Recipes - GONZALES

Julie and Joe Gonzales
Julie and Joe Gonzales
Julie and Joe Gonzales
Julie and Joe Gonzales
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We don't use recipes - mostly. However when someone asks us "how did you make that?" we don't mind writing it down for them, but we don't profess to be good recipe writers. So here are just some of our cooking "notes". As always, try, taste, experiment. A good tip is to add a small quantity of a spice you think will work to a teaspoon of what you are making. If it tastes good add the spice to the main dish - but always go sparingly as "less is often more".
Microwave Self-Saucing Chocolate Pudding
Pudding Mix:
2 tbsp Margarine
2 tbsp Oil
2 tbsp White Sugar
2 tbsp Hot Chocolate Powder
350ml Milk
1 Egg
Mix all the above in a microwave rice cooker with electric beaters on high.
Switch to low and add 4-8 tbsp Self-Raising Flour or until it forms a thick cake batter.
Beat on high to aerate until the mixture is a lighter colour.
Sprinkle 2 tbsp Hot Chocolate Powder and 2 tbsp Brown Sugar over the top of the batter.
Pour in 350ml Boiling Water over the back of a spoon.
Microwave on the lowest setting for 20 mins.
Serve with vanilla icecream.
Golden Syrup Pudding
Pudding Mix:
2 tbsp Margarine
2 tbsp Oil
2 tbsp White Sugar
4 tbsp Golden Syrup
350ml Milk
1 Egg
Mix all the above in a microwave rice cooker with electric beaters on high.
Switch to low and add 4-8 tbsp Self-Raising Flour or until it forms a runny cake batter.
Beat on high to aerate until the mixture is white.
Microwave on the lowest setting for 25 mins.
Keep in the microwave rice cooker until ready to serve, so the pudding does not dry out when hot.
Heat 4 tbsp Strawberry Jam or any sauce like Butterscotch or Lemon etc in a microwave-proof bowl.
To serve: Invert over a serving dish. Pour hot sauce over the top.
Serve with Vanilla Custard and/or Ice-Cream.
Chilli (American Style)
Add each of the following prepared ingredients to a microwave-proof deep dish (or microwave rice cooker):
1 can of beans: Baked beans or kidney beans - your choice.
1 can of diced Tomatoes
2 tbsp Tomato Paste
1 tsp Mexican chilli powder - more or less to taste
1/2 tsp tumeric powder
1/2 tsp corriander powder
1/2 tsp nutmeg powder
1/2 tsp salt
1 red onion, finely diced and browned in oil in a saucepan on the stove.
500g lean mince beef, browned in oil then blended to a paste using a stick mixer in a saucepan on the stove.
Stir, cover and microwave on the lowest setting for 20 mins
Serve with corn tortilla strips
Minestrone Soup
Olive oil
Cook in Pressure Cooker for 20 minutes or Slow Cooker for 3 hours
Serve with grated parmesan Cheese
Saikyo Miso Salmon - Tetsuya’s
Marinate Salmon in Saikyo Miso overnight
Remove most of the marinade
Skewer and Grill
Tomato, Ginger and Wasabi Salad
Slice tomatoes
Add Japanese Ginger in Syrup
Mix Wasabi in Ginger Syrup to make a dressing
Sprinkle with Shichimi Togarashi (Japanese red chilli spice mix)
Tuna Cruskets (Japanese)
Tuna in oil
Lemon juice
Ginger and syrup
Shichimi Togarashi (Japanese red chilli spice mix)
Spread on Crusket biscuits over a slice of cheese
Tuna Cruskets (Mexican)
Tuna in oil
Lemon juice
Black Pepper
Gherkin Spread
Spread on Crusket biscuits over a slice of cheese
Miso soup
Shiro miso
Fried tofu with Shichimi Togarashi
Chicken stock or Bonito broth (Dashi)
Seafood Chowder
1 tbsp flour
1 tbsp margarine
1 tbsp olive oil
250ml milk
1 tsp chicken stock powder
1 tsp Genuine Old Bay Seasoning or
1 tsp of this recipe:
4 teaspoons celery salt
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon chilli powder

1 cup carrot
1 cup pumpkin
1 cup red capsicum
2 Bayleaves

250g Marinara Mix

Cook Mirepoix in stock
Make Roux
Add Mirepoix to Roux
Add Seafood
Cook for 2 more minutes
Harissa Sauce
Olive oil
1 red capsicum
1 red onion
Turmeric powder
Cumin powder
Cardamon powder
1 Chilli powder
Chicken stock powder
tomato purée
1 lemon
Pad Thai
Surprisingly, this recipe has been the hardest for us to get right over the years; even after we spent a day together cooking at the Blue Elephant school in Bangkok, the results were always inconsistent. Of course, Thai street food vendors can knock it up, perfectly each time, in just minutes. However, with more time now to think about it and practice it, we think we have finally perfected it.

It is quite a technical dish, despite it being called “stir-fry”. It requires very organised mise en place; getting the frypan at the right temperature; quickly adding new ingredients and constantly moving other ingredients to the side to fry each one to perfection.

The pressure points are getting the noodles soft, but not falling apart and getting the sauce to the right runny consistency before the noodles soak it all up. The final sauce should not split, but have that “wok hei” from a blast of heat just at the end of cooking. Pad Thai must be garnished and eaten immediately.

Pad Thai recipe

1 tsp Tamarind purée
2 tsp Fish sauce
3 tsp Palm sugar
4 tsp hot Water
Mixed together in 1 Small bowl

1 ball Thin rice noodles in
1heatproof Bowl
1 kettle boiling water
1 Strainer

Stir fry:
In separate small bowls:
1 tbsp Dried shrimp chopped
1 Egg slightly beaten
1/2 block Firm tofu chopped
8 Prawns
1/2 Chicken breast thinly sliced and marinated in 1 tsp Soy sauce
40 Bean sprouts
8 tbsp Peanut oil
1 large frypan
1 heatproof bowl

In separate small bowls:
5 tsp Coriander stems finely chopped
2 tsp Peanuts roasted and finely chopped
1 tsp thinly sliced chilli
2 Lime wedges

Mix the sauce ingredients together in a small bowl.

Place the noodles in a large heatproof bowl. Cover with boiling water.

In a dry frypan roast the peanuts until just coloured and then set-aside in a small bowl. Add the dried shrimp to the frypan and roast until fragrant. Add 4 tbsp of the oil. Move the dried shrimp to one side. Add the egg and lightly scramble it. Break up the egg and move it to one side. Add the tofu. Fry the tofu until golden. Add chicken and fry until just browned. Add the prawns and fry them until just pink. Add bean sprouts. Quickly stir all the ingredients together then empty them into a large heatproof bowl.

Add 4 tbsp of the oil to the hot frypan. Drain noodles and add them to the frypan. Add the sauce to frypan. Stir the noodles with a fork until they absorb some of the sauce and become quite soft (not al dente) and sticky. Add some more boiling water to thin the sauce to a runny consistency. Return the stir-fried ingredients to the frypan. Toss to mix all the ingredients on high heat. Add more boiling water if the mixture is too thick and sticky. Empty the ingredients into serving bowls. Sprinkle with the garnish, serve and eat immediately.
Beef Rendang
Dry Spices:
Grind in mortar and pestle
1 tbsp fennel seeds
5 star anise ground
5 whole cloves
1/4 cup cashews, peanuts or macadamia nuts
1 tbsp cumin powder
1 tbsp tumeric powder
1 tbsp cardamon powder
1 tbsp coriander powder
1 tbsp cinnamon powder
1 tsp salt

Spice Paste:
Blend in food processor
2 blocks palm sugar
1 tbsp tamarind concentrate
5 garlic cloves, peeled
4 cm piece ginger, peeled and coarsely chopped
4 cm piece galangal, peeled and coarsely chopped
2 lemongrass stalk, white part only, finely sliced
4 kaffir lime leaves, finely sliced
5 fresh red chillies, seeds and membrane removed. Soak if dried.
4 tbsp coconut milk, or enough to blend
Pressure Cooker:
1 tbsp vegetable oil or coconut oil
2 Red onions, finely chopped - Fry until caramelised
Add dry spices - Fry until fragrant
Add spice paste - Fry until dark brown, stirring continuously for 5 min
Add 1kg oyster blade or chuck steak cut into 4 cm cubes, stir to coat
Add remainder of 1 can of coconut milk
Pressure cook for 40mins. Cool under cold water.
Remove excess oil with ladle
Remove meet pieces to serving plate - cover with cling film
Simmer to reduce sauce until thick
Pour sauce over meat and serve.
1kg Tub Farmer's Union Thick Greek Yoghurt
1 tsp Salt
Muslin Cloth (or clean, large, white hanky)
Mix in salt, place in cloth
Suspend cloth in plastic container, using tight-fitting lid to hold yoghurt off the bottom
Place in fridge over one or two nights. Drain daily.
Replace labneh in original yogurt tub
Chestnut Pate
20 Chestnuts
1tbsp Margarine
Coarse Salt
Boil chestnuts for 1 hour
Split while hot and scoop out meat with teaspoon
Add margarine and salt
Great filling for tortellini
Chorizo Pate
2 Cured (not fresh) Chorizo Sausages, skinned
1/2 tsp Paprika
1tsp Port wine
Skin and Chop sausages roughly
Place in high-walled plastic container
Blitz with stick mixer until smooth
Great filling for tortellini
Perfect Pesto
Bunch Fresh Basil
1/2 tsp Lemon Juice
Salt to taste
70g Pine Nuts
100g Parmesan Cheese (Grana Padano)
Extra Virgin Olive Oil
Cream basil in Mortar & Pestle with lemon juice
Lightly toast pine nuts in frypan on medium heat (toss continuously)
Cool nuts and Grind in M&P
Grate in Parmesan and olive oil
Sweet Chilli Jam
Olive oil
Caramelize onions in olive oil
Add chillies and sugar
Tortilla Chips
10 Old Mini Flour Tortillas
Extra Virgin Olive Oil
Coarse Salt
Cut tortillas into chips
Sprinkle with oil and salt
Egg Noodles (Lo Mein/Ramen)
1 Egg
1 cup Wheat Flour
1/2 tsp Salt
1/2 tsp Baked bi-carbonate of soda
Knead, rest, roll and cut in pasta machine, dry
Soy Sauce for Egg Noodles
Kecap Manis
Fried Shallots
Fried Garlic
Chicken stock powder or fresh chicken stock
Egg Noodles (above)
Soy Sauce for Egg Noodles (above)
Fresh chicken stock
Garnish with Sliced Pork, Shinachiku Root, Sliced Fish Cake, Nori
Tomato Salsa
  • 400g diced tomatoes
  • 4 tbsp diced jalapeños
  • 1/2 tsp Mexican chilli powder
  • 1/2 tsp tumeric
  • 1/2 tsp paprika
  • 1/2 tsp salt

Mix together and serve. Add more chilli to taste.

Tomato Salsa Ingredients

Tomato Salsa and Corn Chips
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