FRIED PARMESAN PUFFS

Serve these cheese puffs with pre dinner drinks .

Combine 250 ml of water with 1 tsp of salt in a small saucepan with 3 tbs of butter / marg , over a medium heat and bring to the boil .
Add 150gm of plain flour remove from heat and stir vigorously with a wooden spoon until the mixture is smooth .
Return to a low heat until the batter pulls away from the sides of the pan .
Allow to cool a little .
Add 4 lightly beaten eggs a little at a time , mix each little bit in before adding the next amount .
Add 120gm of grated Parmesan cheese along with 60 gm of Emmenthal cheese and a pinch of nutmeg .
Mould the mixture into marble size balls .
Fry the puffs in small batches in a well heated deep fryer till crisp and golden brown .
Drain on paper towel and serve hot .

FLORENTINE PORK WITH CHICKPEAS

This is a quick and easy meal to make .
It is a creamy pork dish which hosts a slightly aniseed flavour from the fennel seeds .
Heat 2 tbs of rice bran oil in med/ large pan.
Fry 1 large onion , peeled and sliced until softened .
Add 1 dsp of minced garlic and 1 small red chilli sliced with seeds .
Add 500gm of sliced boneless pork loin , continue stirring until the pork is cooked through .
Stir 1/4 cup of dry white wine and 1 dsp of fennel seeds , stir through for 3 minutes .
Now add 400gm tin of chickpeas ( drained ) , 250 gm of spinach leaves , continue to coo on a simmer until the spinach has wilted and the liquid has evaporated .
Stir through 3 tbs of mascarpone cheese and season with cracked pepper .
Serve with mixed grain or a parsnip mash .

 

CHICKEN WITH LEMON AND CORIANDER COUSCOUS

You will need 4 large skinless chicken breast fillets cut into 2.5 cm cubes and placed in a lage bowl and toss in 1 tbs of rice bran oil , 1 tbs of minced garlic , 1 tsp of of ground coriander , 1 tsp of ground ginger , 1 tsp of ground cinnamon and a pinch of cayenne pepper .
Sprinkle over the juice of 2 lemons and mix until the chicken pieces are evenly coated .
Cover the bowl and allow to marinate in the fridge for 2 hours to allow the flavours of the coriander , ginger and cinnamon to really infuse .
Soak wooden skewers in water for 20 minutes .
Preheat your grill to high .
Thread he chicken onto the skewers and grill for 8- 10 minutes , turning occasionally , until slightly charred , cooked through and tender .
Keep warm .
Meanwhile prepare 250gm of couscous as per packet instructions , then fluff it up with a fork .
Stir through 30gm of butter/ marg , the juice of 1 lemon , 1/4 cup of freshly torn coriander leaves , 100gm of sliced black olives and cracked pepper to taste .
Transfer to warmed serving plates , top with chicken skewers , drizzle over any excess pan juices .
Serve with lemon wedges .

 

CHRISTMAS CAKES

BOILED PASSION -FRUIT CAKE
Preheat your oven to 150 deg C
Oh will need an 18cm square cake pan or 20cm round cake pan .
Spray the pan and one the base with baking paper .
Now using a large saucepan combine 1/2 cup of strained passion fruit pulp or you will need 7 fresh passionfruits strained for  equivalent mount .
500gm of mixed dried fruit
60ml of orange juice
1 cup of castor sugar
125gm of butter / marg
Bring this mix to the boil , stirring continuously
Remove the saucepan from the heat and allow the mixture to cool to room temperature .
It is really important to cool the mixture to room temperature or you will end up with scrambled eggs and or a lumpy flour mix .
Now stir in 3 lightly beaten eggs and 110gm of plain flour and 110gm of self raising flour .
Pour the mix into the prepared pan and tap the pan on the bench to level the surface and to get rid of any air pockets in the cake mix .
Bake for 1and 1/2 hours or until a skewer inserted in the middle of the cake comes out clean .
leave the cake in the pan .
Tightly cover over the top of the cake with aluminium foil and cool in the pan overnight .
Just before serving dust with a little sifted icing sugar and a christmas decoration of your choice .
This cake can be frozen for 12 months or kept for 4 weeks in an airtight container .

A CHRISTMAS SPONGE CAKE
Not everyone likes fruit cake but everyone loves a featherlight sponge cake .
Preheat your oven to 180 deg C
Grease 2 x  22cm round cake pans with marg/butter and sprinkle with corn flour ,shake out excess flour .
Add 165gm of castor sugar to 4 lightly beaten eggs in a medium bowl and beat with an electric beater till the mixture is thick and creamy about 7 minutes .
In a separate bowl sift in 150gm of cornflour , 30 gm of custard flour , 1 tsp of cream of tartar , 1/2 tsp of bicarbonate of soda
Sift the dry ingredients 3 times and then fold the flours through the egg mixture using a whisk until incorporated .
Pour the cake batter between the 2 prepared cake pans , tilt the pans to spread evenly over the base of the pans.
Tap the base gently with your fingers to break up any air bubbles .
Bake sponges on the middle rack of your oven for 20 minutes or until the sponge springs back when touched in the centre .
Turn sponges out immediately onto baking paper  covered wire racks .
Cool.
Top sponges with a dusting of icing sugar and fresh strawberries .
Fill with jam and cream.
MERRY CHRISTMAS EVERYONE ....

 

CRUNCHY SALMON PATTIES

Drain a 420gm of pink salmon , remove any skin and bones .
Flake the salmon into a medium sized bowl.
Mix with 3 finely chopped spring onions
100gm of  quinoa flakes.
3 tbs of chopped parsley
1 dsp of chopped capers
1 tbs of creamed horseradish
1 egg lightly beaten and at room temp
1 tbs of lemon juice
Cracked black pepper to taste .
Combine thoroughly , divide the mixture into 4 and shape into patties .
Cook in a pan with a little rice bran oil over a medium heat , until golden on both sides .
There is just enough horseradish in these patties to give them a kick without overpowering the salmon .
Serve with lemon wedges and a salad alongside some mixed grain .

 

ORIENTAL STYLE SALMON FILLETS

Place 4 skinless salmon fillets in a shallow bowl .
Mix together in a small bowl 2 tbs of rice bran oil , 2 tbs of tamari , 2 tbs of honey , 30 gtm of sushi ginger ( drained and thinly sliced ) , 2 spring onions , sliced into thin strips and finally the grated zest and juice of 1 lime .
Season the marinade with cracked black pepper .
Pour the marinade over the fillets and turn to coat both sides .
Cover and marinate for 4 plus hours .
Preheat a pan with a little rice bran oil and cook the fillets for 3 minutes each side .
Serve with sno peas and lime wedges and a grain of your choice ....
A NOTE
This marinade of ginger , lime and honey can be used on oven baked vegetables .

AFL LADDER COOKING GROUP TUESDAY 20 TH NOV

CRUNCHY NUT SLICE .....
Spray a slice tray ...28 x 18 cm with cooking spray .
Line the base and sides with baking paper .
Place 60 gm of dark chocolate in a medium saucepan with 120gm of chopped Mars Bars and 100gm of butter/ marg  , stir with a wooden spoon until melted and smooth .
In a large bowl combine 85gm of desiccated coconut with 85 gm of rice bubbles  and 150gm of paleo mix .
Make a well in the centre of the dry mix in the bowl and pour in the melted chocolate mixture .
Stir until well combined .
Spoon the mixture into the prepared slice tray and smooth the surface .
Refrigerate for 30 minutes .
MAKE THE ICING ......
Place 100gm of dark chocolate in a small bowl with 60 gm of butter / marg .
Heat on high for 20 seconds , remove and stir till smooth with a wooden spoon .
Spread icing quickly over the slice , tap the tray on the bench a few times to spread evenly .
refrigerate until firm .
When firm , remove the slice from the tray and cut into triangles .

This is an adult version of chocolate crackles .

 

GOOD EATING ......EARTHWORM OMELETTE

Beat 6 eggs together and add 1/2 milk with 1/4 cup of parsley , salt and pepper to taste with dsp of minced garlic .
Mix well to combine .
Place this mix in a pan over a medium / high heat .
When almost done to taste add 3/4 cup of fresh earthworms , 1/4 cup of diced celery , 1/2 small green pepper , 1 small red onion peeled and sliced ,1/3 cup of sliced mushrooms and 1/3 cup of shredded cheese .
Now mix together a dash of Worcestershire sauce with a dash of hot chilli sauce and drizzle over the nearly cooked omelette.
Serve immediately with crusty sourdough .

GOOD EATING .......WORMS .

As a food source earthworms are better than steak .( according to Dr. C .Edwards , Rothamsted Research Station , Britain)
While worms are good for humans he believes worm protein consumed by man will arrive after conversion into chickens , eggs, fish and pork .
Scientists believe earthworms maybe a new food source as the body of the worm contains up to 72%of high quality protein known to man .
When worms are dried , ground up and fed to poultry , pigs or trout , it provides all the protein they need .

CLEANING AND PREPARATION OF WORMS .
The first job is to clean the earthworms inside out .
Wash the worms , removing adhering materials from them and place them in moistened cornmeal or flour for 24 hours .
This will enable them to be purged of all remaining parts of their past food .
Then wash the worms again to remove the floury mash .
Place them on paper towelling and pat dry .
They are now ready for use or they can be frozen.........
 

THIS ONE IS FOR SHAUN MERSEY ....BARBEQUE RIBS .

You will need 1 kg of ribs ( your choice of rib meat ,but pork ribs work best ) .
Cut the  racks of ribs into smaller pieces .
Use a large pan to combine 500ml of tomato sauce with 125ml of cooking sherry ( what ever sherry you have will suffice ), 2 tbs of Worcestershire sauce  , 2 tbs of soy sauce , 2 tbs of honey , 2 tbs of minced garlic and 1 tbs of minced ginger .
Mix it all together .
Add the ribs , bring this to a boil and reduce the heat to a simmer cover the pan and  simmer over a low heat for 10 minutes .
Then cool .
If you have the time and Shaun if you prepare this Xmas  Eve , transfer this to a dish , cover and let sit in the fridge overnight .
Next day  place the ribs on an oiled bar by grill , cook over the hottest grill turning  once serve with a salad and barby potato slices .
These are best served with family ,friends , beer and wine .
Shaun I want these on the menu for our Xmas barbecue /picinic in Cairns
Mum xx

A COMPLETE MEAL IN A BOWL

The biggest disappointment with my family is that none of my adult children enjoy soup .
I LOVE SOUP ...nobody else does in my family .
MINESTRONE SOUP ...
With a nourishing bowl of minestrone soup , a salad and some crusty sourdough bread you have an easy , complete meal .
Heat a tbs of rice bran oil in a large pan and cook 1 peeled and chopped onion along with 1 good sized bacon rasher that have been chopped until lightly browned .
Add 1 tbs of minced garlic stirring to combine .
Pour in 1.25 litres of beef stock , 2 chopped tomatoes , 1 carrot chopped , 1 potato chopped and cubed , 1 celery stick chopped and 2 tbs of tomato paste .
Bring this mix to the boil and then simmer for 20 minutes .
Add 1 sliced zucchini , 100gm of fresh green beans trimmed and sliced , 50 gm of a dried pasta shape of your choice and 2tbs of freshly torn parsley leaves .
Continue to simmer for a further 15 minutes .
Now drain 1 can of red kidney beans ( 400 gm )and add to the pan .
Heat through , ladle the soup into warmed bowls .
Sprinkle parmesan cheese on top , serve immediately .
What's not to like ?

 

TUESDAY'S COOKING CLASS .QUICK GORGONZOLA FOCACCIA

This recipe ticks all the boxes for me , a delicious chewy focaccia made with gorgonzola cheese.
The cooking class did such an amazing job , the kitchen was aromatic , Ty was in love the moment the gorgonzola touched the taste buds on his tongue  .
Preheat your oven to 180 deg C
Bring 300ml of water to the boil in a large saucepan with 125gm of butter  over a medium heat .
Remove the pan from the heat source and add 300gm of all purpose flour ( plain flour ).
Mix until smooth , then return to a low heat .
Simmer stirring constantly until the mixture pulls away from the sides of the pan .
Remove from the heat source and let cool slightly .
Spray a 23cm spring form pan with cooking spray .
Now beat 4 eggs together in a separate bowl and then add them to the cooled dough , a little at a time .
Add 180 gm of the crumbled gorgonzola cheese and mix well .
Spoon the mixture into the prepared pan
Top with 70 gm of  crumbled gorgonzola cheese .
Bake in the preheated oven until risen and golden brown , about 25 minutes .
This can be served 3 ways
1. Pulled apart and enjoyed with wine .
2.Served with a green salad .
3.Served with wine and a green salad .
 

GARDEN PATH , KITCHEN DOOR

Saturday 10th November .
11.30 - 1.00pm on Gippsland FM 104.7
Come and join me Noelene Marchwicki on Garden Gate , Kitchen Door , sponsored by Norm Oliver meats , MidValley .
Shane from Norm Oliver Meats will drop in for a chat , then Nicole Murphy in far north Queensland is going to talk to us about nutrition in remote areas .
I`ll play a little music and  chat to you about my favourite herb sage which is in full bloom in the garden ....and a recipe for the easiest spaghetti sauce .

 

POLISH KIELBASA WITH NOODLES .

Kielbasa , is a Polish boiling sausage formed in a ring containing beef , pork ,garlic , seasoning and spices .
You will need 200gm of uncooked egg noodles , cook according to packet directions  and then drain and set aside .
Meanwhile place 500gm of kielbasa or smoked ham ( sliced and cubed ) in a large pan over a medium heat .
Add 1 large onion peeled and sliced to the pan .
Continue to cook until the kielbasa and onion are browned .
Now add 1 x 440gm can of condensed and creamed mushroom soup .
Stir in 1 soup can of milk
Stir until smooth .
Add 1 and 1/2 cups of frozen or fresh green beans and cracked pepper to taste .
Heat to boiling and then reduce to a simmer and continue to cook until the beans are tender , stirring occasionally .
Stir cooked noodles into frypan .
Stir continually until heated through .
Finally stir through 1 tbs of spicy brown mustard .
Enjoy

. 

HERB CHEESECAKE

This is an appetiser , great for Christmas gatherings ....serve with melba toasts , dry biscuits or sliced raw vegetables .
Preheat your oven to 180 deg C.
Grease base and sides of a 23cm springform pan .
Place in the large bowl of your electric mixer 750 gm of cream cheese ( room temp ) , 1 cup of sour cream and 1 x 430 gm can of condensed , cream of celery soup .
Beat with the electric beater at a medium speed until smooth .
Add 3 eggs , 1/2 cup of romano cheese , 1 t5bs of minced garlic , 2 tbs of cornflour / arrowroot , 2 tbs of freshly chopped basil leaves or 1 dsp of ground basil , 1 tsp of ground thyme , 1/2 tsp of ground tarragon and 1/2 tsp of cracked pepper .
Continue to beat until smooth .
Pour into the prepared pan.and  place on a baking tray in the oven .
Bake for 1 hour or until light brown .( the top may crack a little ).
Cool in the pan on a wire rack .
Cover and refrigerate over night ( or a minimum of 4 hours ) until serving time .
Carefully remove spring form side and spread 1 cup of sour cream over herb cheesecake and garnish with thinly sliced red capsicum , grated lemon rind and fresh herbs .  ( optional ).

 

ANISE BEEF AND RICE

This will be on the menu at The Manor on Friday the 16th November .
You will need 1 kg round beef thinly sliced .
Cook the beef in a large pan over a high heat in 2 tbs of rice bran oil until the beef just changes colour , stirring constantly .
Transfer the beef to a bowl .
Now add 6 cups of chopped bok choy and 1 cup of yellow squash cut into matchstick sized strips to the pan .
Cook over a high heat for a minute , stirring constantly .
Now add 1 litre of beef stock , 1/2 cup of dry sherry , 1/4 cup of tamari and 1/2 tsp of anise seeds .
Continue to cook to boiling , then reduce heat to low .
Meanwhile , place in a bowl 1/2 cup of arrowroot / cornflour with 1/2 cup of water and mix until smooth .
Gradually stir into the beef stock mixture .
Cook until the mixture thickens , stirring often .
Add the cooked beef strips and 1 cup of cherry tomatoes sliced in half .
Cook until heated through , stirring often .
Serve over heated wild and brown rice mix or cauliflower rice.

 

CHURCHILL CHILLI

You will need 500 gm of beef mince , 1 cup of chopped green capsicum , 1onion finely chopped , 1 - 3 tbs of chilli powder and 1 tbs of minced garlic .
Place all the above in a large pan and cook over a medium heat until the beef is browned and the vegetables are tender .
Stir to break up the mince .
Now add 2 cans of condensed tomato soup and 1 can of kidney beans ( undrained ) , 1 tbs of apple cider vinegar and 1 tsp of ground cinnamon .
Heat to boiling and then reduce heat till low and simmer for 20 minutes .
Serve over cooked spaghetti or mixed grain of your choice .
Sprinkle with cheese if desired .

 

DUCK JUMBALAYA STYLE STEW

Preheat oven to 200deg C.
For this lovely dish you will need 4 SKINLESS duck fillets ( about 150gm each ) cut into cubes .
225gm of gammon , 225gm of bacon meat ( gammon ) cut into chunks and 225gm of chorizo sausage ( casing removed )........
Place all the meats in a large deep ovenproof frypan with 2 tbs of rice bran oil .
Cook over a high heat , stirring frequently , until browned on all sides and sealed .
Remove from pan with a slotted spoon and set aside .
Add 1 peeled and chopped onion , 1 tbs of minced garlic , 3 celery sticks chopped and 1 whole red chilli chopped with seeds .
Cook over a medium heat for 5 minutes or till softened .
Now add 1 green capsicum , deseeded and sliced .
Stir in 600ml of chicken stock , 1 tbs of freshly chopped oregano and 400gm tin of diced tomatoes and 1 dsp of shiracha ( hot chilli sauce )
Bring this to the boil , then reduce the heat and return the duck , gammon and chorizo to the frypan .
Cover the pan and place in the preheated oven for 30 minutes or till the duck and gammon are tender .
Serve immediately on warmed plates with a grain of choice .

 

DATE AND NUT ROLLS

Date and nut rolls can be served warm or cold .
Preheat your oven to 160 deg C .
Spray 2 tube pans with cooking spray and their lids .
I also line the tubes with baking paper ( trimmed )
Sift 90 gm, of self raising flour with 90 gm of plain flour , 1/2 tsp of bicarb of soda and 1 tsp of mixed spice .
Add 1 cup of chopped walnuts and mix to combine , make a well in the centre of the mix .
In a small saucepan place 100gm of butter / marg , 140gm of  lightly packed brown sugar , 125ml of water with 1 and 1/2 cups of chopped dates ,
Stir over a low heat until the sugar has dissolved , then remove from heat and allow to cool slightly .
Add the butter mixture to the dry ingredients and stir with a wooden spoon until combined .
Place a lid onto the bottom of each tube .
Stand the tube upright and spoon half the mixture into each tube .
Put the top lids on each tube .
Place in the preheated oven , standing upright for 1 hour .
To test the rolls , remove the lids and insert a skewer into the centre .
It is cooked when the skewer comes out clean .
Leave the cakes in the tubes with the lids on for 10 minutes , then turn them out onto a wire rack to cool completely .
Serve sliced with butter .

CHOCOLATE AND MACADAMIA FUDGE

Its time to get ready for the Christmas catch ups , summer picnics , and sweet gifts that can be wrapped in cellophane , tied with a ribbon and given as a gift .

160gm of macadamia nuts roughly chopped .
Place a 400gm can of sweetened condensed milk in to a medium pan with 500gm of a good quality dark chocolate ( chopped ) and 65gm of butter .
Melt over a low heat until chocolate and butter have melted .
Stir in the chopped macademia nuts .
Spread this mixture evenly over a 18 x 28 cm slice tray , lined with baking paper ., turn it out of the
Smooth the surface of the fudge and refrigerate until set ( overnight ) .
When the fudge has set turn , it out of the tray and remove baking paper .
Use a warmed knife to slice the fudge into squares or triangles .
Now melt 50 gm of white chocolate , cool and pour it into a small plastic bag , snip a corner and drizzle a little chocolate over each piece ......
OPTIONAL .....
You don't have to add the nuts if that's your preference .