At Macquarie Anglican, some of us are food lovers and cooks at heart! Our 11:30 Congregation has home-made lunch afterwards, and our 6pm has a dinner every month! Some of our members put together some recipies for you to make at home and try out.
Coriander Ginger Chicken – Serves four
Chicken can be prepared a day ahead; keep covered in refrigerator.
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- ¼ cup chopped fresh coriander
- ¼ cup chopped fresh mint
- 2 spring onions finely chopped
- ¼ cup sweet soy (Kecap Manis)
- ¼ cup oil
- 2 teaspoons caster sugar
- 1 kg chicken fillets (breast, thigh or tenderloin)
Combine all ingredients in a bowl and mix well to coat chicken evenly. Cover and refrigerate for several hours or overnight.
Cook chicken in a single layer on a heated, lightly greased pan or bbq until golden brown and tender. Brush with remaining marinade during cooking.
(Suitable to cook in a baking dish in the oven if preferred.)
Slow Cooked Beef Lasagne – Serves six
- 1 kg stewing steak, cut into large pieces
- 1 onion, sliced
- 2 tablespoons olive oil
- Salt and pepper
- 2 cloves garlic, crushed
- Tin crushed tomatoes
- 2 cups tomato puree
- 1litre beef stock
- Lasagne sheets
- 60 grams unsalted butter
- ¼ cup plain flour
- 2 cups milk
- ¾ cup grated cheese (your choice of cheese)
- ¾ finely grated parmesan
Preheat oven to 180° C.
Heat oil in a large, heavy based saucepan. Sprinkle the beef with salt and pepper and cook, in batches, for 3-4 minutes on each side until browned. Remove from pan. Add the onion and garlic and cook for one minute until onion is slightly softened. Add tomatoes, puree and stock and bring to the boil. Return beef to the pan and reduce heat. Simmer on a very low heat for approximately three hours until beef is falling apart. Remove the beef and shred using two forks. Place in a bowl with about one cup of the cooking liquid.
In a medium saucepan melt the butter gently. Add the flour and whisk for one minute until it forms a smooth paste. Gradually add the milk, whisking, to combine. Slowly bring to the boil whisking constantly until mixture is thick and smooth. Remove from heat and add the grated cheese (not the parmesan) and salt and pepper. Stir to combine.
Cover the base of a baking dish (approx.28cm x 18cm) with lasagne sheets; then half the meat mixture; then one third of the cheese sauce. Repeat these three layers, then top with another layer of lasagne sheets, the remaining cheese sauce and sprinkle with parmesan. Bake for 20-25 minutes until melted and golden.
Peach and Raspberry Tart
- 125grams butter, softened
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ½ cups self-raising flour, sifted
- 2 peaches, halved and cut into thin wedges (or tinned slices)
- 150grams fresh or unthawed frozen raspberries
- 2 tablespoons icing sugar
Preheat oven to 170° C. Line a 22cm round cake tin with a removable base with baking paper.
Place butter, sugar and vanilla in a bowl and beat until light and creamy. Add the eggs and beat well. Gently fold in the flour and spoon into the tin. Top with the peaches and raspberries and sprinkle with the icing sugar.
Bake for approximately one hour or until tart is cooked when tested with a skewer. Cool slightly in tin then remove. Serve warm or cold.
Very Easy Chocolate Cake
- 1 cup water
- 1 ½ cups sugar
- 125grams butter
- 2 tablespoons cocoa powder
- ½ teaspoon bicarbonate soda
- 1 ½ cups self-raising flour
- 2 eggs
Preheat oven to 180° C. Grease and line a 20cm round cake tin.
In a saucepan combine water, sugar, butter, cocoa and soda. Stir over medium heat without boiling until sugar dissolves. Bring to boil then reduce heat and simmer for 3 minutes. Transfer to a large bowl and allow to cool for 10 minutes. Add the sifted flour and the eggs. Beat with an electric mixer until smooth. Spoon into tin and bake for 40 minutes. Cool then ice as desired.
Korean Bulgogi – The Iconic Korean Beef BBQ for 4 people
- 600g (1-1,5 pound) Sirloin meat, or other prime cuts beef (boneless)
- 3 tablespoons of water
- 185ml soy sauce
- 40g sugar
- 1 tablespoon crushed/minced garlic
- 1 whole green paprika (sliced/chopped)
- 1/2 teaspoon of salt and pepper
- 1 tablespoon of dark sesame oil/grapeseed/or olive oil
- 1 1/2 onions, 1 of it chopped roughly, while the other half finely sliced
- 1 teaspoon of fresh ginger (minced)
- 3 spring onions, sliced
- 1 cup pear juice
- Sesame seeds as you prefer
- Red chilli
- Lettuce Leaves
- Kimchi and Gochujang
- Put the beef in a bowl, then mixed the beef with, water, soy sauce, pear juice, onion, garlic, pepper, sugar, and salt. Stir it, and leave it for around 30 minutes to let it marinated
- Before the cooking process stir the mixture with the sesame oil
- Heat the frying pan, add some (don’t add too much) cooking oil, and fry the beef for around 3 minutes.
- After that, you can put some of the marinade together into the frying pan, so the beef aren’t dry too fast
- Put the sliced onion & green paprika together and cook until the meat are dark brown in colour (5-10 minutes)
- Put the beef into a clean bowl, and put the sesame seeds, and lettuce leaves and other condiments.
Now your Korean Bulgogi is ready to served. This can enjoyed together for around 4 people.
Some tips on how to eat like a Korean!
Put the sliced bulgogi beef on top of the kimci, along with the rice and lettuce leaves. You can roll it or just eat the combination!
Quick and Easy Kimbap! Korean Style Seaweed Rolls – Serves 4
- 360 ml Plain white steamed rice
- 4 sheets Dried nori seaweed for rolls
- 1/2 small Carrot
- 60 grams Spinach (fresh or frozen)
- 1 Egg
- 70 grams Beef or minced pork
- 1 tsp ※ Soy sauce
- 1/2 tsp ※ Sugar
- 1/2 tsp ※ Garlic (grated)
- 1/3 tsp ※ Sesame oil
- 1 tsp ※ Mirin
- 1 dash ※ Pepper
- 1 tsp ※ Gochujang (Korean pepper paste)
- 2 stick Imitation crab sticks
- 1 Kimchi
- Cook the rice using less water than normal. Put the cooked rice into a bowl and mix in the sesame oil, white sesame seeds (1 tablespoon each) and salt (1/2 teaspoon). Let it cool.
- Julienne the carrots. Place them in a heat-resistant plate and add sesame oil (small amount), salt (small amount) and sugar (1/4 teaspoon). Microwave for about 2 minutes.
- After cooking the spinach, drain well and mix with salt・sesame oil (1/4 teaspoon each) and grated garlic (1/2 teaspoon).
- Combine the ingredients marked with a ※ and rub into minced meat. Add sesame oil to frying pan and cook the meat soboro style (breaking it into tiny pieces). Place on dish and let cool.
- Add salt (small amount) and beat the egg. Add some vegetable oil to an egg omelet pan and cook on low heat. Roll thinly. Cut into thin strips to use for filling.
- Chop up the kimchi. Pull apart the imitation crab into thin pieces.
- Spread the rice thinly onto the seaweed paper. (Warning・leave about 1.5cm of the top edge uncovered) Place the filling on the bottom 1/3 of the seaweed and roll tightly.
- Place the rolls so that the loose part of the seaweed paper is sitting on the bottom. Place on top of cotton gloves or paper towels to remove moisture.
- Cut the rolls into 2cm pieces and serve!