Fay's Greek fish soup

1½ kilo fish suitable for boiling, cut into portions or if small add whole

1½ kilo potatoes cut into walnut-size pieces

1 lemons juice

1 cup olive oil

1 onion

3 cloves of Garlic

4 Carrots 

4 sticks of Celery with leaves

Bunch of fresh parsley 

salt and freshly black pepper

2 eggs

 

Take a large pan and spread a layer of potatoes carrots celery onions garlic parsley on the bottom, then layer up the fish,the fish must be on of the top with a layer of potatoes and the rest if the vegs

Empty the cup of the olive oil and salt and pepper and if the liquids do not cover them, top up with water.

Place a plate over the last layer of potatoes, so that they stay in place when the soup begins to boil. Put the pan on the hotplate. Cook at a fairly high heat until the potatoes are soft. The oil and lemon are transformed into a wonderful milky liquid and the soup is white.

After fish an vegetables have cooked with a large flat spoon very carefully take fish and vegetables out in to a large plater having the fish in the middle and arrange all other vegs around them. 

Pore some olive oil and some fresh lemon juice on top  and place at the table to serve with the soup!

Remove pan with soup of the hot plate  and pore through a fine shift to make sure there are no fish bones in the soup

prepare the egg an lemon sauce 

Place In a blender the 2 eggs whole the juice of the lemon a ladle full of the broth from the fish soup and a bit of salt and pepper

Beat until it becomes very frothy and well mixed

Pure over the fish soup serve with freshly grated black pepper and crusty bread

Serve in soup bowls, broth, fish and potatoes. enjoy! 

   

Meat loaf warped in lamb caul

Ingredients 

1 pound lean minced lamb 

1 chopped onion 

2 tsp. Oil 

3 cloves crushed garlic 

1 tsp. Dried Mint 

1 tsp. Chopped parsley 

1 tsp. Fresh Oregano 

3 tsp of bread crumbs 

1 Egg 

One lamb umbrella (caul) 

3 lemons lemon juice

6 boiled eggs 

4 large potatoes cut in 1/4s 

1tbs of dried oregano. 

Method

In a bowl put all the ingredients except the  lamb caul and lemon.

Knead for 5 minutes. Rinse the umbrella well under running water and  

remove the thick fat pieces and place in a bowl with water and lemon juice this will also help it to become white and gets reed of the "heavy" smell. Apply on a clean surface and cut into oblong pieces.

Shape the mince into ball and flatten down and place 2 eggs in the middle of each meat loaf place on the edge of each piece of caul.   Wrap rotate around minced and make sure all is warped around with the Caul! Place in a tray with well seasoned potatoes add olive oil oregano salt and pepper and bake in a 220' oven until golden and cooked

Serve with a fresh green salad or a nice Greek salad ! 

Diples wonderful pastry folds with honey and nuts

Ingredients 

 6 eggs

2 tablespoons orange zest 

½ cup orange juice

S/R flour (about 1 kg)

 2 tsp vanilla extract 

Corn floor for rolling dough

corn oil for frying

3 cups honey

icing sugar for dusting

cinnamon

coarsely cut walnuts

Method

Lightly beat eggs, orange, orange zest and vanilla in a bowl and begin to add the flour slowly, so as to achieve a fairly stiff dough.

Divide the dough into 8 balls and leave an hour to rest, covered with plastic wrap.

After dough has rested we get each ball sprinkle with corn flour and roll it in a thinner pastry sheet as you can. It's best to use corn four to the floured surface to roll out the sheet instead of flour, so leaves open more easier . 

Cut in thin strips 

Place in a dip frypan the corn oil to heat but do not over heat. 

With a fork slide one edge of the cut stops of pastry and roll on to the fork then place very carefully in the oil and cook util it's golden and pastry has been cooked! Remove form oil and place on a tray with some kitchen paper to drain some of the oil. Continue with the rest util all are cooked. Let them cool and store in a tight lid plastic container if you do not want to eat them right away they keep well up to a week. 

To serve drizzle with a good honey and sprinkle the coarse walnuts on top

If you like instead of just the honey you can also make a syrup and dip each one then sprinkle with cinnamon and coarsely cut  nuts! Enjoy! 

Thai pumpkin soup

Ingredients 

1 med- large Kent Pumpkin

3/4 jar if Thai green Curry paste

1 leek

1 brown onion

1tbl of garlic minnced 

1 tbs of minced ginger

1 tsp of oil

1ltr of chicken stock or enugh to cover pumpkin

1-2 tuns coconut milk

Method 

Add in a saucepan the Cube pumpkin and dice leeks, onions and the minced garlic and ginger and the green Carry paste. Add the Chicken stock and bring to the boil cook until a veggies are soft and add the Coconut milk let it cool a bit and blitz in a blender until smooth. Serve with a dab of sour cream! Enjoy ! 

Prawn Laksa (Recipe from my good friend Ruby Yune )

For the Paste

1 spring onion

2cloves of Garlic 

3-4cm of ginger

A pinch of chilli flakes

Zest of 1 lemon

1/2 cup cashews

2 tsp turmeric 

Hand full of fresh coriander 

2 Kaffir lime leaves

1tsp coconut palm sugar

3 tbs macadamia but oil

Method

Place all ingredients into a blander and blend on medium until chopped and combined or until  smooth if you prefer .

Prawn Laksa

1 small Zucchini diced

4 mushrooms sliced

20 raw prawns

1 400ml can coconut cream

2 1/2 tsp coconut aminos

1 cup chicken stock

1tsp of macadamia nut oil

Method

Hear the oil in a frying pan

And add prawns and cook until Orleans change colour

Remove the Cooke prawns and set aside .

Add laksa paste to the pan and hear through stirring constantly to avoid burning

Add coconut aminos,  chicken stock and coconut cream and heat through

Add mushrooms and zucchini and simmer in sauce until just soft. Add prawns

Serve with a hand full of bean sprouts some rice noodles if you like and garnish with fresh  coriander leaves enjoy   

Happy Australia Day

Happy Australia day

 

Fay's home made Cypriot Seftalies

Fay's home made Cypriot Seftalies

Ingredients 

500glean minced lamb or pork or half and half 

1 onion chopped 

2 tsp. oil 

3 cloves garlic, minced 

1 tsp dried mint. 

1tsp chopped parsley

 1 tsp. oregano 3 tsp. breadcrumbs 

1 egg salt and pepper 

lamb umbrella (fat lining of lamb stomach caul) 

juice of 2 lemons 

Method

 In bowl put the ground lamb and pork and all other ingredients except the roof. Knead well for 8-10 minutes. 

Take the umbrella and rinse with cold water put in a bowl and pour  

Lemon juice ( the lemon whitens and does not smell). If necessary, rinse with lemon and put it back in bowl and let it sit for 10 minutes. Spread the umbrella on a clean surface and cut into sticks. Place minced and put the edge of each piece of caul. Wrap the spiced mince in caul and Put in pan until all are wrapt then cook on the grill, grilled for 10 minutes each side. Serve hot with fried potato chips fresh green salad. Enjoy!