Banana Cake
Ingredients
125 g butter
3/4 cup sugar
2 eggs
1 cup mashed bananas
1 teaspoon baking soda
2 tablespoons hot milk
2 cups plain baking flour
1 teaspoon baking powder
Method
Cream butter and sugar until light and fluffy
Add eggs one at a time, beating well after each addition
Add mashed banana and mix thoroughly
Stir soda into hot milk and add to creamed mixture
Sift flour and baking powder together
Stir into mixture
Turn into a greased and lined 20 cm round cake tin
Bake at 180°C for 50 minutes or until cake springs back when lightly touched
Leave in tin for 10 minutes before turning out onto a cooling rack
The mixture can be baked in two 20 cm round sandwich tins at 180°C for 25 minutes
When cold ice with Lemon or Chocolate Icing or dust with icing sugar
The two cakes can be filled with whipped cream and sliced banana.
Once cake has cooled you can add some lemon icing if you desire
Lemon Icing
Ingredients
2 cups of icing sugar
1/4 teaspoon of softend butter
2 tablespoons of lemon juice (approx)
1 teaspoon of lemon rind
Yellow food colouring (optional)
How to make Lemon Icing
Sift icing sugar into a bowl
Add butter
Add sufficient lemon juice to mix to a spreadable consistency
Flavour with lemon rind
Add a few drops of yellow food colouring if you wish
Fresh Herb-Rubbed Salmon Fillets BBQ Recipe
This recipe shows off one of salmon’s most endearing qualities: its compatibility with a variety of herbs.
For the herb paste:
1/4 cup tightly packed parsley
1/4 cup tightly packed cilantro
1-1/2 teaspoons chilli powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground Mediterranean oregano
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 salmon fillets, about 4 to 5 ounces each
1/2 teaspoon salt
In food processor process all herb paste ingredients until smooth.
Season the salmon fillets with salt and spread about 1 tablespoon herb paste on flesh side of each salmon fillet. Cover and marinate in refrigerator for 1 to 12 hours.
Place marinated fillets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork.
Makes 4 servings.
Grilled Salmon with Green Goddess Dressing BBQ Recipe
There are a couple of key points here. Make sure you leave the salmon grilling on the flesh side long enough that it comes easily off the grill. And don’t forget the anchovies in the sauce; they make all the difference in flavour. The chef at San Francisco’s Palace Hotel created the sauce in the 1920s to honour actor George Arliss, who was performing locally in a play called “Green Goddess.”
For the dressing:
1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 tablespoon minced scallions
1 tablespoon tarragon vinegar
2 teaspoons fresh lemon juice
3 anchovy fillets, minced
4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
To make the dressing: In a food processor blend the dressing ingredients together.
Season the flesh side of the salmon fillets with salt and pepper to taste. Generously brush or spray the flesh with olive oil. Grill the fillets, flesh side down, over Direct Medium heat until you can lift them with tongs off the grate without sticking, 7 to 8 minutes. Turn the fillets and finish cooking them, skin side down, for 2 to 3 minutes. Slide a spatula between the skin and flesh, and transfer the fillets to serving plates. Spoon the dressing over the fillets. Serve immediately.
Makes 4 servings.
NEVADA ANNIE’S CHAMPION CHILI
3 medium onions
2 medium green peppers
2 large stalks celery
2 cloves garlic
1 small Jalapeno pepper, fresh, seeded & diced
8 lb lean chuck, coarsely ground
7 oz diced green chiles
28 oz stewed tomatoes
15 oz tomato sauce
6 oz tomato paste
6 oz chili powder
2 T cumin
Tabasco sauce to taste
12 oz beer, divided into two portions
12 oz mineral water
3 bay leaves
garlic, salt and pepper to taste
Dice and saute the first five ingredients. Add the meat and brown
it.
Add the remaining ingredients, including half the beer (Annie sez to
drink the remainder!). Add water just to cover the top of the
mixture.
Cook about 3 hours on low heat, stirring often.
Serves 24
Gourmet Spanish Rice
1/2 cup chopped onions
2 tablespoons butter, margarine or oil
1 tart cooking apple, peeled, cored and coarsely chopped
1/3 cup sliced almonds
1 1/2 teaspoons salt
2 teaspoons chili powder
1/4 teaspoon garlic powder
2 cups drained canned tomatoes
3 cups cooked rice (cooked in beet broth)
In a large skillet or saucepan, cook onions in butter until soft but not brown.
Stir in apple, almonds, seasonings and tomatoes. Cook a few minutes to develop
flavors. Add rice and cook, stirring, until thoroughly heated.
Mom’s Mashed Potatoes
Peel 2-3 large potatoes, cut into small pieces, place in a pot, cover potatoes
with water. Cook, test with a fork to know when it is done. Drain the water. Add 3
Tbs. Butter, salt and pepper to taste. Mash them good. Add enough milk to whip
them good.
CHILI POBLANO PIE
12 large fresh Poblano chilies
1/2 lb Monterey Jack or Chihuahua cheese, cubed
1/4 small yellow onion, coarsely chopped
1 large garlic clove, halved
6 eggs
3/4 tsp salt
Crema Fresca:
1 1/2 Cups whipping cream
3 T. sour cream
Make the Crema Fresca ahead of time: mix cream and sour cream
together. Cover and let stand at room temp. until thickened, 8 hours
or overnight. Chill until ready to use.
Char the chili peppers over a gas flame until blackened on all sides.
Wrap them in a plastic bag and let stand for 10 minutes to steam.
Peel and core the chilies. Remove seeds, rinse and pat dry.
Preheat oven to 350 F. Generously butter a 9″ pie pan (preferably
porcelain or stoneware with 2″ sides). Open up chili peppers and
arrange around sides of pan skin side down, point toward center of
pan, extending about 1/2″ above rim. Cover bottom of pan with
chilies.
Finely grate cheese with onion and garlic in a processor using on/off
pulses, about 30 seconds. Add eggs and salt. Process until smooth,
stopping to scrape down the sides, about 15 seconds. Mix in the
Crema Fresca (the Mexican equivalent of creme fraiche). Pour this
filling over the chilies. Curl the edges of the chilies over the
filling.
Bake until golden brown and a knife inserted in the center comes out
clean, 45 to 50 minutes. Cover chili edges with foil to prevent
burning, if necessary. Cool for 5 minutes before cutting. Serve hot
or at room temperature.
Serves 6 main course servings.
Cinnamon Honey Wings
2 1/2 pounds Chicken wings
4 each Garlic cloves, chopped
1/4 cup Olive oil
2 tablespoons Soy sauce
1/4 cup Vinegar, rice
1/4 cup Honey, mild
1−1/2 teaspoons Cinnamon, ground
1 teaspoon Thyme
1/2 teaspoon Ginger, ground
1/2 teaspoon Mustard, dry
1 cup Apple Wood Chips
Mix all ingredients (except chips) in a plastic bag then knead occasionally
for 2 hours. Soak wood chips in water for 30 minutes. Prepare fire in grill.
Add chips to hot coals. Cook wings on the grill for about 10 minutes on
one side, then turn and baste with the marinade. Continue cooking
10 minutes or until done. Serve immediately or refrigerate until needed.
INDIAN CHICKEN DILRUBA
Ingredients:
2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground
Preparation:
- Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
- Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
- Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
- Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
- Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
- Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.
Grilled Key Lime Chicken
3 pounds Chicken breasts; boneless, skinless
1 cup Key lime juice
1 tablespoon Honey
3/4 cup Water
1/2 teaspoon Fresh ground black pepper
1/2 teaspoon Ground thyme
2 tablespoons Vegetable oil
1 tablespoon Fresh ginger; peel, grated
Combine all ingredients except chicken in blender or food processor.
Process until combined well. Pour over chicken. Cover and let
marinate in the refrigerator overnight. Grill over hot coals, turning
once, until done. Garnish with cilantro and lime slices.
Barbecued Orange Chicken
2 1/2 lbs chicken parts
BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad
Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper
Prepare grill; heat coals. In medium bowl, mix together all barbecue
ingredients until smooth. Place chicken on grill away from center heat,
skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional
minutes. Brush chicken pieces with sauce and turn occasionally; cooking
for additional 10 minutes. Cut tomato into wedges and place in medium
bowl. Use sharp paring knife to cut out white pith off orange. Remove
orange sections and add them to tomato. Sprinkle with oil, vinegar and
scallions; toss. Season with salt and pepper and toss again. Serve
chicken with salad on the side.
