HOME

ENTREES & MARINADES

Nibbles

Soups

Main Courses

Salads&Vegetables

Cakes, Biscuits&Desserts

Breads&Pastries

Marinades

Entrees

Chilli Prawns	Oysters in Champagne	Prawns Saganaki
Prawn (Scallops) Brochettes	Pumpkin Souffle	Mushroom and Beef Rissoles
Yoghurt and Rosemary Marinade for Kebabs	Baked Fetta Cheese	Barbecued Mushrooms with Avocado
Spicy Chicken Marinade	Tomato Keftethes	Honey & Blue Cheese Prosciutto Prawn Tails
Pork Marinade	Pork Spring Rolls with Glass Noodles	Thai-style Chicken Skewers with Sweet Chilli Glaze
Chicken Tikka Marinade	Steamed Mussels with Saffron, Chilli, Coriander and Ginger	Fisherman's Warf Garlic Prawns
Chemi Churri (Argentinian style)	Peruvian Scallops

Chilli Prawns

From the Kitchen of Katina

Marinade:

75 ml oil 1^1/2 tblsp honey 1^1/2 tblsp chilli sauce OR 1^1/2 tsp chilli paste

1 tblsp lemon juice 4 shallots finely chopped 2 tblsp chopped parsley ^1/4 tsp all-spice powder

Katina's Comments:
Marinate prawns, thread on skewers and barbecue or grill.

Prawn  (Scallops) Brochettes

From the Kitchen of Katina

• 500 g scallops
• 500 g raw prawns
• melted butter for basting ground black pepper

Marinade:

• 1 cup white wine
• 2 tblsp oil
• 1 tblsp chopped tarragon
• 2 tsp chopped fresh mixed herbs - thyme, basil, parsley, oregano 

Katina's Comments:
Marinate seafood, thread on skewers, barbecue or grill. 
Baste with melted butter.

Yoghurt and Rosemary Marinade for Kebabs

From the Kitchen of Katina
Source: Newspaper cutting

• ¹/₂ cup natural yoghurt
• 1 tbsp Teriyaki sauce
• 1 clove garlic crushed
• 1 tbsp of snipped fresh rosemary
• grated rind of one lemon

Combine all ingredients and toss with lamb. Cover and allow to stand in the refrigerator one to two days, turning now and then.

Thread on skewers and grill. 

Katina's Comments:

up

Spicy Chicken Marinade

From the Kitchen of Katina

• 1 - 1¹/₂ kg chicken
• 3 tbsp tomato sauce
• 2 tbsp soya sauce
• 2 tbsp vegetable oil
• ¹/₂ tsp 5-spice powder
• 3 tbsp honey

Bake at 200C for 20 minutes.

Katina's Comments:
You can use this also for ribs, chops, etc.

Pork Marinade

From the Kitchen of Katina
Source: Taissa

• 2 tbsp soya sauce
• 1 tbsp worcestershire sauce
• 4 tbsp tomato sauce
• 1 tbsp fruit sauce(HP) or plum sauce
• 1 tbsp honey
• 1 tbsp french mustard

Katina's Comments:
You can also use this for lamb. For Taissa's Pork Recipe see under "main courses".

Chicken Tikka Marinade

From the Kitchen of Katina

• 1 kg tender boneless chicken pieces
• 500 g natural yoghurt
• 2 tbsp lemon juice
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1¹/₂ red chilli powder, or according to taste
• 1 tbsp garam masala
• salt

Katina's Comments:
See Main Courses for this dish.

Oysters in Champagne

From the Kitchen of Katina
Source: "A taste for All Seasons" by Beverly Sutherland Smith

This is really extravagant but quite a gorgeous dish.

3 dozen oysters 1 cup champagne 4 egg yolks

2 tablespoons cream a little salt and pepper

1. Pour the champagne into a shallow pan.
2. Remove oysters from the shells.
3. When the champagne is bubbling add oysters.
4. Simmer for 30 seconds.
5. Remove and return to the shells.
6. Beat egg yolks, cream and salt and pepper in a basin.
7. Tip the hot champagne onto this, return to the pan.
8. Stir until it thickens, but don't let it boil.

Cover each oyster with a spoonful of sauce. Arrange them on a tray of rock salt so they will balance. This can all be done a little time before serving. 

When serving, preheat griller, grill until the sauce on top is golden and the oysters heated through but don't overcook. 

Eat them with the remainder of champagne. 

Katina's Comments:

up

Pumpkin Soufflé

From the Kitchen of Katina
Source: Squirrels Best of One and Two Vegetarian Cook Books

1 kg pumpkin 1 cup sour cream 100g feta cheese 100g grated cheddar cheese

^1/2 cup chopped shallots 3 eggs salt and pepper

1. Peel and remove the seeds from the pumpkin, and steam or boil for 20-30 mins. until soft. Cool and drain.
2. Mash the pumpkin well, then mix in the fetta, cheddar, sour cream, shallots, salt and pepper.
3. Separate the eggs, beat the yolks into the pumpkin.
4. Whisk the egg whites until stiff and fold into the mixture.
5. Pour into an oiled casserole dish and bake at 180C for30-45 mins. until risen and set. Serve at once.

Katina's Comments:

Baked Fetta Cheese

From the Kitchen of Katina

• Greek fetta cheese (Dodonis is probably the best)
• Onion
• Oregano
• Capers

We had this on Santorini. They served it in alfoil. 

A slice of fetta topped with slice of onion, sprinkled with oregano and capers. Baked in alfoil and served with bread. 

Variation:
Use either a slice of fetta or cut it into cubes and put it into a shallow ovenproof dish. Top with semi-dried tomatoes, or slow roast tomatoes, capers, oregano or basil. Throw in a couple of cloves of garlic. Add olive oil and bake in moderate oven for about 15 mins. Serve with crusty bread or lepinja bread. 

Greek fetta retains its creamy texture. 

Katina's Comments:
You can buy this fetta at Central Market in Adelaide; in Holland at Albert Hein....(of course). 

up

Tomato Keftethes

From the Kitchen of Katina

• 3 medium-size ripe tomatoes seeded and finely chopped (not grated)
• 1 grated medium onion
• 1 tsp salt
• ¹/₂ tsp pepper
• 1 tsp dried rubbed oregano
• 1 tbsp parsley or mint, finely chopped
• 1 cup self-raising flour
• olive oil for frying
• Optional: 1 egg, 3 tbsp cheese and one more tbsp flour can be added to the batter if desired.

In a large bowl, put onion, tomatoes, oregano, parsley or mint, salt and pepper. Add flour and knead until the ingredients are well combined and have the consistency of a thick batter. 
Heat olive oil in a frying pan and when it's ready take tablespoons of the batter and drop carefully into the pan. Fry on both sides until golden brown. Dry on kitchen paper and serve immediately. 

Katina's Comments:
We had a second serving of these on Santorini with Jim - much better option than the mussels! We tried this recipe with Thea Amalia. They were yummy. It was nice to "teach" her something.

Prawns Saganaki

From the Kitchen of Katina

Cook 24 green prawns in oil till pink. Remove. 

Fry garlic, spring onions, chopped tomatoes, herbs (to your taste), salt and pepper. 

Add prawns and cubed fetta. Heat through. 

Katina's Comments:
I have not tried this yet, but it sounds simple and very tasty! 

Bruine Bonen met Spek???

Ben and Trix

Bruce and Winsome ("what is this??)

Katina, Wietske, Linde and, Dan

Pork Spring Rolls with Glass Noodles

From the Kitchen of Katina
Source: Scott McKenzie

Option 1 (for option 2 see Katina's comments below)

• 50 g (1³/₄ cup) dried chinese vermicelli
• 1 tbsp peanut oil
• 2 cloves garlic crushed
• 1 tbsp chopped fresh coriander (cilantro) root
• 3 Asian shallots, finely chopped
• 150 g (5 oz) pork mince (ground pork)
• 2 tbsp of fish sauce
• 2 tbsp of grated palm sugar
• 100 g (3¹/₂ oz) bean sprouts
• 2 tbsp chopped fresh coriander (cilantro) leaves
• 270 g (9 oz) packet spring roll wrappers
• 1 egg white, lightly beaten
• oil for deep frying
• sweet chilli sauce to serve
• grated carrots

1. Cover the vermicelli with boiling water for 15 minutes or until soft. Drain and pat dry. Cut into 5 cm (2 inch) lengths.
2. Heat the oil in a wok, add the garlic, coriander root and shallots and stir fry over a medium heat for 2 minutes.
3. Add the pork and stir-fry for another 5 minutes.
4. Remove the wok from the heat and transfer the contents to a bowl. Stir in the fish sauce and palm sugar and set aside to cool.
5. Fold in the bean sprouts, carrots and coriander leaves.
6. Place one heaped teaspoon of the mixture onto one corner of each spring roll wrapper, brush the edges lightly with egg white and roll up to enclose the filling. Repeat until the filling is used up.
7. Heat the oil in a clean wok until hot. Deep-fry the spring rolls in batches until crisp.
8. Serve with sweet chilli sauce

Makes approx.. 15 - 20 rolls

Scott's comments:
Fish sauce - a thin, pungent, salty sauce made from fermented fish - is a Thai and Vietnamese essential.

Katina's Comments:
The second option uses rice paper instead of spring roll wrappers. Soak each slice of rice paper briefly in a bowl of boiling water until soft (if you soak it too long the paper starts breaking up). Quickly dry the rice paper on a paper towel and then wrap and roll up the mixture in the rice paper. They are now ready to serve cold, again with sweet chilli sauce.  

up

Steamed Mussels with Saffron, Chilli, Coriander and Ginger

From the Kitchen of Katina
Source: Philip Johnson's "Recipes from an Australian Bistro" - e´cco

SERVES 1 as a first course

• pinch of saffron threads
• 2 tsp thai fish sauce
• ¹/₂ cup (125 ml / 4¹/₂ fl oz) white wine
• 1 tbsp peanut oil
• 12 fresh black mussels, cleaned and beards removed
• 1 large knob fresh ginger, peeled and shredded
• 1 red chilli, sliced into fine rings
• 1 slice ciabatta
• extra-virgin olive oil
• ¹/₄ cup coriander leaves
• ¹/₂ lime

Combine saffron, fish sauce and wine and allow to infuse for a minimum of 2 hours.

Heat a heavy-based saucepan (large enough to hold mussels comfortably) over high heat. The pan should be hot enough to sizzle the ginger and boil the saffron mix on contact. Add peanut oil, then the mussels. Stir through ginger and chilli, cover and cook for 30-60 seconds. Keeping heat high, add saffron mixture, cover and cook for a further 2-3 minutes or until mussels open. Discard any mussels which do not open.

Meanwhile, drizzle bread with a little extra-virgin olive oil and grill both sides.

To serve, spoon mussels into a bowl, scatter fresh coriander on top and pour pan juices over. Garnish with lime and serve with grilled ciabatta.

Philip Johnson's Comments:
Fresh mussels should be tightly closed, or should close when tapped. Don't cook any mussels that won't close. Avoid cooking more than two portions together as more than this will drop the heat considerably, inhibiting some of the mussels from opening.

Katina's Comments:

up

Mushroom and Beef Rissoles

From the Kitchen of Katina
Source: Australian Mushroom Growers Association
             www.oz.mushrooms.com.au

PREPARATION: 20 minutes + 10 minutes cooling
COOKING:         22 minutes
MAKES:              24

• 2 tbs olive oil
• 350g cup mushrooms, diced
• 1 brown onion, finely chopped
• 400g beef mince
• 1 egg, whisked
• 1¹/₂ cups fresh breadcrumbs
• ¹/₄ cup finely chopped continental parsley
• 1 tbs tomato paste
• salt and ground black pepper, to taste
• toasted Turkish bread, to serve
• rocket leaves, to serve

Heat 1 tbs oil in large frying pan over high heat. Add mushrooms and onion and cook, stirring occasionally, for 5 minutes or until all moisture evaporates. Cool for 10 minutes.

Combine mushroom mixture, beef mince, egg, breadcrumbs, parsley, tomato paste and salt and pepper in a large bowl. Mix well to combine. Shape mixture into rissoles using 1¹/₂ tbs mixture per rissole. Place onto a tray, cover and refrigerate for 30 minutes.

Preheat a barbecue plate on medium heat. Grease well with remaining oil. Cook rissoles, in two batches if necessary, for 4 minutes on each side or until cooked through. Serve with toasted bread and rocket leaves.

Katina's Comments:
I served this as part of a main course with Barbecued Mushrooms with Avocado  and a Rocket and Tomato Salad.

Barbecued Mushrooms with Avocado

From the Kitchen of Katina
Source: Australian Mushroom Growers Association
             www.oz.mushrooms.com.au

PREPARATION: 15 minutes (+ 5 minutes standing time)
COOKING:         12 minutes
SERVES:              4

• ⅓ cup olive oil
• 3 garlic cloves, crushed
• 2 small red chillies, finely chopped
• 2 tbs thyme leaves
• 4 large flat mushrooms, stalks removed
• salt and ground black pepper, to taste
• 12 slices pancetta
• 1 large avocado, flesh mashed
• 2 tbs light sour cream

1. Preheat barbecue plate or char-grill on medium high heat.
2. Combine oil, garlic, chillies and thyme in a small jug. Brush over both sides of each mushroom. Season mushrooms with salt and pepper. Set aside for 5 minutes.
3. Place pancetta onto barbecue plate or char-grill and cook for 1-2 minutes on each side or until golden. Remove and set aside.
4. Place mushrooms flat-side down onto barbecue plate or char-grill and cook for 3-4 minutes on each side until tender.
5. Meanwhile combine avocado, sour cream and salt and pepper in a small bowl. Mix well.
6. Place mushrooms onto serving plates. Top with avocado mixture and pancetta.

Katina's Comments:
I served this as part of a main course with Mushroom and Beef Rissoles.

up

Honey & Blue Cheese Prosciutto Prawn Tails

From the Kitchen of Katina
Source: The Advertiser, Food & Wine section, Nov. 23, 2006

• green prawns, peeled and deveined (allow as many per serve as you wish, 2-3 as a guide)
• honey, mild flavour
• blue brie
• prosciutto, sliced thinly, cut in half lengthways

Lay a prosciutto slice on board, place prawn at the short end. Drizzle with honey. Place small slice of brie on top and roll up, finishing with the join on the underside. Place the roll on a tray ready for cooking over medium heat on oiled hotplate. Repeat for each prawn. Cook until prawns become just opaque.

Katina's Comments:

Thai-style Chicken Skewers with Sweet Chilli Glaze

From the Kitchen of Katina
Source: The Advertiser, Food & Wine section, Nov. 23, 2006

MAKES ABOUT 12 SKEWERS

• 1.5kg skinless, boneless chicken thighs, trimmed of excess fat and cut into 3cm cubes
• 15cm bamboo skewers, soaked in water
• sweet chilli sauce

Marinade

• 1 large bunch fresh coriander roughly chopped
• 3 tsp soft brown sugar
• 2 cloves garlic, peeled and crushed
• 3 small red chillies, seeded and finely chopped
• ¹/₂ tsp fresh ground pepper
• juice of 2 lemons
• ¹/₂ tsp salt flakes.

Place all ingredients in a food processor and whiz until blended.
Place chicken cubes in marinade for a few hours or overnight in refrigerator. Thread on to skewers, folding pieces over to secure firmly. Put aside covered until ready to cook. Once cooked, brush sparingly with sweet chilli sauce for shine.

Katina's Comments:

up

Fisherman's Warf Garlic Prawns

From the Kitchen of Katina
Source:

SERVES 4 AS AN ENTREE, 2 AS  MAIN COURSE

• 4 Cloves garlic
• ¹/₂ teaspoon salt
• 2 teaspoons black peppercorns, crushed coarsely
• 2 teaspoons lemon juice
• 1 tablespoon brandy
• 500g (1lb) green prawns, shelled, cleaned and split lengthwise
• olive oil
• chopped parsley
• ¹/₂ cup cream

Crush garlic with salt, add crushed peppercorns, lemon juice and brandy. Mix well.

Place prawns in saucepan or in those heavy individual iron dishes you can now buy to cook and serve garlic prawns in. Add garlic mixture and enough olive oil to just cover and cook quickly until prawns just change colour. Stir in cream.

Serve hot and sizzling in small bowls garnished with chopped parsley.

Katina's Comments:

Chemi Churri (Argentinian style)

From the Kitchen of Katina
Source: Lucy Barua

• 500 grams of garlic (chopped small)
• 1 litre of oil
• 2 litres of white vinegar
• 3 oregano (3 sachets)
• Pepper (one sachet)
• Bay leaves (one sachet)
• 1 rocoto chopped small (instead of rocoto, use red chilli)
• 3 bunches of parsley chopped (flat)

(I divide all amounts by 4). Mix all ingredients, stir and season with salt. Pour in a jar with close lid and leave in the fridge for one night minimum before using. Great to eat during BBQs with steaks or chorizos.

Rocoto is a Peruvian type of chilli that looks like a capsicum but is round. The rocoto is very hot but tasty.

Lucy's Comments:
When I prepare this recipe I divide it by 4, because they are big amounts/measures.

up

Peruvian Scallops

From the Kitchen of Katina
Source: Alvaro Barua

1. Allow 2 scallops with coral attached per person.
2. Put scallops in either individual small ramekins, or a scallop shell
3. Squeeze lemon juice on scallops.
4. Cover liberally with grated parmesan (that means lots of it).
5. Sprinkle with oregano.
6. Top with a dub of butter.
7. Place under grill for about 5 mins - till brown on top.

Serve with lemon wedges and squeeze a bit of lemon when eating.

Katina's Comments:
DELICIOUS! Thanks Alvaro