SWEET POTATO BREAD

A great tasting loaf

225 g sweet potatoes, diced
150 ml warm water
2 tbsp clear honey
2 tbsp olive oil
2 tbsp orange juice
80 gr semolina
250 g white plain flour
1 sachet dried yeast
50 g butter
rind of 1 orange, grated
1 tsp ground cinnamon


Cook sweet potatoes in boiling water until soft. Drain and mash smooth.
Mix water,honey, orange juice and oil in a large mixing bowl.
Add the mashed potatoes, semolina, three quarters of the flour, yeast, cinnamon and orange rind and mix to form a dough. Let stand for 15 minutes.
Cut butter into small cubes and knead into the dough withe rest of the flour. Knead for another 5 minutes or until dough is smooth.
Grease lightly a 675 loaf tin and place loaf in it.
Place in a preheated oven 190C for 50-60 minutes or until base sounds hollow when tapped.

sweet potato bread

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James-Preserves

ARMENIAN KOFTAS

500 g potatoes
500 g lamb mince
1 egg, beaten
2 tsp oregano
2 tbsp pine nuts
1/3 cup raisins, chopped
salt and pepper

Boil potatoes until tender, drain, peel and mash thoroughly. Add to the minced lamb followed by the beaten egg, oregano, raisins, salt and pepper.
In a pan gently fry the pine nuts with a little butter for a couple of minutes or until the y are lightly tined. Drain and add into the meat mixture.
Form into balls the size of a large walnut, coat them in plain flour and fry in deep hot oil until browned and tender.

armenian koftas

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Jams-Preserves

TOMATO SAMBAL

2-4 firm tomatoes, peeled
1 large shallot, sliced
1 tablespoon fresh mint or parsley, chopped
pinch of sugar
salt and pepper

Slice tomato into thin wedges. Add shallots and mint and season with sugar, salt and pepper.

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Jams-Preserves

POTATO KIBBEN

A Middle Eastern dish, served with sesame sauce (tahini), salad and warm pita bread.

175g cracked wheat
350g potatoes, pealed and diced
2 eggs
25g butter, melted
pinch of ground coriander
pinch of ground cumin
pinch of ground nutmeg
salt and pepper
olive oil for deep frying

STUFFING

200g minced lamb
1 onion, chopped
2 tbsp pine kernels
20g dried apricots, finely chopped
2tbsp chopped fresh coriander
2tbsp lamb stock
pinch of grated nutmeg

Place cracked wheat in a bowl and cover with boiling water. Let soak for 30 minutes until water has been absorbed. Meanwhile, cook the diced potatoes in a saucepan of boiling water for 10-15 minutes or until cooked. Drain and mash well. Add to the mash potato the cracked wheat, eggs, melted butter, cumin, coriander, nutmeg and season with salt and pepper.

Next make the stuffing.
Fry the lamb over medium heat for 5 minutes add onion and cook for another 3 minutes. Add the remaining stuffing ingredients and cook until the lamb stock has been absorbed. Let mixture cool a little, then divide into 8 or 10 portions and roll into balls. Divide the potato mixture into 8 or 10 portions and flatten into rounds. Place a portion of the mixture in the center of each potato round and shape around the stuffing to form a nest (kibben).

In a large saucepan or deep fryer heat the oil to 180C. Cook kibben for approximately 8 minutes or until golden brown. Drain well and serve at once.

potato kibben

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Jams/Jellies/Marmelades/Preserves

VENISON PIE

700g boned lean venison, cubed
250g lambs' kidneys, cored and chopped
1 large onion, finely chopped
1 tsp allspice
1/2 tsp ground mace
2 tbsp fresh parsley, chopped
1 cup beef stock
salt and pepper
200g puff pastry, chilled
50 ml red wine
1 tbsp red wine vinegar
2 tbsp olive oil
1 egg yolk, lightly beaten

Combine the two meats and add seasoning, spices, onion and parsley into a large saucepan.
Pour the stock over them and bring to boil. Reduce heat to low, cover and simmer for two hours.
Remove saucepan for heat and aloud to cool completely. When cold skim fat from surface.
Preheat oven to 240C
On a lightly floured surface roll out the pastry dough to a 25cm diameter circle and cut out a strip from outside the circle, about 3cm wide.
Use a slotted spoon and transfer the meat into a 23 cm pie dish and pour in 60ml of the cooking liquid, red wine, vinegar and olive oil. Discard the rest of the liquid.
Press the thin douigh strip around the rim of the dish and moisten with water.
Lift the dough circle and place onto the pie dish and press the edges together to seal.
Brash the dough with beaten egg yolk and make a pie funnel in the middle of the dish.
Place dish into the oven and bake for ten minutes. Reduce heat to 180C and bake for another 30 minutes or until the pastry is golden brown.
Remove from oven and serve at once with new boiled potatoes sprinkled with chopped fresh mint for a filling delicious meal.

venison pie

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Jams/Jellies/Marmalades/Preserves