One pot, two pot’s, Chinese Hot Pot

 

I have not do a hot pot in a long time.

I love doing these as it is a very communal meal, a time to share and get together. So I thought I would ask a few friends for dinner. Little do they know, that they would be cooking there own meal. ROFL. Everyone comes because they think I am cooking, and yes in a way I am. With spending an afternoon slicing vegetables, making stock, cutting up meats  and making dipping sauces (I love making my own dipping sauces). Then putting it all onto nice platters.

So an afternoon in the kitchen. For a night of fun, watching every one else cooking.  4 out of the 10 have never had a hot pot before, so that should be fun.

It is so easy to prepare, it involves more logistics than cooking (gathering ingredients) rather than any expertise in cooking. Hence anyone can host a fail-proof, yummy meal.
You can easily prepare a meal for as few people (2)or as many people (say 20) as you like, simply by adjusting the quantity of ingredients.
It’s a healthy meal, as you are enjoying the food which has been briefly cooked in hot broth. The food is not fried or greasy at all. And it is all fresh.
If you are on a budget  ask your friends and family to bring along some of the ingredients.  Just make sure you coordinate who is bringing which ingredients so that there is no duplication.
You can choose almost any ingredients for your hotpot based on your preference and budget. It can be really lavish (with lobster, prawns etc.) or really simple. Either way is totally delicious.

A traditional Chinese steamboat, where your friend and family get to choose from an array of raw and marinated ingredients to dip into simmering stock, is a brilliant example of the art of interaction, of sharing and socialising, smiling and laughing. Imagine your friends sitting around a steaming hot pot, their eyes will be treated to a vista of the freshest, most colourful food, their noses will be tantalised by the aromas of the most fragrant herbs, and their tastebuds will be in rapture with the variety of tastes and textures. Well at lest you would hope so, after all the time you spent cutting and making the dipping sauces. LOL

Hot Pot (also called a firepot) or known as the Mongolian Hot Pot, usually refers to Chinese varieties of steamboat stew. It is known as 'huo guo',where 'huo' means fire,'guo' means pot. And that is as far as my Chinese goes.
It consists of a simmering pot of stock at the centre the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked on the table.

Typical steamboat ingredients include thinly sliced meat, seafood, leafy vegetables, mushrooms, tofu, noodles.  The cooked food is either eaten with a dipping sauce, or sometimes as a soup.

There are often disagreement between different types of hot pot enthusiasts, some like to place the ingredients into the hot pot at a relaxed, leisurely pace, (that is me, and have a glass of wine and talk a little, ok a lot) while others prefer to throw everything at once and wait for the hot pot to return to a boil. (a watched pot never boils)

Baz getting the hot pots going.

Here are some of my tips to help make it work on the night.

A big glass of wine, no just kidding.

You will need hot coals for a good heat, we used heat beads that you can use on the BBQ. You have to then keep on toping them up throughout the night. So the heat keep’s going to cook your meal.  You must have the stock hot to put into the hot pots, other wise it will take forever to heat up. And keep more stock on hand on your stove top, to top up as the night goes on, because it will get soak up by the food.

Don’t feel you need to purchase an authentic Asian Hot Pot to enjoy this popular dish. You can use an electric frying pan to cook this meal, it will taste the same. You will just need to top up your stock more often. Remember odd spoons.

Plan on having no more than four diners at an average sized hot pot, and six for larger hot pots. I have a average size hot pot, and I browed my girlfriends large one as well. There was 10 of us for this, which work well.

Place the hot pot with the stock in the middle of the table, so all of your friends are be able to reach the pot, in order to cook their own food. Because I am not cooking it for them tonight.

I like to have the hot pot on the table before everyone arrives, (you know hot coals and then hot stock) Plus the house smells good when every one arrives. And we are ready to go. Arrange platters of the various, uncooked foods around the pot, and place the different sauces at strategic points on the table.

After a minute or two, the food is cooked and is lifted out and eaten with a variety of dipping sauces. Nearing the end of the hotpot, when the soup base has absorbed the essence of all of the additional ingredients that was boiled in it... (Don't let this soup go to waste !) This is when all the meat and vegetables are finished, cellophane noodles are added to the broth, resulting in a wonderful fragrant and flavoursome soup. I think this is the best part of the meal.

One of the platters of the vegetables	Some of the fish
Marinate beef	Pork and lamb
Fish, Pork balls, chicken balls, fish balls and tofu	Chicken

                                                                                                                                                                                                                                                                                                                                                                                         

You can poach an egg in the soup or spoon out some soup into a bowl and have it just like that. (If you are adding eggs to your hotpot, add them at the very end because it will cause the soup to be murky). We cook individual  eggs (1 egg per person) in a slotted ladle. Try not to break the yolk – if you love runny egg yolk like I do, you will love this nice way to finish to a yummy hotpot meal.

yum yum in my tum tum lol

When preparing a hot pot, a general rule of thumb is to have bland broth and spicy dipping sauces. This allows everyone to season the food according to their own tastes. The beauty of this combination is that it allows your friends to season the food according to their own taste. On the other hand, there are no hard and fast rules. Feel free to adapt the basic broth recipe as to your taste. 

For quicker cooking, cut meat into paper thin slices, no more than 1/4-inch thick. . If you prefer to prepare it yourself, place the meat in the freezer for half and hour, then slice it paper thin. Cut against the grain - perpendicular to the fibres. For easier cutting, or ask the butcher to cut it for you. Or you can buy pre-cut for a stir fry, all work well. If using tofu, buy firm tofu which is recommended for steamboat/soup, cut it into cubes. Meatballs are a wonderful addition to hotpot. You can use fish balls, beef balls, vegetable balls, chicken balls. Dumplings and wontons also work well.

Feel free to marinate the meat or seafood in your favourite marinade before serving it at the table. I only marinade the chicken and beef for the night, as I made a lot of dipping sauces. When serving a combination of meat and vegetables or tofu, cook the meat first to flavour the broth more quickly.

Super absorbent fresh mushrooms, transparent noodles and tofu (bean curd) are all good choices to serve along with meat, as they soak up the broth quickly. Not sure about how hot your friends tolerance for fiery foods? Play it safe by offering a variety of blander dipping sauces, such as soy sauce, along with the hot mustard and other spicy dips. I like it spicy, so I have a small dish of chopped chillies to add. Fresh from my own bush.

                                                                                

Plan on serving approximately at least four dips, with 1/2 cup of each type of dipping sauce.                                                                                                                                                                                                                                                  If making your own special homemade dip, prepare it a few hours ahead of time or the day before and refrigerate, covered, until needed. This gives the flavour's a chance to blend.

Use a hot pot dipping basket for noodles (rice noodles are gluten free, and my pick for the night) or egg noodles, or thin leafy vegetables such as bok choy that are difficult to cook with skewers or dipping forks. Simply lower the basket into the broth and cook the food all at once.

Don’t feel you need to stick to one type of main food. Offering a variety of food – from chicken and prawns to tofu – will accommodate all tastes. Just be sure to have enough broth and a wide selection of dipping sauces on hand.

To prevent running out of broth, prepare a large batch on the stove, and then add it to the hot pot or frying pan as needed.

Keep the broth at a low simmer throughout the meal.

For easy dipping, keep the hot pot approximately 2/3 full. (The total amount of broth needed will depend on the size of your hot pot).

If using an electric hot pot or frying pan, be sure to place it where guests won’t be tripping over the cord.

Set the hot pot in the middle of the table where all guests can reach it easily.

Arrange all the food in platters and serve at the table.

Provide each guest with their own soup bowl for placing the cooked food.

Keep a soup ladle on hand for ladling out soup, noodles, and other food that isn’t cooked with hot pot dipping basket

For an extra touch, provide guests with chopsticks to eat their food.

Now take a deep breath Jan, and do the recipes…

Instant Soup Stocks

No-fuss plain broth is what I like the best. You do not need to make a special soup base if you don’t have time, since the soup will become really sweet by the end of the meal, due to all the ingredients that are cooked in it. Simply start the steamboat with plain boiling water and/or chicken stock, carrots (peeled and cut to large chunks) and sweet corn (cut to large chunks). At the end of the meal your meal the stock will be really sweet, and you can also eat the sweet corn which will become juicy. I some times add at the start of the stock as well.

3-4 Spring onions, trimmed and cut in half crossways                                                                                                                                                                                                                                                                                                                      10 clove Garlic, crushed                                                                                                                                                                                                                                                                                                                                                                          20 slices of Ginger                                                                                                                                                                                                                                                                                                                                                                                     3 stalks Lemon grass, bruised.

Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Prep time: 2 hours, plus 2 hours marinating
Cook time: 1 hour, plus simmering throughout the meal
Serves: 10-12

Dipping sauce

Can be made the day before, and pop into the fridge until needed. This gives the flavour’s a chance to blend, and you some time as well. Some of the sauces will thicken as well. Put all dips into nice little bowls, to serve.

NOTE: To make the sauces gluten free I use  Soy sauce Fountain, tall bottle, make sure you have the one with gluten free on the label, from the supermarket. Oyster sauce Chang's (wheat extract mentioned on the label is gluten free). From the supermarket

I found this site a very big help Gluten Free and Easy with ingredients, it is always up to date. When I first started to look at cooking for my friend (at first it was O my God gluten it in everything!) But now I have a better handle on it and have fun. The best thing about this is,  Anna-May tells me what I cook for her has taste. And that is something that can be lacking in GF cooking.

Dipping Sauce Recipes
Sesame Sauce
2 tablespoons White Sesame Seeds
1/3 cup Soy Sauce
2 tablespoons Green Onion (chopped)
1 tablespoon Cider Vinegar
2 teaspoons Ginger (finely chopped)
1 teaspoon Water
Brown Sesame Seeds in frying pan or skillet
Chop Browned Seeds and a few drops of soy in food processor on high
Add rest of the ingredients and mix.

Prep time: 10 minutes, plus time to chill 
Makes: about 1/2 cup

Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Spicy Asian Sauce
2 tablespoons Soy Sauce (Gluten Free)
1 1/2 tablespoons Lemon Juice
2 Green Chilli Peppers (chopped)
1 clove Garlic
2 teaspoon Sesame Oil                                                                                                                                                                                                                                                                                                                                                                             2 teaspoon fresh ginger grated
Add all ingredients and mix

Prep time: 10 minutes, plus time to chill 
Makes: about 1/4 cup

Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Sweet and Sour Sauce

I think I got this from my Aunty, I have made changes to fit to our taste. It is very quick to make and can be used as  dipping sauce or marinade

1/3 cup rice vinegar
4 tablespoon of brown sugar
1 tablespoon tomato paste
1 teaspoon soy sauce GF
2 teaspoon of corn flour GF mixed with 4 teaspoons water

1. Mix the vinegar, brown sugar, tomato paste, and soy sauce together and bring to a boil in a small pot. Mix together the corn starch and water/pineapple juice, add to the other ingredients and stir to thicken.

2. (You can add 1 green pepper, cut into chunks, and pineapple chunks or crushed pineapple as desired after adding the corn starch).

Yield: about 1/2 cup

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 15 minutes

Recipe Type: Dips, Gluten Free, Hot pot

Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

How do you peel ginger? I found this very helpful site Brooklyn Farmhouse a big help. Thank you

Ginger Sauce Recipe

1/2 cup light soy sauce
1/4 cup red wine vinegar
2 teaspoon mince ginger
2 spring onions (green onions, scallions) chopped

1. In a small bowl, combine the soy sauce, red wine vinegar and minced ginger. Set aside.

2. In a small heavy saucepan, melt the brown sugar on high heat, stirring rapidly, until it is just melted but not burnt. Add the soy sauce and red wine mixture. Bring to boil until brown sugar is melted again (it will harden temporarily after the soy sauce mixture is added).

3. Remove from the heat, pour into a serving dish and garnish with the chopped spring onions.

Yield: about 1 cup

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 10 minutes

Recipe Type: Dips, Gluten Free, Hot pot, Make ahead

Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Garlic and ginger paste

Ginger garlic paste is one of my favourite, too use to add flavour to a variety of Indian, Chinese and Thai dishes. And it isn't difficult to mix up a batch of the spicy delicacy in your own kitchen. Add a small amount of the pungent paste to sauces, soups, or salad dressings. I sometimes add this to marinades. But I do like it as a dipping sauce

20 Large cloves of garlic about 2 heads of garlic
1 Large piece of ginger
1 tablespoon sesame seed oil
I add these extra to give punch to the paste, but you do not have too.
2 green chillies
1 cinnamon stick
2 whole cloves
1 pinch of turmeric
1 pinch of salt

1. Peel 20 large garlic cloves. Place the cloves on a cutting board and chop the garlic into small pieces. Put the chopped garlic in a food processor or blender.

2. Use the tip of a spoon to remove the skin from a large ginger root. Cut the ginger root into five 1-inch pieces and add the pieces to the blender or food processor.

3. Turn on the food processor and grind the garlic and ginger root into a paste. Slowly add 1 tablespoon, oil as the garlic and ginger are processing. Blend in a pinch of turmeric and salt to taste. Add in the chillies, cinnamon stick and cloves. If the paste is too thick, add a few drops of additional  oil. If desired, add 1 tsp. vinegar.

4. Place the ginger garlic paste in an airtight container and store the paste in the refrigerator for up to one month. Or you can freeze teaspoon full of ginger and garlic paste on a baking sheet. Place the frozen paste into a zip lock bag and store in the freezer. This is what I do for OAMC (for those who do not know Once A Mouth Cooking)

Yield: about a 1/4 cup

Cooking Times
Preparation Time: 20 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 20 minutes

Recipe Type: Dips, Gluten Free, Hot pot, Low Carb, Low Fat, Make ahead, OAMC

Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Ginger soy dipping sauce

1/2 cup light soy sauce GF
2 teaspoon fresh minced ginger
a few drops of sesame oil

1. In a small bowl, combine all ingredient's and set aside.

Yield: about 1/2 a cup

Cooking Times
Preparation Time: 5 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 5 minutes

Recipe Type: Dips, Gluten Free, Hot pot, Low Fat, Make ahead

Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Chinese mustard dipping sauce

1/2 cup light soy sauce GF
2 teaspoon of English mustard (I used hot)
1/2 teaspoon salt
2-3 drops vinegar GF

1. In a small bowl, combine all ingredient's and set aside.

Yield: about 1/2 cup

Cooking Times
Preparation Time: 10 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 10 minutes

Recipe Type: Dips, Gluten Free, Hot pot, Low Carb, Low Fat, Make ahead

Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Homemade Teriyaki sauce GF. Find recipe on Odd Spoons.

Condiments:

light soy sauce

fish sauce

Chinese mixed pickles

finely sliced large red chillies

lemon wedges

Szechuan Finishing salt with chillies

Szechuan Salt and Pepper Mix Not actually a sauce but a dry mix, the combination of roasted Szechwan peppercorns chillies and salt makes a wonderful dry dip/rub. When preparing, feel free to experiment by mixing in other types of peppercorns.

1 tablespoon Szechuan peppercorns
3 tablespoon of sea salt
1/2 teaspoon dried chillies

1. Heat the ingredients in a heavy frying pan over medium-low heat, shaking the pan occasionally, until wisps' of smoke appear and the Szechuan peppercorns become fragrant (about 10 minutes).

2. Remove the pan from the heat and allow the mix to cool. When cooled, process in a blender or food processor, grind the mixture with a mortar and pestle, or you can crush it with a rolling pin. Use immediately, or stored in a covered jar at room temperature.

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Recipe Type: Gluten Free, Hot pot, OAMC, Spice

Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

For the chicken marinade

4 teaspoon oyster sauce GF
4 teaspoon rice wine
1 teaspoon light soy sauce GF
1 Tablespoon sesame seed oil

1. Mix in a small bow and pour over the chicken set aside for 2 hours

Cooking Times
Preparation Time: 10 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 10 minutes

Recipe Type: Barbecue, Gluten Free, Hot pot, Low Carb, Low Fat, Make ahead, Marinade:, Poultry

Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Honey,  soy & mustard marinade for beef

1/2 cup soy sauce GF
1/4 cup honey
1 1/2 tablespoon wholegrain mustard
2 cloves garlic, crushed
1 orange zest
1 orange juice of

1. Whisk all ingredients in a bowl until well combined. Place the meat in a glass or ceramic dish and pour over the marinade. Cover and place in the fridge for 4 hours to marinate

Cooking Times
Preparation Time: 15 minutes
Inactive Time: 4 hours
Total Time: 4 hours and 15 minutes

Recipe Type: Barbecue, Gluten Free, Kid Friendly, Low Carb, Low Fat, Make ahead, Meat

Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Time to fill the pantry with some of our favourite’s Or Once a month cooking (OAMC)

Well with running two home, (Emma and I in Melbourne, and Baz in Seaspray). Barry is in the RAAF and is based in Sale Victoria at the moment. About 3 1/2 hours from us by car. We are very luck to have the use of a small beach house at Seaspray, which is about 1/2 hour form Sale. Baz lives there from Sunday night till Friday afternoon, and comes home to us most weekends. Emma and I spent most of the school holiday and some weekends up at Seaspray with Baz when we can.  We all enjoy the time we have there. Some times you can not be together as a family, but you make the most of what you have, and we are a lot luckier then most in the RAAF, Army or Navy. Some do not see there love ones for months on end.
So in saying this the family budget is pushed at times like most of us. I am cooking and buying for two homes. Baz can cook, but he works long hours some times and by the time he get back to the house, cooking is the last thing he is thinking of. When I am cooking for Emma and me, I will quite often do double and freezer what is left over in zip lock bags for later use or for Baz to take back with him.
I also find the dry pre-mixes are good to have on hand, but can get pricey. So here are some of my stand by favourite's, and some links that I have found and use as well. At times I make these for friends as gifts. I will be add adding more recipes and links as time goes buy. Here is a link to my pre-mixed pancakes. It is the last recipe on that page.
My pancake mix is also the perfect to take along on camping trips as there isn't a bunch of separate ingredients to mix up. Simply put the powder in a bowl and add your wet ingredients until the consistency is right.
I really have enjoyed this recipe and the ease of preparation. Also it is very economical to have on hand. Those small packets of pre-flavoured oatmeal do get pricey, and if you use a rice cooker it will cook it self. :)
I have this in Winter and use the rice cooker so I can walk away and have a shower and breakfast is done buy the time I get out, no rushing so you can enjoy have a good warm breakfast.
Dry Oatmeal Mix  OAMC

2 kg quick-cooking oats
4 cup dried fruit cut small. E.g. Dates, Apricots, Cranberries, Apples. 
4 tablespoon ground cinnamon
4 cup Water, 1/2 cup per serving to use when cooking
4 teaspoon Nutmeg
2 teaspoon ground cloves
1. In a large bowl, combine all dry ingredients
2. Store in an airtight container in a cool dry place for up to 6 months.
3. To prepare oatmeal: Shake mix well and measure out oatmeal into bowl, add water, and microwave for 3 minutes.
4. Or on a stove top, in a saucepan, bring water to a boil; slowly stir in 1/2 cup mix.
5. Cook and stir over medium heat for 1 minute.
6. Remove from the heat.
7. Cover and let stand for 1 minute or until oatmeal reaches desired consistency.
8. For Rice cooker:
9. Before going to bed  put 1 part  oats mix and 3 parts water in the rice cooker. (A full cup of oats will make three medium or two large servings.) Soaking overnight makes the oats cook more quickly and it also minimizes the risk of boiling over. In the morning, turn on the rice cooker and forget. Come back in approx 30 minutes later for a yummy, warm breakfast.
10. Some times I will use Milk or apple juice instead of water.
11. When serving add more milk to likening and honey if you like as well.

This is my Oat mix and the smaller one is my Cheat’s Spice Couscous mix
Servings: 50
Yield: A bloody lot
Cooking Times Preparation Time: 15 minutes
Total Time: 15 minutes
Recipe Type: Breakfast, Kid Friendly, Low Carb, Low Fat, Make ahead, OAMC, Rice cooker, Vegetarian
Tips
I have long had an on/off/warm rice cooker. I soak the oats overnight then pop it on in the morning, 30 minutes later a nice hot breakfast yip yar. Sometimes I will put in a grated apple when it putting together to cook
Nice to add cinnamon or grated apple, Add cinnamon to taste. I like a lot of cinnamon. I don't ever measure, so I can't tell you how much. But it's probably several tablespoons of cinnamon when I make it up as a dry mix.  You can use apple juice instead of milk, I mix all dry ingredients and store in an airtight container in a cool dry place for up to 6 months. I make this up at a 2-3kg at a  time. :) Hope this helps
Source
Author: Jan Plater
Source: My cooking note book

Copyright: Jan Plater
A little side note. Look at what I just found with Google. Rainbow Pancakes, yes that is right rainbow ones. I think the next time we are at Seaspray and friends are staying for breakfast, I am going to give these a try.

This is Tina’s photo of them. The Arty Farty in me has fallen in love. What can I say colour, colour, colour. I will have to spend some time reading her blog, as tonight I popped in and had a look at just the pancakes. They say cooking is a lot about colour. Well these little babies top the list. Thank you Tina for the fab idea

And now I have found something else with lots of colour Rainbow cake This is by Lorie Cooks - or tries to... Go and have a look

To Pick a Peck of Pickled....Pickles and a long weekend

 The Labour Day weekend is coming up and we will have a house full at Seaspray. Our little two bedroom beach house will have to enlarge for the weekend, as we will have 5 adults 3 kids and 4 dogs. YIP YAR FUN, Fun, fun. A lot of body's on the floor, and when we open the front door we all fell out LOL. (A little like the little one said roll over and one fell out) So I thought I would cook before going up to make life a little easier all round .

This is the gate at the park	I can not believe that I do not have a nice photo of the house at Seaspray. This is a house not far from us and a bit bigger. Ours is not a quaint. This house on is on my whish list.

A big drive for Tony, Andy, Jen, Callum and Robbie the 9 moth old Border Collie. 7hrs in the car. Then there was Ann, Jan, Emma, the dogs Bell-bell, Sergeant and 5 moth  old Angle the Whippet. (and Big Cat, but the is another story in it self Lol) 4 hours in the car for us and Barry was waiting for us at the house after a big week at work. On Saturday night our lovely friend Sally was coming for tea as well. Really trying to see if the walls will hold at the house.
So on with my thinking cap I love to cook but had no idea on what Andy’s lot like to eat. So went for kill or cure. LOL Friday night would have to be a heat up, Saturday night I could put together with help and fun from the girls and a little wine, and Sunday night could be leftover or B-B-Q. and then there will be lunch for two days as well, and of course breakfast. I am happy as a pig in mud. It is all in the planning and once we all have a drinks it will all flow.
Friday night tea
Fragrant Moroccan Beef, Date, Honey  Tagine (Akk Dog-fart stew) with Cheat's Easy Spiced Couscous With Fruit and Pine Nuts - in a Jar! I love this couscous recipe as I have it in the pantry and just add to it when I use it. Like tonight I put sundried tomatoes and cooked chicken with a little grated carrot added the boiling water and there was tea! For Friday night tea I just made it up as is with the stew. very nice and so easy.
Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot
  (Akk Dog-fart stew)
You can not see the carrot in this photo, because I remember to put them in after taking it. Bugger                           
                                
Tender chunks of beef simmered in a fragrant & fruity broth enriched with honey, I do this  most of the time in my crock pot (as I do not have a Tagine, also on the whish list) and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity & spicy smell transports you immediately to Morocco........ on a magic carpet maybe?? With more wine and beer we can go anywhere
2 kg beef, trimmed of fat & cubed
4 tablespoon olive oil
1 kg onion, peeled & quartered
4-6 cloves of  garlic, peeled & chopped finely
1  kg carrot, peeled & cut into chunks
250 g can canned tomatoes
100 g dates, pitted but kept whole
2 tablespoon of honey
2 cups beef stock
1 cinnamon stick
6 teas ras el hanout spice mix (or 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon ginger and 1 teaspoon turmeric)
salt & pepper
100 gram toasted sliced almonds I use pine nuts as I can not eat almonds
2 tablespoon of fresh coriander, chopped
1/2 cup (1/ plain flour
1. mix all the spices with plain four and place in a large zip lock bag
2. place the cubed beef in to the bag and shake to coat well with the spices.
3. Preheat  the crock pot to High.
4. Heat up 1 tablespoon of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
5. Add the chopped garlic & carrots to the onions in the crock pot.
6. Make up 500 mils of water with a beef stock cube. Add the honey to the  stock & ALL the dried spices that are left in the bag. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
7. Add the tinned tomatoes, dates & prunes to the crock pot - mix well.
8. Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot.
9. When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
10. Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
11. Serve the beef tagine with Cheat's Easy Spiced Couscous With Fruit and Pine Nuts - in a Jar!and garnish with the chopped fresh coriander & toasted flaked pine nuts. It also works well with rice too.
12. P. s. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
13. P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!
Servings: 6
Yield: some smelly dog farts LOL
Cooking Times
Preparation Time: 45 minutes
Cooking Time: 8 hours and 53 minutes
Total Time: 9 hours and 38 minutes
Recipe Type: Crock pot, Main Dish, Make ahead, Meat, Moroccan, OAMC, Slow cook, Spice
Tips
Note to self do not feed this to Ann if coming to class the next day or spending time in the car with her or sleeping in the same room or if she is with in 1 meter of you. LOL
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Author Notes
This is now called Dog fart stew, as Ann & Greg came for tea one night and Ann had two helpings. The next day Ann came to class and let a little very quite fart go. Silent but deadly, and poor Sergeant got the blame for it. It was not till later that day over coffee that she told me it we her LOL.

Cheat's Easy Spiced Couscous With Fruit and Pine Nuts - OAMC
A Brilliant and easy accompaniment to a Stew or Curry. I love this recipe as you can pre-mix all the dry ingredients together & store in a jar ready for use at the drop of a hat. Just add hot water or hot stock and voila, a wonderful fruity, spiced couscous! It can be used cold for picnic & salads - cold cuts of meat, such as diced cooked chicken breast can be added too. Also a great veggie main course - just add Char grilled vegetables and mix through - serve with flat breads, pita bread & with your favourite dressing for an extra taste.
The serving size is for cooked couscous :)

OAMC recipes (Once a month cooking) This is when I make things in big lots. for my pantry, or too  put into the freezer	for quick meals healthy meals. On is my couscous mix the other is my Dry Oatmeal Mix

Dried mix
3  500 grams package couscous
2 tablespoons ground coriander, Cilantro
2 tablespoons of ground paprika
2 tablespoons of ground turmeric
1/4 cup Sesame seeds, lightly toasted
2 tablespoons of Curry powder
100 gram pine nuts, lightly toasted
1 cup  soft dried apricots, chopped finely
2 tablespoons of dried onion flakes
2 tablespoons of garlic granules, NOT salt

To make
1/4 cup Dried mix
1/2 cup hot vegetable stock, I use my home made stock    
1 tablespoons of butter, (to garnish)
2 tablespoons chopped fresh coriander, cilantro

1. Put spices in a bowl
2. lightly toast the sesame seeds, land pine nuts lightly toasted, and cool

3. chop up a apricots

4. Mix all the dry ingredients together.

5. (The amounts can be doubled or even quadrupled for long term storage of up to 6 -9 months.).
6. When you are ready to prepare the couscous, measure dry ingredients into a large bowl, preferably the one you will be serving it from. I use ¼ cup per person.
7. Bring chicken broth or water to a boil. About ½ cup stock per ¼ cup couscous Pour into couscous mixture. Allow to sit, covered, for 10 minutes, or until the couscous has absorbed all the broth.
8. Once broth has been absorbed, fluff with a fork. Sprinkle chopped pine nuts over couscous. Serve immediately.
9. Fluff up the couscous after 5 minutes & add more liquid if needed.
10. Add a knob of butter or a teaspoon of olive oil - mix & sprinkle with freshly chopped coriander - cilantro before serving.  And Dress with
11. You could also add more pine nuts or fruit as a garnish if you wish.
12. This is a basic recipe - all kinds of dried fruit and nuts can be used such as: dried cherries or cranberries, dried banana or coconut. It will depend on what you will be serving it with!
Servings: A bloody lot
Yield: 1 1/2 Kg of dried mix
Cooking Times
Preparation Time: 40 minutes
Cooking Time: 10 minutes
Total Time: 50 minutes
Recipe Type: Curry, Kid Friendly, Low Fat, Meatless,  OAMC, pasta, Side Dish, Vegetarian, We all like
Tips I make this a 1kg or at a time at least, as it last for months (6-9) This is something I always have on hand. Just love it :)
Author: Jan Plater
Source: My cooking note book 
Copyright: Jan Plater

OK ok ok I know you are asking where is the Peak of pickled pickles? Well one of the things I like to make when we have a lot of friends over to a meal and I do not know what some of them my like to eat, is a platter or tapas. As you can help yourself. So I though I would do pickled eggs. And then devil them on the night. Lots of colour, and they taste good as well. I also have some lovely chillies growing at my front door and was going to do them as well, but run out of time. So did them when we got home this week.
This makes devilled eggs kicked up a major notch or two  - seriously who doesn't like a devilled egg and then its purple as well. The colours work very well on a platter.
Purple pickled eggs
1 small can can small, whole red beets
1/3 cup brown sugar - (packed)
1 cup cider vinegar
1 cup cold water
3-4 whole cloves
1 small pieces of cinnamon or 1 teaspoon of ground cinnamon
1 dozen hard boiled eggs
1. Put all together in a pan and simmer for 10 minutes. Except the eggs
2. put peel hard boil eggs into a jar or container
3. add  liquid and beets to the eggs.
4. cover the jar or container and pop into the fridge
5. Allow to pickle for about 2 days before using (aka,EATING!)
Yield: one very nice jar of purple eggs
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Inactive Time: 48 hours
Total Time: 48 hours and 20 minutes
Tips
What I can guarantee is that these are delicious. Make them and eat them in good health.
Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Pickle eggs done in pickle onion juice.
Pickled eggs are a classic bar favourite and the easy way they help make the beer go down. These are very easy to make and are a great way to use an abundance of eggs that are about to go bad. They are also a great way to use up left over Easter colour eggs.
I also fined this is a good way to use up the leftover pickled onion juice as well.
2 cups pickled onion juice
3 cups apple cider vinegar
1/4 teaspoon of mustard seeds, (yellow or black)
12 large eggs
3 teaspoon of fresh dill chopped
1. Place the first three ingredients into a saucepan and  heat until it boils.
2. Place Hard boiled eggs and dill into jar.
3. pour mixture over the eggs in the jar making sure the eggs are covered and then refrigerate
4. Can be used in two days and will keep for up to 6 months. If they last that long.
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Inactive Time: 48 hours
Total Time: 48 hours and 40 minutes
Recipe Type: Appetizer, Budget cooking, eggs, Food gift, Gift, Gluten Free, Low Carb, Low Fat, Make ahead, OAMC
Tips
These are very easy to make. I will stress homemade pickled eggs are not shelf stable. They must be refrigerated! They will keep in the refrigerator for about 6 months. I generally make a dozen pickled eggs at a time simply because refrigerator space can be at a premium many times. Twelve large eggs will fit nicely into a one large jar.
Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Jan's Marinated Antipasto Platter
A crowd-pleaser for Holiday and gatherings. Make it a day ahead for maximum flavour. This is best served with My Moroccan Carrot dip and crusty bread. "o' and a glass of good red wine :) I have not listed the amounts for the veggie's choose as much as you want to use and what ever assortment you desirer, this need to be plan ahead if you wont to roast your own veggie's This is just a starting point I chop and change what I put with this platter. Depending on who it is for and what is around at the time.
-- Assorted vegetables -- Carrot, sliced into sticks
Cucumber, chopped into bit size pieces
Cherry tomatoes, whole
White button mushrooms, sliced
Cauliflower, into bit size pieces
Broccolini, trim a little of the end off
Artichoke hearts, drained
Fennel, Roasted cut in to bit size pieces see note
1 each Capsicum, red, green & yellow. Slice into strips
Olives, I use black olives
semi sun dried tomatoes, chopped fine
Red onion, sliced thin. If you like you can grill onion as well
eggplant, cut crosswise into 1/2-inch-thick slices & grilled
Zucchini, cut lengthwise into 1/2-inch-thick slices
Asparagus, fresh
-- Marinade --
1/2 cup Olive oil
1/2 cup Vinegar
2 tablespoon Dijon mustard
1 tablespoon Clear honey
Salt & cracked black pepper
2 tablespoon Basil, chopped
Fennel, feathery stuff you will be using dice.  The leafy growth used as an herb :)
1 teaspoon Garlic, minced
-- Other bits to add when putting platter together -
Eggs, hard boil and 1/4
Prosciutto, very thinly sliced
Smoked salmon
Feta cheese, into bit size pieces
Lettuce, leaf
1. To prepare grilled vegetables, brush 1/8 cup oil evenly over  zucchini and eggplant. Place vegetables on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly charred.
2. When I roast Fennel I sprinkle just enough olive oil & lemon juice over the fennel to coat. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize. I also do the peppers at the same time. Whenever I roast capsicums, I put them whole or halved on a baking tray.
3. Once they're beginning to caramelize I put them in a plastic bag and let them sit till cool.
4. Take them out of the bag and then skin comes off really easily. Slice into strips.
5. Marinade:
6. Combine all ingredients.
7. Place all vegetables in a container overnight with marinade turn 2-3 over the 24 hours  to coat. Leave for 24 hours at least.
8. Place green leaf or other decorative lettuce leaves on a large platter. Arrange vegetables, meats, eggs and cheeses decoratively oner lettuce leaves.
9. Enjoy
Servings: 8
Yield: 8 Servings
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Inactive Time: 24 hours
Total Time: 24 hours and 45 minutes
Recipe Type: Appetizer, Brunch, Christmas, Dips, Favourite, Fun, Grill, Holiday, Low Carb, Low Fat, Main Dish, Make ahead, Meat, Nut free, Platters, Side Dish, Snack, Vegetables
Tips
When I roast Fennel I sprinkle just enough olive oil & lemon juice over the fennel to coat. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize. I also do the peppers at the same time. Whenever I roast capsicums, I put them whole or halved on a baking tray.  Once they're beginning to caramelize I put them in a plastic bag and let them sit for a few minutes. Take them out of the bag and the skin comes off really easily. Slice into strips.Broccolini is a green vegetable similar to broccoli with small florets and long, thin stalks. Although often misidentified as young broccoli, it is a cross between broccoli and kai-lan, Chinese broccoli. A natural hybrid of the cabbage family
Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Some of the other things we had with the platter where, Moroccan Roasted Carrot Dip, Healthy Beetroot Dip and store brought Tzatziki (cucumber & yoghurt dip) well some times you can not make everything LOL.
Pat a cake, pat a cake, we can all make pancakes.
This is another OAMC that I always have on hand. The kids can make them on weekends and when we are at Seaspray, and if you say to me this looks good to cook! You will be doing the cooking for all of us next morning. Isn't that right Jen?  With Angle hoping that she will drop one. Well done Jen, we all enjoyed breakfast.

Homemade instant pancake mix
For the dry pancake mix
600 grams plain flour
3 tablespoons baking powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
40 grams caster sugar
150 grams powder milk
"INSTANT" PANCAKES 2 cups Pancake mix above
2 free-range egg separated
250 ml  milk or butter milk
4 tablespoon melted butter
2 cups fresh fruit such as blueberries, if desired
For the dry pancake mix,
1. Place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal, shake to mix and store until needed.
"INSTANT" PANCAKES
1. Heat an frying pan or B-B-Q. Or heat oven to 160 C.
2. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
3. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
4. Check to see that the pan is hot by placing a few drops of water onto to the pan. The pan is ready if the water dances across the surface.
5. Lightly butter the pan. Wipe off thoroughly with a paper towel. (No butter should be visible.)
6. Gently ladle the pancake batter onto the pan and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the pan-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
7. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes
To make blueberry syrup
1. Meanwhile, for the blueberry syrup, place the maple syrup and blueberries into a pan and bring to the boil. Reduce the heat and simmer for 2-3 minutes, until the blueberries have broken down slightly.
serve and enjoy
Servings: 12
Yield: 600 grams of pancake mix
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Recipe Type: Breakfast, Breakfast Foods, Brunch, Budget cooking, Favourite, Food gift, Holiday, Kid Friendly, Make ahead, OAMC
Tips
Some times I add 100g cinnamon powder to the dry mix
Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Emma cooking pancakes and as we can see again Angle is still hoping to get some.	Enjoying her own cooking
	and mum benign told off for taking the photo :) This was over the Christmas  holidays