Country Captain

1.5 kg chicken joints
2 teaspoons finely grated fresh ginger
2 teaspoons finely chopped garlic
2 teaspoons salt
1 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/4 teaspoon chilli powder (optional)
1 tablespoon lime or lemon juice
3 tablespoons ghee or oil
4 large onions thinly sliced
1 or 2 fresh chillies, seeded and sliced

Mix together the ginger, garlic crushed with salt, turmeric, pepper and chilli powder, blending to a paste with a little lime or lemon juice. Prick the skin of the chicken and rub all over with the mixture. Leave to marinate for at least 30 minutes.

Heat ghee or oil in a heavy pan and fry half the onions, stirring frequently, until deep golden brown. Remove with a slotted spoon and set aside for garnishing the dish. Fry remaining onion and chillies until onion is pale golden, adding a little more ghee or oil if needed. Add chicken and fry until golden, turning it with tongs to brown both sides. Add a few tablespoons water to pan, cover and simmer until chicken is tender. At end of cooking uncover and allow liquid in pan to evaporate. Serve chicken hot, accompanied by fried potatoes or rice, and garnished with the browned onions.

Pork Bhoonie

Ingredients
Pork (diced small): 750 gm.
Ginger paste: 1 tbsp.
Garlic paste: 1 tsp
Turmeric powder: 1/2 tsp
Salt: to taste
Chilli powder: 1/2 tsp
Potatoes (diced small): 6
Onions: 2
Dill (chopped): 1/2 bunch

1. Marinade pork with ginger, garlic and turmeric for 2 hours.

2. Heat oil, add meat and fry on medium heat, stirring briskly, for a couple of minutes. Add some water, salt and chilli powder. Cover and simmer.

3. Peel and quarter the onions, then separate the layers. When meat is half done, add potatoes, onion and dill.

4. Cook until potatoes are done and gravy is dry.

Lamb Glassie

1 kg Lamb cut in small pieces
1/4 kg Tomatoes
Onions
Ginger
Garlic
1 tsp turmeric
1 tsp chilli powder
1 tsp cumin
1 tsp coriander
Little sugar
Little water
Oil
Salt, as required.

Fry the onions with a little sugar till brown. Add the meat and stir fry till browned all over. Add ginger, garlic, turmeric, cumin and coriander and continue frying. Add tomatoes and a little water till cooked. Simmer for few minutes.

Enjoy

Sugarless Fruit Cake

500 gms Sunbeam mixed fruit
1 cup water
125 gms light butter/margarine
2 eggs
½ cup semi-sweet sherry/brandy
½ nutmeg grated/ ½ tsp mixed spice
1 cup plain flour
1 cup self-raising flour
1 tsp soda-bi-carbonate

1. Combine fruit, water, sherry and soda-bi-carb in a sauce pan and heat till the first bubble appears. Cool.
2. Pre-heat oven to slow (150° C). Line base and sides of deep 19 cm square cake pan with baking paper.
3. Beat butter in a bowl with an electric beater; beat in the eggs one at a time until just combined. Add the cooled fruit mixture, then both cups of flour and blend with a fork.
4. Spoon the mixture into the prepared pan. Level the cake surface with the back of the spoon.
5. Bake in a slow oven for 1 hour.
6. Remove cake from oven. Cool cake in pan.
7. Later brush with extra brandy and store in cling wrap and then foil.
8. Slice with an electric knife or a sharp knife.

-- Cinderella

Send in any other recipes you would like to share with others.

Contact: john.dsilva@det.nsw.edu.au