Pomolo's Lemon Oil

LEMON OIL

2 litres water

4 lemons peeled and juiced

1 large brown onion

2 ripe tomatoes

2 teas turmeric

2 dessert spoons peppercorns

3 bay leaves

pinch salt

600ml grape seed oil


Method
Place all ingredients, except water, lemon juice and peel, in stainless steel pan- on low heat.

Warm all ingredients until aromatic. Do not overheat.

Add lemon juice peel and water. Simmer for half hour.

Strain into clear plastic bucket and rest for 4- 6 hours.

Oil will separate from water and rise to the top.

Skim oil and store in container in fridge.

Will last indefinitely.

Lucky's Fig Jam

3 lbs figs (minced or chopped finely)

3/4 cup water

3 lbs sugar

juice of 1 lemon


Add figs & water and bring to boil slowly.

Add sugar when boiling...... Add lemon juice.

Boil for about 20 mins

Bottle and seal.


Like all jam recipes a bit of the time cooking the mixture can be decided by the quality of fruit you use.

So I tend to use a bit of that gut feeling when cooking jam.

Pomolo's HOLY MOLEY GUACAMOLE

HOLY MOLEY GUACAMOLE


Ingredients:
1 avocado
1 teaspoon sour cream
Finely chopped tomatoes to taste
Finely chopped spring onions to taste
1 teaspoon mayonaise
Chilli powder or fresh chillie
Ground black pepper
Few drops of lemon juice

1. Mash the heck out of the avocado.

2. Add tomato and onion

3. Add everything to taste beginning with sour cream

4. Stir in a small amount of mayonaise.

Lucky's Boiled Fruit Cake.

Into a good size saucepan put

500 grams dried mixed fruit
125 grams butter or margarine
1 cup sugar
1 cup milk
1 teaspoon mixed spice
1/2 teaspoon nutmeg

Bring to boil and boil for 5 mins.

When its only warm add

1 teaspoon bi-carb soda
1/4 cup of sherry


When cold add

2 eggs
1 cup plan flour
1 cup SR flour

Place in a cake tin, I use a square one .

Cook 1 hour or until cooked at 200 degrees.


I use duck eggs and it gives a great texture and the cake just seems so much yummier.

Lucky's Mushroom sauce

Slice the amount of mushrooms you want to add to the sauce.

I leave some button mushrooms just cut in half as well.

Slice spring onions. Once again the amount you use is your own choice. Or you can replace spring onions with an onion and cut this into rings.

Cook in a small amount of oil for about 5 mins.


Add the following:

1 chicken stock cube
2 teaspoons plain flour
1 tablespoon tomato paste
1 cup water
Salt & Pepper to taste

Bring to boil and boil 2 mins

Lower heat and simmer 15 mins.

Just before time is up add fresh or dried parsley.


I tend to make this in the morning as it gives time for the flovours to mix.

Also using older mushrooms will give you more stronger mushroom taste.

Serve with beef or grilled chicken.

Kell's Barramundi Fillets

Barramundi Fillets

½ Cup of flour
½ Cup dry breadcrumbs
1 Tspn curry powder
1 Tspn Cumin powder
2 Tspn sweet chilli sauce (or to taste)
2 Eggs
salt & pepper

* heat oil in a deep heavy based pan

* mix the dry ingredients

* spread them on a plate

* paper towel dry the fillets

* dip in beaten egg

* coat with flour mix

* shake off excess

* drop the fish in the pan 5 min max

* squeeze half the lemon over while cooking

* chilli sauce and remainder of lemon juice added to the eggs

* fork beat until mixed

Serve fish with the egg sauce and a fresh garden salad

Pomolo's Chilli Jam

CHILLI JAM

200g chillies
200g onion
1 cup sugar
1/2 cup water
1/2 teas salt
2 tabs lemon juice

Slice chillies. (with or without seeds)

Put all the ingredients into a medium saucepan.

Bring slowly to the boil stirring till the sugar dissolves.

Cook uncovered on high heat for approx 10 minutes until thick.

You can cook it longer if you like a thicker consistency. I do.