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Topics - Mama Fergie
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« on: August 20, 2014, 12:31:30 am »
Wishing you and Ted a Happy Anniversary Gretchen and many more to come.  I hope you both have a lovely lunch and enjoy this special day. Congratulations from DH and myself x
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« on: May 07, 2014, 05:44:21 am »
Ingredients 450g Good quality Beef Mince 450g Pork Mince 170g Home made Breadcrumbs 1 Egg (beaten) 1 and 1/2 tsp ground coriander seeds 1 and 1/2 tsp salt 1 tsp nutmeg 1tsp white pepper A good grinding of black peppercorns about 6-8 turns. Thoroughly mix everything together with your hands until completely combined. I am sure you could use TMX but I like to massage everything through for about 5 minutes. Mold it into an oblong loaf tin lined with glad wrap pressing down firmly until packed in. Cover with glad wrap and put in freezer for about 30-45 mins until very firm but not frozen solid. Remove carefully from pan and cut into slices as per photo. I should have given this batch another 15-30 minutes in freezer as still not as firm as I would like. Wrap individually in glad wrap and freeze. Best cooked in fry pan in a little oil until brown and a little bit crusty. I cook mine just before completely defrosted so they hold their shape. Serve with bacon, eggs, fried potato scones ( tattie scones) , mushrooms and tomato for a traditional Scottish weekend breakfast. Black pudding also if you like it. My recipe is in lbs and oz and for double this quantity.
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« on: May 04, 2014, 09:17:00 am »
Ingredients
500g Potato (Floury) is traditional
100g Plain Flour
1/2 - 1 teaspoon salt
50 g Butter
Put cubed potato in steamer basket
Add about 400-500 g water to bowl
Add 1/2 teaspoon salt
Cook Varoma temp speed spoon for 15 minutes or until potatoes are tender
Drain the potatoes and leave in basket to dry for a few minutes before mashing
Insert butterfly return potatoes to bowl and add butter.
Mash for a few seconds speed 4. You don't want them overmashed and gluey.(for this recipe I use my potato masher then a quick whisk with a hand whisk as I find the TM over whisks for this recipe. Taste potato and add the extra salt if you think necessary.
Add the flour and knead until flour is evenly distributed through the potato. You don't want the mix to become too dry.
Roll out very thinly and cut into triangles about 10cm each side.
Brown in a lightly oiled frypan or griddle plate for about 2 mins each side.
They should have dark bubbly patches when cooked.
Normally served as part of a traditional Scottish breakfast with bacon, eggs, sliced fried black pudding, Scottish square sausage (Lorne sausage is another name for it), mushrooms and tomato.
This was our weekend breakfast cooked by my dad every Sunday in life.
He made the sausage himself too. A butcher friend gave him his recipe and all natural ingredients no fillers.
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« on: May 26, 2013, 02:39:52 am »
I downloaded this last week and have only now looked at it. Lots of nice recipes split into sections. Easy to use format with some videos also. I have earmarked quite a few to try soon. It's certainly worth downloading 
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« on: March 07, 2013, 05:50:16 am »
Ingredients
415g can of Salmon
100g pack of Smoked Salmon
400g Potatoes
2tbsp chopped Parsley
2tsp lemon zest grated
1tsp Worcestershire Sauce
1tsp Dijon Mustard
1tsp chopped Capers
1tbsp Tomato Sauce
1tbsp Mayonaisse
Salt and Pepper
Below Crumbing Ingredients
2tbsp Plain Flour approximate
150g Breadcrumbs approximate
2 eggs beaten
Method
Boil the potatoes until tender then drain and mash.
Set them aside to cool
Drain the canned salmon and remove skin and bones if preferred then gently flake with a fork.
Cut the smoked salmon into decent sized pieces as you want some texture and to be able to taste the 2 different salmons.
Fold canned salmon and smoked salmon through the cooled mashed potato then add the parsley, lemon zest, capers, tomato sauce, Worcester sauce, mustard, Mayonaisse and a decent amount of salt and pepper. Divide into portions and shape into round patties then chill for 30 minutes.
Dip each fish cake into flour, then the beaten egg and then coat in the bread crumbs.
Fry gently in oil or butter until golden then turn over and repeat.
You can substitute the tinned salmon for fresh salmon but I find the tinned works well and the patties are very tasty. Don't cut the smoked salmon too finely.
This was adapted from a Jill Dupex recipe that I found years ago.
They freeze well separated with baking paper.
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« on: March 05, 2013, 10:04:16 am »
Beef Rendang - Serves 6
Ingredients
1 kg Gravy Beef
1 tbs KecapManis ( Indonesian thick sweet soy sauce)
3 Lemongrass stems (white part only) bruised.
4 kaffir Lime Leaves torn
1/2 tsp Tamarind Paste
1 400ml can Coconut Milk or Cream
1/2 cup water or stock
2cm piece Galangal crushed
1tsp Palm Sugar
30 g grated fresh coconut or desiccated coconut lightly dry roasted until colour changes slightly
Salt and Pepper
Peanut Oil
Spice Paste
6 Shallots or 2 Onions
4-6 Garlic Cloves
2cm piece of Ginger
2cm piece of Tumeric. If no fresh Tumeric use 1 tsp ground Tumeric
2tsp Dry Roasted Coriander Seeds ground
2tsp Cumin ground
4-6 fresh Red Chillies or 6-8 Dry Red Chillies pre soaked in boiling water for 15 minutes . Amount of chillies according to required taste.
Method
Add oil to a large Frypan or pot and when hot add the beef in batches and sear beef on all sides until golden and brown.
Remove beef to a bowl and stir through the Kecap Manis ensuring its well coated. Cover and set aside while preparing spice paste
Spice Paste
Add all ingredients to TM and blitz on speed 7 until it forms a paste. You may need to add a few drops of water after scraping down the bowl and blitz again until paste is desired consistency.
Add some more oil to the pan and when hot add the spice paste stirring frequently. Reduce heat and cook for a few minutes until the fragrance is released and the oil starts to separate. Then add the beef, lemongrass stems, kaffir lime leaves, tamarind, coconut milk or cream, stock or water, galangal and palm sugar. Bring to a simmer then cover and cook on stove top for around 2 hours until beef is very tender. You may need to add a little more liquid. The consistency of the sauce should be thick and clinging to the beef but not runny.
If using pressure cooker transfer everything into PC and cook for 35-45 minutes as per PC instructions. When pressure cooking is done I transfer everything back into the original pot and simmer uncovered to get the sauce evaporated and clinging to the beef.
Then blitz the dry roasted grated coconut and stir through the beef and sauce.
Serve with steamed rice and veg. I serve with an Indonesian green bean dish
Optional
I also add half a bunch of chopped coriander leaves and stems when adding the beef and other ingredients. This is not part of the recipe that was given to me but I love coriander and feel it adds something to the dish.
members' comments
Hally - If you are cooking in the pc you do not need to add the stock/water. It provides too much liquid. I now have it simmering away to reduce the liquid. Taste, fantastic. Reduced down. Should reduce it more but I am loving the sauce. Great recipe MF, thank you.
Next time I will brown the meat in the pc & also the paste, will not add the extra liquid & I think it can all be done in the pc. Very easy recipe to do. We had the left overs in pies.
kt2 - it was just beautiful! Thanks MF. It's amazing how much the taste changed at the end when I added the dry roasted coconut, it really softened the chilli taste and gave the flavour more depth. Will definitely be making again.
Greyhoundmum - just had the beef rendang that I cooked last night. It had a nice flavor but I didn't really like the cut of meat (blade steak).
Yvette - We had it last night using gravy beef and it was lovely.
MEP - I transferred to stove top and reduced. It took several hours though, plus I had to add some potato starch to thicken. Unfortunately, with the long reduction time, the meat became tough. With the benefit of hindsight, next time I will remove the meat first as recommended by MF and only add meat back in once sauce has thickened and reduced. Absolutely LOVED the flavour. Without a doubt the BEST curry I have made from scratch myself.
JulieO - we both loved it. Has so much flavour. Next time I will double the recipe for the freezer. The only thing I would do next time is cook for 25 mins instead of 35. I did cut my meat (blade steak) into quite large cubes but even still they were falling apart at the end so it looked a little sloppy. Not a big issue though. Thanks Mama.
natalia - it was yummy. A little hot for our family though, next time I would only put 3- 4 chillis in it. An extra tin of coconut cream helped to cool it down a little. Thanks for posting this recipe.
jeninwa - This is a winner mama Fergie in our house. Made the left overs into pies for a very quick and easy dinner.
floweryspring - Yum! I seared and cooked in my enameled dutch oven. Had to reduce with lid off extra 20 minutes to thicken up the sauce. I put in about 15 red Thai chillies as we like our rendang hot. We thought the colour and taste was more like Massaman curry. We loved it and will be making it again!
Kimmyh - Wow, it's delicious. Thank you so much for sharing MF. Sent some home for mum who loved it too. Will be making regularly, it's sooo good. Thanks again.
AnnaBanana - Made this using thermie and pressure cooker. Did not have galangal so substituted ginger. Did not add the extra water either. Next time I will cut the beef into larger chunks, as by the time the liquid was dry, the beef was a bit shredded, though it did not detract from the taste which was great. Thanks MF, definitely will be making again.
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« on: February 15, 2013, 11:53:47 pm »
My yahoo email account was hacked for the second time on Friday. I have set up a new email account with another email service and now have to notify all my contacts which I will do on monday as we have a very busy weekend. . Went into my yahoo this morning to check new mail only to discover that it has now been hacked again!!!! On top of all of this my apple account was also hacked while DH and I were away. Took almost 3 hours on the phone to apple to sort it out when we arrived home. All very time consuming and frustrating. I have once again changed all of my passwords and will delete my yahoo account once I have saved important documents. hopefully my forum account doesn't get hacked again. 
8
« on: January 14, 2013, 04:44:21 am »
Ingredients.
350g raw beetroot, peeled and quartered
100g dried figs chopped
100g cubes feta
1/2 bunch dill ( leaves only)
1/2 bunch coriander ( leaves and stalks)
1 fennel bulb, thinly sliced
1 tsp cumin seeds
juice of 1 or 2 lemons to taste
Salt & ground black pepper
2 tbsp EVOO
1 cup greek plain yogurt
Method
Put beetroot, dill leaves, coriander leaves and stalks into TM bowl.
Chop for 3 seconds speed 5. Scrape down the bowl with spatula and chop for another 2-3 seconds to get the consistency required.
It should be a coarse texture and not a pulp
Remove from bowl and place in serving dish.
Heat a small frypan to a medium heat and add cumin seeds. Dry roast for 30 seconds to 1 minute until they darken slightly and give off their aroma. Remove from heat .
Combine all ingredients except yogurt in serving bowl and mix well.
Serve with the yogurt on top or yogurt in separate bowl to be added individually.
This salad goes well with lamb lightly spiced with Ras El Hanout ( Moroccan spice blend)
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« on: January 13, 2013, 08:25:01 am »
Ingredients.
2 medium onions
4 cloves garlic
1+1/2 red capsicum
250gm sliced mushrooms
750gm boneless chicken thighs
200ml chicken stock
500gm tomato passata
2tbs Hungarian sweet paprika
1/2tsp smoked paprika
olive oil for frying
200ml tub sour cream
Chop onions and finely chop garlic then sauté in olive oil until soft
Dice capsicum, add to pan and sauté for a couple of minutes.
Add paprika and stir around until it coats the veg and cooks for about 30 seconds then add the passata. You don't want the paprika it to burn as it becomes bitter. Add the stock stir then put the contents of the pan into an ovenproof dish
Add some more oil to the frypan then brown the cleaned and trimmed chicken thighs until golden then remove to the ovenproof dish.
( I normally cut the thighs into quarters )
Repeat with the mushrooms then put the dish into pre heated oven 180 fan forced. Season with salt and freshly ground black pepper
Cook for 30 minutes then lower temp to 150 and cook for another 45 minutes to an hour for the flavours to develop.
When ready stir in a tub of sour cream and serve with spatzle, rice, mash, or any pasta. I love it with risoni.
Tip. Don't add all the stock or passata at once. I add a bit less than the recipe and then add more once it is all in the casserole dish before going into the oven. Depends how much sauce you like. We like a lot so add more or less to personal taste
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« on: December 21, 2012, 10:32:48 pm »
Just received a call from my SIL. He said Happy Birthday Nana baby Jackson, born 5.30 am, shares the same birthday I slept through it all !!!!!
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« on: December 14, 2012, 02:09:06 pm »
Thank you so much for getting me back on the forum and now restoring my post tally. I am so happy and appreciative of all your effort and help. This forum is the 'Best'
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