Recipes by terry underwear

Fried Rice

This is very easy and pretty healthy too.

1 cup brown rice
1/2 cup cauliflower
2 onions
2 eggs
1 cup carrots
1 cup bean sprouts
1 cup cabbage
1/2 cup cashews
1/2 cup green beans
1/2 cup peas
oil
soy sauce to taste

Cook the rice first. Finely chop all the vegetables. Fry the onions in oil until brown, add the chopped cashews, then the beaten eggs. Cook and stir well until light brown. Add chopped vegetables (first carrots, then cauliflower, green beans, peas, cabbage and lastly sprouts). Cook until tender, stirring frequently. Add the cooked brown rice and soy, mix well, and cook for around 10 minutes. No0w you can eat it. Those of you who are meat eaters could add some bacon or ham or prawns or BBQ Chinese pork. Red wine, beer, or gin and tonic would accompany this dish nicely.

Stir-Fry Sesame Chicken and Leek

Serves 4-6

2 tbsp sesame seeds
2 tsp sesame oil
1 tbsp oil
800g chicken tenderloins, cut into strips
1 leek (white part only), julienned
2 cloves garlic, crushed
2 tbsp soy sauce 1 tbsp mirin (cooking rice wine - you can also use dry sherry)
1 tsp sugar

1. Heat the wok until very hot, add the sesame seeds and dry fry until golden. Remove them from the wok.

2. Reheat the wok, add the oils and swirl them around to coat the sides (plus it is fun!) Stir-fry the chicken strips in 2 or 3 batches over high heat, tossing constantly until just cooked. Reheat the wok before each addition. Return all the chicken to the wok.

3. Add the julienned leek and the garlic and cook for a couple of minutes, or until the leek is all golden and soft like. Make sure the chicken is cooked through - if it isn't reduce the heat and cook, covered, until it is.

4. Add the soy sauce, mirin and sugar (I normally mix these together before I start cooking) and the sesame seeds to the wok, and toss well to combine. Season with a bit of salt and pepper, and serve immediately. I normally eat this with fettuccine and it tastes superb. Cous cous or rice is good too, but pasta is better. Sometimes I add green beans (add with the leek) and toasted pine nuts. Red wine, beer, or gin and tonic would accompany this dish nicely.

Self-Crusting Potato and Vegetable Quiche

1 large onion
2 cloves garlic
1 tbsp butter
3 eggs
3/4 tsp salt
1 cup milk
1/2 cup self-raising flour
2 cooked potatoes
1/2 cup mushrooms
1 cup drained cooked spinach
1 cup grated cheese

Cook the onion and garlic in butter until tender, cool, stir in the eggs, salt and milk, add flour, beat with fork until combined. Add the potatoes (cut into 1cm cubes), chopped vegetables and cheese. Pour into prepared 20-23cm quiche dish (dishes don't like surprises). Place some sliced tomato and/or capsicum on top to make it look all flash and tasty. Bake at 220C for 20-30 minutes until lightly browned and set in centre. Red wine, beer, or gin and tonic would accompany this dish nicely.

Orange and Poppy Seed Muffins with Citrus Syrup

1 1/3 cups plain flour, sifted
2 eggs
1 tbsp baking powder
1/4 cup vegetable oil
1 cup sugar
1/4 cup poppy seeds
2/3 cup ground almonds
2 tbsp lemon juice
3/4 cup milk
1 tbsp grated lemon rind
60g butter, melted and cooled
1 tbsp grated orange rind

For the optional citrus syrup:

1 cup sugar
1 cup water
1/2 cup lemon juice

1. Sift flour and baking powder together in a large bowl. Mix in sugar and almonds. Whisk together milk, butter, eggs, oil, seeds, juice and rinds in a separate bowl.

2. Add to dry ingredients. Stir until just combined - batter should be a little lumpy so as to make the muffins all rough and tasty looking.

3. Grease your muffin tray and fill each one about 3/4 full with batter.

4. Bake in moderate oven (180C) for 25-30 minutes, or until muffins are golden and when you insert a skewer in comes out clean and dry. Oh fuck it, just take one out and try it.

5. Let them cool in the tray for a couple of minutes, then put them on a wire rack to cool. Eat now, or prepare the Citrus Syrup to add to the muffins.

6. To make the syrup: combine sugar and water in a small saucepan. Heat and stir until sugar dissolves. Bring to the boil, boil for 5 minutes or until it is a bit syrupy, then stir in lemon juice.

7. Using a skewer, make 6 or so holes in each muffin and brush with the syrup. Now you can eat the,. Red wine, beer, or gin and tonic would accompany this dish nicely.