Recipes Feijoada – black bean stew, with pork and chorizo This version of a traditional Brazilian black bean and pork stew, uses a little extra dry spices to compensate for the lack of smoked and more intensely flavoured meats. Ingredients Pork belly 400–500gm, cubed Black beans in brine x3 390gm cans, drained (substitute 1 can for Black beans in chilli sauce) Chorizo x3 sausages Apple cider vinegar x4 Tbs Beef stock pot 28gm with 1L of water (or 1 litre of beef stock) Onion x1 large, diced Garlic x4 large cloves, peeled flattened Bay leaves x2 Dry spices Smoked paprika x1 Tbs Cumin x1 tsp Coriander, ground x1 tsp Chilli x1 tsp (ancho, chipotle) Salt and pepper to season Flour x1 Tbs (enough to lightly coat the pork belly) To serve Parsley fresh 1/2 cup Coriander fresh 1/2 cup Preparation Coat pork belly with dry spices and flour, season with salt and pepper and set aside. Add the onion, garlic, bay leaves, chorizo, beef stock pot, apple cider vinegar and water to slow cooker. Set slow cooker on low for 6hrs. Heat oil in large pan and sear pork belly. Add pork belly and black beans to slow cooker. If the stew is is too thin at the end of 6 hours, remove the meat and bean and use a high heat to reduce the liquor. Just before serving, remove the chorizo, slice and return. Add parsley and coriander, season to taste. Serve with rice Serves 4–6 Lamb-shank Ragu Ingredients Lamb-shanks, seasoned and lightly floured. Carrots x3, finely diced red onion, finely sliced Tomatoes, one can, diced Tomato paste, 1 Tbs Lamb stock, x2 cubes Garlic x4 large cloves, peeled diced Bay leaves x2 Sage, x5 large leaves Thyme, x3 sprigs Red wine, one cup To serve Parsley fresh 1/2 cup Parmasen 1/2 cup Preparation Heat oil in a pan and sear off seasoned Lamb-shanks. Once browned, remove and set aside. In the same pan add carrot, onion and garlic. Sauté until onions have softened. Add red wine to the pan and reduce by half. Add stock cubes, tomato paste, diced tomatoes, bay leaves, sage and thyme. Stir until stock cubes have dissolved. Place lamb-shanks in the bottom of a cast iron pot, cover with tomato mix, and top up with water till lambshanks are just covered. Place in pre-heated oven for 4hours at 130C remove bones and bay leaves, lightly shred lamb, and stir parsley through. Serve over pasta, with parmesan.  Pineapple and ginger with ghost peppers hot sauce Ingredient Pineapple (tinned) 1 Kg Ginger 100gm Ghost pepper (fermented paste) 1/4 cup Yellow capsicum 350gm Onion (diced) 100gm Carrot (grated) 200gm Turmeric 2 Tbs Brown sugar 1 cup Lime juice 1/2 Cup Apple cider vinegar 1 1/2 Cup Garlic 6 Cloves 20gm Salt 1 tsp Poppy seeds 2Tbs (optional) Makes 2 litres Directions Combine all ingredients in a large pot, bring to the boil, reduce heat and simmer for 30 minutes. Use a stick blender to create desired texture. bring back to simmer, then turn off heat. Add poppy seeds if using. leave for 20mins. bottle into sterilised vessels. Apricot and ginger with ghost peppers hot sauce Ingredient apricots (tinned) 2 Kg Ginger 200gm Ghost pepper (fermented paste) 1/4 cup 600 grams orange capsicum Onion (diced) 200gm Carrot (grated) 400mg Smoked paprika 4 Tbs Brown sugar 2 cup Lime juice 1 Cup Apple cider vinegar 3 Cups Garlic 12 Cloves 40gm Salt 2 tsp Makes 4 litres Directions Combine all ingredients in a large pot, bring to the boil, reduce heat and simmer for 30 minutes. Use a stick blender to create desired texture. bring back to simmer, then turn off heat. Add poppy seeds if using. leave for 20mins. bottle into sterilised vessels. Fish Pie Ingredients Frozen peas 2 cups Frozen uncooked prawns halved, tails off 1 cup Onion 1 cup finely diced  Garlic 3 cloves, crushed Smoked fish fillets 1 can drained and flaked Mashed Potatoes enough for to cover your baking dish White sauce 3 cups Eggs 3, hard boiled, sliced For white sauce Butter 3 Tbs Flours 6 Tbs Salt 1/2 tsp pepper to taste dijon mustard 1 tsp Milk 2 1/2 Cups (plus 1/2 cup of liquid from smoked fish) Total 3 cups parmesan cheese finely grated 1/2 cup Preparation Pre heat oven to 160oC Make mashed potatoes. butter, cream, salt. Whip till light and fluffy with stiff peaks. Make white sauce. Add parmesan once thickened. saute onions and garlic until soft. In bowl, combine peas, sauted onion and garlic, prawns, smoked fish fillets and white sauce. Fold together. Put mixture in baking dish. layer with sliced egg. Season. Cover with mashed potatoes. (make it look cool) Grate a little parmesan on top. Bake for 45mins. Grill for 5min to brown the top. Cool and serve. Serves 4–6 Cheese Scone     Ingredients Self raising flour 2 cups baking soda 1 tsp salt 1/2 tsp Butter 70 gms chilled and grated or diced  Cheese 1 cup Milk 2/3 cup Plain unsweetened yogurt 1/3 cup Preparation Pre heat oven to 210oC Dice butter and chill in freezer for 5 mins. Sift and combine flour, baking soda, and salt. Add butter to flour mixture and use finger tips to rub into the flour to create a breadcrumb consistency.  Add cheese to the flour mixture. Combine milk and yogurt. Add milk mixture to dry ingredient, and mix quickly until just combined. Avoid over mixing. Tip mixture on to floured surface and sharp in to rectangle, approximately 30mm thick. (pro tip: roll out and fold the dough on its self a couple of times, the layers help it rise) Cut into individual scones and arrange on a baking tray with a finger width between them. Bake for 10mins, then brush tops with melted butter and sprinkle with cheese. Bake for a further 10mins. or until risen with lightly browned edges and a skewer shows the centre is cooked. Cool for 10min before eating.  Serves 4–6 Pizza Dough Ingredients Water 187mls (3/4 cup) warm sugar 1/2 teaspoon Yeast 1 teaspoon flour 300g (2 cups) salt 1/2 teaspoon Olive oil 30mls Preparation Dissolve suger in water, then add yeast. Leave until yeast has foamed up about 10–15mins Mix flour and salt in a bowl, make a well in the center. Add oil, and yeast mixture to the flour and mix with a flat blade. Once combined, turn out on to a floured surface and kneed untill smooth. Place dough into an oiled bowl and cover and leave in a warm area to rise. roughly double its size. Use it to make pizzas Makes two 16" bases New recipe 1:2 high grade flour:pizza flour 65% water salt yeast sugar 220:440gms Flour, 492gms water makes 4 12" bases   Perfect pan-cakes Ingredients 1 1/2 cups all-purpose flour
 2 teaspoons baking powder
 1 teaspoon baking soda 1 teaspoon salt 
1 tablespoon white sugar
 1 cup milk
 1/4 cup plain yogurt 1 egg
 3 tablespoons butter, melted Preparation jambalaya Ingredients Capsicum – diced 1 cup Onion – diced 1 cup Celery – diced 1 cup Garlic – 4 cloves Spring onion – sliced 2 sprigs Rice – 2cups Chorizo – sliced 300gms Chicken – chuncks 300gms Shrimp – uncooked 200gms Cajan seasoning – 4 Tbs Tomatoes – crushed 1 can  Chicken stock – 4 cups Preparation Saute onions, capsicum, celery and garlic until softend, about 5min Add cajan seasoning, tomato, chorizo, chicken and chicken stock. Biging to a simmer and cook until the rice is just cooked. Add shrimp and spring onion, cook for 5mins until shrimp is just cooked. serve. Serves 4–6 fake port experment 100g brandy 200g red wine 80g maple syrup 10g sultanas cinnamon quill vanilla extract 1 drop