with non-stick baking paper. Arrange half the corn chips evenly over the lined tray. Top with half the mince mixture then sprinkle with half the cheddar. Continue layering with the remaining corn chips, mince and cheddar. Bake for 15 minutes or until the cheddar melts.

Meanwhile, combine avocado, red onion and lime juice in a bowl.

Divide the nachos among heatproof serving dishes. Top with the avocado mixture, sour cream and coriander sprigs to serve.

Broccoli Deep Dish Pizza

2009-01-09T13:20:00.000-08:00

Ingredients :

1 pkg dry yeast

1 1/3 cup warm water (110 to 115 degrees)

1 Tbs sugar

3 1/2 cup unbleached flour

1 cup cake flour

1 1/2 Tbs salt

1 cup plus

2 Tbs olive oil

3 Tbs minced garlic

(1) 15-oz can tomato sauce

(1) 12-oz can tomato paste

2 Tbs oregano

2 Tbs basil

2 cup sliced mushrooms

Salt and pepper

1 lb Italian sausage (hot or sweet)

1/2 Tbs crushed fennel seeds

2 Tbs butter

8 cup blanched, roughly chopped broccoli

1 Tbs shortening

3 1/2 cup grated mozzarella cheese

1/2 cup grated Parmesan cheese

Directions :

Dissolve yeast in warm water; stir in sugar. Combine flours and salt,and gradually add the dissolved yeast and 1/4 cup of the oil. Knead until the texture is smooth. Put in a large bowl, cover with plasticwrap, and let rise until triple in bulk (2-3 hours). Meanwhile, prepare the fillings. Heat 1/4 cup of the oil in a saute pan, add 2 Tbs garlic, and cook for 30 seconds (without browning.) Stir in the tomato sauce and paste, simmer until thickened. Stir in basil and oregano, set aside to cool.

Head 2 Tbs of the oil and saute the mushrooms until lightly browned and the liquid is evaporated. Season to taste, and set aside to cool. Remove and discard the casings from sausage, crumble and add the sausage to the pan along with fennel. Cook thoroughly, remove and cool. Heat the butter and 2 Tbs of the oil; at 1 Tbs of garlic and stir for 30 seconds. Stir in the broccoli until coated well and any liquid is evaporated. Season to taste; set aside.

Sri Lankan Curry Powder

2009-01-09T13:14:00.000-08:00

1 1/2 tablespoons coriander seeds
1 tbsp cumin seeds
large pinch fennel seeds
1 tbsp mustard seeds
1 inch cinnamon stick
3 cloves
seeds from 3 cardamom pods
1 tsp fenugreek,
5 black peppercorns
3 curry leaves

Dry roast each of the above ingredients separately in a hot pan. Keep them moving so that they don’t burn! Grind together into a fine powder.

Nelum Ala Curry (Lotus Root)

2009-01-08T14:25:00.000-08:00

Ingredients :

225 grams lotus root

2 whole tomatoes

1 whole green chili peppers fresh

25 grams shallots

1 curry leaves

1/2 teaspoon fenugreek

1/2 teaspoon salt

250 ml coconut milk thick

1/4 teaspoon turmeric

1/2 teaspoon chili powder

25 grams ghee (clarified butter)

1 teaspoon roasted curry powder

Directions :

Wash and cut the lotus root into small pieces.

Slice the tomatoes, chile and shallots.

Place the lotus root in a pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk,turmeric, chile powder and cook for about 10 minutes or until the pieces are cooked.

In a frying pan heat 25 g ghee and when sizzling add the shallots and fry until transparent.

Transfer the cooked curry to the frying pan and then add roasted curry powder, cook for about 1 minute.

Basic Vinegar BBQ Sauce

2008-12-22T08:21:00.000-08:00

Ingredients:

1 1/2 cups apple cider vinegar
1/2 cup hot water
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper

Method:

Stir the brown sugar into the hot water. Continue stirring until the sugar is completely dissolved. Add the remaining ingredients and heat on low for a few minutes. This perfect to coat pulled pork, but don't add so much that it gets soupy.

Basic Tomato BBQ Sauce

2008-12-22T08:15:00.000-08:00

Ingredients:

1 regular can of tomato sauce
1 can of tomato paste
2 tablespoons vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
3 cloves garlic, crushed
4 tablespoons onion, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayennefresh ground pepper to taste

Method:

Cook the garlic and onion until it's soft, and then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn't burn, then refrigerate for a few days before you use it. This allows the flavors to blend and mellow.

BBQ Chicken Pizza

2008-12-22T08:02:00.000-08:00

Ingredients:

BBQ Chicken Pieces

10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes

1 Tbs. olive oil

2 Tbs. favorite BBQ sauce

For the Pizza:

1 recipe Thin Crust Dough

Cornmeal, semolina, or flour for handling

1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)

2 Tbs. shredded smoked Gouda cheese

2 cups shredded mozzarella cheese

1/4 small red onion, sliced into 1/8−inch pieces

2 Tbs. chopped fresh chopped fresh cilantro

Method:

In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5-6 minutes. Do not overcook.

Set aside in the refrigerator until chilled through.

Once chilled, coat the chicken with BBQ sauce; set aside in the refrigerator.

To make pizza:

Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas.

Use a large spoon to spread BBQ sauce evenly over the surface of the prepared dough within the rim.

Sprinkle smoked gouda cheese over the sauce.

Cover with 3/4 cup shredded mozzarella.

Distribute the chicken pieces evenly over the cheese.

Place the pieces of red onion over the surface.

Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes.

When the pizza is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over the hot surface.

Slice and serve.

BBQ Chops & Cheesy Sausages

2008-12-16T08:42:00.000-08:00

Ingredients (serves 4)

8 lamb cutlets, Frenched
8 good-quality thin sausages
1 quantity BBQ sauce
1-2 onions, peeled, sliced
1 tbs olive oil
1 cup grated mozzarella cheese
8 long bread rolls, cut lengthways

Method:

Preheat the barbecue.

Place the cutlets and sausages on a large plate, and use a fork to prick them so they don't split while cooking.

Place half the BBQ sauce in a serving dish, cover and set aside. Brush cutlets and sausages with remaining BBQ sauce and place on barbecue grill plate. Cook sausages for 5-10 minutes, turning occasionally to brown them evenly. Cook cutlets for 2-3 minutes each side.

Meanwhile, toss the onions in the oil then transfer to the flat plate on the barbecue. Cook until soft and starting to blacken around the edges.

Use tongs to help you hold sausages still while you cut them lengthways, not cutting right through. Sprinkle with the mozzarella and barbecue for 1-2 minutes or until the cheese melts.

Place onions in each roll, add a cheesy sausage and drizzle with tomato sauce. Serve with chops. Alternatively, serve the sausages straight from the barbecue with the chops and side dish of BBQ sauce.

White Chocolate & Macadamia Cake

2008-12-16T07:36:00.001-08:00

Apricots give a modern twist to this classic white chocolate and macadamia nut combo.

Preparation Time 20 minutes

Cooking Time 150 minutes

Ingredients (serves 20)

4 x 225g pkts Angas Park Soft & Juicy Apricots, coarsely chopped

250ml (1 cup) brandy

200g butter, at room temperature

200g (1 cup, firmly packed) brown sugar

4 eggs, at room temperature

225g (1 1/2 cups) plain flour

115g (3/4 cup) self-raising flour

1 tsp ground nutmeg

1 x 240g pkt white chocolate, broken into squares

1 x 110g pkt macadamia nuts, coarsely chopped Shredded coconut, to serve

Frosting

1 x 240g pkt Cadbury Dream white chocolate, finely chopped

125ml (1/2 cup) thickened cream

Method:

Combine the apricots and brandy in a large glass or ceramic bowl. Set aside, covered, stirring occasionally, for 6 hours to macerate.

Preheat oven to 150°C. Line the base and side of a round 22cm (base measurement) cake pan with 2 layers of non-stick baking paper, allowing the side to reach 5cm above the pan. Use an electric beater to beat the butter and sugar in a large bowl.

Add the eggs, 1 at a time, beating well after each addition until combined. Fold in the combined flour and nutmeg until just combined. Stir in the apricot mixture, white chocolate and macadamia nuts. Spoon into the prepared pan and use the back of a spoon to smooth the surface. Wrap the outside of the pan with 3 layers of newspaper to reach above the baking paper and secure with kitchen string. Bake in oven for 21/2 hours. Set aside in the pan to cool completely.

Meanwhile, to make the frosting, place the white chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Place in the fridge for 1-2 hours to chill. Use an electric beater to beat the chocolate mixture until light and fluffy.

Place the cake on a cake stand or serving plate. Spread the frosting evenly over the top of the cake. Sprinkle with the coconut. Cut into slices and serve.

Notes & tips
Freezing tip: At the end of step 3, wrap in a double layer of plastic wrap and then a layer of foil. Label, date and freeze for up to six months. Thaw overnight at room temperature. Continue from step 4.

Allow 6 hours macerating and 2 hours chilling time.

Traditional Fruit Cake

2008-12-16T07:21:00.000-08:00

From the brandy-soaked fruit to the touch of spice, this classic Christmas cake has it all.

Preparation Time 30 minutes

Cooking Time 210 minutes

Ingredients (serves 30)

500g sultanas
1 x 375g pkt raisins, coarsely chopped
3 x 100g pkts mixed glace cherries, coarsely chopped
1 x 300g pkt currants
250ml (1 cup) brandy
Melted butter, to grease 2
50g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
4 eggs, at room temperature
115g (1/3 cup) breakfast marmalade
300g (2 cups) plain flour 75g (1/2 cup) self-raising flour
1 tsp mixed spice Blanched almonds, to decorate
80ml (1/3 cup) brandy, extra

Method:

Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.

Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.

Use an electric beater to beat the butter and sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage - this is due to the high proportion of eggs to butter and doesn't affect the result). Add the marmalade and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top.

Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 1/2 hours or until a skewer inserted into the centre comes out clean.

Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside overnight to cool completely. Serve.