IT’S OFFICIAL ...

Yes it’s official , I have my own radio show starting on Saturday the 3rd November
11.30 -1.00 pm  on Gippsland FM 104.7 .
My show Garden Path ,Kitchen Door is sponsored by Norm Oliver Meats , Midvalley Morwell .
I would love you to join me on a stroll through the garden each week to the kitchen door .
We will discuss all aspects of gardening and food overtime , I’m going to challenge you and enlighten you ..
Garden Path Kitchen door will host guests who will share their knowledge on nutrition , flavours , recipes ...successes , failures and gardening ....my show will be about the real stuff .
Come along for the ride ..Garden Path ,Kitchen door.
Gippsland FM 104.7 , Saturday mornings 11.30 -1.00 pm.

RICE CRUST MEXICAN TART

Preheat your oven to 220deg C.
Combine 3 cups of cooked brown rice, 1/3rd cup of grated cheddar cheese , 2 tbs of fresh chopped parsley and 1 egg in a large bowl.
Spay a 20cm flan pan with cooking spray and firmly press the rice mixture evenly into and around the flan pan .
Peel and finely chop 1 large onion .
Slice 1/2 a red capsicum and 2 spring onions .
Heat 1 tbs of rice bran oil in a pan over a medium heat nd add the onion and spring onion
Add 1 dsp of  ground cumin.
1 tsp of paprika
Stir in 1 x 440gm can of 4 bean mix
Spread the cooked mixture over the rice base and layer the capsicum slices and 2 sliced tomatoes over the top .
Now beat together 3 eggs and 1/3cup of milk .... beat together well .
Pour evenly over the flan filling .
Top with a single layer of  1 potato , washed and unpeeled ....sliced thinly.
Bake in the preheated oven for 55 minutes
Serve warm or cold .....with an avocado salsa .
Combine together in a medium bowl 1 avocado peeled and diced , 1/2 red onion finely sliced .
1 cup of coriander leaves chopped , 2 tbs of lemon juice ,1 tbs of rice bran oil , salt and pepper to taste .

AN UPDATED VERSION OF AN OLD FASHIONED STEW

Season 1.5 kg of stewing steak cut into 1.5 cm cubes with salt and ground black pepper .
Heat 2 tbs of rice bran oil in a large saucepan over a medium / heat add the beef and brown it on all sides .
Transfer the beef to a plate .
Add  3 large onions , thickly sliced  to the saucepan and saute till lightly browned .
Add 1 dsp of castor sugar and stir through .
Return the beef to the saucepan with the onions and now add 375 ml of lager beer (or  whatever your favourite flavour )
Add 1 and 1/2 cups of beef stock,  1 dsp of dried thyme.
Bring this mixture to the boil , reduce the heat to a simmer , cover and simmer for 1 and 1/2 hours or till the beef is tender .
Add 8 medium sized carrots cut into chunks .
Add 500 gm of endame beans , cover and simmer until vegetables are tender .
Remove the cover and bring the liquid to a boil over a moderate heat .
Add 1 cup of black chia seeds and 1/2 cup of teff seeds ....
Stir through and continue to simmer till the sauce thickens ..
And now for the secret to the success of this dish ........
Add 2 tbs of white wine vinegar ......
FOOTNOTE ....
Not one of my offspring will read this recipe because the word stew is  involved .
Marc would eat it as long as there are no mushrooms or chilli.....and never reads my blog.
Shaun would consider a slow cooked meal but never a stew .
Paul believes slow cookers are obsolete , he got rid of his slow cooker !!!!
Nicole would be wincing at the word stew ......and never  going to break through  her take away chicken dinners
Dale would consider it.. if  offered as a tagine .

You are probably thinking how could I say this about my adult children ......Well it's true and if the word stew is involved they won't read it ...!!
Ironic really !!!

 

OLD FASHIONED BEEF STEW

Mix 2 tbs of plain flour with 1/2 tsp of salt  and 1/4 tsp of ground black pepper .
Place in a cellophane bag and add 500g of boneless stewing steak, cut into 2.5 cubes and shake till the meat is coated .
Heat 2 tbs of rice bran oil in a large saucepan over a medium high heat , add the beef and brown it on all sides , turning frequently for 5 minutes .
Transfer the beef to a large plate .
Add 2 large onions coarsely chopped to the pot and saute till the onions soften .
Add 175 gm of whole button mushrooms , saute and stir until lightly golden .
Return the beef to the pot and add 500gm of potatoes peeled and cut into cubes , 8 medium sized carrots and sliced about 1.5 cm .
Add 2and 1/4 cups of beef stock , 1 cup of dry red wine , 1 whole bay leaf , 1/2 tsp of dried thyme .
bring the mixture to the boil , reduce heat , cover and simmer for 1 hour .
Then add 3 medium sized parsnips , peeled and quartered , cover and cook for 15 minutes .
Add 400gm of fresh Brussels sprouts and continue to cook for 20 minutes or until the vegetables are tender .
Remove the bay leaf and stir through 1/4 cup of finely chopped parsley ..
and there you have it....... a one dish meal .
 

FISH PIE WITH A MASHED POTATO CRUST

Preheat your oven to 200deg C .
Combine 3 cups of mashed potatoes ( = 6 medium size potatoes ) with 40 gm of margarine / butter and 1 lightly beaten egg .
Lightly spray cooking oil over and around a 23 cm pie dish and lightly sprinkle over fine polenta .
Now spread the mashed potato mix over the bottom and up the sides of the dish .
Bake in the preheated oven for 15 minutes while you prepare the filling .
Heat 1 tbs of rice bran oil in a large pot .
Add to the pot 1 red and green capsicum , cored , seeded and sliced .
1 tbs of minced garlic .
Saute , stirring occasionally. ( about 8 minutes .)
Then add 2 x 400gm of diced tomatoes
1/4 tsp of salt
1/4 cup of sliced pitted olives .
Cook uncovered until the flavours blend and the juices reduce by half .( about 7 minutes ).
Spoon 1/3 of the tomato mixture onto the potato crust  and place 250 gm of a firm white fish fillet  cut into squares ( I used barramundi ) on top , then cover with half of the remaining tomato mixture .
Place another 250gm of chopped fish fillet on trinkle 1/3 rd op and then the remaining tomato mixture .
Sprinkle 1/3 cup of almond flakes over the top and bake uncovered for 25 minutes in the preheated oven .
Seriously this is a delicious fish pie with  a mashed potato crust .
It is a tasty combination of fish , capsicums, olives and tomatoes .
 

GERMAN POTATO AND KNACKWURST SALAD

Cook 875 gm of potatoes , peeled and cut into bite sized cubes , in a covered saucepan until almost tender  ( 10 - 12 minutes ).
Add 1 and 1/2 cups of thawed frozen peas for the last 3 minutes of cooking .
In a medium sized pan bring 1/4 cup of water to a slow simmer .
Add 4 medium sized knackwurst  ( pricked) , cover the pan with a lid .
Cook for 5 minutes , gently shake the pan while cooking.
Remove the lid and turn the sausages and cook for a further minute .
Transfer the sausages to a chopping board and slice them into bite sized pieces .
Drain the potatoes and peas in a large mixing bowl .
Add the sliced sausages .
Now add 2 tbs of rice bran oil and add 1 sliced red capsicum , 1 medium onion , finely chopped and saute , stirring often , until they soften .
Add 1/3 rd cup of apple cider vinegar , 1/3 cup of chicken stock , 2 tbs of Dijon mustard , 1 tsp of caraway seeds , salt and pepper to taste .
Bring this to a gentle simmer , stirring constantly .
Pour over the  potato mixture and toss gently.
Serve with a sprinkle of dill .
 

RUSSIAN POTATO SALAD

This is a lovely combination of vegetables and ham enclosed in a light and creamy dill dressing .
Peel and cut 500gm of Pontiac potatoes ( about 3) into bite sized cubes .
Cook the potatoes in a large uncovered pot of boiling water until tender ( about 12 minutes ).
Combine a 1/3 rd cup of mayonnaise in a large mixing bowl with 1/3 rd cup of pot set natural yoghurt , 3 spring onions , including tops , thinly sliced , 3 tbs of fresh dill snipped ( or 3 tbs finely chopped parsley ) , salt and pepper to taste .
Now drain the potatoes .
Add the potatoes to the yoghurt mixture .
Add 1 and 1/2 cups of cooled , cooked peas .
250gm of ham cut into bite sized cubes .
1 and 1/4 cups of cooked beetroot sliced julienne or 1 tin x425 gm ( drained ) shoestring beetroot .
Toss gently to coat .
Serve with halved cherry tomatoes .

APPLE AND RHUBARB BUTTERSCOTCH CRUMBLE

Preheat your oven to 180 deg C
Peel and core apples then cut  apples into bite size cubes .
Slice off leaves from the rhubarb stalks , trim ends and slice stalks into bite size pieces .
Place apple and rhubarb into a greased oven proof dish . Set aside .
Finely chop the zest of 1/2 a lemon and place in a small saucepan along with the juice of 1/2 a lemon , 25gm of butter / marg , 75 gm of muscavardo sugar ,  100ml of water and bring to the boil ...
keep stirring till the sugar has dissolved and butter has melted .
Now pour the butterscotch mixture over the apples and rhubarb , stir with a wooden spoon to coat the fruit .
In a medium bowl use your fingers to combine 125 gm of plain flour with 25 gm of oats and 50 gm of sugar with 75 gm of butter / marg .
Spoon crumble mix over the top of the fruit and bake in your preheated oven until bubbling and golden .

 

WEEK 2 COOKING CLASS.....TOMATO AND BASIL TART

Tomato and basil is the base of this tart ..
You can mix bacon , salami or chicken in with the cheese if you like.
Preheat your oven to 200deg C
Place ready made  sheet of puff pastry onto a lightly floured bench .
Mark a line around the border , 1"wide ....without cutting through the pasty.
Spray an oven tray with cooking spray and lightly sprinkle with fine polenta .
Place the pastry sheet on the tray . 
Now lightly sprinkle fine polenta over the pastry and set aside .
Slice a small tub of cherry tomatoes in half .
Lightly beat 2 eggs together .
Using a wooden spoon beat together in a large bowl  ..   375gm of ricotta cheese , the 2 lightly beaten eggs , 200gm of grated parmesan cheese , 1 tbs of minced garlic and a handful of fresh parsley , basil and mint finely chopped .( and the finely chopped meat or chicken if using )
Spoon the mixture inside the marked edge of the pastry and scatter over  the halved cherry tomatoes .
Place the pastry in the preheated oven on the baking tray  for 20 minutes until the pastry is golden and puffed .

 

GIPPSLAND FM 104.7

Tuesday 11am - 1 pm Traralgon and the Valley talks with Keith Ritchie ,  Cameron Coster  ( who is filling in for Vic Blackwood this week ) and I answering the cooking questions you never thought to ask ......!
What is vegetable oil ?
How to make the perfect scone  ?....
How to centre the yolk in a hard boiled egg and why would you ? The answer to that question is for Jan Street .
The best way to harvest rhubarb ?
Come and join the conversation tomorrow 11am  - 1 pm on Gippsland FM 104.7.

SUNDAY AT THE MANOR

This morning Ziggy the bulldog slept till she woke , usually I force her out of bed because of my work commitments .

Ziggy then joined  Winston ( the Husky ) and they dined on baked fish fillets and I enjoyed turkey fillet on toast with apple sauce ...
Once the dishes , washing and floors were dealt with ....
I decided tonight was to be a lazy Sunday Lasagne and   threw  a few basic ingredients together and then  I was out  in the garden .
Spring is the rebirth of the garden , there are so many pregnant buds on an assortment of plants ..but today it was about my orchids.......they are all in flower .......the Australian natives ,
specsiousum , cymbidium , spider orchid ......
Don’t over complicate your days off .....keep it simple .
Just because I can ..I’m serving the lasagne with chips in preference to a salad

 

ASIAN MEATBALLS WITH A CUCUMBER SALAD

Welcome back for term 4...
The  kitchen was full of amazing aromas ......the success of this recipe is the added flavours ..
So impressed with everything about this recipe ...I will be serving it at The Manor on the 19th of October ..

MEATBALL MIXTURE
Combine 1 kg of a good lean mince with 1 dsp of sesame oil , 1 cup of fine breadcrumbs , 1 tsp of minced garlic , 2 lightly beaten eggs at room temp , 1 dsp of minced garlic , 2 spring onions ( green part only ) finely sliced .
Now shape the mixture into golf sized balls .
Preheat a large pan drizzled with rice bran oil and cook meatballs in batches on  a high heat till cooked through .
Once the meatballs are done start preparing the sauce.
ASIAN SAUCE ....
Whisk together 2/3rds of a cup of hoisin sauce , 1/4 cup of rice wine vinegar , 1 dspof minced garlic ,, 2 tbs of soy sauce / tamari, 1 tsp of sesame oil,  tsp of minced ginger .
Pour the sauce gently over the meatballs and gently stir till covered .
Sprinkle with sesame seeds .
Serve with a cucumber salad .....
CUCUMBER SALAD
To make this salad slice thin strips from 2 Lebanese cucumbers , using a vegetable peeler .
Place the cucumber strips into a bowl and add 1 dsp of sesame oil ,1 tsp of fish sauce , , 1/2 tstsp of brown sugar and 1 tbs of mirin.
Mix gently and refrigerate until ready to serve .

NOELENE'S COOKING CLASSES TERM 1V 2018.

WEEK 1 ......
ASIAN MEATBALLS WITH CUCUMBER SALAD

WEEK 2................TRUE SAUSAGE ROLLS
 CREAMY APPLE TART

WEEK3 .................SALAD WEEK
POTATO SALAD WITH MUSTARD DRESSING
WARM BEETROOT SALAD WITH SWEET POTATO CHIPS

WEEK 4 ................
LANCASHIRE HOTPOT
APPLE AND BLUEBERRY( BROWN BETTY ) CRUMBLE

WEEK 5
COQ AU VIN
TWIN BIKKIES

WEEK 6................
CHICKEN SATAY PIZZA
4 INGREDIENT BLACK FOREST CAKE .

WEEK 7 ...................
CHILLI CON CARNE
CHOCOLATE TART

WEEK 8 ...................
QUICK GORGONZOLA FOCACCIA
HARVEST SALAD

WEEK 9................
GLAZED HAM
BEST EVER CHRISTMAS CAKE .

BERRY COBBLER

Preheat your oven to 160 deg C.
Spread 600gm of frozen mixed berries ( thawed ) in a greased 23 cm baking dish .
Now sprinkle 1 packet of vanilla cake mix ( generic brand is fine ) in a medium bowl and combine with 1 lightly beaten egg and 120 gm of softened margarine .
Spoon this mixture over the thawed berries .
Bake in the preheated oven on 160 deg C for 45 minutes or until golden brown .
There you have it , a simple 4 ingredient dessert .
Serve with cream and or ice cream , delicious!

CHINESE CUSTARD TARTS

Chinese custard tarts are a custard egg tart and are common in various Asian countries , Portugal, Brazil and Britain .
You will need sheets of short crust pastry`.
Cut out circles to fit medium sized muffin cavities of a muffin tray .
Press the pastry circles into greased muffin cavities that have been lightly sprinkled with fine polenta .
Preheat your oven to 200 deg C
CUSTARD FILLING .....
Combine 125gm of castor sugar with  3/4 of a cup of water in a small pot over a medium heat till the sugar dissolves .
Cool completely.
Add 3 lightly beaten eggs and 90 ml of milk to the sugar syrup.
Mix to combine .
Carefully pour into the pastry cases .
Bake for 10 minutes in the preheated oven .
Then  reduce heat to 180 deg C and bake for another 10 minutes or until filling is set .