Tandoori Paste Makes: 1-2 portions   Ingredients: 1 cup natural yoghurt 2 teaspoons ground coriander 2 teaspoons garlic powder 2 teaspoon mustard powder 2 teaspoons ground ginger 2 teaspoons turmeric 2 teaspoons ground cumin 2 teaspoons sweet paprika 1/2 teaspoon chilli powder 1 teaspoon salt 1 teaspoon smoked paprika Method: Place all ingredients in a
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            Mushroom Sauce Serves: 4-6 Ingredients: 8-10 medium-large button mushrooms 1 tablespoon butter 1 teaspoon minced garlic 1/2 teaspoon onion salt or celery salt 1 tablespoon plain flour 1 cup beef stock 1/2 teaspoon Worcestershire sauce or Vegemite 1 tablespoon sour cream or natural yoghurt Method: Simmer the mushrooms, garlic,
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            Mumma’s NoMato Sauce Makes: 4 portions of approximately 700-800ml Ingredients: 1 large butternut pumpkin, approximately 1.5-2kg 1 leek 1 onion 2 carrots 2 stalks celery 1/2 head cauliflower 1 zucchini 1/2 head broccoli 1 tablespoon chicken or vegetable stock powder 1 tablespoon minced garlic   Method: Peel and chop
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              Fresh Breadcrumbs Makes: approximately 3 cups Ingredients: 8 slices of minimum 1 day old bread 1 tablespoon mixed herbs 1 teaspoon garlic powder 1 teaspoon chicken or vegetable stock powder   Method: Toast all 8 slices of bread and allow to cool Place the bread into a food
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                Chicken Stock Makes: approximately 3 litres Ingredients: 1kg chicken neck 3 small or 2 large chicken carcasses 4 carrots 3 celery stalks 2 large onions 10 sprigs rosemary 1 tablespoons whole peppercorns 1 tablespoon rock salt   Method: Place the chicken necks and carcasses in a roasting
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              Caulifredo Sauce Serves: 4-6 Ingredients: 1 medium-large head of cauliflower 1 tablespoon minced garlic 2 tablespoons olive oil 1 teaspoon garlic or onion salt 300ml cream   Method: Preheat oven to 180 degrees Celsius Cut the head of cauliflower into florets about 4-5cm and spread out in a
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            Beef Stock Ingredients: 1.5kg meaty bones 2 large onions 4 carrots 3 stalks celery 1 sprig fresh rosemary 2 bay leaves 1 tablespoon whole peppercorns 1 tablespoon salt 4 cloves garlic   Method: Place the bones in a roasting tray and put in an oven of 200 degrees Celsius
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                Jerk Marinade                   Ingredients: 1/2 cup orange juice 1/2 cup white vinegar 1/4 cup soy sauce 1/4 cup olive oil 1 red long red chilli, sliced (seeds removed for a mild marinade) 1 tablespoon brown sugar 1 teaspoon salt
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            French Onion Soup Mix Makes 2 portions Ingredients: 50g dried onion flakes 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt reduced chicken stock powder 1 teaspoon celery salt 1 teaspoon dried parsley flakes 3/4 teaspoon turmeric 1/2 teaspoon black pepper Method: Place all ingredients into a
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              Mumma’s Magic Sauce Mumma’s Magic Sauce which is also fondly referred to as MMS is a great staple sauce to have in your fridge and freezer at home instead of using store bought jar sauces and has the hidden addition of lots of hidden vegetables in the sauce
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