Dave's recipies: both his creations and from his heritage

Start with a large pot and splash in a generous slurp of Extra Virgin Australian Olive Oil

Add one roughly cut onion, two capsicums (red and green), diced fresh button mushrooms and five cloves of garlic finely chopped

Add 400gm of best beef mince and fry, lid on, regularly chopping the mince, until theonion is translucent and the mince is light brown and broken up.....medium heat

Add half a medium bottle of Australian Olives, a good shake of sweet paprika, a good shake of dried oregano, a small can of black beans, a small can of chick peas, one grated large carrot, five (preferably fresh... easy to grow) bay leaves, a can of cherry tomatoes and a generous slurp of red wine (if it's good enough to drink, it's what you cook with!)

Reduce heat, checking, stirring and adding water or Beef Stock as necessary for at least one and a half hours.

Serve with al dente pasta, parmesan cheese and the remainder of the bottle of red wine 

The single most important thing is to soak the corned silverside in a large pot of cold water,,,, overnight. Otherwise it will be salty and yuck!

The silverside: place the pre soaked silverside in a large pot, cover with cold tap water, add three fresh bay leaves, six black peppercorns and a generous splash of malt vinegar and bring to the boil covered. when briskly boiling, reduce to just bubbling and cook for at least an hour (an hour and a half if it is a big piece).

Cover with tap water and boil gently until the potato splits, using a spoon

The  mash: three medium new potatoes (scrubbed, skin on, quartered), three medium chunks of pumpkin and half a large onion, roughly chopped (the other half is for the white sauce, but this must be finely chopped) and cover with cold water. bring to the boil, then reduce till lightly bubbling, until the potato can be easily parted with a spoon. 

Drain, mash and sprinkle liberally with Australian Extra Virgin olive oil. Mix well with the masher then return to the stove, on very low heat, until serving time. (Be sure to check and stir regularly)

The vegies: Any veggies will do... your choice. I microwave them in a dish, covered with a plastic bag, for two minutes on high.... rest for a minute...then another minute on high, just before serving.

The white sauce: into a medium saucepan place the finely chopped onion, a generous slurp of olive oil, a small grind of pepper and about a quarter cup of finely diced parsley. 

Fry until onion is translucent, then add a slurp (about a third of a cup of low fat milk (the only one kept in our fridge... go for it if you like full cream!!). bring to a simmer, then little bit by little bit, constantly stirring, add flour mixed in a bit of water (doesn't matter what flour... plain, self raising, wholemeal,, whatever... i use them all), but the most important thing is to keep stirring. Gradually it will thicken, when it does, reduce to very low heat.

Slice the silverside into generous slices for serving... whatever you prefer. always, however, we have lots of leftovers... enough for several meals. I divide the remaining silverside into meal portions, wrap them in foil and seal in freezer bags and freeze for future meals (then i defrost an place in a low oven, about140 degrees, to prepare for the next meal.

Enjoy! 

Into a baking dish, lined with baking paper, Place one large onion (quartered,) one turnip (in largish chunks), one swede, two potatoes (scrubbed with skin on), two stalks of celery, one leek (only a little of the green), four chunks of pumpkin or sweet potato, ant two large carrots un peeled (all in medium sized chunks).

Generously drizzle with Australian Extra Virgin olive oil and bake in a convection oven (or 180 degrees for conventional ovens) at 160 degrees for one hour (or until vegies are lightly browned.

Remove to a heat proof surface. Soak up excess oil with Kitchen Paper and tongs...discard.
Tip into a large pot and add one and a half liters of tap water, four fresh Bay Leaves and six black Peppercorns.

Bring to boil and reduce to simmer (gently bubbling) for one to two hours.

Remove to a heat proof surface, tip or ladle (the vegies are going into the worm farm or compost bin when cooled) into takeaway containers and freeze until required.

Magic!!! 

Take a big pot and slurp in a good splash of Australian Extra Virgin olive oil

Add one large onion (roughly chopped) and about 700gm of lamb forequarter chops (or lamb chump chops if that's all you can get) halved with fat removed... discard fat!

Fry, with lid on stirring occasionally, until chops are lightly browned and onion is translucent.

Add four carrots, roughly chopped, and four medium potatoes (scrubbed and leave skin on... that's where the goodness is!) each spud chopped in sixes.

Add one and a half cups of good low salt vegetable stock (best if you make your own, like us, and have stored in take away containers in the freezer until needed).

Now the magic ingredient: a generous slurp of Worchester Sauce.. essential!

Reduce heat to simmer for about one and a half hours, checking and adding water as you think necessary.

After simmering the carrot, potato and lamb will be cooked (if not give the temperature a tweak) and it is time to add a cup of frozen (or fresh) peas or o cup of roughly chopped beans.

Pryor to serving, thicken with a teaspoon (or more if needed) of Corn Flour beaten in about 20ml of water, add progressively while stirring.. get it as you like it!

Simmer, gently bubbling, for a further thirty minutes.

Enjoy!!! 

For those nights, and everyone has them, when the watchwords are: "be kind to myself", I'm hungry, tired and just want something simple and quick, that's not junk food! It just requires a little pre buying and pre preparation on a "good" day, so as to be available, at a moment's notice, on a "not so good" day.

One roughly chopped onion, one diced chicken breast (I dice them beforehand, put a breast each in a freezer bag and I always have them in the freezer... .just thaw in the microwave when required), Australian Extra Virgin olive oil,, a jar of "store bought" Butter Chicken Sauce (yes from the Supermarket and always in the pantry, just in case) and precooked brown rice in tubs (I know they are from Overseas....just think of it as Foreign Aid)

In a large non stick frypan combine the onion, chicken and oil (a light splash) and fry until the onion is translucent and the chicken appears cooked.

Add the Butter Chicken Sauce (amount depending on how many you are cooking for and refrigerate the rest) and reduce to simmer (just bubbling), add some diced vegies (perhaps not traditional, but easy and healthy) and  cook for thirty minutes.

Serve with rice (cooking instructions on pack)

Easy! .

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