PEARL BARLEY RISOTTO

Pearl barley is not a whole grain though it does have more fibre than white , brown and wild rice.
Place 1 litre ( 4 cups ) of vegetable stock and 1/2 tsp of saffron a jug , stir to mix well and let stand for 10 minutes .
Heat 2 tbs of  rice bran oil in a large saucepan over a medium heat .
Add 1 chopped onion ,1 dsp of minced garlic and 1 chopped fennel bulb ( small ) cook till the fennel is tender
Add 30gm  ( 1 and 1/2 cups ) of pearl barley .
Add 2 inch piece of finely chopped orange rind .
Stir for 1 minute until coated .
Add the stock mixture , bring slowly to the boil.
Reduce heat to low , simmer , covered for 20 minutes .
Then remove the lid , simmer uncovered for 20 minutes or until barley is tender .
Serve with pan cooked prawns cooked with chopped chilli and garlic , whole grape tomatoes .Topped with a fresh loose parsley leaves .

ROAST DUCK BREAST

Preheat your oven to 200deg C.
Pat the duck breasts dry with paper towel .
Lightly score the skin in a criss cross pattern .
It is important to use a cold oven proof fry pan , (why ?)
Placing the duck in a cold pan and bringing up to the heat gives the duck a longer time to render the fat from the skin without overcooking the meat .
Place the duck skin side down in the cold oven proof fry pan .
When the duck begins to sizzle , cook for 5 minutes or until the skin is golden .
Turn and cook for 1 minute .
Transfer the pan to the preheated oven , roast uncovered for 6 minutes or cooked to your liking .
( Duck breast is best served slightly rare in the centre )
Slice duck breasts diagonally serve with a salad or over a fluffy chilli couscous or cauli flower mash .

RASPBERRY AND CORIANDER SALAD WITH A TAMARI DRESSING

Raspberries are packed with cancer fighting antioxidants and have one of the highest concentrations of antioxidants of any fruit on earth .
This is a very simple , healthy and flavoursome salad.
Mix together  100gm of baby leaf salad mix with beetroot leaves  1/4 cup ( 40gm) of  cashews 1/2 cup of coriander leaves and 125 gm  ( 4 oz ) of fresh raspberries in  a salad bowl .
To serve.....drizzle with tamari dressing .
TAMARI DRESSING
Mix together 1/4 cup of lime juice with 1 and 1/2 tsp of honey , 1/2 tsp of sesame oil and 3 tsp of tamari in a small jug and lightly drizzle over salad to serve .

BLUEBERRY AND HERBS DE PROVENCE CHIA PUDDINGS

What is so good about blueberries ?
Actually heaps!
A half a cup of blueberries provides the same amount of fibre as a slice of whole meal bread , they are also high in vitamins C, K and manganese .

Blend 2 cups ( 500ml ) of unsweetened almond milk with 75gm ( 1/2 cup) of frozen blueberries , 1 tbs of honey ,1/2 tsp of vanilla extract and 1 dsp of herbs de Provence ....in a blender until smooth .
Next pour the mixture into  medium bowl and stir through 1/2cup ( 80 gm ) of white chia seeds
Divide this mixture between 4 glass jars or dessert glasses.
Refrigerate for 3 hours .
Drizzle with honey to serve .
*HERBS DE PROVENCE *
A mixture of dried thyme, basil, marjoram , lavender , parsley , oregano , rosemary and fennel .
All I did was place all ingredients in a jar and give them a shake to combine .
If you want you could blend the dried herbs in your processor and process to a powder .

TRAY BAKED CHICKEN WITH RHUBARB , CAPSICUM AND CHILLI

I grow rhubarb all year round , it is a most versatile fruit / vegetable .
One cup of rhubarb contains 10% of your daily recommended amount of calcium , which is essential for strong teeth and bones .
This is a very comforting dish .
Preheat your oven 180 deg C
Combine 1/4 cup ( 60 ml ) of maple syrup with 1 tbs of tomato paste , 1 dsp of minced garlic and 1 tsp of smoked paprika in a large bowl .
Add 4 chicken marylands to the bowl and toss to coat .
Line a large , shallow sided oven tray with baking paper .
Remove chicken marylands from the marinade and place on the tray .
Place 500gm of cherry tomatoes , 2 thickly sliced red capsicums , 1 medium red onion cut into wedges , 400gm of trimmed and sliced rhubarb , 4 long red chillies with seeds sliced in half ,with 10 sprigs of fresh oregano around and on the chicken pieces .
Drizzle over any leftover marinade .
Bake in the preheated oven for 30 minutes or until the chicken is cooked through and the vegetables are tender .
Serve with red rice and roasted vegetables .

RED QUINOA SALAD WITH SWEET AND SOUR CAPSICUM

WHY QUINOA ?
Quinoa is gluten free , high in protein and has nearly twice as much fibre as other grains and contains all nine essential amino acids .
Cook / steam 1 cup of red quinoa in 2 cups of water .
While the quinoa is cooking , heat 2 tbs of rice bran oil in a frypan over a medium heat .
Add 1 medium thinly sliced red onion
2 large red capsicums thickly sliced
1 tbs of minced garlic
2 tbs of fresh lemon thyme leaves
Stir this mix until softened .
Now add 1/4 cup of sultanas
1/4 cup of red wine vinegar
1/4 cup of honey
Continue cooking while stirring until well combined and coated .
Place the quinoa and capsicum mixture in a large bowl , gently fold through to combine
Serve warm and topped with chopped walnuts , crumbled feta and freshly torn mint leaves .

VIETNAMESE TOMATO AND CHILLI FISH SOUP

This is simple and healthy .......full of fibre , vitamin C and vitamin A ( which protects the eye )
Combine 6 cups of vegetable stock  ( 1.5 litre ) , 2 tbs of fish sauce , 2 tbs of firmly packed brown sugar , 2 cloves of garlic thinly sliced , 2 stalks of lemon grass ( bruised ) , 100gm of thinly sliced red onions in a large pot over a low heat .
Slowly bring to the boil and simmer uncovered for 20 minutes .
Then add 3 medium sized red tomatoes sliced into thin wedges , 2 fresh small chillies ( with seeds) thinly sliced and continue to cook for 5 minutes and warmed through .
Discard lemongrass stalks .
Now add 600gm of any firm white fish cut into bite sized cubes .
Turn off heat as the fish will continue to cook in the hot broth .
Stir through 1 tbs of lime juice .
Serve in warm bowls and top with bean sprouts and  fresh coriander leaves .

 

SALT CRUSTED WHOLE FISH

Preheat your oven to 200 deg C.
Line an oven tray with foil .
You can use whole snapper or silver perch ( 1 kg ) that has been gutted and cleaned . ( I purchase all fish from seafood specialists at the local market )
Trim the fins and tail with kitchen scissors .
Place lemon ( wedges of preserved lemon if using otherwise slices of 1 lemon including skin ) and 2 dill sprigs into the cavity of the fish .
Set the fish aside .
In a large bowl combine 3 cups of cooking salt with 3 egg whites until the consistency feels like sand .
Now spread 1/3rd of the of the salt mixture on the prepared tray .
Place the prepared fish on top of the salt mix in the tray .
Cover the top of the fish with the remaining salt mixture , moulding it securely around the fish to seal .
Place in the preheated oven and bake for 25 minutes .
The salt crust keeps the fish moist during cooking..
To check if the fish is cooked , insert a skewer through the crust into the thickest part of the fish , wait 5 seconds and if the skewer is hot to touch when withdrawn , the fish is cooked .
Let the fish stand for 10 minutes .
Break the crust around the edges and gently lift the crust off .
Remove and discard the fish skin
To fillet the fish for serving , make a diagonal cut near the gills and tail , then down the middle of the back along the spine .
Lift the top fillet off with a spatula '
Holding the tail , peel away the bones , remove the base fillet and any salt mixture clinging to the fish before serving .
Serve with a simple green salad and a remoulade sauce .
REMOULADE SAUCE
Mix together 1/2 cup (100gm ) of whole egg mayonnaise , 2 tbs of cornichons , 1 tbs of lemon juice ,1 tbs of Dijon mustard with 1 tbs of capers .
Season to taste with cracked black pepper ..

BANANA, COCONUT AND ROSEMARY ICE CREAM

This is a swanky  version of my banana ice cream that is made with all natural ingredients .
I made the banana ice cream for the launch of the Ladder project , which is mainly funded by the AFL to engage young people between the ages of 15 - 25  back into the mainstream and assist them to reach their potential .
Bananas are rich in potassium , which aids our body muscles to contract and nerve cells to respond .
Potassium can also assist in lowering blood pressure .
First you need to peel 2 kg ( 10 ) medium bananas cut into slices and place in a bowl and freeze until firm .
Now place 375 gm ( 1 and 1/2 cups ) of coconut milk , 2 tbs of honey and  2 sprigs of fresh rosemary in a small saucepan over a medium heat , slowly bring to a simmer and gently simmer for 5 minutes .
Remove pan from the heat and allow to stand for 20 minutes .
Its time now to remove the rosemary sprigs , pick the leaves from 1 sprig , set aside  and discard the 2nd sprig .
Use your processor to blend  the bananas till finely chopped , add 2/3 rds of a cup of the coconut mixture and rosemary leaves .
Blend until the mixture forms a soft serve texture , scraping down the sides of the bowl .
Spoon the banana mixture into serving glasses or bowls .
Drizzle with the remaining coconut mixture and top with coconut flakes and extra fresh rosemary to serve .
Best served immediately but can be frozen up to 2 days .

MANGO , COCONUT AND PASSIONFRUIT PARFAIT

Mangoes are an amazing fruit , my friend Laufa Oakley introduced me these fruits .
Mangoes contain the antioxidant zeaxanthin, which filters out harmful blue light rays and is thought to play a protective role in eye health .
This recipe can be made 1 week ahead of time .
Grease a loaf pan and line with baking paper , extending the paper over the sides .
Now using your processor end or process 430gm of fresh or frozen mango until smooth .
Pour the mix into the prepared loaf pan and freeze for 2 hours until firm .
Stir the pulp from 4 passionfruit , 1/2 cup ( 110gm ) of raw sugar with 1/4 cup of water ( 60ml )in a small saucepan over a low heat until the sugar dissolves , slowly bring to the boil .
Reduce heat and simmer uncovered until the syrup is reduced by half .
In a separate small bowl beat 5 egg yolks with an electric mixer until pale and creamy .
While the beater is still operating add the passionfruit syrup and continue beating until the mixture has cooled .
It’s now time to add 125 ml ( 1/2 cup ) of coconut cream and fold through 200gm of creme fraiche .
Pour the passionfruit mixture over the mango in the pan .
Freeze overnight or until firm .
To serve , invert parfait onto a platter
Top with mango slices and extra passionfruit pulp.

LUME RESTAURANT... MELBOURNE VICTORIA.

I shared the ultimate dining experience with my son Paul Mersey at Lume  restaurant , South Melbourne .
The interior is bright and welcoming , the staff were friendly and efficient .

This is a copy of the photo of staff that is projected onto a wall at the entrance to the restaurant .
Paul and I enjoyed a blind 9 course tapas style luncheon .
Sea corn  taco
Preserve pine mushroom and chestnut tart
Pearl on the ocean floor
Nakazuke broccoli and lemon myrtle, local calamari gravy and finger lime
Artichoke sourdough with smoked eel butter and sour corn honey
Aged duck smoked over melaleuca radicchio, togarashi pepper and blood lime
Ice cold fermented passionfruit , rhubarb and Geraldton wax
Olive oil and mandarin peel ice cream with fennel and absinthe
A simple piece of vanilla
The menu was interesting , experimental and easily enjoyed , it was delicious .
I will return .
Lume Restaurant
226 Coventary St , South Melbourne 3205
Tele :03 96900185
Thank you Paul and Yianni for my gift .
 

SAUCES TO SERVE WITH FISH

 Sauce to serve with fish are usually a variation of Foundation fish sauce .
FOUNDATION FISH SAUCE .......
Melt 2 tbs of butter in a saucepan and add 2 tbs of flour , stirring well with a wooden spoon for 3 minutes , continue to cook without browning .
remove from heat and gradually stir in 1 cup of fish stock mixed with milk, salt and pepper to taste , stir well and place back on the heat and stir for 2 minutes .
Remove from heat and add a few drops of lemon juice .
ANCHOVY SAUCE ........
Stir some finely chopped anchovies into the foundation sauce .
CAPER SAUCE ................
Add 1 tbs of minced capers and 1 tbs of vinegar from the capers to the foundation sauce .
CHESE SAUCE .......
Add 1/2 cup of grated cheese and a pinch of dry mustard to the foundation sauce just before serving ...
EGG SAUCE .......
Finely chop 2 hard boiled eggs and add to the foundation sauce , add chopped parsley and extra seasoning if required .
PARSLEY SAUCE .........................
Add 1 tbs of finely chopped parsley to the foundation sauce .
TARTARE SAUCE ............
Mix together 1/4 tsp each of ground mustard , sugar , salt , egg yolk, ground chilli .
Add 1 tbs of olive oil , drop by drop , stirring well until the mix starts to thicken , add 1 tbs of lemon juice , very gradually with the rest of the olive oil .
Chill and just before serving add 1 tbs of finely chopped parsley, gherkins , capers and olives .
FRIED PARSLEY.......
Pick some sprigs of fresh young parsley, wash well and pat dry in paper towelling .
Deep fry in oil until crisp , then drain and sprinkle with salt and pepper .
MAITRE d' HOTEL BUTTER
Work1 dsp finely chopped parsley and 1 dsp of lemon juice into 3 tbs of butter , adding salt and pepper to taste .
 

COOKING CLASS 19TH JUNE... SEAFOOD CHOWDER

What is a chowder ? ( American ) . It is the name given to fish soups , generally based on fish stock and milk with sweated chopped vegetables and pieces of fish and or shellfish .
We made chowder in class back in June 2016 , it was a salmon chowder and incorporated chilli , tabasco sauce and coca cola along with many other ingredients .
It was full bodied , slow cooked and spicy .
The seafood chowder we will be preparing tomorrow is slow cooked , velvety and full bodied .
I used a marinara mix and salmon fillet.

Peel and chop 1 onion, 2 stalks of celery including leaves and 3 medium potatoes .( suitable for mashing ).
Place in a medium saucepan with 1 litre of fish stock, 1 dsp of curry powder , 1 tsp of salt and cracked black pepper to taste.
Simmer un til the vegetables are softened .
Then using your stick blender process to a puree .
Stir in 1 tbs of minced garlic and your seafood mix ( if using fillets slice into cubes ).
now stir in 1 tbs of teff  or chia seeds .
Add 1 can of evaporated milk and 1 x 400gm can of creamed corn .
Stir gently but well to combine .
The seafood will cook in the pot in the heat of the puree .
Set aside till cool enough to cover and place in the refrigerator , till you are ready to serve .
Reheat soup over a low heat , stirring constantly --------Do not boil .
Serve with a crusty sour dough .

 

COCK A LEEKIE

This tradional soup recipe can be traced back to 1598,it originally included beef as well as chicken . In the ‘good old , olden days’ the soup would have been made from an old cock bird , hence the name. Make a fresh bouquet of Garni with sprigs of thyme , parsley and a bay leaf ,tying them together with cooking twine . Place the bouquet of Garni in a large soup pot along with 2 chicken Maryland’s ( I preordered mine from the Chicken shop in Manny’s Market, Morwell........with the feet on , this is an important detail for the success of my soup . ) Pour in 5 cups of water . Bring this to the boil and then reduce the heat and simmer for 40 minutes . For the next step you will need 4 medium sized leeks . Cut the hire parts of the leeks into 1 inch slices and finely slice A LITTLE of the green part of the leek. A the white slices of the leek and 12 pitted medjool prunes to the pot , continue to simmer for 20 minutes , then add the green slices of the leek to the pot nd continue to cook for a further 5 minutes . Now remove the bouquet of Garni from the pot and discard . Remove the chicken from the pot , and the skin and bones from the chicken , chop the flesh and return it to the pot . Season the soup with salt and cracked pepper . Heat the soup through gently. Ladle into warm bowls and serve hot with crusty sour dough bread .

PEANUT AND SPINACH CURRY (V)

Place 1 tbs of coconut oil in a saucepan over a medium heat .
Add 2  chopped onions and 1 tbs of minced garlic , cook until onion is tender and golden brown .
Add 1 x 420gm can of lentils ( drained )
1 x 400ml of cocnut milk
Simmer uncovered until reduced by half .
Then add 2 tbs of coconut cream , 1/4 cup of peanut butter , 1 tbs of castor sugar , 1 tsp of ground paprika , 1 tbs of fish sauce, juice of 1 lime , 1 small red chilli ( optional ) unseeded and finely chopped .
Stir well to combine ....
Now add 1 bunch of fresh spinach leaves , cook until the spinach has wilted .
Serve with rice or grain of your choice and garnish with chopped roasted peanuts .

CURRIED CAULIFLOWER FRITTERS

Preheat your oven to 200deg C .
Place 1 head of cauliflower cut into florets on a baking tray lined with baking paper and sprayed with cooking oil spray .
Bake for 20 minutes turning midway
In a separate bowl place 4 chopped spring onions ( green stalks only ) , 2 tbs of Greek yoghurt , the juice of 1 lemon , salt to taste , stir to combine and set aside .
Place the cauliflower in the food processor and pulse till coarsely ground .
Now add the cauliflower with the spring onion mix along with 1/2 cup of dry breadcrumbs , 2 lightly beaten eggs , 2 tbs of flour , 1 dsp of minced garlic , 1 dsp of curry powder , 1 tsp of ground cumin , 1 tsp of turmeric and 1/2 tsp of cinnamon .
Mix thoroughly to combine , cover and place in the refrigerator and chill for 3 hours .
Now take table spoonfuls of the mixture and use your clean hands to form patties , repeat until all the mixture has been used up .
Next heat rice bran oil in a pan , pour enough oil in the pan until it is about 1 cm deep .
Cook fritters in batches about 3  or 4  at a time , cook until golden brown , gently flip and cook for a further 2 minutes .
Transfer to paper towelling to drain.
Repeat process till all fritters are cooked .
Serve on their own or with a dollop of Greek yoghurt .

 

CREAM OF CELERIAC AND SPINACH SOUP

Celeriac has a flavour similar to celery, but also adds a slightly nutty taste.

Combined with spinach it makes a nutritious  soup.

Place 4 cups of water in a large saucepan with 1 cup of dry white wine .

Add 1 leek ( white part only ) thickly chopped , 500gm of chopped celeriac, 200gm of fresh spinach leaves .

Bring this mix to the boil over a low heat , simmer for 15 minutes or until the vegetables are tender .

Use your stick blender to puree until smooth .

Season to taste with salt , ground black pepper and nutmeg .

If soup is too thick , thin with a little milk , while pureeing . 

Reheat gently and sprinkle over roasted pine nuts to serve . 

 

CARROT SOUP WITH GINGER

This is a great way to make the most of the 5 kg bags of carrots available from Woolworths for $6.00.
 Combine 2 tbs of butter / margarine with 1 peeled and chopped onion  and 1 whole stick of celery that has been trimmed .
Cook until tender about 5 minutes .
Now add 1  medium chopped potato and 675 gm of chopped carrots , 1 dsp of minced ginger , 5 cups of vegetable stock .
Slowly bring this to the boil over a medium heat , then reduce the heat and simmer for 30 minutes , till carrots are tender .
Use a stick blender and process until the soup is smooth .
Now add a good pinch of ground nutmeg , salt and pepper to taste and 200gm of creme fraiche .
Process till well combined .
Reheat gently to serve .

A CAMEMBERT CHEESE TREAT

Place a whole uncovered wheel of camembert cheese on a baking tray covered with baking paper .
Then place the cheese in a warm oven ( 160 deg C ) for 15 minutes or until warmed through
Carefully remove the warmed cheese to a lightly  warmed serving dish and drizzle with honey .
Slice into the cheese and serve with a cranberry and pumpkin seed cracker.

LEMON CURD ROULADE WITH RASPBERRIES

Preheat your oven to 190 deg C .
Line a slice tray with baking paper
Whisk 4 egg whites until starting to stiffen  then gradually add 225 gm of castor sugar while continuing to beat until firm and glossy .
Fold in 1 tsp of vanilla extract
1 tsp of white wine vinegar
50gm of almond meal .
Now pour this into the prepared slice tray .
Place in the oven and bake for 30 minutes .
Whip 300ml of cream until thick.
Carefully invert meringue onto a board dusted with icing sugar.
Spread the meringue with lemon curd , then top with cream .
Gently roll the filled roulade , decorate with fresh fruit or berries and icing sugar .
Slice to serve .

KEDGEREE

Kedgeree is a beautiful combination of Indian and English cuisines .
Kedgeree is a versatile meal equally perfect for a brunch or a main meal .
You need to sauté onions , minced garlic and ginger in ghee  ( the amount depends on the number of people you are serving ) until the onion is tender .
Place in a steamer .
Now add brown rice replace water with milk  to cook ( the amount depends on how many you are serving) and season with curry powder .
When the moisture has evaporated , remove to warmed serving plates and top with sliced salmon soft boiled eggs and Vadouvan spice mix .
Vadouvan spice mix.........combines curry leaves , shallots , fenugreek seeds , cumin .

ROAST CHICKEN WITH TRIMMINGS FOR DINNER

ROAST POTATOES
Preheat your oven to 200 deg C.
For the most delicious gold and crunchy roast potatoes .
Boil your peeled( optional )and cut potatoes for 2 minutes .
Now toss in lightly seasoned ( cracked pepper , sumac or Middle eastern spice mix ) all purpose flour
Spray each potato with cooking oil spray
Then bake on a preheated oven tray that has been smeared with ghee , until golden and tender .
SIDE SALAD
Lightly pickling seasonal vegetables with white wine vinegar , walnut oil and fresh dill .
Serving a side salad s a great way to counter the richness of a traditional roast .
SALSA ROASTED CHICKEN
Spread a couple of spoonfuls of your favourite salsa under the skin of your chicken before placing whole garlics halved in a baking tray with 3 tbs of ghee and  the trussed chicken .
Bake on 190 deg C, bake until juices run clear .
PAN GRAVY
Deglaze your roasting pan with a good splash of wine  ( red or a dry white ) , balsamic vinegar or just stock for a simply delicious gravy.

CHOCOLATE CHEESECAKE FOR ALEX.....

Robyn , this is the recipe I used for Alex`s birthday ......
Please use a springform pan for all cheesecakes .
I used a 20cm springform pan.

For the base
Process 175gm of gingernut biscuits until a fine crumb and using your fingers rub in 60 gm of marg /butter .
Press the biscuit mixture into the base of springform pan which has been sprayed with cooking spray .
Now place the pan in the refrigerator .

The filling ..
Melt 200gm of a good quality dairy of good quality dark chocolate  / or 200gm of dairy chocolate ( I use Lindor ) slowly in 10 second increments using the microwave .
Once there are only a few small lumps of unmelted chocolate remaining give it a stir and remove from heat .
In the bowl of your electric mixer beat 300gm of cream cheese until smooth , then gently fold in the slightly cooled chocolate mix .
In a separate bowl whisk 300ml of cream until it is thickened but doesn't hold shape .
Fold the cream into the chocolate mixture in 2 batches ..
Add 1 tsp of lemon juice
1 tsp of vanilla extract ....
Fold these in and then pour the almost mousse like mixture onto the biscuit base .
Smooth the top .
Cover the pan with cling film and refrigerate overnight .
Remove the pan from the refrigerator for 10 minutes before unclipping the pan .
Slice cheesecake using the pan base as it would be fool hardy trying to remove the whole cheesecake from the base , best not asking why !!!
 

COOKING CLASS TUESDAY 5TH JUNE 2018

Morning everyone .....
20cm / 22 cm loose bottomed round pan
Tomorrow we will be preparing a strawberry cheesecake ......
Please bring along your electric hand beater .
2 and 1/2 cups of sweet biscuit crumbs  .( this can be done at home )
1 packet of strawberry jelly
500 gm of cream cheese
395 gm of condensed milk
3 punnets of fresh strawberries ........
See you all tomorrow
Noelene Marchwicki