Great recipes


3 cups self raising flour 1 teaspoon icing sugar mixture 60g butter 420m1 buttermilk 1. Preheat oven to 220°C. Grease a 19cm square tin. 2. Place flour, icing sugar mixture and butter into a medium bowl. Using the StickMaster, process until the mixture resembles fine breadcrumbs. 3. Add the buttermilk and process using a gentle up and down action until most of the mixture is just combined. 4. Turn mixture onto a floured surface and combine any loose mixture into the dough. Lightly knead until smooth. 5. Press dough out to about a 3cm thickness. Using a 5cm pastry cutter, More >

Strawberry Cream

2 punnets strawberries, washed and hulled 3,4i cup caster sugar 2 tablespoons lemon juice 3 teaspoons gelatine dissolved in 2 tablespoons boiling water 300mIs thickened cream Extra strawberries for decoration 1. Place strawberries, sugar and lemon juice into a saucepan and bring to the boil. 2. Reduce heat and allow to simmer until sugar has dissolved. Add dissoved gelatine to strawberry mixture and allow to cool. 3. Using the StickMaster, process strawberry mixture until smooth. 4. In a separate bowl, using the StickMaster, process cream until thick. 5. Fold the cooled strawberry mixture through the cream using a large spoon. More >

Tartare Sauce

1 quantity of mayonnaise 11 small gherkin, roughly chopped 2 sprigs parsley 1 teaspoon capers, drained 1 teaspoon lemon juice 1/2 teaspoon sugar 1. Place all ingredients into a bowl. 2. Using the StickMaster, process until combined and finely chopped. Serve chilled with seafood.


Thai red curry chicken

Ingredients (serves 4)
  • 1 1/2 tablespoons vegetable oil
  • 1kg chicken thigh fillets, trimmed,
  • cut in half crossways
  • 114g can Thai red curry paste (see note)
  • 1 cup Continental Real Chicken Stock
  • 150g fresh shiitake mushrooms, stems trimmed, halved
  • 230g can sliced bamboo shoots, drained
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 140ml can coconut milk
  • 1/3 cup basil leaves
  • steamed jasmine rice, to serve
  1. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
  2. Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, More >

Tomato & chicken korma curry

Preparation Time

20 minutes

Cooking Time

70 minutes

// Ingredients (serves 4)
  • 390g (1 1/2 cups) Greek-style natural yoghurt
  • 140g (1/2 cup) Patak’s Korma Curry Paste
  • 8 (about 2.2kg) large chicken thigh cutlets, excess fat trimmed
  • 1 tbs vegetable oil
  • 2 brown onions, halved, thinly sliced
  • 2 large ripe tomatoes, coarsely chopped
  • 100g baby spinach leaves
  • 1/2 cup fresh coriander leaves
  • Steamed rice, to serve
  • Pappadums, to serve
  1. Combine the yoghurt and curry paste in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.
  2. Heat the oil a stockpot or heatproof casserole dish over medium-high More >

Wild Berry Shortcake Flan

60g butter, softened 1/3 cup caster sugar 1 teaspoon vanilla extract 1 tablespoon custard powder 2 tablespoons water 1 egg, beaten 1 cup self raising flour, sifted 1 cup cream, whipped 250g fresh or frozen berries 1 cup wild berry jam 1. Preheat oven to 170°C. Grease and flour flan tin. 2. In a small bowl cream butter, sugar and vanilla using the StickMaster with whisk attachment. Slowly mix in the custard powder and gradually add the beaten egg and water. Mix in flour. 3. Spread cake batter into flan tin. Bake for 25 minutes or until a skewer inserted More >