Four Sisters Food

Ingredients

• Peanut oil as required
• 800g Box of raw pawns in their shell – I prefer to shell & de-veined myself
• 3 Eggs, Lightly beaten
• 600g Chicken Breast, Thinly sliced
• 3 t Ginger, grated
• 4 Cloves garlic, crushed
• 3 c Long grain rice, previously cooked & chilled over night
• 2 T Tamari
• 3 t Oyster sauce
• 1 t Sesame oil
• 3 Spring onions, thinly sliced
• 4 T Sesame seeds, toasted
• Red Chilli, either dried or fresh finely sliced
• Chilli oil, to serve

Method

1. Heat wok until hot. Add some peanut oil and cook the prawns in batches until slightly under cooked. Remove and set aside.
2. Keeping the wok hot, add the egg and stir gently until just set. Remove to plate.
3. Add a little more oil to the hot wok and cook the chicken in batches until done. Remove and set aside.
4. Wipe the wok clean, bring back up to heat and add some more oil. Add the ginger and garlic. After a minute add the rice and stir fry for two minutes. Once warmed through add the prawns, chicken and egg. Add the Tamari, oyster and sesame sauces. Season with salt if required. Stir through the spring onion and serve with the sesame seeds, sliced chilli and chilli oil.

This is adapted from a recipe of Rory’s Gran. She used farm butter instead of cream – I find that the thickened cream works really well. It is really yummy for afternoon tea. 

Ingredients

Dough

500g flour

2t dry yeast

¼ c sugar

75g butter

250ml lukewarm milk

2 small eggs

Topping

300ml thickened cream

Soft brown sugar

Ground cinnamon

Method

• Mix together ½ the milk with a teaspoon of the sugar and the yeast
• Leave in a warm place to froth
• Rub the butter into the flour and add the sugar – mix. I do this all in the food processor
• Add the yeast mixture, balance of milk & the eggs to flour.
• Mix well until the dough is of a sticky/stretchy consistency
• Place in a bowl and leave, in a warm place, to rise until double in size
• Knead and then roll dough out to fit a roasting pan
• Leave to rise again
• When risen, sprinkle liberally with cinnamon and then with brown sugar
• Using the back of a wooden spoon make holes all over the dough
• Using two teaspoons place little blobs of cream on the holes.
• Bake in 190ºC oven for about 10 mins or until cooked

Ingredients

250g Feta cheese

180g Gruyere cheese, grated

2 eggs, lightly beaten

15 sheets filo pastry

½ c olive oil

125g butter, melted

Method

1. Preheat oven to 180° C. In a bowl, mash feta with a fork. Add the Gruyere cheese, egg and pepper. Mix well.
2. Cut filo sheets into half, lengthways. Working with one strip keep the rest of pastry covered with a damp tea towel. Brush strip with combined oil & butter, then fold in thirds. Brush again with oil & butter.
3. Place one tablespoon of filling on the corner of the pastry strip. Fold the corner over the filling to form a triangle. Continue to fold until the filling is enclosed & the end of the pastry strip is reached. Repeat with remaining pastry & filling.
4. Place the triangles on a lightly oiled baking tray (or use baking paper). Brush with oil & butter mixture. Bake for 20 mins until golden & crisp