A Chart of Cooking guide for Meats:

* Beef - expensive cuts rare 240° c for 15 minutes then 180° c for 15 minutes per 500g medium 220° c for 15 minutes then 180° c for 20 minutes per 500g well done 220° c for 10 minutes then 180° c for 25 minutes per 500g *

 Beef - economical cuts rare 200° c for 10 minutes then 180° c for 20 minutes per 500g medium 200° c for 10 minutes then 160° c for 25 minutes per 500g well done 180° c for 10 minutes then 160° c for 30 minutes per 500g

* Pork - skin on and scored Medium 250° c for 30 minutes then 180° c for 25 minutes per 500g well done 260° c for 30 minutes then 180° c for 30 minutes per 500g * Pork - skin off medium 240° c for 10 minutes then 180° c for 30 minutes per 500g well done 240° c for 10 minutes then 180° c for 35 minutes per 500g

* Lamb rare 220° c for 10 minutes then 180° c for 20 minutes per 500g medium 220° c for 15 minutes then 180° c for 25 minutes per 500g well done 220° c for 15 minutes then 180° c for 30 minutes per 500g

 * Chicken (Chicken should always be cooked through) well done 220° c for 15 minutes then 180° c for 30 minutes per 500g *

 Useful recipe links. HERE. and. HERE enjoy.

Ingredients for chocolate cupcakes 

125g butter, 2/3 cup castor sugar,1 teaspoon vanilla, 2 eggs, 1/4 cup milk, 2 tablespoons cocoa powder, 1 1/3 cup SR Flour.

 Method 1. Place butter, castor sugar and vanilla in a mixing bowl. Mix together for 3 minutes, add eggs and beat for a further 3 minutes. 2. Stir in SR flour, cocoa powder and milk and mix until combined. 3. Place teaspoons of mixture into patty pans and bake in oven 180 degrees Celsius, for 20 minutes. Remove from oven let cool. Spread with frosting and decorate. Frosting 2 cups sifted icing sugar 2 teaspoons cocoa powder 1 dessert spoon softened butter 1 tablespoon of boiling water 1 teaspoon Vanilla Essence Mix, icing sugar, cocoa powder, butter, vanilla and water until light and fluffy, add extra water if needed.

ENTERTAIN OZ

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Avocado and summer tomato salad Serving size: Serves 4 Less than 15 minutes

 INGREDIENTS
2 avocados, halved and skin removed
1 lemon, juiced
3 Roma tomatoes, quartered, de-seeded, finely diced
½ bunch shallots, finely sliced
1 Lebanese cucumber, halved length ways, de seeded, finely diced
¼ cup basil leaves, roughly chopped
1 bunch rocket leaves, rinsed
½ cup baby black olives
Dressing: 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 2 cloves garlic, crushed ½ cup extra virgin olive oil sea salt and freshly ground black pepper, to taste METHOD Combine dressing ingredients in a small jar with lid and shake well. Place the tomato, shallots, cucumber and basil in a small bowl; add the dressing and mix to combine. Drizzle the lemon juice over the avocado halves. Use a small knife to remove a 2-3mm slice of the rounded side of the avocado half. Place the avocado halves on serving plates. Divide the tomato salad equally among the 4 avocado halves. Garnish with rocket leaves and black olives.
                                 

Chicken dim sims Chef: Rob Scott You need:

 Pastry 2 cups flour 2 egg whites 10 ml oil Pinch of salt and pepper

 Filling 500 grams chicken meat 1/2 onion 1/2 garlic clove 1/4 cabbage 1 carrot 20 ml soy sauce 30 grams sugar 50 ml tomato sauce 1/4 bunch coriander Method:

 To prepare the pastry, place sieved flour on a bench, add seasoning and make a well in the centre. Place egg whites in a bowl and whisk with a fork. When it reaches soft peaks, add oil and place in the flour well. Gradually add the flour into the egg white, until the flour and egg are mixed together. Knead to a smooth dough and rest for 15 to 20 minutes.

 To prepare the filling, cut the chicken into small cubes, then dice the onion, carrot, cabbage and garlic, and mix with the meat.

 Add all the other ingredients and allow to marinate for a short time.

Then place it all in a food processor and puree to a coarse texture.

 Roll rested pastry into flat sheets and cut into required shape.

Egg wash the sides, place a teaspoon of mixture into the centre of each shape. Bring the sides together and press with fingers to seal.

 Either steam or deep fry, then serve with soy sauce   Chicken mushroom pasta

You need: serves 6
500g pasta
50g dried mushrooms
4 boneless skinless chicken thighs
100g button mushrooms
2 field mushrooms
2 tablespoons chopped mixed rosemary, thyme and oregano
1 onion, diced finely
olive oil to sauté
1 cup white wine
1 1/2 cups cream
salt & pepper

Method:
Soak mushrooms in warm water for 30 minutes. Drain and slice finely. Reserve liquid.

Slice thighs into bite sized pieces. In a large sauté pan, cook onions and herbs until translucent in olive oil. Add mushrooms and cook until soft. Remove from pan. Sauté chicken over medium heat until browned. Add mushrooms back into pan and turn heat to high. Season.

Add white wine and reduce by two thirds. Add mushroom liquid and reduce by two thirds. Add cream and reduce until sauce is thick and chicken is cooked. Check seasoning.

Meanwhile cook pasta. Drain and mix with sauce.

Serving Suggestion: Serve with green salad and crusty bread

Pasta Sauce...............

  INGREDIENTS:

• 1 lb. Lean ground beef
• 1 lb. Italian sausage, thickly sliced
• 1 large onion, chopped
• 3 cloves of fresh garlic (or substitute ½ tsp of dried garlic flakes)
• 32 ounce can of crushed tomatoes
• 1 cup of baby carrots
• 1 or 2 zucchini, sliced (NOT "summer giants", however)
• 1 cup of broccoli florets
• Some sliced eggplant (optional)
• 1 can of mushrooms (6 oz. or 12 oz. size)
• ½ cup of peas
• 2 jars (or cans) of your favorite prepared Pasta Sauce
• 1 TBL of Italian Seasoning (optional)

Brown the ground beef and the sausage with the chopped onion and garlic

Add the can of tomatoes (and the optional Italian Seasoning) and stir

Add the rest of the ingredients and stir

Simmer (covered) for 20 to 25 minutes until vegetables are tender (Be sure to cover the pan while simmering or the vegetables will stick to the pan!)

Serve with your favorite cooked pasta, sprinkled with grated cheese.

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Grilled Snapper with tangy raspberry & shallot sauce Instructions:
 Ingredients:
600g snapper fillets
 1 tablespoon olive oil
 juice of 1/2 lime
freshly ground black pepper
 2 tablespoons raspberry or red wine vinegar
 4 shallots, finely chopped
2 tsp worcestershire sauce
1 tsp caster sugar
 1 cup fresh or frozen raspberries .

Brush the snapper fillet with the olive oil, drizzle with the lime juice and sprinkle with black pepper. Place under a preheated grill or on a barbeque plate and cook until lightly browned, turning just once. Meanwhile, place the vinegar, shallots, worcestershire sauce, and sugar in a small saucepan and bring to the boil, reduce heat and simmer gently for 1 minute. Add the raspberries and simmer for 30 seconds and then remove the pan from the heat. Allow to cool slightly. Place the grilled snapper fillets on serving plates and spoon the raspberry and shallot sauce over the fish. Serve with steamed chat potatoes and a tossed salad or vegetables.

 Thai Sweet Potato Soup.
 Ingredients. 750g sweet potato, peeled and chopped
2 cups water
 2 teaspoons canola oil
1 medium onion, chopped
2 teaspoons red curry paste
2 tablespoons chopped lemon grass
1 teaspoon brown sugar
1 1/4 teaspoons salt
2 cups soy or dairy milk
1 cup Lite coconut milk
2 teaspoons chopped fresh coriander
 
1/Place sweet potato and water in a large saucepan. Bring to the boil, then reduce heat, cover and simmer until sweet potato is soft.

2/Heat oil in a fry pan. Sauté onion, curry paste and lemon grass until soft. Remove from heat and add to sweet potato.

3/Add brown sugar, salt, milk and coconut milk. Blend or process mixture until smooth and creamy. Reheat but do not boil. Stir through coriander. Serve garnished with extra coriander. Serves 4.

1. Preheat oven to 180°C. Spread the hazelnuts over an oven tray. Roast in preheated oven for 10 minutes or until lightly toasted. Place hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop. 
2. Line the base of a 20cm round (base measurement) springform pan with baking paper. Rub the butter over the base and side of the pan. Sprinkle with the chopped hazelnuts.
   
3. Place dates and bicarbonate of soda in a heatproof bowl. Pour over the boiling water and set aside for 5 minutes to soak. Transfer to the bowl of a food processor. Add the banana, sugar, extra butter and flour and process until almost smooth. Pour into the prepared pan.
4. Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes to cool slightly.
5. Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until butter melts and mixture is well combined and heated through.
6. Pour half the sauce over the pudding. Cut into wedges, drizzle with remaining sauce. Serve immediately with cream or ice-cream, if desired.
   Recipes & food preparation: Sarah Hobbs