Chicken & Chick Pea Casserole (Indian)

1 kg diced chicken
1 onions, diced
2 teaspoons garlic, minced
2 teaspoons cumin
1 teaspoon paprika
1 packet taco seasoning
1 teaspoon coriander
2 cups corn kernels
400g tins chick peas
400g tin baked beans
1/2 litre water

Method: Brown chicken in oil with onions. Add spices and water. Add corn and chick peas. Cook for 15 minutes. Add beans. Thicken if needed with 2 tablespoons cornflour made to paste in 1/2 cup water. Serves 4-6.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.25.

Sweet Potato Curry

Serves 4

4oz. butter or marg.
2 medium onions thinly sliced
1 clove garlic, crushed
1 green capsicum, seeded & chopped
4 small zucchinis cut into 1/4" slices
1 large red capsicum, seeded & sliced
1&1/2 lb. sweet potato diced into 1/2" cubes
2 medium bananas, sliced
2oz. canned pineapple, drained & chopped
1 tspn. ground coriander
1/2 tspn. ground cardamom
1/2 tspn. ground fenugreek
1/2 tspn. turmeric
1/4 tspn. hot chilli powder (or less)
3 tblspns. water
1&1/4 cups vegetable stock
1" slice creamed coconut
3 tomatoes chopped

Method: Melt butter in large saucepan over low heat. Add onions, garlic, capsicums, zucchini and sweet potato. Cook, stirring occasionally, for 10 mins. Add tomatoes, bananas and pineapple pieces and cook, stirring frequently, for 3 mins. Combine five spice powders with water in a small bowl to make a smooth paste. Stir the spice mixture into the veg. mixture, then pour in the veg. stock. Increase heat and bring stock to boil. Reduce heat to low, cover saucepan and simmer 15 mins. or until vegetables are cooked. Chop up creamed coconut and stir in until dissolved and the liquid thickens. Simmer a further 2 mins. Pour curry into a warmed serving dish and serve immediately.

Source: contributed by Jenny Fleetwood in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), pp.19-20.

Thai Spaghetti Salad

375g tubular spaghetti, cooked
2 carrots, finely sliced and blanched

Dressing:
3/4 cup olive oil
1/3 cup fish sauce
2 tablespoons soy sauce
Juice of 2 lemons
4-6 red chillies, chopped finely
1/2 cup fresh basil, finely chopped
1/2 cup fresh mint, finely chopped
1/2 cup fresh coriander, finely chopped

Method: Toss spaghetti and carrots together. Pour over the dressing and toss well.

This salad is best made the night before and will last for several days.

Source: contributed by Lynlee Graham in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.50.

Chatty Prawn Balls

This is a delicious appetiser, for nibbling with a good champagne or chardonnay.

1 can sweetcorn kernels

1kg green prawns, peeled and chopped

1 tblsp plain flour

1 tblsp cornflour

1 tblsp turmeric, ground

1 red chilli, finely chopped (optional)

2 eggs

3 spring onions, finely chopped

2 cloves garlic, crushed

Olive oil or veg for frying

Some fresh chopped coriander

Method: Place sweetcorn in a food processor at high speed for 1 minute. Add all other ingredients and mix thoroughly. Heat oil in frypan until it starts to smoke, then drop tablespoons of mixture into hot oil and fry all over until golden brown. Drain on paper towels, serve hot or cold. Makes lots.

Source: Contributed by Andrea Fuller, Streaky Bay SA in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.34.

Spicy Salmon Savouries

Potato Pastry

2 cups mashed potato (500g. potatoes, uncooked)

1/2 cup wholemeal S.R. flour

1.1/2 cups dry packages breadcrumbs, approx.

1 egg

Oil for deep frying

Filling

220g. can red salmon drained

1 onion, finely chopped

1 clove garlic, crushed

1 teaspoon butter

1/2 teaspoon grated green ginger

1/2 teaspoon ground cumin

1/8 teaspoon chilli powder

1 tablespoon chopped green shallots

1 tablespoon chopped fresh coriander leaves, or parsley

Tangy Sauce

1/2 cup mayonnaise

1/2 cup tomato sauce

1/2 cup thousand island dressing

Method: Combine potatoes and flour, mix in egg. Sprinkle a flat plate thickly with breadcrumbs. Drop tablespoons of Potato Pastry on to crumbs, flatten out with fingers to 5 cm rounds. Drop teaspoonfuls of filling onto rounds, fold pastry over, pinch edges together, toss again in breadcrumbs. Deep fry in hot oil until golden brown. Drain on absorbent paper, serve with Tangy Sauce.

Filling: Add onion, garlic and butter to pan, cook, covered, few mins. until onion is just tender. Mix in salmon, ginger, cumin, chilli, shallots and coriander. 

Tangy Sauce: Combine all ingredients. Makes about 18.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.