Salted Beef

1.5 kg beef brisket
Water
Salt
Brown sugar
Bay leaf
Anise
Clove
Allspice
Coriander
Peppercorn

1. Cook everything (except the meat) for long enough to dissolve the salt and sugar.
2. Let brine cool completely.
3. Add meat in brine and refrigerate for 5-7 days.
4. Take the meat out of the brine, rinse and place into a pot.
5. Add some onion, celery and carrot.
6. Gently simmer for about 2½ hours.

Serve on rye/caraway bread with English mustard and a side of sliced dill pickle.

Sweet Potato Casserole

4 cups sweet potato, cubed
½ cup white sugar
2 eggs, beaten
½ teaspoon salt
4 tablespoons butter, softened
½ cup condensed milk (Carnation)
½ teaspoon vanilla extract
½ cup packed brown sugar
⅓ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans

1. Preheat oven to 325 °F (165 °C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Ayam Rempah

1 ekor ayam
2 Tbsp serbuk kunyit
2 Tbsp tepung gogi
2 Tbsp serbuk jintan manis
1 Tbsp serbuk jintan putih
1 Tbsp serbuk kari
1 Tbsp serbuk cili
Daun kari

1. Tabur garam atas ayam bagi rata.
2. Tabur serbuk kunyit (supaya tak nak kuning sgt).
3. Tabur tepung gogi, tambah sedikit air supaya selaput rata (tepung apa-apa pun boleh; guna je tepung cucur adabi).
4. Tambah sedikit serbuk jintan manis, serbuk jintan putih dan serbuk kari.
5. Tambah serbuk cili kalau nak pedas.
6. Gaul beberapa helai daun kari.
7. Biarkan paling sekejap 3 jam (lagi baik semalaman).
8. Goreng.

Cheddar Broccoli Soup

2 cups chopped onion
2 tbsp butter
2.5 lbs peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
3 cups shredded Cheddar cheese
Salt and pepper to taste

1. In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
4. Add cheese and heat soup through until cheese is melted. Serve warm.

Lamb Kebab

1 tsp dried flour
1 tsp dried oregano
½ tsp dried Italian herbs
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
500g minced lamb

1. Preheat oven to 180°C.
2. In a large bowl combine the flour, oregano, Italian herbs, garlic powder, onion powder, cayenne pepper, salt and black pepper.
3. Add the minced meat and mix thoroughly for 2-3 minutes, punching and kneading until no air pockets remain and the kebab meat is smooth.
4. Shape the mixture into a loaf and place on a baking tray. Bake in the middle shelf of the oven for 1 hour 20 minutes turning the loaf halfway through the cooking time to ensure even browning.
5. Once cooked remove from the oven and cover with foil. Allow to rest for 10 minutes.
6. Slice as thinly as possible to serve.

Chili con Carne

1 kg lean ground beef
1 can tomato paste
4 cloves garlic
1 onion (diced)
1 capsicum (chopped)
2 cubes beef stock
2 cans chopped tomatoes
1 can kidney beans
dark chocolate (grated)
chilli (to taste)
2 tsp paprika
1 tsp cayenne pepper
6 tbsp corn flour
½ cup water
basil
parsley
oregano
black pepper
worcester sauce
cumin
Tabasco sauce

1. Heat oil in a large saucepan over medium heat. Cook capsicum, and onion, until softened. Add the ground beef and cook until browned. Crumble over beef stock cubes; continue to cook for a few minutes.
2. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
3. Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
4. Stir in kidney beans, and Tabasco sauce. Add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
5. In a small bowl, whisk together the corn flour and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Mango Salsa

1 mango (diced)
½ cup cucumber (diced)
1 tbsp jalapeno (finely chopped)
⅓ cup red onion (diced)
1 tbsp lime juice
⅓ cup cilantro leaves (chopped)
Salt and pepper

Mix all ingredients into a bowl.

Spinach Artichoke Dip

2 cups parmesan cheese
10 oz. frozen chopped spinach, thawed
14 oz. can artichoke hearts, drained and chopped
⅔ cup sour cream
1 cup cream cheese
⅓ cup mayonnaise
2 tsp garlic, minced

1. Mix together parmesan cheese, spinach, and artichoke hearts.
2. Combine remaining ingredients and mix with spinach mixture.
3. Bake for 20-30 minutes at 375°F.

Crab Dip

1 lb lump crabmeat
1 cup grated monterey jack pepper cheese
¾ cup mayonnaise
¼ cup freshly grated parmesan cheese
¼ cup minced spring onion
6 cloves roasted garlic
3 tbsp Worcestershire sauce
2 tbsp fresh lemon juice
1 tsp Tabasco sauce
½ tsp dry mustard
salt
black pepper

1. Clear crab meat of any shells.
2. Mix all ingredients thoroughly.
3. Bake at 325°F for 30 minutes.

Mexican Lasagna

Tortillas (Heat the tortillas in the microwave for 30 seconds to soften, then rub chilli oil on them and put them in a griddle pan for 30 seconds each side.)
Chili
Sour cream
Black pepper
Nachos
Jalapenos

1. Start with a tortilla, then a base layer of chili followed by tortilla, then a layer of sour cream mixed with black pepper and grate in some strong cheese.
2. Repeat layers.
3. After the final cream mix, crumble some nachos and sprinkle some cheese on top and add some diced chilli or whole jalapenos.

Bake in the oven for 20 min, serve with salsa.

Crispy Hot WIngs

2 tbsp Cornflour
1 tbsp Plain flour
1 tbsp Dried chilli flakes or hot chilli powder
1 tbsp Freshly ground black pepper
Salt
½ tbsp Onion salt
1 tbsp Garlic powder
½ tbsp MSG
2 drops of yellow food coloring or some saffron.
200 ml raising agent (egg/milk; adds crispiness).
2 L of cooking oil.

1. Dust wings in cornflour.
2. In a mixing bowl place all the dry ingredients. Add raising agent.
3. The mixture needs to be used straight away, so dip dusted wings in batter one at a time, and place in hot oil for about 3 mins or until golden color achieved.
4. Fry in small batches, avoiding overcrowded pan. Remove from fryer with slotted spoon on a baking tray.
   Place in oven for 20-25 mins at 210°C.

Buffalo Wings

4 lbs chicken wings, cut into drumettes and flats
1 tbsp baking powder
1 tbsp kosher salt
8 tbsp (1 stick) unsalted butter
1 cup Frank's RedHot Sauce
Bleu cheese dressing
Celery sticks

1. Dry wings with paper towel.
2. Sprinkle baking powder and salt. Toss until evenly coated.
3. Refrigerate wings for at least 8 hours.
4. Bake wings in oven at 450°F for 20-25 mins or until crisp and golden brown.
5. Combine butter and hot sauce in small saucepan and cook over medium heat. Add whatever seasoning desired.
6. Toss baked wings into hot sauce/butter mixture.
7. Serve with celery sticks and bleu cheese/ranch dressing.

Bleu Cheese Dip

¾ cup mayonnaise
½ cup sour cream
¾ cup blue cheese crumbles

1 clove minced garlic
2 Tbs. fresh parsley, chopped fine
1 Tbs. onion, minced

1 Tbs fresh lemon juice
1 Tbs white vinegar
½ tsp. seasoned salt
dash or 2 of pepper

1. Place everything in the mixing bowl, stir until well blended.
2. Cover and refrigerate for a few hours or overnight.
3. Remove and place in serving bowl.