Ingredients:

1 or more fish weighing a total between 2 and 3 pounds, cleaned,
scaled, and lightly scored, or slices of a large fish, for example swordfish.
1/2 cup of marinade made with olive oil, salt, pepper, and lemon juice,
and a few leaves of minced rosemary, bay leaf, or the herb you prefer
A folding grate to put the fish in

How to :

Marinate the fish, slipping some of the herbs and lemon slices into the cavity as well.

Preheat the grill or start the fire long enough ahead to let the coals burn down.

Set the fish over the coals, basting it with the marinade as it cooks; the use of one of those folding grates with a hinge opposite the handle makes the fish easier to flip, and allows you to prepare several small fish at once.

Continue cooking till the flesh parts easily and the skin is crispy; in terms of a cooking time, figure 10 minutes per inch (2.5 cm) of thickness of the fish, measured at its thickest point.

“Grilled” fish can also be done in the oven. Marinate it as above, and set it in a pan with just a drop of oil. Roast in a very hot (450 F, 220 C) oven, flipping carefully when it is half-cooked.

Ingredients :

For the Cake:
6 eggs
1+1/2 cups good-quality coconut milk
7 Tbsp. sweetened shredded coconut
1 cup white granulated sugar
1/8 tsp. salt
1 cup butter OR coconut oil, melted
2 cups all-purpose flour
4 tsp. baking powder

For the Fluffy Coconut Icing:
3 egg whites
1 cup white granulated sugar
1/2 tsp. cream of tartar
pinch salt
optional: 2 tsp. coconut extract, OR 1 Tbsp. Coconut Rum
1/3 cup sweetened shredded coconut

How To :

Preheat oven to 350 degrees. Grease two  cake pans.
Stir the shredded coconut into the coconut milk.
Separate egg whites from yolks. Place the egg whites in a small to medium mixing bowl. Set yolks in a large mixing bowl.
Beat egg whites with an electric mixer until stiff (like whipped cream).
To the yolks, add the sugar, salt, and melted butter or coconut oil. Beat to a smooth consistency (1-2 minute).
Stir the baking powder into the flour, then add this to the yolk mixture. Also add the coconut milk with the shredded coconut. Beat  until well combined.
Fold the beaten egg whites into the batter, OR use your electric mixer on low speed beat – just enough to combine (20 seconds). Pour batter into prepared pans and bake 30-40 minutes, . Cool before icing.
Make the Fluffy Coconut Icing:

Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.
Have ready two pots that can serve as a double-boiler. In the first pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.
Add 1 inch water to the lower pot and bring to a gentle boil. Reduce heat to low water should be steaming but not boiling. Now set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed. Add the flavoring (if using) when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.
To put the cake together: place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top and enjoy

Ingredients:

1 ripe mango
1 fresh pineapple, sliced into 1/4-inch rings drained
1/4 cup water
1/2 cup brown sugar
2 Tbsp. molasses
2 Tbsp. butter
CAKE:
3 medium to large eggs
1/2 cup white sugar
salt
1/3 to 1/2 cup butter, softened or melted
1 cup flour
2 tsp. baking powder
3/4 cup thick coconut milk (or substitute regular milk)
1 tsp. vanilla

How to :

Preheat oven to 350 degrees. Generously grease a round 9-inch cake pan . If using canned pineapple, place rings on a paper towel to absorb excess juice. Arrange fruit in the bottom of the pan, placing the pineapple slices around the parameter and one more in the center. Fill in the gaps with pieces of the mango.
Combine brown sugar, water, and molasses in a sauce pan. Bring to boil, then add the butter (it will foam a little). Reduce heat to medium-low and simmer 1 minute. Pour this sauce over the arranged fruit and set pan aside.
Separate eggs whites from the yolks. Place whites in a medium-size mixing bowl and yolks in a large mixing bowl.Beat whites with an electric mixer until stiff
To the yolks, beat in the sugar, salt, and butter until smooth. Stir baking powder into the flour and add this plus the coconut milk and vanilla. Beat until everything is well combined, then add the beaten egg whites.
Gently pour batter over the fruit/caramel. Bake oven 30 to 40 minutes.Cool cake completely before turning over onto a serving plate.and enjoy

Recipe for Chilli Con Carne:
500grams minced steak
2 tablespoon oil or margarine
1 teaspoon salt
1 red capsicum
1 teaspoon paprika
1 cup water
2 onions
3-4 tomatoes
1 green capsicum
1 teaspoon chilli powder
1 bay leaf
2 cups cooked red kidney beans

Brown onions and meat well, add tomatoes, salt, capsicum , chilli powder, paprika, bay leaf and water. Cover and cook for 40 minutes. Add beans and simmer until heated through. Add more water if nessecary. Serve with boiled rice or spaghetti.

Source: aussiecooking

Recipe for Beef in Red Wine:
1 kg gravy beef
1 1/4 cups water
salt and pepper
2 or 3 tablespoons tomato paste
1 can tomatoes
1 cup dry red wine
1 beef stock cube
3 carrots
6 small onions
2 tablespoons butter
120g mushrooms
1/4 cup flour
chopped parsely

Trim off excess fat from meat, cut meat into large cubes. Put in saucepans with water and salt. Bring to boil, skim well, reduce heat, cover and simmer gently 1 1/2 hours. Add tomatoes and paste, red wine, stock cube, sliced carrots, onions whole, and sliced mushrooms. Simmer further 30 minutes until vegetables are tender. Strain vegetables and meat, reserve all liquid. Melt butter in seperate saucepan, stir in flour, cook over low heat for 1 minute. Remove from heat, stir in all liquid, and return meat and thickens, cook for 2 minutes. Return meat and vegetables to pan, season with salt and pepper, reheat gently. Serve sprinkled with chopped parsely.

Source: aussiecooking

Recipe for Wok-fried Lilydale Chicken in Soy Honey Ginger and Sesame:
Serves 4
Cooking and Preparation Time:
30 minutes
Ingredients:
4 dried shitake mushrooms
1 packet Lilydale stir fry chicken strips
1 tablespoon corn flour
2 tablespoons olive oil
1/4 cup of honey
3 tablespoons light soy sauce
2 tablespoons thick dark soy sauce
2 tablespoons oyster sauce
2 tablespoons Chinese wine or dry sherry
1 tablespoon finely grated ginger
3 garlic cloves, chopped
1 tablespoon Chinese five-spice powder
1/2 teaspoon sesame oil
1 bunch spring onions cut in to batons
1 tablespoon toasted sesame seeds
1 bunch green asparagus, peeled & blanched
Jasmine rice to serve four
Method:
1) Soak shitake mushrooms in water for at least three hours prior to cooking, retaining 2 tsp of water for cooking. Discard the stems and cut the caps into 1cm pieces.
2) Toss stir fry strips and corn flour into a plastic bag, seal and shake well until chicken is nicely coated. Heat olive oil in a hot wok until hot.
3) Cook chicken in three batches, stir-frying each for one minute or until browned. Remove and set aside.
4) Add mushrooms to the wok with the honey, light soy sauce, dark soy sauce, oyster sauce, rice wine, ginger, garlic, five-spice and sesame oil. Bring to boil and cook for one minute.
5) Add reserved mushroom water and bring to boil. Add the chicken and onions and cook until heated through.
6) Meanwhile, add the asparagus to a saucepan of boiling water, cook for 1 minute or until tender, then drain.
7) Serve sprinkled with the sesame seeds. Serve asparagus with the chicken and rice.

Source: aussiecooking

Recipe for Lilydale Chicken and Mushroom Pie:
Serves 4
Cooking and Preparation Time:
45 minutes
Ingredients:
1 packet Lilydale Chicken Thigh Fillets, diced into 3cm cubes
2 tablespoons plain flour
1 teaspoon paprika
1 onion, chopped
1/2 leek, white part only, chopped
200g field or Swiss brown mushrooms, chopped
1 tablespoon mixed herbs (thyme, sage, parsley, rosemary & chives)
60 ml white wine
3/4 cup pouring cream
1 cup chicken stock
2 sheets puff pastry, thawed
Sea salt and black pepper
1 egg, whisked with 2 tablespoons milk
Method:
1) Preheat oven to 180΄C.
2) Combine the chicken, flour, paprika, salt and pepper in a bag, close and shake so all of the flour and seasonings coat the chicken.
3) Heat oil in a large frying pan on high. Add the chicken and fry until browned. Remove and set aside.
4) Add onion and leek to the pan, stir until lightly browned, then remove from pan.
5) Add the mushrooms and herbs to the pan stir until softened, then remove from pan.
6) Add wine and cream to the pan and bring to boil. Cook for one minute or until reduced and beginning to thicken.
7) Return the chicken, onions, leeks and mushrooms to the cream. Add the stock, bring to the boil and cook over low heat for three minutes or until the chicken is cooked and the sauce has thickened. Allow to cool.
Spoon the chicken into four heat-proof ramekins or pie dishes. Cut the pastry into circles a little larger than the dishes. Brush the edges with some of the egg mixture and lay over the ramekins, pressing down the edges to ensure the seal is tight.
9) Brush the top of the pie with egg and bake for 15 minutes or until the pastry is golden brown.

Source: aussiecooking

Recipe for Guacomole:
Ingredients
1 big avocado or 2 small ones
1 tablespoon lemon juice
1 small onion, chopped fine
Half a clove of crushed garlic
1 small tomato chopped
2 hot chilis (or to taste)
1 teaspoon worchestershire sauce
1 tablespoon mayonnaise
1/4 teaspoon cayenne

Mash the avocado with a fork and blend the lemon juice through it. Add the onion, tomatoes, chillies and garlic. Mix through the sauce, mayonnaise and pepper with salt to taste. Cover with plastic wrap and refrigerate until ready to use.

Source: aussiecooking

This will feed a ravenous family of 4 or a genteel family of 6.

500 grams topside mince

1 cup chopped onion

1 cup chopped celery

4 cups hot water (not boiling)

2 cups diced potato cubes – soup size

1 cup thinly sliced carrots

1 tsp salt

½ tsp dried basil leaves*

1 tsp dried oregano*

Freshly ground pepper

3 tomatoes cut into eights and sliced in half

Mix mince, onion and celery in a 5 litre casserole. Microwave on HIGH until mince changes colour, 5 - 7 minutes, stirring after half the cooking time to break up the mince.

Add water, potatoes, carrots, salt, pepper, basil and oregano. Microwave on HIGH for 20 minutes (until potatoes are tender).

Add tomatoes and microwave on HIGH for a further 10 minutes.

NOTE 1: It is nicer if you use fresh herbs and surprisingly, the actual volume and ratios do not appear to be nearly so critical! Use 2-4 times the measure or to taste.

NOTE 2: This soup is great when freshly made but improves noticeably if left to stand for 24 hours and reheated.

Note: When the cold westerly winds come in July, this is a quick and easy way to warm up the system! As stated above, it is nicer the next day; particularly with some thick buttered toast and a glass of red wine! – IGG

Ingredients

chicken, 3.5 pound, cut in 6 pieces

butter, 3.5 T

vegetable oil, 1/4 c

onion, 1 large, cut into wedges

plum tomatoes, .5 pound quartered

parsley, 1 c fresh chopped

ginger, 1.5 t ground

black pepper, 1.5 t ground

turmeric, 1 t ground

jalapeno chili, 1 whole

cinnamon stick, .5

cayenne pepper, 1/4 t

saffron threads, 1/8 t crushed

turnips, 5 small, peeled, quartered

carrots, 4 large peeled, quartered lengthwise and crosswise

acorn squash, 1 large peeled, seeded, cut into 2 inch pieces

zucchini, 3 small cut quartered lengthwise then crosswise

garbanzo beans, 16,ounce, canned

water, 2 1/4 c

salt, 1.5 t

couscous, 3 c about 18 ounces

chicken broth, 4 c, canned

Note: Buy couscous from a Middle Eastern store, or you maybe can buy it at health stores.

Instructions

Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through,turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid: reserve cooking liquid.. Skin and bone chicken; cut into bite size pieces. Melt 2 tablespoons of butter with the oil in large heavy Dutch oven over medium-high heat. Add onion,sauté until tender,about 10 minute. Add tomatoes and next 8 ingredients and stir 30 seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid. Cover and simmer until the vegetables are almost tender about 15 minutes. Uncover and cook until vegetables are tender, about 5 minutes. Add chicken pieces to sauce and cook until heated through, about 3 minutes. Discard jalapeno. Meanwhile bring 2 1/4c. Water and 1- 1/2 T butter and salt to boiling. Stir in couscous. Remove from heat, cover and let stand 10 minutes; fluff with fork. Arrange couscous in center of serving platter. Drizzle couscous with 3/4 c sauce. Spoon chicken and vegetables atop couscous. Serve, passing remaining sauce separately.

This is not for the faint of heart, just for those seeking the pleasures of life. Spicy and hot, and you will cook it over and over. If nothing else, we owe Morocco a thank you for this one.