Recipes on ChaiFM
Cheesy Haddock and Pasta Bake
Ingredients Preheat oven to 180 C 500 g Spaghetti 1 piece of frozen Haddock steak per person Enough milk to cover the fish 125 g
Homemade Red Sauce
Label well with date and contents, then transfer to the freezer. The sauce will last 3-4 months, or longer if you use a deep freeze.
Easy Pizza
This makes 1 large pizza base and doubles easily. You could make small pizza’s for individual toppings. I make 2 large pizza’s as this is
Chickpea curry recipe
Mix, cover and cook for 10 minutes.
Season with salt and garnish with coriander
Brisket Fries
Ingredients Brisket 2 Kg second cut Brisket 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon Kosher salt 1 large onion, sliced 1 Cup barbecue
Anzac Biscuits
Ingredients 1/2 cup Canola oil 2 Tablespoons hot water 1 Teaspoon Baking Soda 2 Tablespoons Molasses 1 Cup old fashioned oats 1 Cup all purpose
Chicken and Chorizo with tomatoes
this dish can be prepared in advanced and reheated before serving Ingredients 225 g Spicy Chorizo that you can buy from Nussbaums 2 red onions
Au Natural Salad Dressing
1 small onion 3/4 cups light olive oil 6 tbsp. fresh lemon juice 4 tbsp. sugar 2 tsp Kosher salt Cut the onion into quarters.
Pesach Malva Pudding
1 3/4 cups pitted dated 1 1/2 cups water 1 1/2 tsp bicarbonate 1/2 cup coconut oil ( softened, if it turns to liquid when
Banana treat
6 overripe bananas, frozen 1 cup blackberries, frozen 2 tsp, fresh lemon juice (optional) Peel bananas, cut into chunks and freeze. Freeze blackberries Put bananas
Breast of Lamb with mint and rosemary stuffing
4 Breasts of Lamb ( ask your butcher to cut a pocket for the stuffing) Marinate in juice of 3 lemons overnight- drain excess juice
Granny Lulu’s Bulkas
Ingredients 5 cups of cake flour or 1 kg 1 teaspoon salt 4 packets of dry yeast or 4 blocks fresh yeast 3 jumbo eggs
Grilled line fish with Salsa Verde & tomato broth served on a bed of couscous
Ingredients 4 by 180 g portions of any line fish 1 tin all gold tomato onion mix 1/2 cup tomato sauce 250 ml mixed herbs
Caramelized Chocolate Stuffed Dumplings
Ingredients Dumpling 1 kg Danish pastry dough (order from Shirley’s) 250 gm Chocolate Chips 1 beaten egg (coat the dumpling before baking) Sauce 1 cup
Rare Roast & Beet radish sauce
Ingredients 500 g Nussbaums rare roast sliced thin 1 baguette 1 small bottle shredded/ grated beetroot drained 3 cloves garlic crushed 2 TBI horseradish (strained)
Super duper summer salad
Ingredients 4-500 g baby tomatoes the smaller the better 1 pkt 500 g angel hair pasta 6 clovers garlic 1/2 cup olive oil 1 tsp
Caramelized Toffee Macon
Ingredients 1/2 cup light brown sugar, lightly packed 1/2 cup chopped or whole pecans 2 teaspoons Kosher salt 1 teaspoon freshly ground black pepper 1/8
Line Fish with a coconut curry sauce
Ingredients 4 portions of any line fish about 22 g salt and pepper to taste Oil for frying 1 onion chopped 2 tablespoons of curry
Smoked Salmon and sweet cucumber salad
Ingredients Serves 4/6 100ml white wine 1 tablespoon fresh grated Ginger 30ml Soya sauce 10ml Olive oil 1 medium English cucumber pealed, seeded & sliced
Pepper Crusted Rainbow Trout
Feeds 4 or as many as you wish Ingredients 4 de-boned and butter- flied rainbow trout/ one salmon trout or line fish 100g peppercorns (not
Texas Latkes
Ingredients 3 cups grated potato 1 tsp lime juice 1 cup frozen corn 1 tsp freshly chopped chilies or 1/2 dried 35 chopped fresh coriander
