Red Cabbage

Ingredients (serves 6)

• 1/2 red cabbage, finely shredded
• 2 Spanish onions, sliced
• 2 Granny Smith apples, peeled, grated
• 60ml (1/4 cup) red wine vinegar
• 3 tbs brown sugar

Optional

• 375ml (1 1/2 cups) red wine
• 1/2 tsp ground cinnamon
• bay leaf
  
• 1 cinnamon stick
• 1/2 tsp ground cloves
• 2 tsp chopped fresh thyme
• 1 piece orange peel
• Chopped flat-leaf parsley, to garnish

Method

1. Preheat oven to 180°C.
2. Place all ingredients in an ovenproof casserole dish with a lid. Stir to combine, cover and bake for 2 hours. Check that all liquid has been absorbed (if not, return to the oven, uncovered, for a further 10 minutes).

Cannellini beans and Tuna Salad

Ingredients (serves 4)

• 425g can tuna in springwater, drained, flaked
• 400g can cannellini beans, drained, rinsed
• 1 large avocado, peeled, sliced
• 250g grape tomatoes, halved
• 1 Lebanese cucumber, peeled, thinly sliced
• 3 celery sticks, thinly sliced
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 SMALL garlic clove, crushed
• 1 teaspoon Dijon mustard

Method

1. Combine tuna, beans, avocado, tomatoes, cucumber, celery and basil in a bowl.
2. Combine oil, lemon juice, garlic and mustard in a jug. Season with salt and pepper. Pour over salad. Toss gently to combine.

Marmalade (Lemon and Grapefruit)

Ingredients:

• 2 large grapefruits, thick skinned
• 1 large lemon, thick skinned
• 2 cups water
• 4 cups granulated sugar

Preparation:

Chop fruit coarsely, reserving juice.
In an large nonreactive heavy kettle over moderately high heat, simmer rind, chopped fruit, reserved juice and water, covered, until fruit is translucent 60 minutes. let stand, covered, in a cool place overnight.
Add sugar and Jam Setter and set over moderate heat. Bring to a boil, stirring until sugar dissolves. Continue boiling, stirring occasionally for 30 minutes. Remove from heat, skim off foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch head space. Wipe rims, seal jars and process in a boiling water bath for 10 minutes. Remove jars from water bath, let cool for 12 hours and test for airtight seals. Label and store in a cool, dark place. If you decide not to sterilize and process jars, refrigerate marmalade and serve within three weeks.

Variations

• More fruit for richer flavour and texture
• Vary size of the chop
  

Potato Omlette

The best ever

Boil the potatoes, then fry them in cubs until they have some colour.
Add and fry off some onion
Turn heat down
Add the egg mix (egg, milk, salt, pepper, cumin)
Cook slowly
Add to oven after 5 minutes

Cost: $2.50 for 2 portions + Toast = $3.00 or $1.50 each portion

Roast Root Veggies

Anything you like, just know the relative cooking times.

Potatoes take the longest, with Turnip and parsnip so par boil these
Pumpkin and sweet potato are next
Then onions and Halumi cheese towards the end

Add sea salt, olive oil, rosemary

Roast until golden on hot,

Mutton stew - the best

Slow but good - make a batch and eat over the next week.

Ingredients:

• Mutton
• Mushrooms
• Carrots
• Onions
• Garlic
• Red wine (a reasonable one)
• Stock
• Parsley
• Bay leaves
• Rosemary

The usual process -
Brown off the trimmed meat, and onions and garlic.
Add the other ingredients and simmer slowly for 2 hours,
Add some flour and cook for 30 minutes to thinken the source.
Better the next day