Peter's Favourite Recipes

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Stuffed Baked Avocado
In this succulent and
unusual entree,
avocados are stuffed
with tofu and green peas, smothered in a
lemon-chili-coconut sauce,
and baked.
Preparation Time:  10 minutes
Cooking Time:       10 minutes
Baking Time:          10 minutes
Yield:                         4 persons

1. Carefully run a knife from the stem end downwards and right around the avocados. Twist to separate the two halves. Remove the seeds.
2. With a spoon, scoop out the avocado flesh leaving a 6mm (¼ inch) border.
Chop the avocado flesh into large rough chunks.
3. Heat the oil in a heavy non-stick frying pan over a medium heat. Add the curry powder, mustards and saute for a few seconds. Add the ginger and saute for 1 minute. Add the tofu and stir fry carefully (making sure the chunks don't break up). When the tofu is browned, drizzle on the sesame oil, chili sauce and soy sauce. Fold in the coconut cream.
4. Add the peas, lemon juice, chopped coriander and stir well. Finally, add the avocado pieces, gently stir to mix, and remove from the heat.
5. Place the avocado halves carefully on a flameproof dish and add the mixture.
6. Bake in a preheated oven at 180°C for 10 minutes and serve immediately.
Note: this dish can be made in advance (steps 1 to 5) and baked for 15 minutes when needed.
Ingredients
2 large but ripe avocados
2 tablespoons (40ml) olive oil
½ teaspoon curry powder (according to taste)
1 teaspoon hot English mustard (according to taste)
1 teaspoon Dijon mustard
1 teaspoon (5ml) chopped fresh ginger
1 cup (250ml) firm silken tofu, diced into 12.5mm (½ inch) cubes
1 teaspoon (5ml) Chinese sesame oil
1 tablespoon (20ml) sweet chili sauce
1 tablespoon (20ml) sweet soy sauce
½ cup thick coconut cream
(can be made using coconut powder & ½ cup water)
½ cup (125ml) frozen peas
1 tablespoon (20ml) lemon juice (fresh is best)
1 tablespoon (20ml) chopped coriander leaves
(fresh is best)


Unconventional Shepherds Pie - A Pie with Attitude
Serves 6
ABC

Directions
Steam or boil the potatoes for about 20 to 22 minutes until the potatoes are soft for mashing.
Note: as an alternative pumpkin or sweet potato can be substituted for some of the potato (eg; 0.5kg).
Drain off any water and mix in the butter and mash into the potatoes.
Add of the milk and mash in, add some or all of the remainder as required to get a suitable mash.

In a large frying pan heat the oil and quickly brown the meat over a fairly high heat for about 5 minutes.
Remove the meat and set aside for adding back into the frying pan.
Add the butter to the frying pan and when hot add the onion and cook for 2-3 minutes until transparent.
When almost cooked add the ginger and garlic.
Add and stir in the carrot and celery and cook for a further 2 minutes.
Add and stir in the mushrooms and cook for a further 3 minutes.
Add the tomatoes, tomato paste, curry powder, worcester sauce, stock and Gravox and cook for 1-2 minutes or until thickens slightly.
Return the meat to the mixture and stir in.
Add frozen peas or chopped zucchini(optional)
Add pepper to taste.

In a casserole dish size approx 330mm x 210mm x 50mm, place the meat mixture making sure it is nice and level.
Using a fork carefully spread the mashed potato evenly over the entire surface of the meat mixture.
Use the fork to create grooves or a pattern on the top.
Sprinkle with paprika and spray with the canola oil (optional).

Cook in a medium oven at 180 deg C for 20 minutes or until thoroughly heated through.
If necessary brown the potato topping under the grill.
On the top
2kg Potatoes - peeled and quartered
1 tbsp Butter - for mashing
cup Milk - for mashing
Sprinkle Paprika - for sprinkling on top
Squirt Canola cooking spray (optional)

On the bottom
1 tbsp Oil - for cooking mince
650g Minced Beef
1 tbsp Butter - for onions etc
1 Large onion - finely chopped
1 tsp Minced garlic - fresh or jar
1 tsp Minced ginger - fresh or jar
1 Stick of celery - finely sliced
1 Large carrot - finely chopped
250g Small mushrooms - sliced
410 g Tinned chopped tomatoes
50 g Sachet of tomato paste
1-2 tsp Curry powder - to taste
1-2 tsp Worcester Sauce - to taste
cup Stock (or water)
1 tbsp Gravox powder (traditional type)

On the side or in the pie
1 cup Frozen peas these can be added to the meat
mixture or heated and served separately.



Tomato Relish

1½kg ripe tomatoes
500g mild onions
2 cups unsweetened orange juice
2 to 3 teaspoons curry powder
¼ teaspoon chili powder
1 tablespoon dry mustard
2 cups white wine vinegar maybe with a dash of balsamic too.
1 cup sultanas

Skin tomatoes and remove seeds.
Cut into cubes.
Peel onions, chop finely.
Place tomatoes, onions and orange juice into a large saucepan.
Combine curry powder, chili powder and mustard with a small amount of orange juice.
Add this to the tomato and onions and add vinegar.
Slowly bring to the boil over a low heat.
Boil for 5 minutes.
reduce heat and simmer for an hour or until the mixture has thickened.
Pour relish into sterilized jars, cool and seal.
Store in refrigerator.
Use on meat, fish, vegie-burgers, nut-loaf etc.
Peter's Thai Cucumber Salad

Allegedly serves four.

1 Tomato de-seeded and finely chopped
1 Cucumber peeled and de-seeded and finely chopped
2 tablespoons chopped roasted peanuts or cashews
¼ teaspoon chili paste (or to taste)
1 shallot finally chopped (or use green onion)
1 tablespoon herbs chopped (eg. chives and or garlic chives)
2 teaspoons finely chopped lime peel
2 tablespoons lime juice
2 tablespoons fish sauce (optional)
1 tablespoon brown sugar
1 tablespoon boiling water
2 tablespoons white wine vinegar

In a suitable serving bowl, mix the tomato, cucumber, shallots, herbs and lime peel. Dissolve the sugar in the boiling water. Add to the sugar the chile paste, lime juice, (fish sauce), vinegar. When ready to serve add the liquid to the mixture in the serving bowl. Sprinkle on the nuts and serve. An adaption of this is to add tiny salad prawns (shrimp).

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