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10.01.2022 Coleslaw (based on Gransan’s recipe) Every Friday during the school holidays I would go to my Gran's house with my Mum and brothers for lunch. We would meet up with cousins and go out into the back yard with Pop to taste everything he was growing. He grew everything from Seville Oranges (for Gran's marmalade) to peas on the back fence and he even had a purple rose bush that he kept alive especially for me as he knew they were my favourite. Gran always made this coleslaw an...d it's probably the only coleslaw I like as the dressing is very light. Unfortunately we couldn't find the exact recipe but I based this one on suggestions from my Mum, Auntie Pam and cousin Carol. INGREDIENTS: Cabbage sliced very thinly - 1/4-1/2 cabbage - put into iced water for about 10 mins and then drain. (I used a mixture of red and white cabbage but either would work just as well) Tin of crushed pineapple in juice Currents soaked in lemon juice Spring onions Red capsicum finely diced Mint Parsley 1 grated apple Dressing 1 part olive oil (approx 50ml) 1 part apple cider vinegar 2 parts pineapple juice from the can METHOD: Slice cabbage and put into iced water Soak currents for at least 30 mins Drain cabbage and add into a bowl with all the other ingredients and mix well Combine all dressing ingredients and mix well Pour the dressing into the bowl and mix gently. Put into serving bowl and garnish with a little mint

07.01.2022 Coq au Vin (Gourmet Traveller) I know this is about 12 months late, but...... INGREDIENTS:... 2 tbsp olive oil 90 g butter, coarsely chopped at room temperature 1.6 kg free-range chicken, jointed 150 g piece of pancetta, cut into 1 cm pieces 12 small pickling onions 125 ml brandy, warmed ( cup) 750 ml Beaujolais (3 cups) 500 ml chicken stock (2 cups) 3 parsley stalks 2 fresh bay leaves 2 sprigs of thyme 2 small heads garlic, halved lengthways 1 tbsp plain flour cup coarsely chopped flat-leaf parsley 200 gm mixed small mushrooms such as pine, Swiss brown and button, trimmed METHOD: Preheat oven to 160C. Heat oil and 20gm butter in a large casserole over medium-high heat, add chicken pieces and cook for 10 minutes, turning until golden, then transfer to a plate and keep warm. Add pancetta and onions and cook for 5 minutes or until golden, drain off excess fat. Return chicken to pan, pour over brandy and ignite with a long match. When flames are extinguished, add wine, stock, herbs and garlic and season to taste with sea salt and freshly ground black pepper. Bring to the boil, cover and place in oven for 1 hour or until chicken is tender and cooked through. Transfer chicken, onions and pancetta to a warm dish, cover with foil and keep warm. Strain cooking liquid through a fine sieve, discarding herbs and garlic. Heat sauce in clean casserole over medium heat and simmer for 30 minutes or until reduced to 2 cups. Combine flour and 20gm butter into a paste, whisk into sauce and cook, stirring, for 5 minutes or until sauce has thickened and coats the back of a spoon. Meanwhile, heat 50gm butter in a frying pan over medium heat, add mushrooms and cook for 5 minutes or until golden, season to taste and set aside. To serve, return chicken, pancetta, onions and mushrooms to sauce and cook for 5 minutes, turning to coat and warm through. Serve chicken and sauce scattered with parsley, with mashed potato and a green vegetable on the side.

07.01.2022 Marinating fruit for Gransan’s marmalade for my Mum.

03.01.2022 First loaf of sour dough!

02.01.2022 I was looking for a shortbread recipe to make as Christmas gifts and came across this recipe. It's absolutely delicious and easy to make. If you search it up on the internet you can even find a video of Curtis Stone making it on YouTube. Shortbread (Curtis Stone) 2 cups plain flour ... cup cornflour 1 cup icing sugar 1 tsp fine sea salt 225g unsalted butter, at room temperature, cubed METHOD: 1. Preheat the oven to 160C (140C fan forced). 2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the flours, sugar, and salt on medium speed for about 30 seconds. Add the butter and mix on low speed for about 6 minutes, or until the dough is barely coming together and is in large clumps. Alternatively, combine the flours, sugar, salt and butter in a mixing bowl and use your fingertips to rub the butter into the flour until it forms large clumps. 3. Transfer the dough to a round 25cm springform cake pan. Push the dough flat into the pan, using the back of a large spoon to help flatten the top. Using a 5cm round pastry cutter, cut out the centre of the shortbread. Return the pastry cutter to the cake pan to keep the hole a neat shape as it cooks (you can bake the cut-out separately on a baking sheet, if desired). Bake for around 25 minutes. 4. Remove shortbread from oven and using a small sharp knife, score the shortbread into 12 wedges, cutting halfway through the pastry. Using the flat end of a skewer or a toothpick, poke holes into the pastry to dock the shortbread. Bake for a further 25 minutes, or until the shortbread is light golden brown on top. Remove from the oven and cool to room temperature. 5. Cut the shortbread through the score marks into wedges and serve.