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Chicken Thigh Fillets (No Skin) 1kg - You Must use Thigh fillets or it doesn’t work. Lightly cris-cross the chicken with a knife.
Golden Syrup (2 tablespoons)
Turmeric (3 Teaspoons)
Ginger powder (1 teaspoon)
Chilli Powder (1 Level teaspoon)
White pepper (½ teaspoon)
Salt (½ teaspoon)
Lemongrass juice from john west bottle ( 2 tablespoons ) or 1 teaspoon lemongrass powder
Teriyaki marinade (3 tablespoons)
Pine nuts (handful)
Dried Basil Flakes (Sprinkle all over) (3 Tablespoons)
Sesame Oil (2 tablespoons) - Secret ingredient must have!!!
Sugar - Raw ( 2 tablespoons)

Mix all the ingredients together in a airtight container and marinate for at least one hour in fridge then BBQ – Very easy and tastes fantastic.

ã copyright Adrian Bartholomeusz 1996

Chicken Thigh Fillets (No Skin) 1kg - You Must use Thigh fillets or it doesn’t work. Lightly cris-cross the chicken with a knife.
Maille (good quality) Dujon Mustard (8 teaspoons)
Turmeric (1 teaspoons)
Balsamic Vinegar (1 teaspoon)
Ginger powder (1 teaspoon)
Chilli Powder (1 Level teaspoon)
White pepper (½ teaspoon)
Salt (½ teaspoon)
Olive oil ( 1 teaspoon )
Crushed Garlic (1 teaspoon)
Sugar ( 4 teaspoons)

Mix all the ingredients together in a airtight container and marinate for at least one hour in fridge then BBQ with constant turning..

ã copyright Adrian Bartholomeusz 2003

1.5 - 2 kg American Pork Ribs on the bone (lots of meat - best from butcher) Half slabs.
Golden Syrup (4 tablespoons)
Tomato Sauce (10 tablespoons)
Ginger bottled crushed (2 tablespoons)
Ground ginger (1 teaspoon)
Chilli Powder (very mild 1 teaspoon - warm 2 teaspoons)
Worcestershire Sauce (2 tablespoons)
Salt (1 ½ teaspoons)
Plum Sauce SPC brand (3 tablespoons)
Red Wine (1 Cup 250ml)
Vegetable Oil (3 tablespoons)
Crushed Garlic (1 teaspoon)
Brown Sugar (6 tablespoons) - this is not the same as raw sugar must be brown

Mix all the ingredients together in a airtight container and marinate for at least one hour in fridge (better overnight) then REMOVE ribs from sauce and cook in open dish ceramic pan (no direct heat must be in pan) in low heat oven (170c - maybe lower takes longer tastes better) or BBQ with hood for 45 min, the juices will first come out of the ribs and sort of boil, then they will dry up this should mean they are cooked. While the meat is cooking heat up the remaining sauce and cook it till it bubbles and becomes a dark colour. When the ribs are finished cooking in the pan (starting to burn) dip them in the bubbling brown sauce and throw them on the BBQ plate directly to sear and brown them up. A couple of min later they are ready to served. the remaining sauce can be placed on the side as a dipping sauce for the ribs.

ã copyright Adrian Bartholomeusz 2004

Chicken Thigh Fillets (No Skin) 1kg - You Must use Thigh fillets or it doesn’t work. Cut into strips.
Turmeric (3 Teaspoons)
Onion large (diced)
Tamarind (1 teaspoon) – not essential
Mixed spice powder (1 teaspoon)
Corriander powder (1 teaspoon)
fresh crushed ginger (john west) 1 teaspoon
Salt (½ teaspoon)
Dried Basil Flakes (3 Tablespoons)

250g jar of Kraft super crunchy peanut Butter
Sugar - Raw (2 teaspoons)
powdered ginger (2 teaspoons)
ground chilli powder (1 level teaspoon) - Mild
crushed garlic (1 teaspoon)
¼ cup of tomato ketchup

Use a wok for best results.

Stir fry all the onions first with fresh garlic and fresh ginger until onions go clear. Add chicken and rest of spices and keep string until cooked (chicken should start to sweatand light brown in colour) then put aside

To make the sauce put all the sauce ingredients into a saucepan and keep stirring and adding water (do not let it go to dry add ½ a cup of water at a time) until the oil comes out of the peanuts make sure you drain this use the empty peanut butter jar to dispose of excess oil. When the sauce if finished (when it starts to stick together.) add another half a cup of water and stir into sauce until the sauce is as dry or runny as you like. Then add the chicken and stir leave for a little while and serve hot. ps if i doesn't quite taste right just a very little ginger powder at a time it should have just a little bit of a zing from the ginger

ã copyright Adrian Bartholomeusz 1988

TANDOORI CHICKEN

Chicken Thigh Fillets (No Skin) 1kg - You Must use Thigh fillets or it doesn’t work. Lightly cris-cross the chicken with a knife.
or
Chicken Mini Drumettes 1 kg

Marinate Entire Mixture Including Chicken Overnight in Fridge (covered)
Place in Buscuit Oven Pans (leave room around each so they cook individually)
Roast in Oven on about 200 Degrees C for 1 hr
every 20 take out and turn sprinkle a lite coat of sugar each time (not too much)
they will be ready when the outside of each starts to blacken (this is not burnt)

Drumettes - Serve with a yougart Dip (Mint flakes, parley flakes, teaspoon water)
An extra sauce can be made by cooking the leftover marinade well and adding half a cup of plain yoghurt to the mixture, stir well and serve in a small pouring jar.

ã Copyright David Bartholomeusz
Amended Adrian Bartholomeusz 1992
Amended Adrian Bartholomeusz 1998

1 Tablespoon soya sauce
1/4 tsp garlic
1 teaspoon ginger powder
sherry
1/2 tsp mixed spice(chinese 5 spice)
leave for 1/2 hour

1 small chopped onion
add chicken
1/2 cup water
leave on stove medium heat 1/2 hour
add 2 tablespoons plum souce
1 tablespoon honey/golden syryp
lower heat mix well
simmer for another 5-10 mins until
thickens

1 kg pork, meat, lamb, chicken
2 tablespoons curry powder(sri-lankan)
1 onion chopped medium
1 tablespoon magarine
a few curry leaves
1/2 teaspoon garlic (or garlic powder)
1/2 teaspoon ginger powder or slice of ginger
1 teaspoon paprika
1/2 - 1 teaspoon chillee powder
1/2 teaspoon mixed spice
small chopped tomato
salt to taste

Method

Fry onions in margarine (don't let them burn).add in the curry powder, curry leaves, garlic, ginger, paprika, chillee, mixed spice. fry ingredients then add in the meat allowing to brown and the ingredients to coat the meat and cook till a gravy is formed, keep stiring and add in 1/2 - 3/4 cup of water and simmer slowly until cooked. options include:chopped tomato and patato for thickening.

NB. for cooking pork it is important to add 1 tablespoon of vinegar or lemon juice

ã copyright David, Moria & Adrian Bartholomeusz 1990

Boil Potatos in jackets until the jackets burst peel and then mash with a fork one at a time while hot add Sugar - Mix - keep on boil (low heat) till it starts to thicken.Then add Condensed Milk.Keep stiring continuously until the mixture leaves the side of the pan.Use a knife to scrape the side of the pan with a knife and put the hardning Toffee back into the mixture.When the mixture is not sticking take off heat and place in a shallow buttered baking dish and allow to cool then Toffee should be flattened into a shallow buttered baking dish and cooled.If the mixure does not harden the place a small amount of sugar and water into a pan and reheat for about 5 mins then follow the proceedures above.

This Amount will make 2 large rectangular cakes just halve the quantities for one cake the cake when done is cut into small pieces.and use coloured paper to make into bon bons.

375g Raisins ( Sunbeam 1 kg)
750g Sultanas (Angus Park 750 g)
375g Cherries (Winn - red glace cherries)
375g Mixed Fruit (Sunbeam - mixed fruits sun dried 375g)
375g Melon and Lemon Jam (IXL - 500g)
300g Cashew nuts Chopped (whole raw)
125g Mixed Peel (Angus Park Mixed Peel 200g)
100 g chopped ginger preserve (Winn - mild fine diced ginger)
1 Bottle Chow Chow from Chinesse Shop (100g chow chow & 100g ginger preserve and juice in the bottle) – if you can’t find chow chow, just use another 100g of ginger preserve
50g self raising flour

50mls of good Quality Brandy
30mls Almond Essence (Queen)
30mls Rosewater
25mls Vanilla (Queen)
20mls Bees Honey or 20mls Golden Syrup

375g Semolina (Cerevite Italian style wheat 750 g)

1 Rind of Lemon, finely grated
18 Egg Yokes
14 Egg whites
375g Soft Brown Sugar (CSR - 1kg)
375g Butter (Western Star – two blocks) – room temperature
10mls Cherry Brandy

2 rectangular cake tins 24cm x 40cm , 5cm deep
1 newspaper
Baking Paper – Glad Bake
Oven Preheated to 125 degrees Celcius
2 hours cooking on middle shelf

400g almond Meal
400g icing sugar
1 egg white
1 teaspoon rose water
1 teaspoon vanilla
1 teaspoon almond essence
Greaseproof Paper

Chop all Fruit & Nut Mix finely and place all the mix into a large bowl adding the flour as you mix. Then add half the Spices and half the Essences – Cover with glad wrap and Leave overnight (watch for ants they love this stuff)

Toast the semolina lightly, adding in the lemon rind, the smell of the semolina should become noticeable. Don’t over toast. Allow the Semolina to cool and then mix in the butter – yes this is painful.

Baking Preparation place six layers of newspaper in the bottom and sides of each cake tin, just put slits on the edges of the paper to let it go up the sides this stops the cake baking too quickly. Add a layer of glad bake as the final layer for the cake mixture to go in.

Beat the Brown Sugar and egg YOKES until it turns into a very creamy light brown mixture.

Now add the semolina mixture slowly to the Fruit and Nut mixture. Keep mixing until well mixed.

Then add the Brown sugar mixture slowly to the rest. Keep mixing until well mixed.

Lastly Beat the egg whites until peaking, then gently fold into mixture do not over mix now as the egg whites add little bubbles of air into the cake.

Add the whole mixture to the cake tins and place in Preheated oven 125 degrees celcius for 2 hours approx. make sure cake does not cook too quickly, use a piece of paper on the top if it does start to go brown.

Remember this cake keeps cooking for a while, even after it comes out of the oven, so don’t overcook. This is the hardest part of the baking. If it is your first time I suggest you bake a small cake first to try the baking and getting it right.

Icing the cake is the last part before wrapping this should only be done when the cake is cool and preferably the next day. Mix all the ingredients together and use a rolling pin on greaseproof paper to flatten out. To help the icing to stick to the top of the cake use a little strawberry jam, which can be brushed on very thinly first and then the icing placed on the top

Cut into small pieces and individually wrap in greaseproof paper. Wrap each piece as you would wrap a present as this is the best tasting gift you can give. Then use coloured celofane paper and twist ends like a christmas bon bon. Place in a nice cane basket and hand out at your wedding or christmas party your guests will love it.

This Amount will make 1 large rectangular cakes when done is cut into small pieces.

350g Sultanas (good Quality )
200g Cherries (Winn - red glace cherries) Cut into thirds
180g Mixed Fruit (Sunbeam - mixed fruits sun dried )
225g Melon and Ginger Jam ( JD Jam Factory in Young 02 6382 4060 http://www.jdsjamfactory.com.au/
- Sold through Supa Mart Five Dock 02 9713 6962 as Big Island Brand Melon and Ginger Delight)
150g Cashew nuts Chopped (whole raw)
60g Mixed Peel (Angus Park Mixed Peel )
50 g chopped ginger preserve (Winn - mild fine diced ginger)
50g self raising flour

25mls of good Quality Brandy
25mls Almond Essence (Queen)
20mls Rosewater
15mls Vanilla (Queen)
10mls Bees Honey or 20mls Golden Syrup
10mls Cherry Brandy

180g Course Semolina (Cerevite Italian style wheat 750 g)
1/2 Rind of Lemon, finely grated
8 Egg Yokes
8 Egg whites
200g Soft Brown Sugar (CSR - 1kg)
180g Butter (Western Star) – room temperature

1 large rectangular cake tins 24cm x 40cm , 5cm deep
1 newspaper
Baking Paper – Glad Bake
Oven Preheated to 80 - 100 degrees Celcius
2 hours cooking on middle shelf
First hour and a half cook at 80 last half hour cook at 100 remove when skewer it tiny bit moist

200g almond Meal
200g icing sugar
1/2 egg white
1/2 teaspoon rose water
1/2 teaspoon vanilla
1/2 teaspoon almond essence
Greaseproof Paper

Coarse Chop all Fruit & Nut Mix finely and place all the mix into a large bowl adding the flour as you mix.(do not chop sultanas) Then add half the Spices and all the Essences – Cover with glad wrap( or seal in tupperwear) and Leave for a week overnight (watch for ants they love this stuff)

Beat the Brown Sugar and egg YOKES until it turns into a very creamy light brown mixture.

Now add the semolina mixture slowly to the Fruit and Nut mixture. Keep mixing until well mixed.

Then add the Brown sugar mixture slowly to the rest. Keep mixing until well mixed.

Add an extra 10 mls Cherry Brandy, 10mls Almond Essence and 10 mls Rosewater Essence and mix well.

Lastly Beat the egg whites until peaking, then gently fold into mixture do not over mix now as the egg whites add little bubbles of air into the cake.

Add the whole mixture to the cake tins and tap it down to get rid of big air bubbles and place in Preheated oven First hour and a half cook at 80desgree celius last half hour cook at 100 degrees remove when skewer is just a tiny bit moist. Make sure cake does not cook too quickly, use a piece of paper on the top if it does start to go brown. A fan forced electric oven will require the lower heat.

Use a wooden satay skewer to check when the cake is ready it should still be a little bit moist and the skewer should come out easily when it is ready. The top of the cake should be a shiny light golden brown colour.

Remember this cake keeps cooking for a while, even after it comes out of the oven, so don’t overcook. This is the hardest part of the baking. If it is your first time I suggest you bake a small cake first to try the baking and getting it right.

Icing the cake is the last part before wrapping this should only be done when the cake is cool and preferably the next day. Mix all the ingredients together and use a rolling pin on greaseproof paper to flatten out. To help the icing to stick to the top of the cake use a little strawberry jam, which can be brushed on very thinly first and then the icing placed on the top