Lunch Special - Fried Basmati Rice

A fragrant fried rice with the exotic taste of Chinese pork sausage combined with coriander.

For 2 adults

Rice
1/2 c basmati rice
1 c boiling water
1 t olive oil
1/2 garlic finely diced

Dressing
1 T soy sauce
1 t fish sauce
1 t caramel soy sauce
1/2 t freshly ground pepper
1/2 t paprika
1/2 t Tabasco pepper sauce
1/2 T olive oil

Meat and Vegetables
1 Chinese pork sausage (lap cheong), sliced
1/2 onion, sliced
1/2 garlic, smashed
2 c chopped vegetables (carrot, capsicum, peas, cabbage)
1/2 t salt
1 T olive oil, as needed

For serving
2 T chopped coriander
1 sliced chilli
1/2 t seasame oil

1. To cook the rice, fry the garlic in oil until golden and then add the rice. Fry until the rice turns chalky. Add boiling water. Reduce to simmer. Cover and cook for 15 minutes. Remove from heat.
2. Toss the rice in the dressing and cool. Chill while preparing the meat and vegetables.
3. Gently render the sausage slices. Use some olive oil as needed. Remove the sausage when crisp on the outside.
4. Add the garlic and onion to the rendered fat. Add some olive oil if needed. Saute until garlic starts to brown.
5. Add vegetables, starting with the one that takes longest to cook. Stir fry until cooked, but still crunchy. Remove.
6. Add some olive oil. Toss chilled rice in the pan and fry until heated through.
7. Add cooked sausage and vegetables to rice.
8. Add coriander, chilli and sesame oil. Remove from heat and serve.

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Breakfast Special - Red Lentil Pancakes

Fresh cooked from the griddle, toasted red lentil pancakes, golden crispy on the outside and moist on the inside. A wholesome, high protein and high fibre breakfast with the tantalizing aromas of onions, capsicum and fresh herbs. A low fat alternative to potato hash. Enjoy with a side of grilled tomato and a poached egg.

For instructions, follow the recipe for Red Lentil Burgers and use herbs of choice.

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Lunch Special - Red Lentil Burgers

Pan roasted red lentil patties delicately flavoured with coriander, capsicum and onion, with a fresh garden salad. Accompanied with lentil pappadum or flat bread, and choice of spiced yoghurt dressing and homemade tomato sauce. A vegetarian/vegan alternative to the Char-grilled Aussie Beef Burger.

Red Lentil Burgers

250 g red lentils, soaked overnight

1 onion, finely chopped

2 T chopped coriander or herb of choice

2 T chopped capsicum and/or chilli

1/2 t salt, optional

1/4 t black pepper, ground

2 T rice flour, or more to bind patties

olive oil for frying

1. Drain the red lentils well. Puree half the lentils.

2. Combine all ingredients, adding extra rice flour as needed to form patties.

3. Shallow fry until golden, or brush with oil and toast under a griller.

Variations:

Thai: 2 t coriander and pepper paste

Cajun: 2 t cajun seasoning

Indian: 2 t curry powder

Yoghurt Dressing

4 T yoghurt

1 T coconut cream, optional

1 T chopped coriander

1/2 t garam masala

1 T lemon juice

zest of 1 lemon

1 lemon myrtle leaf, chiffonade

1/4 t chilli powder, optional

1/4 t chopped mint

Combine all ingredients and chill for 30 minutes.

Tomato Sauce

1 garlic, smashed

1 shallot, finely diced

1 T olive oil

400 g canned diced tomatoes in juice

2 t allspice

1 T chopped parsley

1/2 t pepper

1/4 t salt

1. Fry shallot and garlic in olive oil until golden brown.

2. Add tomatoes. Cook for 10 minutes until thick.

3. Add allspice. Cook for 2 minutes.

4. Remove from heat. Add parsley. Season.

Homemade Pappadum

150 g (1 c) white urid dal flour (lentil flour)

75 mL (1/3 c) boiling water

1/2 t baking soda

1/8 t salt

olive oil for rolling

1. Dissolve baking soda in boiling water.

2. Add to lentil flour and mix to a stiff dough with electric hooks.

3. Beat for 15 minutes until soft and pliable. Rest for 15 minutes in cling wrap.

4. Oil the dough and roll as for pasta sheets.

5. Air dry for 15 minutes before cutting to shape.

To use as a pasta, boil for 2-3 minutes. Otherwise fry or microwave until crispy as for pappadum.

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Lunch Special: Lemon Myrtle Wheat Berry Risotto

Plump al dente wheat berries in a creamy lemon myrtle and chicken risotto, served with a sprinkle of freshly cracked black pepper, parmesan and finely chiffonade lemon myrtle. A superb bush tucker dish accented by the aroma of lemon. The simplicity turns the dish into fine dining experience.

1 tablespoon olive oil
1 onion, chopped
4-5 cups chicken stock
400 g terigu (soft white wheat berries), cooked to instructions
4 fresh lemon myrtle leaves
2 teaspoon finely chiffonade lemon myrtle
1/2 cup finely grated parmesan cheese
cracked pepper

Saute the onions in olive oil until yellow. Add the stock. Add the cooked wheat berries and simmer gently for 30 minute until most of the stock is absorbed and the risotto looks creamy. Add lemon myrtle leaves in the last 5 minutes of cooking. Remove the lemon myrtle leaves. Place risotto into 4 serving dishes. Sprinkle with parmesan, chiffonade lemon myrtle and freshly cracked pepper. Serve immediately.

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Terigu: Soft White Wheat Berries

Terigu is a type of wheat berry available from oriental stores. Indonesians use the wheat berries in porridge made with coconut milk. This type of wheat berry suits milling into cake flour because of the softness (starchiness) and low gluten.

To prepare terigu, wash and rinse well to remove dried stalks and other impurities. Soak for 2 hours until white. Simmer gently for 45 minutes to 1 hour until soft, but still "al dente". Rinse and drain well. If using as a porridge, return the cooked wheat berries to the pot and simmer gently in coconut milk with pandan leaves for 30 minutes until the milk is absorbed.

Cooked wheat berries suit salads. In soups, wheat berries works just like barley or risoni. The soft texture of terigu also makes it a suitable substitute for arborio rice in risottos.

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