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From Comfort Cuisine To Fiery Fare The “Thermalux” - “Gourmet” Cookbook

~An introduction to slow combustion cooking~

From Comfort Cuisine to Fiery Fare

The “Thermalux” - “Gourmet” Cookbook Welcome to the delights of slow combustion cooking. This booklet contains some tried, tested and much enjoyed recipes to help get you started,

however your favorite recipes or the recipes contained in any cookbook can be successfully cooked on your slow combustion cooker. Combustion stoves are more forgiving than conventional gas and electric ranges. Because of their unique heat source and it’s location in regards to the oven and hotplates, and their large heat mass, combustion stoves are unequalled when cooking meats, pastries, breads and cakes and provide their

owners with a pleasure and satisfaction not experienced with conventional cookers. Controls: Most cookers have two primary means of heat control.

1. Air Controls: This control regulates the amount of combustion air entering the fire box. The air control should be fully open for lighting the stove, and to create high oven and hot plate temperatures and fully closed for low operating temperatures and overnight burn. The more air the higher the

fire burns. The air intake control may be a spin wheel found on the cooker door as in the Thermalux Supreme, or a slide or flap controlled by a remote lever.

2. Flue Control: This regulates the volume and speed of the combusted gases being discharged up the flue of the chimney. The flue control is usually a slide or flap which restricts the flow in or near the flue chamber. This control is usually in the open position when lighting and refueling the stove

and closed for normal operation. The flue damper also helps hold the heat in the stove instead of letting it escape up the flue. The flue damper may also be opened to allow excess heat to escape if the oven becomes too hot during baking.

**When cooking on a slow combustion stove remember there is a time delay between when fuel is added and the air and flue controls are adjusted to when the required temperatures are reached. Your stove will take between 15-30 minutes to adjust from a moderate to hot cooking range.**

Temperature Selection: for most recipes maintaining an exact temperature is not important. By varying the cooking time you can compensate for variations in temperatures. Combustion cooking stoves are very forgiving. A relaxed approach to cooking is easy to achieve with a combustion cooker.

When cooking the odd disaster will happen. The positive side is that burnt offering make great fuel for the fire box!! Hotplate: The hotplate on a slow combustion cooker, unlike a electric or gas stove is always ready for use. The hottest part of the hot plate is the

section directly over the fire box. This is usually the thickest part of the cooking surface and has the deepest fins which help transfer the heat to the cooking surface. This is where the most vigorous boiling and frying will occur. The further you move your pots away from the fire box area the cooler

the surface. Simmer Plate: If your stove has a simmer plate, this is the perfect location to place a kettle to hold it just on or under the boil. Hotplate Covers are also a useful tool to help regulate heat. In the closed position they help store heat directly in the hotplate and indirectly in the

oven. When in the open position the heat radiating into the room helps to make the kitchen a cozy inviting focal point for the entire home. Ovens: If the fire box is the heart of a slow combustion stove then the oven is the soul. The unique operation of a combustion oven provides a

flavour, moistness and succulence not achievable with other cookers. They are also more forgiving and in most cases, self cleaning. The entire oven is useable from the base to the top shelf providing great versatility. As stated earlier, with most recipes it is not necessary to be exact with oven

temperatures. Temperature variations can be compensated for by adjusting cooking times. However, pastry, breads and scones do require a hot oven for satisfactory results. Alternatively, large cuts of meat, casseroles and the like do well when cooked for extended times with a low to moderate oven.

From Comfort Cuisine to Fiery Fare Warming Oven: If your cooker has a second oven below the main top oven, it’s use will vary depending on the design of the stove from a warming

draw to a second slow cooking oven with temperatures reaching approximately half that of the main oven. You can determine the heat in this oven by using a portable oven thermometer.

Thermalux Stoves: If your cooker is a two or four oven Thermalux, the lower oven is a genuine cooking oven, not just a warming oven. You will find the lower oven is approximately 100°c cooler than the top oven when the cooker is operating at moderate temperatures and approximately 80°c

cooler at high oven temperatures. (i.e.: main oven at 200°c, bottom oven approximately 100°c; top oven at 300°c, bottom oven approximately 220°c.)

Use of Trivets and Trays: Excess heat may be cushioned by use of trivets (i.e.: Magic Triangles) on the hotplate and by using the solid deflector tray in the oven as a heat deflector to reduce heat radiating down from the top of the oven. When cooking roasts or cakes that require extended cooking

times, remove the solid oven tray and place it in a cool location. When required, usually 30-60 mins into the cooking period, slide the cool tray into the top shelf position. This will cushion heat that may burn the top of the food. Opening the flue damper will also help dissipate heat up the flue when

required. **It may be found to be advantageous to turn a dish cooking in the oven, however the clever convection plate found in “Thermalux” stoves usually makes this unnecessary in this style of stove**.

Grill: When the oven is operating in the high temperature range the top shelf position in most combustion stoves may be successfully used as a grill.

Temperature Gauge: The temperature gauge should be used as a guide to oven temperatures. Oven temperatures will usually be a little higher than that displayed on the gauge as the gauge is mounted in the door which is the coolest part of the oven, especially if the door has been recently opened.

Cookware: The most important aspect to consider when selecting cookware, especially kettles, pots and frying pans is to select products that contain a flat heavy base. Casserole dishes should also be of heavy construction. This is not as important with baking dishes.

Fuel: The two main fuels used in combustion stoves are firewood and coal products. Firewood is the most common fuel used. With few exceptions all timber has a similar calorific value per weight. Therefore the more dense the timber the more heat it will provide and the longer it will burn. As a general rule hardwood burn longer than softwood, whitewood burn hotter and contain

less tars and resins than red woods. Red woods produce less ash than whitewoods. Pine gives good heat quickly and make excellent kindling to start a fire, but contains a higher resin content and have a short burn time. Good firewood should be well seasoned, split and stored for 12-24 months.

Firewood should also be kept dry. A moisture content around 20% is ideal. If you hold two pieces of timber and bang them together you should hear a crisp ring, not a dull thud. Timber should be cut to a manageable size to suit the firebox opening and depth. Having varying size firewood also allows

you to vary the burning rate of the stove and will aid in stacking the stove to achieve long burn times. Timber will burn from any direction and therefore combustion air can enter the firebox from above or below the grate. It is still advisable to keep the grate raked and clear for best results.

Coal is often processed into briquette style pellets which give good high heat, and extended burn times. Coal produces a very fine ash and the impurities can form into a solid mass on the grate known as clinker. This clogs up the grate and must be removed from time to time to allow air flow through the

grate. If burning coal products the combustion air must enter the stove from under the grate.


The “Thermalux” - “Gourmet” Cookbook ~An introduction to slow combustion stove booking~

“Love is a fire. It can warm your hearth and satisfy our appetite.”

~Table of Contents~

Casual Cuisine Pages 5—9

Saucy Solutions Pages 10—12

Satisfying Soups Page 13

Leisurely Breakfasts Page 14

Appetizers and Entrées Pages 15—18

Main Fare Pages 19—27

Fair Game Page 28

Have your Cake and eat it too Page 29

Celebration Page 30

Sweet Delights Pages 31—32

Index Page 33

~ Most of the recipe’s herein can be changed! Add or remove flavours or substitute the main ingredients. Experimentation is the key. ~


~Casual Cuisine~

Spicy Potato Wedges

Ingredients (per serve): 1-2 Desiree (or your favourite) Potatoes 1 tablespoon plain flour 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground pepper Spray on olive oil

Method: Preheat oven to moderately hot, with baking tray inside. Cut the potatoes lengthways in half then again into wedges, larger wedges will usually turn out softer, while the smaller wedges will end up crunchier, adjust this to your own preference. Spray the potato pieces with the olive oil spray. Mix the flour and all the spices together in a bowl and toss the potato pieces through the mix, try and ensure an even coating. When the oven and baking tray is hot enough, spray the tray with the olive oil and spread the potato pieces evenly over the tray, leaving a small gap between each piece. Bake for approximately 40 minutes, regularly turning the pieces over and, if necessary, rotating the tray so the front and rear get equal heat.

If you would like a tasty dipping sauce with this dish, please see either recipe on page _ in the “Saucy Solutions” section. ~

Hints: If you would like the potatoes cooked a little quicker, boil them while they are still whole, being careful not to over cook. The cooking time

for this will vary depending on the size of the potatoes. Test the potatoes by inserting a skewer into the largest one, if the skewer both inserts and comes out without effort it is cooked.

The spices shown in this recipe can be altered, taken out added to or removed altogether according to your taste. The wedges can even be cooked with just a little flour to crisp up the outside.


~Casual Cuisine~

Quick Sausage Rolls

Ingredients: Puff Pastry Sheets

500 grams sausage mince 500 grams prepared stuffing mix

1 egg, beaten

Method: Preheat oven to moderately hot, with baking tray inside.

Mix the sausage mince and stuffing together well using your hands. Cut each square of puff pastry down the centre so you have two rectangles, then lay out a narrow “sausage” shape

of the mixture down the centre of each triangle. Brush some beaten egg one edge of the pastry alongside the sausage mixture, then turn the un-brushed side over the mix before turning the brushed side onto this. The two

sides of pastry should meet with the egg brushed between them. Roll them over and cut into either bite size lengths, half lengths or leave as a whole roll. Score the top of each sausage roll diagonally, or stab light holes into the top, brush the top with the remaining egg and bake the pastry is puffed and golden, and the meat is cooked.

Serve alone or with your favourite sauce, chutney or relish.

Hints: The stuffing mix is a quick way of adding flavourings to a sausage roll mix (The cheaper mixes work the

best) prepare it per the directions on the packet (usually simply by adding water) until you have a quantity equal to that of your sausage mince. This also aids in keeping the sausage rolls moist.


~Casual Cuisine~

French Toast

Ingredients (per serve): 1 or 2 thick slices of crusty bread 2 large or 3 small eggs 2 tablespoons of milk Sugar, salt & pepper to taste (approximately 1/2 tablespoon altogether) Butter or Oil for frying

Method: Mix the eggs and milk together and beat, add the sugar, salt, pepper and mix well. Soak both sides of the bread in the egg mix and fry in a lightly oiled shallow frying pan until brown. Serve and enjoy! You may add golden syrup, honey, other sweet jams, savoury relish or sauce according to taste.

Rarebit Ingredients (per serve): 1 or 2 thick slices of crusty bread Salt & pepper to taste 1/4 to 1/2 cup grated cheese Butter or Oil for frying (left over roast drippings also work beautifully)

Method: Fry the bread in the butter, oil or drippings until crispy. Sprinkle some grated cheese onto the top side of the bread until it melts a little. Turn the bread over and repeat on the opposite side while the original side is frying the cheese. Turn the bread again and fry the cheese on the second side. Serve and enjoy! Hints: You may also like to try grilling the toast instead of frying it, using the same system of melting and turning.


~Casual Cuisine~

Tuscany Scones

Ingredients: 4 cups self raising flour 1 cup thickened cream

2 cups milk Extra flour for dusting

Makes approximately 8 large scones.

Method: Pre-heat your oven to hot.

In one large mixing bowl add the self raising flour, this may be sifted if you prefer. Make a well in the centre of the flour and add the cream. Cut the cream into the flour with a blunt edged knife then add the milk.

Continue mixing well until you have a slightly sticky mixture. Feel free to add small amounts of milk if the mixture is too dry or small amounts of flour if the mixture is too wet.

Shape the mixture into a rough ball and sprinkle some flour over the ball, then put into a pre-greased baking dish. Gently flatten the mix and use a tumbler to cut into rounds.

Bake in hot oven for 15-25 minutes depending on size.

Hints: It is vital that you avoid touching any of the mixture during the whole preparation process. Use very cold cream and milk to ensure a fluffy

scone because the colder the mixture stays the more your scones will rise. Putting the scone mixture in the refrigerator while the oven is reaching the required temperature will also help this.


~Casual Cuisine~

Lovers’ Sandwich

Ingredients: 1 dozen oysters 1 egg, beaten 1/2 cup flour

1/2 cup breadcrumbs Oil for frying

1 buttered French stick, sliced along the top Finely chopped lettuce

“Easy Thousand Island Dressing” on page 12

Method: Separate the oysters from their shells if necessary and toss in the flour. Then cover in the egg and finally in the breadcrumbs. Fry the oysters in

very hot oil, just long enough to brown the breadcrumbs. While the oysters are browning, prepare the French sticks by placing a layer of lettuce along the bottom, then when the oysters are ready, rest them

on some paper towel for a moment to drain excess oil and then place them on the bed of lettuce. Drizzle with the Easy Thousand Island Dressing and serve while the oysters are still hot.


~Saucy Solutions~

Dipping Yoghurt

Ingredients (per serve): 1/2 cup plain yoghurt (Greek yoghurt also works well)

1 tablespoon of shallots, chopped finely 1 crushed clove of garlic

1 tablespoon parsley, chopped finely

Method: Mix all ingredients in a small serving bowl and serve!

Tasty with “Spicy Potato Wedges” shown on page 4, hot chips or as a spread in a

sandwich or wrap.

Simple Sour Cream

Ingredients (per serve): 1/2 cup sour cream 1 tablespoon parsley 1/4 cup chili sauce

Method: Mix the sour cream and parsley together in a small serving bowl. Pour the chili sauce

over the mixture and serve.

This sauce is also delicious with “Spicy Potato Wedges” shown on page 4 or hot chips.


~Saucy Solutions~

Whipped White Cheesy Sauce Ingredients:

2 tablespoon butter 2 tablespoon plain flour

1 1/2 cups milk 1/2 cup grated cheese Salt & pepper to taste

Method: Slowly melt the butter. Add sifted flour and mix for about 1 minute, be careful not to

burn or brown the mix. Gradually add the milk and bring to a boil. Remove from heat, add cheese and whip until melted. Season to taste.

Serve over vegetables, fish or chicken.

Fruit Jam Ingredients:

Equal quantities of fruit (berries, apricots, peaches, etc.) and sugar End result varies, i.e. 600gms fruit & 600gms sugar = 350-400ml jam.

Method Cut the fruit into equal squares, removing any tough cores or stems, add sugar mix roughly and soak overnight. After soaking, cook the mixture over a moderate heat.

Reduce the mixture, stirring constantly. Keep an eye on the temperature as sugar will burn very easily. Using a trivet under the saucepan would be very useful.

Hint: If you are bottling your jam use a warm jar as a cold one will be cracked by the

hot jam. Tastes fantastic with “Tuscany Scones” on page 6.

Tingly Apple Sauce Ingredients:

1 large apple (Granny Smith) per 2 serves Sprinkle of cinnamon, nutmeg and sugar

Method Peel and core the apples then chop or slice them into even

sections. Steam or boil the pieces until soft then throw into a blender. Add the cinnamon and sugar to taste. Blend well.

Most delicious when used over roast pork (page 15).

Spicy BBQ Sauce Ingredients:

1 tablespoon Tabasco sauce 1/2 cup boiling water 2 cups tomato puree

1/2 cup oil 1/2 cup lemon juice

2 tablespoons vinegar 1 tablespoon sliced chili

2 cups finely chopped onion 2 tablespoons crushed garlic

1 teaspoon dry mustard

Method: Mix all ingredients, bring to boil, reduce heat and simmer for

approximately 1/2 an hour.


~Saucy Solutions~

Chili & Garlic Oil Ingredients: Bottled olive oil Chili’s, red and green Garlic cloves

Method: Roughly chop the chili’s and garlic cloves down the centre, the garlic skin should be removed but leave it as much intact as possible, also leave all the seeds and stems on the chili’s to add to the flavour of the oil. Push the garlic cloves and chili’s into the olive oil bottle and give it a little shake to help get the air bubbles to float to the top. This can be used sparingly as a salad dressing, per page 24, or liberally as an oil to cook with. It puts lovely flavour into fried items such as steak and eggs.

Easy Thousand Island Dressing

Ingredients: 1/2 cup full egg mayonnaise 1 tablespoon tomato sauce 1/2 tablespoon Tabasco sauce Finely sliced parsley or shallots for colour

Method: Mix everything together and serve alongside seafood. You may substitute the full egg mayonnaise for standard mayonnaise if you would like a tangier

finish.


~Satisfying Soups~

Pumpkin Soup

Ingredients: 1 whole Butternut Pumpkin 1 litre chicken stock 2 crushed cloves garlic Cream, shallots, salt & pepper to serve

Method: Put chicken stock on to boil in a large pot. Peel and de-seed the pumpkin the grate the pieces. Add the pumpkin to the stock and quickly simmer the soup and wait for it to reduce and thicken. Blend the mixture well, ensuring you have a nice thick consistency (you may add a little extra cream here if you would like a creamier soup). Serve into bowls. Slice the shallots and sprinkle them, along with the salt and pepper, over the soup then add a dollop of cream over the top. If you like, you may also use the curry and coconut milk mixture as in the recipe below instead of the stock, depending on your preference. Adding horseradish paste will also give a nice hot base.

Creamy Curried Cauliflower Ingredients: 1 kg chopped cauliflower 3 cups vegetable stock 2 tablespoons curry powder 1/2 litre coconut milk Sour cream, grated cheese and roughly chopped parsley to serve

Method: Combine cauliflower, stock and curry powder then cook for between 10-20 minutes on a medium heat. Add the coconut milk until you are happy with the consistency and taste, then serve. Drop a dollop of sour cream into the centre of the bowl and sprinkle the cheese and parsley over the soup while it is still hot.

Sweet Crab with Sweet Corn

Ingredients: 1/2 thinly sliced clove garlic 1 thinly strip of green ginger

300 grams crab meat (tinned or fresh) 1 dessertspoon dry sherry

1 small to medium can of creamed sweet corn 1 dessertspoon olive oil

3 cups chicken stock 1 egg white

1 tablespoon cornflour Salt and pepper to taste

Method: Fry garlic and ginger slightly in the oil before

adding the crab meat. Slowly add the sherry and sweet corn, then the stock.

Whip the egg white slightly and pour it into the stock.

Add the cornflour, breaking any lumps that may occur.

Serve and add the salt and pepper to taste.

Hint: If you would like the cornflour a little

easier to manage, mix it first with a touch of the cold stock to form a thick paste, then add to the

soup. You may substitute the crab meat for thinly sliced


~Leisurely Breakfasts~

Beautiful Bubble & Squeak

Ingredients: Left over cold roast ingredients

Must at least include meat and potatoes

Method: Roughly dice the meat and vegetables

into chunks. You can either fry the mixture as a

muddled up mush or add beaten eggs and make big thick pancake style fritters.

This recipe is a favourite because it is so

forgiving. Any roast leftovers can be used and all you really need apart from

the ingredients is a frying pan!

You can eat this as it is served in a bowl, on nice thick buttered toast or any

other delicious way you can think of.


~Appetizers and Entrée’s~

Roast Honey Nuts

Ingredients: 2 cups nuts, roasted and unsalted (almonds, peanuts, macadamia and/or

cashews) 1/4 cup honey

Icing sugar, cocoa, sesame seeds to serve

Method: Slightly heat the honey in a small saucepan so the consistency is very thin

and manageable, a trivet would be useful. Pour the honey over the nuts and mix well, then spread onto a tray

covered in baking paper and refrigerate to set. When set, dust the nuts with icing sugar, a touch of cocoa and some

sesame seeds.

Mini Prawn Skewers

Ingredients: Green prawns

Capsicum squares Toothpicks

“Chili & Garlic Oil” per page 9.

Method: Skewer one peeled green prawn with one square on each side of the prawn onto each toothpick. Heat the “Chili & Garlic Oil” in a frying pan on the stove top or in a baking dish in the oven. Space the prawns out to cook

and cook until they are white right through. Add more oil during cooking if necessary and turn regularly to avoid burning the prawns.

Crispy Chicken Spheres

Ingredients (serves 5 (4 each)): 1/2 kg chicken mince

1 tablespoon ginger or garlic 1 tablespoon oyster sauce 1 tablespoon chili sauce

4 finely sliced spring onions 1 tablespoon corn flour or rice flour

Olive oil spray

Method: Preheat the oven to moderately hot. Mix

well the chicken ginger/garlic, oyster sauce, chili sauce, spring onions and corn/rice

flour. Shape the mix into small spheres using a

teaspoon to measure and place onto a tray. Lightly spray them with the olive oil before frying. Fry them in small batches until the outsides are brown then place in the oven

for 10-15 minutes or until cooked.

Hints: The “Saucy Solutions” on page 7

work well with this recipe, alternatively, any extra chili or sweet chili sauce can be used as

a dipping sauce.



Crumbly Tuna & Potato Drops

Ingredients: 2-3 grated potatoes

Approx 400 gram tin thoroughly drained tuna 1 egg

Breadcrumbs 1/2 cup shredded cheddar cheese

Salt, pepper, thin sliced shallots and thin sliced garlic Oil for frying

Method: Pre-heat the oven to moderately hot.

Mix the potatoes, tuna and egg together, adding the flavourings and cheese. Blend all these ingredients well to achieve an even consistency.

Slowly add small amounts of the breadcrumbs until the mixture will hold together in a small ball. Shape the mixture into small drops using a teaspoon and fry in small batches in the oil either on the hotplate or in the oven until the outside is browned. Place the drops onto a baking tray and

cook until you can push on a drop with a fork and make it crumble, or until cooked.

Serve with any type of sauce. i.e. Tomato Sauce, mayonnaise, “Dipping Yoghurt”, “Simple Sour Cream” or “Spicy BBQ Sauce”.



Smoked Salmon Rolls

Ingredients: 200 grams Smoked Sliced Salmon

300 grams creamed or cottage cheese Sliced Olives

Spring Onions, both sliced thinly and whole Parmesan cheese

Method: Ready your oven to a very hot temperature for grilling.

Mix the cheese, olives and sliced spring onions together. Cut the salmon lengthways so that you have two strips per slice of salmon.

Put a small spoon of the cheese mix into the centre of each strip of salmon and roll into a little tube.

Tie each tube with a whole spring onion and trim any edges. Sprinkle a small amount of cheese over the top and grill at very hot until the cheese is

melted, being careful to not leave it in for the filling to get hot.

Serve and enjoy!



Tiny Topped Tomatoes

Ingredients: Few handfuls Cherry or Roma tomatoes 1/2 cup grated or shredded cheese Salt & Pepper Parsley

Method: Pre heat oven to very hot. Slice the tomatoes lengthways, leaving any stems or leaves attached for decoration. Place the tomatoes skin side down on a tray and sprinkle the cut side with salt and pepper, then liberally with the cheese, then a little more salt and pepper. Bake the tomatoes until the cheese melts and starts to brown on top, then serve with a little parsley on top.

Hints: You may add to or substitute the salt and pepper for chicken salt, garlic

salt, all purpose seasoning, small amount of curry powder or mixed herbs.


~Main Fare~

Creamy Carbonara

Ingredients: Pasta equal to 4 servings

300-400 grams bacon pieces (or diced middle rashers) 1 large onion

500-750mls thickened cream 1/2 cup grated parmesan cheese 1/4 cup grated cheddar cheese

1 large egg Salt to taste

Oil for frying

Method: Bring water to boil and cook pasta.

In a frying pan brown the bacon and diced onion well in the oil. Add the cream slowly to the bacon and onion, do not burn it, and simmer until the cream thins, then thickens and reduces. You must stir the sauce

constantly to ensure even mixture and that the cream does not burn. Add most of the cheeses and the egg (save some cheese to sprinkle over the finished dish) and stir well for a few minutes, while the egg cooks.

Add the salt to taste and serve liberally over the pasta, sprinkle with left over cheese and serve.

Hints: Most of the ingredients in this recipe may be increased or reduced, according to your taste.

You may also add other meats into this dish, such as thinly diced chicken, prawns, fresh calamari rings, etc. Add any extra meat while the bacon and onion is cooking.


~Main Fare~

Steak & Kidney Pie

Ingredients: 1 kg steak 500grams kidneys 1 onion, diced 1 tablespoon butter Beef Stock 1/2 cup plain flour 1 egg, beaten 1-2 Sheets Shortcrust or Puff Pastry *You may alternatively use water and gravy powder instead of the flour and stock*

Method: Pre heat the oven to Hot.

Cube the steak and kidneys into approximately 1” squares. Toss the meat lightly in a little plain flour and fry until nicely browned and sealed on all sides. Remove the meat from the pan and set aside in a bowl. Fry the onion in the butter, then add a little stock and sifted flour (or water

and gravy powder) to make a gravy. Make sure you mix the flour or powder well to avoid any lumps. Add the meat then slowly add more stock and flour until you have enough gravy to almost cover the steak, kidney and onions. Make sure the gravy is quite thick as a runny gravy will not

work as well once you put the pie together. There are many ways you can put the pie together. For single servings you may first pour some of the filling into some ramekin dishes or oven

proof bowls and top with pastry. You may also pout the entire filling into a large pie or casserole dish and top with pastry. Experiment with what you have. Brush the top of the pastry with the egg and bake until the pastry is golden.

Hints: It’s easier if you don’t line pastry along the base and sides of your dish, though you can if you want to. The easiest way to line your dish

is to put one large sheet of pastry into the dish and carefully push it against the sides, then trim the excess from the top before adding your filling. The filling will help stretch the pastry into the corners.

If you like you may soak the kidneys in salt water and peel the skin to take out the strong flavour. The top of your pie can be decorated in many ways, you can simply put a single sheet of pastry over the top and let the edges hang over the side of the dish (this always looks nice). You can also decorate the top by creating a lattice effect with strips of pastry, or you can use a single sheet

and decorate it with pastry shapes, such as leaves or cookie cut designs. This is another recipe you can have a lot of fun with.

Always ensure you cut venting slices into the top pastry, this will stop the inside of the pie over-steaming and possibly exploding.

Stuffed Pumpkin Gratin

Ingredients (serves 4 as an entrée or side): 4 Golden Nugget or other small pumpkins

1 thin sliced leek 1 cup evaporated milk

1 cup chicken or vegetable stock 1 cup shredded cheese (whatever your favourite cheese is)

Black pepper, salt and parsley to serve.

Method: Pre-heat oven to moderately hot.

Cut the tops of the pumpkins off and scoop out the insides, carefully so as not to breach the skin. (You may slightly roast or steam the pumpkin in a steamer on the cooktop to make the scooping easier).

De-seed and chop the pumpkin you have scooped out and mix the pumpkin flesh with the leek, then stuff the mix back into the pumpkins.

Whisk or mix together the evaporated milk and stock and pour this over the pumpkin/leek mix. Sprinkle the cheese over the top and bake until the pumpkin is cooked. Put the pumpkin tops

in to roast for about 10-20 minutes during the baking. Serve with the pumpkin tops either resting slightly on the top, or leaned against the pumpkin.

Hints: You may also use a larger pumpkin for this dish and serve in ramekin dishes.

This will be cheaper and make it easier to cut the pumpkin pieces. You may also pre-steam the pumpkin pieces before stuffing them for a shorter roast time.


~Main Fare~


~Main Fare~

Stuffed Chicken Kiev

Ingredients: 4 chicken breast fillets 1/2 cup butter 1/2 cup diced and pre cooked seafood pieces. Eg: calamari, prawns, crab meat, etc 4 cloves crushed garlic Salt & Pepper Parsley 1 egg, beaten 1 cup breadcrumbs Kitchen string or long toothpicks

Method: Pre heat the oven to a moderate heat. Slice a pocket into the side of the chicken breast, being careful not to slice right through. Alternatively you may slice the breast almost completely through and flatten the breast. Mix the butter, garlic, salt & pepper, parsley and seafood together, ensuring the mix is even. If you have sliced a pocket into the chicken, stuff a couple of tablespoons of the mix into the chicken. If you have flattened the breast spread the mix over the inside layer of chicken and carefully roll the breast so the mix is inside the roll. Brush the chicken with the egg and then cover well in breadcrumbs. To ensure that everything stays in place you may use toothpicks (remembering to make them easy to remove after cooking) or tie with kitchen string. Bake until chicken is cooked and breadcrumbs are browned and serve with fresh vegetables, such as asparagus and carrots.

Hint: You may alternate the seafood pieces for other fillings, such as camembert and bacon, or leave the filling as the more traditional butter and

garlic. Remember to pre cook any meat before putting it inside the chicken to speed up the cooking time.


~Main Fare~

Crispy Roast Pork

Ingredients: 1 cut pork (your favourite cut, note that the leg cut will give more and better crackling)

Salt and olive oil for skin

Seasonings: Lemon and Garlic,

Rosemary and Thyme, or Garlic, Rosemary and Lemon

Alternatively you may try dried mixed herbs or all purpose seasoning.

Method: Pre-heat the oven to a moderate heat.

Score the skin of the pork well, at regular intervals. Rub salt and oil thoroughly into the skin then, if you are seasoning, rub your chosen seasoning well into the skin and over any exposed meat.

If you like you may also stuff whole sprigs of rosemary or cloves of garlic into the skin. Cook the roast at a hot heat for approximately 1/2 an hour then at a lower heat for the rest of the cooking time. If

you need more crisp in the crackling, raise the roast to a higher shelve in the last 1/2 hour to hour of cooking.

Hints: You may also like to pour a couple of cups of water in the base of the roasting dish to help maintain

moisture in your roast. Any water left over from this will also aid in making a lovely gravy. Roasting times vary depending on the size of your roast and oven temperature. Usually approximately an hour per kg will work, or you may slow cook your roast for hours, or even overnight. If you do this, ensure the oven is at a

very low temperature. Test the roast by inserting a fork or skewer into the flesh. Clear liquid means your roast is probably cooked, any

blood shows more time is needed. Rest the meat for about 10 minutes before carving, to save yummy juices.

This is nice served with “Tingly Apple Sauce” on page 8.


~Main Fare~

Rustic Risotto Ingredients (serves 2):

1 cup long grain, jasmine or risotto rice 1-2 litres stock (chicken, vegetable)

2 smoked chicken breasts, roughly diced Small handful bacon pieces 1 small onion, roughly diced

1/2 cup grated parmesan cheese Salt, pepper, garlic and parsley to taste

Method: Fry onion, chicken, garlic and bacon in some oil until the onion goes translucent.

Add the dry rice and stir until the rice is hot and coated in oil. Slowly add the stock, let the rice soak, then very slowly add more, stirring continuously, until your rice is fluffy and cooked. This may take about 20

minutes. Add your remaining flavourings and serve.

Hints: You may add up to about 200mls of white wine to soak a little into the rice before you add the stock if you wish.

Serve with “Crispy Garden Greens” as below.

Crispy Garden Greens Ingredients (per serve):

Handful fresh rocket or other long leaf lettuce Tablespoon of fresh basil (to taste) 3 or 4 sliced sun-dried tomatoes and/or stuffed olives

2 or 3 thinly sliced anchovies or white bait, tinned may be used Splash of “Chili and Garlic Oil” (page 12)

Method: Throw everything together and serve!


~Main Fare~

Casserole

Ingredients: 2 kg cubed meat or game (beef, chicken, pork, etc)

2 kg vegetables (carrots, potato, pumpkin, onions, etc) Stock

Method: Pre heat your oven to a moderate heat.

Mix all the meat and vegetables together in a crock pot or casserole dish then cover with stock. Bake for about 60 minutes or until cooked and serve with fresh crusty bread.

Hints: A nice addition to this meal is to mix a little flour, milk or cream and cheese into the dish at the end of the baking to thicken the sauce.

The lower the oven and the slower the cooker the better the result. Flavours in stockpots, casseroles and soup will mature and intensify if left to cool in the refrigerator overnight and then re-heated.


~Main Fare~

Apple Apricot Thyme Turkey

Ingredients (serves 8): 1.2-1.5 kg Turkey breast, bone removed

Black pepper 1/4 cup couscous

1/2 cup fresh breadcrumbs 1/2 medium (or 1 small) apple , grated

1/4 cup chopped dried apple 1/4 cup chopped dried apricot

1 teaspoon chopped lemon thyme 1 teaspoon chopped sage 1 teaspoons lemon zest

1 beaten egg white

Method: Pre-heat oven to a moderately slow heat.

Pat dry the turkey breast and season the inside with the black pepper. Pour 1/2 cup boiling water over the couscous and sit for 10 minutes (or until the liquid is absorbed).

Add all the remaining ingredients to the couscous and mix well. Spread the stuffing evenly along the centre of the meat and fold, so that the skin is on the outside and the stuffing is enclosed in the centre. Tie at

regular intervals with kitchen string. Bake the turkey on a rack over a dish, add about a cup of water to the dish and bake for 2 hours or until the turkey is well cooked.

Serve with steamed vegetables, such as sweet potato, beans, asparagus, pumpkin, etc.

Hints: Rest the turkey after baking and before slicing as with any roast to preserve juices.


~Main Fare~

Roasted Beef

Ingredients: 3-4kg beef

Potatoes, Carrots, Pumpkin, etc, cut into large, rough pieces Salt & Pepper

Method: Pre-heat oven to a moderately slow heat.

Season the roast with salt and pepper and put into oven bag, add about 3/4 cup water to the bag. Tie oven bag per instructions and put on tray, roast for about 1 hour per kilogram. Add the uncooked vegetables to the tray at the start of cooking. Alternatively you may steam your vegetables and add

them to the tray nearer to the end of cooking to crisp up and brown the outsides. Rest, slice and serve with the vegetables and possibly the roasted garlic, as below.

Hints: To add flavour and keep the roast from touching the tray, slice an onion or carrot in half and rest the roast on top, all in the bag, so that the

vegetable is being used as a trivet. Rest the roast after baking and before slicing as with any roast to preserve juices.

A nice treat to add to this, or to serve as an entrée, is to slice the top from a whole garlic bulb, cover it with a little oil and salt, lightly wrap it in tin foil then roast it until it goes soft and the cloves start to shrink (this can take up to 45 minutes). You can then serve it with fresh buttered bread, where it

spreads nicely and tastes delicious.


~Fair Game~

Quail with Balsamic Fruits

Ingredients (serves4-6): 8 quails

1/2 cup balsamic vinegar 1/2 cup orange juice 3 tablespoons honey

1/2 teaspoon 5-spice powder 8 pieces fruit, apples, pears, etc.

Method: Pre-heat the oven to moderately hot.

Carefully cut the washed and dried quails down the centre using a sharp knife.

Boil the balsamic, orange juice, honey and spices over a high heat for 5 minutes or until the glaze starts to thicken.

Spread the halved fruits with the peel side down on a baking tray and place the quails over the fruit.

Baste the quail and fruit with the glaze mixture and bake for approximately 25 minutes. Re-baste after 10-15 minutes.

Hints: Serve with a fresh salad or steamed vegetables,

alongside the quail and glazed fruit.

Fetta Filled Kangaroo

Ingredients (serves 4): 4 thick kangaroo steaks 100 grams fetta cheese 1 tablespoon fresh mint 2 sliced spring onions 1/3 teaspoon allspice

1 tablespoon balsamic vinegar 1 teaspoon brown sugar

500 grams small fresh vegetables. Cherry tomatoes, beans, baby potatoes.

Method: Pre-heat oven to a moderate heat.

Cut a small pocket along the broadside of the kangaroo steaks, being careful not to break any other side of the steak.

Chop roughly then mix together the fetta, most of the mint, spring onions, sultanas and spice then stuff into the steak pockets.

Mix together the balsamic sugar and the rest of the mint. Spread the steaks out on a baking tray and drizzle the vinegar mix over the top.

Bake until the meat is cooked to your liking (approximately half an hour). Leave sitting for 5-10 minutes as you would a roast to retain any juices. Serve with the

vegetables.

Hints: The vegetables, depending on your choice, may be cooked with your

steaks or steamed, depending on your liking. Drizzle any left over pan juices over the steak or mix with a touch of butter and drizzle over the vegetables.

The kangaroo may also be substituted for any other strong flavoured game meat.


~Have your Cake and eat it too~

Flour Free Orange Cake

Ingredients: 250g almond meal

250g sugar 6 eggs

3 medium oranges

Method: Pre-heat your oven to a moderate heat.

Quarter and de-pip all of the oranges (do not peel, you need the skin). Bring to the boil then slowly simmer the orange quarters in about a 1/4

cup of water for 45 minutes, or until the orange skin is very soft. Blend the softened oranges well, then slowly add the sugar, almond meal

and slightly whipped eggs. Pour the mix into a pre greased and papered 8” (20cm) cake tin. Bake in a moderate oven for approximately 1 hour or until set.

Can be served warm or cold.

Impossible Coconut Cake

Ingredients: 1/2 cup plain flour

1 cup sugar 1 cup shredded coconut

4 beaten eggs 1 teaspoon vanilla essence 1 tablespoon melted butter

2 cups milk

Method: Pre-heat oven to moderate heat.

Throw all ingredients together and beat well. Pour into greased baking dish and bake for 1/2 hour or until set and

brown on top.

Serve with cream, ice cream or custard.

Yummy Rummy Balls

Ingredients: 1 packet biscuits (Marie, Milk Arrowroot, etc) 1/4 cup rum 1/4 cup drinking chocolate 1 cup icing sugar 100 grams nuts 200 grams butter Desiccated coconut or chocolate for coating.

Method: Crush biscuits into fine crumbs. Add the rum, nuts and sifted drinking chocolate and icing sugar.

Melt the butter and add a little at a time until you get a consistency that you can

roll. Then roll into balls and toss in the coconut or chocolate then set.

Hints: You may also use Baileys or

condensed milk as opposed to rum in this recipe.

You could also add sultanas or other small diced fruit if you like. If you’re celebrating Christmas and would like to be festive, halve the shredded coconut and mix each half in red and the other half in green food colouring.


~Celebration~

Butternut Snap Tartlets

Ingredients: 1 packet Arnott’s Butternut Snap biscuits

50g Butter 1/3 cup brown sugar

1 can (395g) sweetened condensed milk 1/2 cup nuts (walnuts, almonds etc)

Method: Over low heat, combine sweetened condensed milk, butter and

sugar in a saucepan stirring for 10-12 minutes until caramel thickens but not boils!

Set aside caramel until cool. Place biscuits in small cupcake tray and warm in a low to moderate oven for a few minutes or until biscuits soften.

Using a spoon, gently press down into each biscuit to create a bowl shape. Then spoon caramel in and top with nuts.

Hints: For those real sweet tooth’s, you may wish to add a small

dollop of whipped cream and a strawberry or melted chocolate on top as well as nuts.


~Sweet Delights~

Peach Puff Pastries

Ingredients: 1 tin halved peaches (or apricots)

Sheets of Puff Pastry Beaten egg, or 1/4 cup milk (for brushing pastry)

Icing sugar and cinnamon

Method: Pre-heat your oven to very hot.

Drain the peaches very well and sit on some paper towel to dry and excess juice. Cut the squares of

puff pastry into nine equal pieces and place them evenly spaced on a lightly greased

baking tray. Place one halved peach flat side down in the center of each

square of puff pastry. Lightly brush the edges of the puff pastry with the egg or milk to help it brown. Place the tray

of peach puff pastries in the oven and bake until the pastry puffs up and

browns lightly. Dust the peaches with the icing sugar and cinnamon and serve

hot or cold.

Nice with cream, ice cream or alone.

Strawberries in Balsamic Glaze

Ingredients: 3/4 cup balsamic vinegar 1/2 cup caster sugar 1/2 cup water Strawberries

Method: Add the balsamic vinegar, sugar and water to a saucepan and bring to boil, then reduce to a simmer. Reduce the mixture, stirring regularly. The glaze should reduce by about half and turn “slightly” syrupy. Let the glaze cool and pour over the strawberries.

Hints: The glaze can, as with most things in this book,

be used with many other items rather than the strawberries, try experimenting!

Fruity Nutty Toffee Feast

Ingredients (per serve): Mixture of fresh fruits (apples, oranges, passionfruit, bananas) Mixture of roasted and unsalted nuts 1 cup butter 1 cup sugar 2 tablespoons icing sugar

Method: Slowly melt the butter then add the sugar and heat until the mix is golden brown in colour and not burnt. You will need to regularly stir the mix and wait for it to change from yellow to brown, as it may take a while. Prepare baking trays by buttering and covering well with waxed paper. When you can drop a small amount of the mix into cold water, possibly hear a ‘snap’ sound and see the mix hardening in the water, instead of looking the consistency of honey, it is ready to take off the heat.

Working quickly, add all the nuts to the mixture then pour into prepared baking trays. Refrigerate the mixture until it hardens and you can break it into

pieces. Cut the fruits into manageable chunks and add the nutty toffee to

the fruit, then dust lightly with icing sugar and serve.


~Sweet Delights~


~Index~

Item

Apple, Tingly Sauce

BBQ, Spicy Sauce

Beef, Roast

Bubble & Squeak, Beautiful

Carbonara, Creamy

Cauliflower, Creamy Curried Soup

Cheesy, Whipped White Sauce

Chicken Spheres, Crispy

Chicken Kiev, Stuffed

Casserole

Coconut, Impossible Cake

Corn, Sweet & Sweet Crab Soup

Fruity Nutty Toffee Feast

Jam, Fruit

Kangaroo, Fetta Filled

Nuts, Roast Honey

Oil, Chili & Garlic

Orange Cake, Flour Free

Peach, Puff Pastries

Pie, Steak & Kidney

Pork, Crispy Roast

Page

11

11

27

14

19

13

11

15

22

25

29

13

32

11

28

15

12

29

31

20

23

Item

Potato, & Tuna Crumbly Drops

Potato, Spicy Wedges

Prawn, Mini Skewers

Pumpkin Soup

Pumpkin, Stuffed Gratin

Quail, Balsamic Fruits

Rarebit

Risotto, Rustic

Rummy, Yummy Rummy Balls

Sausage Rolls, Quick

Scones, Tuscany

Salmon, Smoked Rolls

Sandwich, Lovers

Sour Cream, Simple

Strawberries, in Balsamic Sauce

Tartlets, Butternut Snap

Thousand Island, Easy Dressing

Toast, French

Turkey, Apple, Apricot & Thyme

Tomatoes, Tiny Topped

Yoghurt, Dipping

Page

16

5

15

13

21

28

7

24

30

6

8

17

9

10

31

30

12

7

26

18

10

Heat Guide: Very Low Low Moderate Hot Very Hot

Under 100 100-150 150-180 180-255 Above 255

Note: The above chart is a guide only. Most thermometers will also only be a general guide. Please also let experience be your guide.


The “Thermalux” - “Gourmet” Cookbook

Proudly produced by Albury Consolidated Industries Pty Ltd Incorporating Thermalux, Solar~Mio and Metal Dynamics

PO Box 565 ALBURY NSW 2640

Phone: 02 60212200 Fax: 02 60213301

Email: [email protected] Web: www.wiseliving.com.au

Thank you to all the people who contributed to this booklet.

We hope you have had as much fun both making the recipes and creating your own as we have had in making it.

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