Grooming and Show Prep
Beef and Bean Burritos
July 2018
Ingredients 2 tablespoons rice bran oil 1 brown onion, finely chopped 2 garlic cloves, crushed 1 medium red capsicum, diced 1 teaspoon dried oregano 1 teaspoon ground coriander 2 teaspoons ground cumin 2 teaspoons Mexican chilli powder 500g lean beef mince 2 tablespoons tomato paste 410g can crushed tomatoes 125g can corn kernels, drained 400g can kidney beans, drained 450g packet jumbo tortillas 1 cup cooked long grain white rice 1 cup grated tasty cheese Method Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion. Cook, stirring for 6 minutes or until softened.
Aussie Rissoles
May 2018
Ingredients 400g lamb mince 125g can corn kernels, drained 125g rindless bacon, finely chopped 2tbs tomato sauce 2tbs barbecue sauce 2tbs fresh chives, finely chopped To serve Potato wedges Caramelised onion Chopped chives Tomato sauce Method Combine mince, corn, bacon, tomato sauce, barbecue sauce, chives, salt and pepper in a large bowl. Using clean hands, shape mixture into four 2cm-thick rissoles.
Healthy Lunchbox Bars
April 2018
Ingredients 120g (4 cups) rice bubbles 45g (1/2 cup) desiccated coconut 1 tablespoon chia seeds 1 tablespoon sesame seeds 2 tablespoons sunflower seeds 75g (1/2 cup) dried cranberries, roughly chopped 175g (1/2 cup) rice malt syrup 140g (1/2 cup) peanut butter Method Line a 16 x 26cm slice tin with baking paper, allowing paper to overhang two long sides of tin for easy removal. Combine the rice bubbles, coconut, chia, sunflower seeds and craisins in a large mixing bowl, then set aside. Place rice malt syrup and peanut butter in a medium saucepan over medium heat.
Thai Chicken Curry in a Hurry
November 2017
Ingredients Steamed jasmine rice to serve Cooked chicken pieces Coriander leaves to serve Long red chilli thinly slice Lime wedges to serve Sauce 1 table spoon peanut oil 1/3 cup (100g) red curry paste 400ml can coconut milk 1 cup (120g) frozen peas 100g green beans, trimmed and halved crossways 1 tablespoon fish sauce Method Heat oil in medium saucepan over medium heat. Add curry paste and stir. Cook for about a minute or until aromatic. Add coconut milk, whisk to combine well and bring to the boil. Add the peas and beans, and cook for 3-4 minutes or until tender.
Pip's Apple Slice
October 2017
Pip's Apple Slice Ingredients 3 or 4 apples 2 cups self-raising flour 3/4 cup sugar 1/4 tsp salt 125g butter 1 egg 1/4 cup milk Method In a large bowl, cut up the apples. Next, add self-raising flour, sugar and salt, and mix together, coating the apples well. Melt the butter, then mix in the egg and the milk. Add to apple mixture, mix well and pat into slice tray. Top with 2 teaspoons sugar and dust lightly with cinnamon. Bake at 180oc for 30-35 minutes. This month, we share our top tips for safe towing this show season. Towing Safety
Ginger Crunch Slice
September 2017
Base 125g butter, softened 110g (1/2 cup) caster sugar 190g (1 ½ cups) plain flour 1 tsp baking powder 1 tsp ground ginger Icing 150g butter 190g (1 ½ cups) icing sugar 4 tbs golden syrup 6 tsp ground ginger Base Method Preheat oven to 190oC. Grease and line 20x30cm baking tray with baking paper and set aside. Cream butter and sugar together until pale and fluffy. Add sifted plain flour, baking powder and ginger, and mix to combine. Knead dough on floured board until it comes together. Press dough into prepared tin and smooth the top with a spoon.
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