- Brussels sprouts (yes, the extra 's' is technically correct). These are delicious, so buy roughly one million of them. Alternatively, if you are not feeding the entire army, about a half dozen per person will do
- Butter (lots of it)
- Brown sugar (a little bit)
- Apple cider vinegar (a splash)
- Red chilli flakes (a pinch)
- Salt & pepper to taste
- A lemon
- Parmesan cheese
No matter where any of us are, we can now access all of our favourite Kennedy recipes - from Poppas chilli to Mamma's muesli and corn fritters, Nans sultana cake to wholemeal pancakes and, of course, PUTTE! The Kennedy Cookbook has hit the web. Beware, fatty-fatty-two-by-four, you really won't get through the kitchen door!!!
If anyone has any suggestions, pics, queries or additions, email email@example.com.
Mamma also asks that you might comment on the recipes if you use them as - true to mamma's style - they are constantly refined til they rock.
1 (8 ounce) package cream cheese, softened
2 cups fresh blueberries
3 cups sugar
6 large eggs
1.5 teaspoons vanilla extract
3 cups plain flour
1/8 teaspoon salt
- Preheat over to 150 degrees.
- Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs one at a time, beating until yellow disappears. Add vanilla and mix well.
- Dredge blueberries with 1/2 cup of flour (from the original 3 cups) and set aside.
- Combine remaining flour and salt and gradually add to butter mixture, beating at low speed just until blended after each addition. Gently stir in berries.
- Pour batter into a greased and floured 10-inch tube pan.
- Fill a 2-cup, ovenproof measuring cup with water and place in oven with tube pan.
- Bake for 1 hour and 30 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes and remove from pan. Cool completely on wire rack
One clove of garlic
One red chilli
A good sq. cm. of fresh ginger
Place the fillet on a square of tinfoil. Crush garlic, ginger, chilli over fillet. Zest lime and squeeze over the top. Halve 2-3 pack choi and place on top of fillet, pour 2tbsp soy over the top. Steam for 15 minutes.
I smoked my own chicken while I was doing the dishes (no dishwasher!), literally took 20 minutes. 3 of work, 17 of doing dishes.
The Smoked Chicken
Make a wee bowl out of tinfoil, double layers is best, just the right size to fit into the bottom of a pot. Inside the bowl add
- 50gm brown sugar
- 25gm loose leaf jasmine tea
- 75gm jasmine rice (uncooked) and mix.
'Pesto' is a derivation of the italian word for 'pounded'. Seriously, like all herbs, pesto gets its amazing flavour when you POUND the herb, not cut it. So unless you are going to mortar and pestle this - you're going to bastardise the recipe as much as the dudes to put it in a jar the supie. Don't blend, process or anything with a blade as you won't get the amazing 'bruised' fragrance and flavour.
- a handful of finely grated parmesan cheese
- about 30gm pine nuts
- 2 small cloves of garlic
- as many basil leaves as you can fit into the mortar (a few cups)
- A big drizzle of olive oil
- A pinch of course salt
The Pasta dough recipe is here but today we just used bought fresh pappardelle from the supermarket - couldn't be bothered!
- 1 large onion, chopped
- 2 red chillies, chopped
- Cup - (+1/2) white wine (chardonnay is good)
- 10-15 mushrooms
- 1 knorrs chicken stock pot
- 2 tablespoons sour cream
- Toasted pinenuts
- Pesto (about 4 tablespoons)
- Smoked chicken (thinly sliced)
- Fresh rocket
Leave to cool as you bring a pot of salty water to the boil.
Once cooled down a little, the stock, veg and juice should be rather thick. Add the pesto and sour cream. Stir and then lay the chicken slices into the pan, turning the mixture (not stirring so as to hold the chicken in nice slices) warm up slowly. Add your pasta to the boiling water. When the chicken and sauce reaches a simmer, turn off heat.
Once the pasta is done, pour off most of the water, leaving a few tablespoons in the bottom. Cut in 1/2 tablespoon of butter and then add to the chicken and sauce. Gently flip to mix and finely grate a little more parmesan over the dish. Add the pinenuts and throw in several large handfuls of rocket and gently flip again encouraging the rocket to wilt a little before serving.
1 pinch of salt
2 tbsp chopped bell green chillis
7-10 more chopped green chillis (only 4 if using birds eye)
1 tsp galangal, sliced (galangal, root of the ginger family, can get in asian stores and sometimes at the supermarket)
3/4 tbsp lemongrass, sliced
1 pinch kaffir lime zest
1 coriander root (the root from the plant - you can use three stems instead)
1 tbsp garlic
1 tbsp shallot, sliced
1 tsp coriander seed, toasted
1 pinch cumin, toasted
(if using lamb or beef, add 1 tsp toasted white pepper seeds)
Grind until you get a smooth paste, it takes about 15 minutes.
then grind in:
1 tsp good shrimp paste
To cook the curry, pour 1 cup of coconut cream into a wok and wait until the coconut oil starts to separate from the cream. Once this happens, add the curry paste and fry until the fragrance is very strong. Add 120gm chicken and fry until cooked. Add 1tbsp fish sauce and another 5-6 cups (sml.) of coconut milk and a pinch of palm sugar. Cool until hot. Add 1-2 kaffir lime leaves, 1-2 basil leaves and garnish with sliced red chilli.
Using 3 cups of plain flour and 1 teaspoon of salt, make a wee mountain on the bench. Make a well and add four eggs and two tablespoons of olive oil. Gradually mix using your fingers, taking a tiny bit of flour from the walls without letting the liquid escape. Once combined, work the dough hard-nuts until it becomes a very silky dough that holds its form. Wrap the dough in gladwrap and leave to sit for at least 1/2 an hour to allow the gluton to relax.
Cut the ball in half and rewrap one half to prevent the dough from drying. Flour the bench and form the ball into a flat rectangle and run through the pasta maker on the widest setting. Keep processing the dough until you reach the smallest width, then fold the length in half as many times as you can before repeating the processing cycle. This helps to work the dough and keep it silky.
Dry the dough for as long as you like.
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
225gm butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips
Preheat oven to 190 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 9 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
These are awesome, but even just the base is beautiful, if you dont like orange, just make them chocolate - the texture is awesome! x
- Slosh of olive oil
- 1 red onion, chopped
- 2 tablespoons chopped fresh garlic
- 1 tablespoon chopped fresh ginger
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon cumin seeds
- 1 tablespoon garam masala
- 1 teaspoon red chile flakes
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 pound chicken breasts, boneless and skinless, cut into cubes
- 1/4 cup low-fat yogurt
- 1/2 cup water
15 mushrooms - the darker the better
2+ TBSP half fat creme fraise
1 TBSP paprika
Chop the mushies into quarters (depending on the size) and throw into a pan with a little bit of olive oil. Slowly cook until the mushrooms start to get juicy but not QUITE cooked through (boo to soggy mushies). Add the paprika, a touch of salt and pepper and and continue to fry slowly, there should be tonnes of mushroom stock with a orangy colour from the paprika - if not add a dash of water and cover. When the mushies are al dente, add the creme fraise and warm through. You should have a thick, creamy sauce loaded with mushrooms. Pop onto vogels toast and blast with fresh flat-leaf parsley, salt and pepper.
- 1 large tomato, diced
- 1/2 cup finely chopped red onion
- 1/2 seedless chilli, minced
- 2-3 tablespoons lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/2 avocado cut into little cubes
- 1/4 cup chopped fresh herbs
- Pinch of cayenne
Healthy Tartare Sauce
- Greek Yogurt
- Gerkhin or capers
- Lemon Juice
Beer Battered Fish
- 6 tablespoons flour
- Few more tablespoons of flour
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 cup beer
- 500ish gm fishie fishie, cut crosswise into 1-inch wide strips
- 2 teaspoons canola oil
Give your fish a quick shower under the cold tap to get the smelly icki sticky fishy juices off the outside. Then dunk each piece into the 'few more tablespoons of flour' to coat them.
Warm the two teaspoons of oil in a frying pan on a medium heat, then drunk each piece of fish into the batter, letting the excess drip off into the bowl before laying into the pan. Cook for approx 2-3 minutes on each side.
For people who are being naughty: have with warmed soft tortillas (though these are not that bad for you).
For people who are being good: have the fish with some lemon, salsa and a big salad.