COOKING CLASS WEEK 6 .....SEAFOOD STEW

Please bring along your slow cooker with lid .
250gm of raw prawns
250gm of uncooked  squid tubes or rings
2 skinned salmon fillets  ( work on 1 fillet per person )
1 x 500ml of fish stock
1 large onion
1 red , green and yellow capsicum .

We will also be making use of the donated quinces ...and  be making spiced quince chutney ..so please bring along 4 medium sized jars to take your chutney home in .
See you all Tuesday the 7th March
Noelene Marchwicki

SEAFOOD STEW

Cook 2 chopped onions with 2 tbs of ghee in a pan over a low heat until softened .
Add 3 tbs of minced garlic .
Chop and deseed 1 yellow, 1 green and 1 red capsicum and add to the pan .
Peel and chop 500gm of ripe tomatoes and add these to the pan along with 1x 170gm tin of tomato paste .
Finally add 1 tsp of chopped chilli.
Stirring constantly , continue to cook for 5 minutes .
Now stir in the juice and grated rind of 1 lime .
Add 2 tbs of freshly chopped coriander and 1 bay leaf .
Pour in 500 ml of fish stock , slowly bring to the boil , stirring occasionally .
Place the mixture in the bowl of your slow cooker , cover and cook on a low heat for 6 hours .
Prepare your seafood ....
Place cubed  500 gm of skinned salmon fillets and add 500 gm of raw and deveined prawns along with 250 gm of sliced squid bodies into a bowl , season with salt and pepper , cover and refrigerate till the stew is ready .
Add the seafood to the stew , replace the lid and place the slow cooker on high for 30 minutes , or until tender and cooked through .
Remove the bay leaf and serve immediately .

 

CHICKEN IN RIESLING

Place 3 tbs of plain flour in a plastic bag and season to taste with salt and pepper .
Add 2 kg of chicken pieces , in batches and hold the top of the bag securely and shake to coat pieces .
Melt 55gm of ghee in a pan , add chicken in batches and cook over a med/ high heat , turning frequently until golden all over .
Set the browned chicken pieces aside .
Add 55gm of ghee to the pan and melt over a med high /heat along with 4 finely sliced shallots and 100gm of sliced mushrooms , continue to cook until the shallots and mushrooms are lightly browned .
Return the chicken to the pan and remove it from the heat .
Add 2 tbs of brandy and stir through .
Return the pan to the heat and pour over 500ml of Riesling wine , bring to a gentle boil over a low heat .
Transfer the chicken and liquid to your slow cooker , cover and cook for 6 hours on low .
The chicken will be tender and cooked through .
Transfer the chicken pieces to a serving dish and keep warm .
Skim fat from the surface of the cooking liquid and pour the liquid into a saucepan add 250 ml of sour cream , season with salt and pepper and bring to a gentle simmer over a low heat .
Pour the sauce over the chicken and serve immediately with green vegetables .

 

DALA'MAHSHI

STUFFED BREASTS OF LAMB........

1.Prepare the stuffing ........
Heat a good glug of oil in a pan over a medium heat and add 1 peeled and chopped onion , stir until the onion is softened and slightly coloured .
Now stir in 250 gm of minced beef  cook until the meat is browned .
Stir in 1 and 1/2 tbs of rice and 1 dsp of chia seeds , stir constantly for 4 minutes .
Now it is time to add the spices ...
1 tsp of ground cumin
1 tsp of turmeric
1 cup of water
3 tbs of chopped parsley
1 tsp of salt
1 tsp of cracked black pepper ......
Bring the mixture to the boil , then reduce  heat to a simmer .
Simmer till the water is absorbed .
Remove pan from the heat and add 1/2 cup of chopped walnuts and 1/2 cup of sultanas .
Set aside .

Now let us prepare the lamb breasts .....we will need to fillet the breasts ..remove the ribs and gristle .
Let your knife guide you along the bone ...
Lay your breast fillet out on your bench and pound it with a mallet , this is only to get an evenly sized  piece of breast .
You need to season and salt both sides of your lamb breast with salt and 7 spice mix , rubbing in with your fingers .

Lay the breast of lamb, skin side down and spread the stuffing mixture over the breasts .
Roll and secure with string .Slice the breast in 2 equal portions .
Place your lamb breast rolls in a well sprayed tray ......place in a preheated oven on 180 deg C , and bake until browned on top.

While your lamb breasts are baking , it's high time to prepare the apricot sauce ....
Place 1 and 1/2 cups of  dried apricots in a small saucepan along with the  water they have been soaked in for the last 12 hours along with 2 tbs of sugar .
Bring the mixture to a boil , then reduce the heat...and simmer until the apricots are pulpy .

Remove the roasting pan from the oven and discard the cooking liquids .
Now pour the apricots and their liquid over the lamb breasts and return to the oven and place tray on the lowest rack and cook covered with foil  for 5 hours on 150deg C adding 1/2 cup of water every hour or place in your slow cooker on low for 4.5hours .
Remove string and place on serving plates.
Skim off excess fat  and pour over stuffing and apricot sauce .
The best slow cooked lamb ....melt in your mouth ...cloud like .
Serve over pasta or rice .. with the addition of a few green leaves .
Many thanks to Najat Salloum for help with  the spices and explaining the cooking process .

COOKING CLASS WEEK 5 ...DALA ` MAHSHI

A tasty and economical dish of Syrian origin .

The ingredients you will need to bring
1and 1/2 cups of dried apricots soaked in water  ( please bring the apricots in a container in the water )
1 large onion
250gm of ground mince .
Now you will also need to go to the butcher and ask for 1 large whole breast of lamb...... ( yes I mean lamb )..The best buy will be at Norm Oliver`s Butcher  Mid Valley or Tasman meats Traralgon ..You may have to order it .
See you all Tuesday .
Noelene Marchwicki

BODKAAL . .....RED CABBAGE

Discard any old outer leaves of the red cabbage , cut in half and then quarters .
Cut away the base stem and all tough , thick white parts .
Slice the cabbage very thinly , this will take time , but essential to the end result .
Peel and coarsely grate the Granny Smith apple and add to the cabbage mix in a bowl .
In your pan add 125gm of butter / margarine and melt over a medium heat .
Add 1 tsp of caraway seeds
Add 2 tbs of sugar
Add 1 tsp of salt
Add ground black pepper to taste
Add 1/2 cup of apple cider vinegar .
Add 2 tbs of minced garlic
Now it`s time to add the cabbage and apple
Cook over a medium- high heat , stirring occasionally and cook until tender .
Add a handful of shredded carrot
Add 4 tbs of red currant jelly or cranberry jelly and stir through until melted .

THE FLAVOURS WILL MATURE IF ALLOWED TO STAND COVERED IN THE REFRIGERATOR FOR A DAY AND THEN  REHEATED .
This is  an excellent  main meal with the addition of meatballs and sour cream or natural yoghurt and served over pasta .
BODKAAL will work just as well with green cabbage .

 

RUSSIAN BEETROOT

Remove the leafy stalks from a bunch of beetroot , leaving about 2cm of the stalk intact .
Wash well without damaging skin .
Place whole beetroots into a large saucepan .
Add 3/4 cup of malted vinegar , 1/2 cup of soft brown sugar , 3 whole cloves and sufficient water to cover .
Simmer over a medium heat 40 - 60 minutes or until tender .
Cool under cool water and slip off skins .
Slice or cube beetroot thickly .
Combine warm beetroot with slices of 2 peeled onions , 3/4 cup of sour cream and 1/2 tsp of caraway seeds .
Season with salt and pepper .

BAKED VEGETABLE RING ( V)

reheat your oven to 180 deg C
Melt 20 gm of butter/ghee/ marg in a pan over a med heat .
Stir in 1 tbs of wholemeal flour and cook for 2 minutes .
Remove from heat and stir in 3/4 cup of orange juice , return to the heat and bring to a slow simmer , stirring constantly .
Now add 2 tbs of chopped parsley
300gm of grated zucchini
300gm of grated kumera ( orange sweet potato )
1 red capsicum , seeded and diced .
2 sticks of celery chopped
1/2 cup of sultanas
1 egg
Cracked black pepper and salt to taste .
Place in a well greased savarin pan or 20cm ring pan .
Loosely cover with a sheet of baking paper and bake in a well preheated oven for 25 minutes or until cooked and set .
To serve sprinkle with torn fresh coriander leaves .

FRUITED CURRY SAUCE OVER STEAMED CAULIFLOWER (V)

This recipe can be served as a side or as a main dish ...this is very good .
Trim a medium-large cauliflower and remove any leaves , carefully cut the florets from the stalk and leave whole .
Place the florets in a large steamer and cook until tender .
Meanwhile melt 60 gm of butter /ghee /marg over a med heat .
Add  1 peeled and chopped onion , 1 tbs of minced garlic and 1 green chilli chopped , saute for 5 minutes stirring frequently .
Now add 1 Granny Smith apple peeled , cored and chopped
1x 400gm can of diced tomatoes .
1 tsp of ground cumin
1 tsp of ground coriander
1 tsp of turmeric
1/4 tsp of chilli powder
1 tbs of flour
Stir to combine all ingredients  continue to cook over a medium heat and bring to gentle simmer ...
Cover and simmer for 15 minutes .
Then add 1 tbs of fruit chutney , 2 tbs of sultanas and 1 tbs of slivered almonds .
Place the cooked cauliflower into a serving dish and pour over the fruited curry sauce .

 

VEGETABLE WALNUT QUINOA RICE

Melt 90 gm of butter /marg in a frypan over a medium heat .
Add 1/2 cup of chopped onion
1/2 cup of finely shredded carrots
1/2 cup of finely chopped celery
Cook till onions and celery are softened
Stir in 1/2 cup of fresh parsley, 1/2 cup of fresh coriander torn   and 1 cup of coarsely chopped walnuts and cook for a further 3 minutes .
Steam together 1 cup of brown rice , 1/2 cup of quinoa and 1/2 cup of wild rice .
Add cooked rice , cracked pepper to taste , toss well and transfer to serving dish .

TORRES STRAIT ISLAND CHICKEN SPAGHETTI

This is  different and surprisingly good .
Bone and roughly cube the bird , place the meat in a saucepan with 2 diced onions , 2 tbs of minced garlic and 1/2 cup of white wine vinegar .
Cook over a medium heat until the onion softens , stirring constantly for about 5 minutes .
Add 1 can 1200 gm of diced tomatoes or 10  ripe tomatoes ( skinned )
10 fresh mint leaves roughly torn .
Salt and pepper to taste .
Simmer for 60 mins or  until chicken is tender ..
Cook spaghetti separately and serve together .


 

SABEE CURRY CHICKEN

 

Bone and roughly cube the bird .

The Island way is to cut up the bird on the bone in such a way as to not splinter the bone .

Heat some peanut oil in a pan , soften 1 peeled and sliced onion with a tbs of minced garlic and 1 tbs of minced ginger .

Add the curry powder ( made with equal amounts of coriander , turmeric and fenugreek ...I did add cumin to this curry mix ).

Stir until blended .

Place chicken in the pan with the herbs , add salt and pepper to taste continue to stir till the juice starts coming out of the bird flesh .

Add 750 ml of coconut milk , cover and let steam .

From time to time stir the meat , continue to simmer gently until the chicken meat is tender  and lying in a rich gravy ....

I did add 1 tbs of chia seeds through the simmering process to aid with the thickening process .

 

 

WEEK 4 COOKING CLASS INGREDIENTS

On Tuesday we will be preparing....
 RED CABBAGE ....BODKAAL.
You need to bring ...a pan with a lid
A good sized 1/2 red cabbage .
1 Granny Smith apple
1 jar of red current jelly or cranberry jelly

The second dish we will prepare is .....
APPLE CIDERED ONION SOUP WITH CHEESE AND CINNAMON BREAD .
You will need to bring your slow cooker ....with the lid .
4 large onions
2 Granny Smith apples
1 litre of chicken broth
1and 1/2 cups of apple cider ...
See you all Tuesday
Noelene Marchwicki
 .

TORRES STRAIT ISLAND CURRIED SAUSAGES

Heat a glug of oil in frypan and fry 2 peeled and diced onions until softened .
Add 500 gm of sausages and cook till browned all over.
Then add 1/2 cup of diced bacon pieces.
1 tbs of curry powder ( make your own by mixing equal amounts of ground coriander , ground fenugreek and ground turmeric )
1 dsp of both minced ginger and garlic .
Continue to cook until everything is blended and cooked through .
Now mix together 2 level tbs of plain flour , 2 tbs of shredded coconut with 500ml of coconut milk .
Pour into the sausage mix and continue to simmer , stirring frequently until mixture thickens .
Serve with steamed shredded cabbage and rice .

SABEE CURRY GOAT

Heat a glug of oil in a pan and add 3 peeled and sliced onions .
1 dsp of minced garlic .
1 dsp of minced ginger
Cook through till the onion softens
Add 1 level tbs of curry powder  (  make your own curry powder using equal amounts of ground coriander , ground fenugreek and turmeric ) and stir to blend .
Add 120 gm  of sliced goat meat  along with 1/2 tsp of salt .
Cook until juices start to  run out of the meat .
Add 500 ml of coconut milk , cover and cook till meat is tender and the coconut milk is reduced to a thick gravy , about 60 minutes .

ADABOO MEAT ..TRADITIONAL TORRES STRAIT ISLAND MEAL .

A gift from my daughter Nicole who now resides and works on Thursday Island , a recipe book  `Traditional Torres Strait Island Cooking ` ...favourite recipes from the islands ....collected and compiled by Ron Edwards .

 

I love so much about the recipes in the book , using ingredients at hand , no waste approach , the flavours and spices of the islands and an honest no fuss approach to cooking .

 

ADABOO MEAT

 

Brown a dsp of minced garlic and 1 dsp of minced ginger in a pan with a little oil , taking care not to burn .

Add 1 tbs of soy sauce and 1 tbs of brown vinegar , stirring to blend .

Now add 500 gm of diced topside steak and 120gm of minced steal , continue to cook over a medium heat until the meat is browned and heated through .

Cover with an airtight lid and simmer gently for 1 hour .

At the 30 minute mark of cooking add 1 cup of finely chopped cabbage , 1 cup of rainbow mix  ( shredded carrots , beetroot and broccoli ) and 1 red capsicum diced .

Serve with rice .

 

SIMPLE SOURDOUGH BREAD

Use a large bowl .
Mix together 1 kg of sourdough flour, 1 tbs of salt , 1 tbs of dried yeast ( 14 gm ).
Pour over  950ml of warm water and mix together to an elastic dough forms .
Cover with a plastic wrap and refrigerate overnight .

It will expand overnight .

 

Next day , either split into rolls or divide dough into 2 large lumps , lightly flour and bake on lined baking trays .

Place in a cool oven and then turn the temperature to 200 deg  C and bake until your loaves or rolls are golden and crusty.

 

 

This recipe can be used with white bread flour successfully .

 

SLOW COOKED APPLE CIDER AND ONION SOUP WITH CHEESE AND CINNAMON TOAST

This is very good .
It is all about slow cooking .
Pour 2 tbs of rice bran oil in and around the bowl of the slow cooker .
Divide 4 tbs of marg / butter and spread them evenly around the bowl .
Add 4 large onions , peeled and thinly sliced along with 2 Granny Smith apples , peeled , cored and chopped .
Cover and cook on low for 8 - 10 hours , the onions will be softened and caramelised .
Later in the day add 1 litre of chicken stock , 1 and 1/2 litres of apple cider , 2 tbs of brandy ( optional ).
Season with salt and pepper . ( to taste ).
Cover and cook on high for 1 hour .

 

 

While the soup is heating , make the cheese cinnamon toast .

Preheat the griller .

Spread slices of a French stick with butter / margarine on 1 side .

Sprinkle with cinnamon sugar , place on baking paper under the griller until golden brown .

Remove from griller and sprinkle the untoasted side with grated cheese .

Return to griller until cheese melts .

 

Ladle soup into bowls and float cheese cinnamon toast on top of each bowl , cheese side up .

 

Because of time contraints in class , I will get the ladies and gentlemen to caramalise the onions and apples in the pan over a med to high heat .

 

I will then get the class to trasfer the onion , apple mix to the slow cooker , add the liquid and cook on slow for 3 hours at home .

Sprinkle lightly with parsley .

 

 

BROWN RICE & MUSHROOM RISOTTO

Chop and peel 1 onion .
Heat a medium pan with a glug of oil add 1 tbs of minced garlic over a medium heat .
Then add onion and cook till the onion softens .
Add 375 gm of sliced mushrooms , continue to stir allowing mushrooms to dehydrate and soften .
Add 500gm tin of creamed mushroom soup , reduce heat to medium low and stir to combine .
Pour into the mix 250 gm of  brown rice and  500ml of water
Stir in gently but thoroughly ...... continue to simmer over a low heat .
Add 500gm of frozen peas , season with salt and pepper and 1 dsp of cumin ....
Stir this into the risotto, continue to simmer till the rice has softened and absorbed the moisture .
Remove from heat and sprinkle with chopped parsley .
 

SLOW COOKED ...ORANGE , DATE-NUT BREAD

Spray the sides of a baking pan that fits in your slow cooker with cooking spray and a light dusting of flour ...set aside .
In a separate bowl combine 2 cups of plain flour , 1/2 cup of chopped walnuts , 1 tsp of baking powder , 1/2 tsp of baking soda , 1/4 tsp of salt .
Mix and set aside .
In a small bowl add 1 cup of chopped dates , 2 tsp of citrus peel , pour over 2/3rds of a cup of boiling water.
Pour in 2/3rds of a cup of white sugar ,along with 2 tbs of margarine ,1 egg (room temp and lightly beaten ) and 1 tsp of vanilla extract .
Stir till just combined .
Now add the flour and nut mix to the soaked dates , again stir until just combined .
Pour batter into prepared pan

Fold up 2 lengths of aluminium foil and place baking pan over the top of the flat straps , pull straps up around pan , these will help you lever out the pan when the bread is cooked .

Place pan in slow cooker . Cover with lid .Cook on high for 2 and 1/2 hours . Cool on a wire rack for 10 minutes before removing from pan ....Serve with thick cold butter .

 

SOUR CREAM AND GRAPE STRUDEL CAKE

Preheat your oven to 180 deg C.
A TIP ...
Grapes are used in this recipe and produce a moist texture in the cake , so take care not to overcook the cake .The size of the grapes available in our supermarkets are large so I suggest that you quarter the grapes to prevent them from sinking to the base of the cake ...
I used a 20cm round cake tin for this recipe .
So let`s get started .......
Combine 1 tbs of plain flour , 1/3 rd of a cup of brown sugar and 1 tsp of cinnamon in a bowl and rub in 30 gm of butter / margarine until the mixture resembles breadcrumbs .....set aside as this is your topping for the cake .

In a separate bowl , cream 125 gm of butter / margarine , 1/2 cup of castor sugar , 1 tsp of vanilla extract  until light and fluffy , then gradually beat in 2 eggs ( lightly beaten and at room temp ).

You need to mix together 1 and 1/2 cups of plain flour with 2 tsp of baking powder , 1 tsp of bicarbonate of soda and 1/4 tsp of salt .
Stir the flours into the egg and butter mix along with 1 cup of sour cream .

Spoon the mixture into a well greased cake pan .
Now cut 1 cup of red or white seedless grapes into quarters and sprinkle with a little extra flour , and spoon over the top of the cake mixture .

Sprinkle topping over the grapes and using a knife swirl the grapes and topping through the cake batter .

Place in a well preheated oven and cook for 55 minutes or until the cake is cooked through .
Remove the cake from the oven and allow to sit in the pan for 15 minutes on a wire rack before turning out onto the wire rack to completely cool .

 

 

 

FRESH FRUIT SALAD CAKE

Peel and slice 2 oranges removing any seeds .
Peel , core and chop 2 apples roughly .
Peel 2 ripe bananas and cut into chunks .
Place all fruits into a processor and blend until smooth .
Place into a bowl and add 1 cup of sultanas , 185 gm of melted margarine /butter and 3/4 of a cup of castor sugar and 2 cups of self raising flour .
Use a wooden spoon to mix well .

Pour the fruit batter into two 20cm  10 cm greased baking pans ..
Bake in a well heated oven on 180 deg C for 55 mins or until cooked when tested .

Leave in the pan for 5 mins before turning onto a  wire cake cooler .
Serve sliced and spread with lemon curd ....

COOKING CLASS WEEK 3 ..ORANGE DATE-NUT BREAD

Please bring along the bowl of your slow cooker or your crock pot and lid .
1 egg
Dried dates  ( approx. 10 )
Small pkt of walnuts .

OPTIONAL HOMEWORK ....
PEASANT BREAD
Mix together 1 kg of all pupose flour with 1 tbs of salt .
In a separate bowl stir 1 tbs of dried yeast  ( 14gm ) into 950 ml of warm water .
Mix the flour and water together in a large bowl .
Cover with plastic wrap and place in the fridge overnight .Allow room for it to expand .
Next day remove from fridge and place on a lightly floured bench and divide into 2 large loaf shapes , place on lined baking trays and place in a cool oven and then turn the temperature to 200 deg C and bake till they are golden and crusty on top .
Or alternatively split the dough into rolls and bake  in a well preheated oven on 200 deg c on lined baking trays .

The second item we will make on Tuesday is CHEATS  RISOTTO .
Please bring a medium pan to cook risotto in and in which to take the risotto home.
2 cups of cooked brown rice or you can purchase a packet of the pre steamed brown rice in the supermarkets 250 gm
1 tin of cream of mushroom soup 500gm
1 packet of fresh mushrooms 375gm
1 medium onion ....

See you all Tuesday
Noelene Marchwicki

TUNA AND QUINOA RISOTTO

 

 

 

 In a medium pan place a 1 chopped onion , 1 tbs of minced garlic and 1 small capsicum chopped with a glug of oil .
Cook over a medium heat till onion softens now add 2 cups of cooked brown rice and quinoa  ( 1 cup of each ) , adding 500 gm of tinned tuna in olive oil  ( do not strain ) and 1 cup and 1/2 of  fish stock .
Stir to heat through , bring to a gentle simmer and add 2 tbs of chia ..continue to simmer until slightly thickened .

Sprinkle with parmesan to serve .
I used brown rice not Arborio rice.

HAPPY BIRTHDAY SAMUEL

A triple layered mud cake , the layers are chocolate , vanilla and caramel .

The cakes  are filled with chocolate lava , lemon in the vanilla cake and salted caramel lava in the caramel flavoured cake .

The cakes are joined together with chocolate butter icing and then spread over the whole of the cake .

The cake was then decorated with dark chocolate maltesers and white  chocolate buttons and the top embossed with a large  S in  Maltesers and white buttons and finished off with a mix of M&Ms .....

Happy Birthday Samuel ....

COOKING CLASS WEEK 2 ..SLOW COOKED SUMMER LASAGNE

Place 1 kg of mince , 2 peeled and chopped onion , 1 tbs of minced garlic in a medium pot with a good splash of oil .
Cook through until brown .
Now add 1 tin of tomato paste (170 gm ) , 800gm of tinned tomatoes , 1and 1/2 tsp of salt , 1 tbs of Italian herbs .
Cook over a medium heat until heated through .
Now in a medium bowl mix together 500gm of cottage cheese , 120gm or 1 cup of parmesan cheese with 500gm of mozzarella cheese .
Spray the bowl of your slow cooker and spoon over a layer of the meat sauce onto the bottom , then add a layer of lasagne sheets  ( breaking the sheets to fit ) , now add a covering of uncooked spinach leaves or a rainbow mix of shredded beetroot , carrot and broccoli .
Top this with another layer of lasagne sheets , followed by 1/3 rd of the cheese mix , a layer of sauce , lasagne sheets , spinach / rainbow mix , cheese , sauce. repeat until finished ....finishing with a layer of the cheese mix .
Top with cherry tomatoes and a sprinkle of cinnamon or nutmeg .

Place the lid on your slower cooker and set on low for 6 hours .
At home I made a salmon lasagne the same way just substituting 1 kg of drained tinned salmon for the mince .
The left over Salmon lasagne went into pies ....salmon lasagne pies are delicious .
 

WEEKEND TRIP TO CAIRNS, QLD

Nicole has been unwell .
She was transferred from Thursday Island to Cairns for treatment .
Brothers Shaun , Paul and Dale along with nephews Max and Jack accompanied me to Cairns  to visit Nicole .
Marc chose to stay home to walk and feed Nicole`s dog Ziggy .
Nicole is improving and back on Thursday Island .
Returning to Victoria late Sunday ....I spent the day  Monday preparing Tuesday`s cooking class , and making ham , pineapple and cheese pies
I also made lemon curd tarts and hope they will be enjoyed ....