400g butternut pumpkin, peeled and thickly sliced
1 Tbs olive oil
4 x 200g salmon fillets
16 asparagus spears
4 Tbs Parsley Relish
lime wedges
Preheat oven to 180C (350F).
Place pumpkin in a bowl with half the oil and toss to coat. Transfer to a baking dish and lightly season. Bake for 20 minutes, or until soft and golden.
Meanwhile, heat a non-stick grill plate or barbeque grill to high. Lightly brush salmon fillets with remaining oil. Place salmon on grill, flesh side down, and cook for 4 minutes. Remove from heat and set aside, covered.
Bring a saucepan of lightly salted water to a boil. Add asparagus and blanch for 2 minutes, then drain. Arrange salmon on pumpkin slices, then top with parsley relish and add asparagus spears.Serve with lime wedges.
Serves 4 for dinner
Parsley Relish
1 bunch flat-leaf (Italian parsley
6 anchovy fillets
2 Tbs baby capers
grated zest of 2 lemons
1/2 cup lemon juice
1/4 cup olive oil
freshly ground black pepper
Place all ingredients except oil in a food processor. Lightly process, then, with the motor still running, add enough oil to form a thick paste.
Season to taste with pepper. Serve cooked lamb, beef or salmon with a dollop of relish on top.
Makes about 1 1/2 cups
Source: The CSIRO Total Wellbeing Diet
Wednesday, March 4, 2009
Ocean Trout in Citrus Marinade
4 x 150g skinless ocean trout fillets, boned (or salmon)
2 Tbs olive oil
1 handful flat-leaf Italian parsley
grated zest and juice of 1 lemon
grated zest and juice of 1 orange
500g vine-ripened tomatoes, finely diced
2 spring onions (scallions), finely sliced
1 Tbs salted capers, rinsed
Slice the trout into 4cm (1 1/2 in) wide slices.
Heat half the oil in a large, heavy-based frying pan over medium heat and sear the trout for 1 minute on both sides.
Put on a serving dish and season with sea salt and freshly ground black pepper.
Scatter the parsley over the fish. Add the lemon juice, orange juice, zest, tomato, spring onion and capers to the pan and cook for 1 minute.
Pour over the fish and drizzle with the remaining olive oil.
Allow to sit in the refrigerator for 1 hour before serving with a spoonful of the marinade.
Serves 4
Source: Marie Claire, Kitchen - the ultimate recipe collection
2 Tbs olive oil
1 handful flat-leaf Italian parsley
grated zest and juice of 1 lemon
grated zest and juice of 1 orange
500g vine-ripened tomatoes, finely diced
2 spring onions (scallions), finely sliced
1 Tbs salted capers, rinsed
Slice the trout into 4cm (1 1/2 in) wide slices.
Heat half the oil in a large, heavy-based frying pan over medium heat and sear the trout for 1 minute on both sides.
Put on a serving dish and season with sea salt and freshly ground black pepper.
Scatter the parsley over the fish. Add the lemon juice, orange juice, zest, tomato, spring onion and capers to the pan and cook for 1 minute.
Pour over the fish and drizzle with the remaining olive oil.
Allow to sit in the refrigerator for 1 hour before serving with a spoonful of the marinade.
Serves 4
Source: Marie Claire, Kitchen - the ultimate recipe collection
Spicy Curry Mee
1 split dry chilli
1 1/2 tbsp brown nut oil
bean curd cut into squares
1 onion, chopped
2 tbsp chopped garlic
½ tsp turmeric
2 tsp madras curry powder
1 tsp salt
1 tsp sugar
400ml coconut milk
2 tbsp light soy sauce
8 oz noodles
8 oz bean shoots
Fry chilli in oil. Stir-fry bean curd squares with chopped onion and garlic for 3 mins.
Add turmeric, madras curry powder, salt and sugar and mix well.
Add coconut milk and light soy sauce.
Add noodles and bean shoots, toss gently to combine.
Garnish with chopped parsley leaves.
Serve with extra bean shoots and coriander on top.
Serves 4
Source: Ken Hom
NOTE:
Special K 06Feb03 We had this for dinner last night and it was great.
1 1/2 tbsp brown nut oil
bean curd cut into squares
1 onion, chopped
2 tbsp chopped garlic
½ tsp turmeric
2 tsp madras curry powder
1 tsp salt
1 tsp sugar
400ml coconut milk
2 tbsp light soy sauce
8 oz noodles
8 oz bean shoots
Fry chilli in oil. Stir-fry bean curd squares with chopped onion and garlic for 3 mins.
Add turmeric, madras curry powder, salt and sugar and mix well.
Add coconut milk and light soy sauce.
Add noodles and bean shoots, toss gently to combine.
Garnish with chopped parsley leaves.
Serve with extra bean shoots and coriander on top.
Serves 4
Source: Ken Hom
NOTE:
Special K 06Feb03 We had this for dinner last night and it was great.
Tuesday, March 3, 2009
Redcurrant & Rosemary Pork Cutlets
This has got to be my go-to pork recipe these days. I quite often serve this with a blend of mashed potatoes and sweet potatoes with some crisp green beans on the side. I have also substituted cranberry for the redcurrant jelly and it is just as delicious.
4 large pork cutlets
Olive oil cooking spray
½ cup redcurrant jelly
2 Tbsp red wine vinegar
2 Tbsp fresh rosemary, roughly chopped
Heat a non-stick frypan over medium heat. Spray both sides of pork with oil. Season with salt and pepper.
Cook cutlets, 2 at a time, for 5 minutes each side, or until golden and cooked through. Remove to a plate and keep warm.
Add redcurrant jelly, vinegar, rosemary and salt and pepper to frying pan. Stir over medium heat until mixture comes to the boil. Reduce heat to low. Add cutlets. Simmer for 5 minutes, or until heated through.
Place pork onto serving plates. Spoon over sauce. Serve with potatoes and green beans, if desired.
Serves 4
Per Serve (without potatoes and beans):
1219kj;
8.3g fat;
3.1g saturated fat;
39.2g protein;
14.5g carbohydrates;
0g fibre;
112mg cholesterol;
125mg sodium
4 large pork cutlets
Olive oil cooking spray
½ cup redcurrant jelly
2 Tbsp red wine vinegar
2 Tbsp fresh rosemary, roughly chopped
Heat a non-stick frypan over medium heat. Spray both sides of pork with oil. Season with salt and pepper.
Cook cutlets, 2 at a time, for 5 minutes each side, or until golden and cooked through. Remove to a plate and keep warm.
Add redcurrant jelly, vinegar, rosemary and salt and pepper to frying pan. Stir over medium heat until mixture comes to the boil. Reduce heat to low. Add cutlets. Simmer for 5 minutes, or until heated through.
Place pork onto serving plates. Spoon over sauce. Serve with potatoes and green beans, if desired.
Serves 4
Per Serve (without potatoes and beans):
1219kj;
8.3g fat;
3.1g saturated fat;
39.2g protein;
14.5g carbohydrates;
0g fibre;
112mg cholesterol;
125mg sodium
Wild Mushroom Lasagne
I first made this in 2002 and it was delicious and reheated the leftovers today and it was still great. I couldn't find dried Porcini mushrooms so I used dried Shitake mushrooms instead and the taste was amazing. Will definitely be making this again and will search for porcini next time just to see how much it changes the flavour. It is fairly time consuming so allow plenty of prep time or make the day before.
Mushroom filling3 cups water
2 ounces dried porcini mushrooms (about 1 cup)
2 pounds fresh white mushrooms/button mushrooms
2 large zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons Sherry
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Sauce1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
eighteen 7- by 3 1/2-inch sheets dry no-boil lasagne (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
1 1/2 ounces freshly grated Parmesan (about 1/2 cup)
Make filling:In a small saucepan bring water to a boil and remove pan from heat. Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.
Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook one third white mushrooms with 2 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to porcini. Cook remaining mushrooms in 2 batches in butter with remaining Sherry in same manner and add to porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.
Make sauce:In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.
Preheat oven to 375°F. and butter a 13 x 9-inch (3-quart) baking dish.
Assemble lasagne:Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with one third mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.
Serves 6.
Source: Gourmet March 1999
Mushroom filling3 cups water
2 ounces dried porcini mushrooms (about 1 cup)
2 pounds fresh white mushrooms/button mushrooms
2 large zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons Sherry
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Sauce1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
eighteen 7- by 3 1/2-inch sheets dry no-boil lasagne (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
1 1/2 ounces freshly grated Parmesan (about 1/2 cup)
Make filling:In a small saucepan bring water to a boil and remove pan from heat. Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.
Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook one third white mushrooms with 2 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to porcini. Cook remaining mushrooms in 2 batches in butter with remaining Sherry in same manner and add to porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.
Make sauce:In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.
Preheat oven to 375°F. and butter a 13 x 9-inch (3-quart) baking dish.
Assemble lasagne:Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with one third mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.
Serves 6.
Source: Gourmet March 1999
Roast Pumpkin Salad
2 cups Jap pumpkin, peeled and chopped into chunks
freshly ground black pepper
80g black olives, pitted
80g fetta cheese
3 tbs oregano leaves, chopped
2 cups baby rocket, optional
1/4 cup balsamic vinegar
1 tbs olive oil
Italian herbs
sea salt
Optional: Crispy Grilled Prosciutto & Roasted Pine Nuts to serve
Preheat oven to 180ºC. Coat a non-stick baking tray with cooking spray. Arrange pumpkin in one layer on tray, lightly coat with cooking spray and sprinkle with Italian herbs, salt and pepper.
Cook for about 30 minutes or until pumpkin is golden and tender. Allow to cool.
Combine olives, fetta, oregano and rocket on a serving plate. Add the cooled pumpkin. Toss gently.
Combine the balsamic vinegar and oil. Drizzle over the salad.
Top with crispy grilled Prosciutto & roasted Pine Nuts if you wish
Serves 4
Source: Rebekah
NOTE:
Special-K 30-Aug-03 A workmate of mine made this for a team lunch a couple of months ago and it was sensational. As soon as tasted it I knew I had to get the recipe.
freshly ground black pepper
80g black olives, pitted
80g fetta cheese
3 tbs oregano leaves, chopped
2 cups baby rocket, optional
1/4 cup balsamic vinegar
1 tbs olive oil
Italian herbs
sea salt
Optional: Crispy Grilled Prosciutto & Roasted Pine Nuts to serve
Preheat oven to 180ºC. Coat a non-stick baking tray with cooking spray. Arrange pumpkin in one layer on tray, lightly coat with cooking spray and sprinkle with Italian herbs, salt and pepper.
Cook for about 30 minutes or until pumpkin is golden and tender. Allow to cool.
Combine olives, fetta, oregano and rocket on a serving plate. Add the cooled pumpkin. Toss gently.
Combine the balsamic vinegar and oil. Drizzle over the salad.
Top with crispy grilled Prosciutto & roasted Pine Nuts if you wish
Serves 4
Source: Rebekah
NOTE:
Special-K 30-Aug-03 A workmate of mine made this for a team lunch a couple of months ago and it was sensational. As soon as tasted it I knew I had to get the recipe.
Hedgehog
The secret to this delicious Hedgehog is not to break up the biscuits too small. About 1cm pieces seem to work best.
1 packet Marie Biscuits
100g butter
100g caster sugar
2 Eggs
2 1/2 tablespoons cocoa
250g chocolate
Break up Marie biscuits (not too small).
Melt margarine and caster sugar slowly until sugar dissolves. Remove from heat.
Beat eggs into cocoa with a whisk then add to sugar and margarine while still whisking.
Mix with Marie biscuits and pour into square tray.
Press up one end, about 2.5cm high. Refrigerate while melting chocolate.
Melt chocolate in a bowl over boiled water or in the microwave and pour on top.
Refrigerate overnight and then cut into 2 1/2 cm squares.
1 packet Marie Biscuits
100g butter
100g caster sugar
2 Eggs
2 1/2 tablespoons cocoa
250g chocolate
Break up Marie biscuits (not too small).
Melt margarine and caster sugar slowly until sugar dissolves. Remove from heat.
Beat eggs into cocoa with a whisk then add to sugar and margarine while still whisking.
Mix with Marie biscuits and pour into square tray.
Press up one end, about 2.5cm high. Refrigerate while melting chocolate.
Melt chocolate in a bowl over boiled water or in the microwave and pour on top.
Refrigerate overnight and then cut into 2 1/2 cm squares.
Grilled Polenta with Balsamic Mushrooms
I often use flat BBQ mushrooms instead of shiitake & swiss brown mushrooms for this delicious starter. Make sure you allow enough time for the balsamic/stock liquid to reduce down to a syrupy sauce for a more intense flavour.
4 1/2 cups (36 fl oz) chicken stock
1 cup (180g/6 oz) instant or regular polenta
40g (1 1/2 oz) butter
1/2 cup grated extra sharp parmesan cheese
sea salt and cracked black pepper
vegetable oil for brushing
Balsamic mushrooms
40g (1 1/2 oz) butter, extra
1 clove garlic, sliced
250g (8 oz) shiitake mushrooms, thickly sliced
250g (8 oz) swiss brown mushrooms, halved
1 3/4 cups (14 fl oz) beef stock
1 1/2 tablespoons balsamic vinegar
2 teaspoons brown sugar
1 1/2 tablespoons chopped flat-leaf parsley
Place the stock in a saucepan over medium heat and bring to the boil. Pour in the polenta slowly in a thin stream, whisking so it doesn't form lumps. Stir for 5 minutes for instant or 20 minutes for regular polenta or until the polenta starts to leave the side of the pan. Stir through the butter, parmesan, salt and pepper. Pour into a lightly greased 20 x 30cm (8 x 12 in) shallow tin. Refrigerate for 40 minutes or until set.
To make the balsamic mushrooms, heat a large frying pan over medium heat. Add the extra butter and garlic and cook for I minute. Add the mushrooms and cook for 4 minutes or until golden. Add the stock, vinegar and sugar and simmer for 6 minutes or until reduced by half.
Remove the polenta from the tin and slice into long triangles. Brush lightly with oil. Cook on a hot char-grill for 4 minutes or until golden brown and heated through. To serve, place the polenta on plates and top with the balsamic mushrooms.
Serves 4
4 1/2 cups (36 fl oz) chicken stock
1 cup (180g/6 oz) instant or regular polenta
40g (1 1/2 oz) butter
1/2 cup grated extra sharp parmesan cheese
sea salt and cracked black pepper
vegetable oil for brushing
Balsamic mushrooms
40g (1 1/2 oz) butter, extra
1 clove garlic, sliced
250g (8 oz) shiitake mushrooms, thickly sliced
250g (8 oz) swiss brown mushrooms, halved
1 3/4 cups (14 fl oz) beef stock
1 1/2 tablespoons balsamic vinegar
2 teaspoons brown sugar
1 1/2 tablespoons chopped flat-leaf parsley
Place the stock in a saucepan over medium heat and bring to the boil. Pour in the polenta slowly in a thin stream, whisking so it doesn't form lumps. Stir for 5 minutes for instant or 20 minutes for regular polenta or until the polenta starts to leave the side of the pan. Stir through the butter, parmesan, salt and pepper. Pour into a lightly greased 20 x 30cm (8 x 12 in) shallow tin. Refrigerate for 40 minutes or until set.
To make the balsamic mushrooms, heat a large frying pan over medium heat. Add the extra butter and garlic and cook for I minute. Add the mushrooms and cook for 4 minutes or until golden. Add the stock, vinegar and sugar and simmer for 6 minutes or until reduced by half.
Remove the polenta from the tin and slice into long triangles. Brush lightly with oil. Cook on a hot char-grill for 4 minutes or until golden brown and heated through. To serve, place the polenta on plates and top with the balsamic mushrooms.
Serves 4
Silvana's Velvet Cauliflower Soup
This lovely, super-smooth soup with its crunchy, cheesy croutons is a great all-rounder. Make it during the summer months when cauliflower is in abundance or in the winter as a warming, hearty supper.
750 ml (generous 1 1/4 pints) milk
2 garlic cloves
a bunch of spring onions
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 large cauliflower
2 tablespoons olive oil
2 tablespoons grated
Parmesan cheese
1/2 small ciabatta loaf
100 g (4 oz) pancetta, cubed
salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas Mark 6. Pour the milk into a large pan and place on the heat. Roughly chop the garlic and the white part of the spring onions and add to the pan. Set aside the green spring onion ends. Stir in the cumin seeds and turmeric.
Cut off and discard the outer green leaves from the cauliflower. Cut the cauliflower into small florets and add to the milk pan, with some salt. Bring to the boil then lower the heat, partially cover and simmer for 20 minutes until the cauliflower is completely tender.
Meanwhile, place the oil in a large bowl and add the Parmesan and a good grinding of black pepper. Cut the bread into roughly 2 cm (3/4 inch) cubes. Add to the bowl, toss well and then spread out on a non-stick baking sheet, ensuring they lie in a single layer. Bake for 15-20 minutes, until crunchy and golden brown.
Empty the pancetta cubes into a non-stick frying pan and cook over a medium heat for 5 minutes or so, stirring from time to time, until crisp and golden. Drain on kitchen paper.
Finely slice the reserved spring onion greens.
Blend the soup in a liquidizer until velvety-smooth; alternatively, blitz with a hand-blender and then pass through a fine sieve. Check the seasoning and then ladle into bowls. Scatter over the crunchy croutons, crispy pancetta and green onions. Serve at once.
Serves 4
Source: Silvana Franco. The Best (BBC TV Series and Cookbook)
750 ml (generous 1 1/4 pints) milk
2 garlic cloves
a bunch of spring onions
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 large cauliflower
2 tablespoons olive oil
2 tablespoons grated
Parmesan cheese
1/2 small ciabatta loaf
100 g (4 oz) pancetta, cubed
salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas Mark 6. Pour the milk into a large pan and place on the heat. Roughly chop the garlic and the white part of the spring onions and add to the pan. Set aside the green spring onion ends. Stir in the cumin seeds and turmeric.
Cut off and discard the outer green leaves from the cauliflower. Cut the cauliflower into small florets and add to the milk pan, with some salt. Bring to the boil then lower the heat, partially cover and simmer for 20 minutes until the cauliflower is completely tender.
Meanwhile, place the oil in a large bowl and add the Parmesan and a good grinding of black pepper. Cut the bread into roughly 2 cm (3/4 inch) cubes. Add to the bowl, toss well and then spread out on a non-stick baking sheet, ensuring they lie in a single layer. Bake for 15-20 minutes, until crunchy and golden brown.
Empty the pancetta cubes into a non-stick frying pan and cook over a medium heat for 5 minutes or so, stirring from time to time, until crisp and golden. Drain on kitchen paper.
Finely slice the reserved spring onion greens.
Blend the soup in a liquidizer until velvety-smooth; alternatively, blitz with a hand-blender and then pass through a fine sieve. Check the seasoning and then ladle into bowls. Scatter over the crunchy croutons, crispy pancetta and green onions. Serve at once.
Serves 4
Source: Silvana Franco. The Best (BBC TV Series and Cookbook)
Mulled Wine
1 orange
12 cloves
2 cinnamon sticks
1 bottle (750ml) good quality red wine
1 tsp mixed spice
1/2 cup light brown sugar
Cut orange in half and stud with cloves
Place in a saucepan with spice and sugar.
Stir over low heat until sugar dissolves, then cover and simmer over very low heat for 10 mins
12 cloves
2 cinnamon sticks
1 bottle (750ml) good quality red wine
1 tsp mixed spice
1/2 cup light brown sugar
Cut orange in half and stud with cloves
Place in a saucepan with spice and sugar.
Stir over low heat until sugar dissolves, then cover and simmer over very low heat for 10 mins
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