LAST TEA OF 2013

A BAKED POLENTA LASAGNE

Prepare polenta my way

1, cup of polenta
2 1/2 cups of water
1 1/2 cups milk
1, tsp salt

Mix polenta to a smooth paste with a some of the water , then add the mixture to simmering milk and water mix , simmer for  30 mins stirring occasionally ,now mix in some sumac , ginger and garlic, and a cup of shaved parmesan
Line a medium sized baking tray and line with polenta , then layer with diced left over meat  ( I used left over turkey breast ), add another layer of polenta  and add left over vegies , ( or steamed vegies of your choice,,,I used pumpkin seasoned with nutmeg ),
Top with remaining polenta, place in the oven and bake till polenta colours  a golden brown.
This was easy to prepare and very pleasing to eat...
Give it a go
Enjoy

EMPTY NEST

Extracts from an interview with Eleanor Yap........Editor Ageless P/L



My life before the empty nest was very full and busy , there were years of struggle..... financial , emotional ...but there was always food on our table , clean clothes , and a warm home where friends were welcome.

I have 4 sons......  Marc , Shaun , Paul and Dale .
1. daughter ..Nicole.

I have handled all their departures from home badly and regret my behaviour . Their leaving was made so much worse because I made it all about me ,  it was never my intention  but that is the way it was.
As their mother I made them feel guilty, they left home feeling they had let me down .
I was so scared that my purpose , my worth as a parent as a person was gone . I had lost any idea of who I was as an individual... I only saw myself as a mother .

The departures have all been so dramatic, from telling them to go , just leave  to locking myself in my room sobbing on the floor, had I been an actor I would have won an award but sadly this was real.

Honestly that was not a mothers love it was a mothers fear of facing reality, the future   it was about letting go ,reclaiming my life , finding myself. Like I previously said , it was really about me.

In time I picked up the phone and resumed my relationship with my relocated children, their careers and ventures are so interesting to hear and learn about.

I continued to work , and was still busy , my life filled with other interests .. rekindling my passion for the garden , becoming involved with the preparation of afternoon teas at the Yallourn, Yallourn North footy club , where my son Dale plays footy.
I always cooked , but now I wanted to learn more.....and there is so much to learn from the past, from other cultures , getting others involved , surrounding myself with passionate people .
Reading books on food and people in the industry, about politics and fair trade .
Spreading the word on using the whole of the animal not killing for certain cuts ..all life should be respected.
It was my son Dale who suggested I apply to Masterchef .......It was the most amazing experience , just being invited to the auditions, let alone the phone call to say I had made it to Masterchef Series 5.

Masterchef  was a gift that I afforded  myself because somewhere along the way I realised I will always be a mum  and that it was ok to have dreams and desires . No matter what your age  you have to learn to let go  ..... in my case it was the fear of change .........
I returned from Masterchef  , a confident cook who  wants to learn more and has so much to give.

We all have so much to give , we can change the world especially our own .
Give it a go .
I am not a perfect parent , I never was ...but I do have the best grandchildren.
"The apple never falls far from the tree "

Noelene



 

EATING OUR WAY TOWARDS THE NEW YEAR MONDAY 30TH DEC

CHAR GRILLED LAMB AND CREAMY CHEESE POLENTA.....

Heat your oven to 200 deg C.

Place an oiled griddle pan on the stove and heat to hot.

Trim 1kg of lamb backstrap of gristle and excess fat.

Brush the backstraps with oil.

Chargrill the backstraps for 4  minutes each side. Remove cover with foil to keep warm.

In a saucepan combine 1/2 cup of red wine, 1/4 cup of balsamic vinegar, 1/4 cup of honey, 2 cloves of garlic crushed and 2 sprigs of rosemary .
Bring these to the boil , simmer and let reduce until it thickens ever so slightly, turn the heat down and keep warm.

Line an oven tray with baking paper and place slices of egg plant , zucchini ,red capsicums and onion wedges along with a touch of seasoning  ( I use herbs de  provence ) in the oven , for about 30 minutes or until  the egg plant and zucchini colours up.

Now all that is left to do is prepare the polenta

Bring  2 cups of water and1 1/2  cups  of milk to the boil, reduce the heat and add 1 cup of polenta, whisk the mixture till the polenta comes away from the sides of the pot.

Remove from the heat and  whisk in 1/2 cup of shaved parmesan and seasoning of your choice...

Slice the lamb backstraps

Divide the polenta between serving plates and top in alternate layers the baked vegetables and lamb slices..

Drizzle over the sauce...

Enjoy...

EATING OUR WAY TOWARDS THE NEW YEAR SUN 29TH DEC 2013

Risotto is the simplest meal to make and there are so many wonderful variations to the basic recipe. Please do not be put off having a go at making this dish , follow the steps and do not complicate  the simplicity of the dish .
Once you plate up this beautiful dish , you will be searching your recipe books for other risottos to make. My favourite is a traditional Italian savoury lemon risotto, the Greeks call it Risotto Avgolmono .
Tonight at Castle Garden I made and we had Chicken and Spinach  Risotto

Slice 6 chicken thighs into small pieces...set aside.

In a large pan saute  the sliced green rings of 6 spring onions, a sliced clove of garlic, and of course a chopped small red chilli in a little rice bran oil, 
Add the chicken pieces....let the chicken slightly colour
Add 4 grated tomatoes  and 1 cup of arborio rice , stir well making sure rice is well coated.
Pour in 2 cups of chicken stock  ( commercial stock is OK ) and one cup of chopped spinach
Simmer till chicken and rice is cooked and stock is all absorbed , I stir my risotto occasionally.
Season with salt and pepper and sprinkle with chopped parsley..
Enjoy..
We loved it  !!!

 

SUNDAY MORNING RITUAL

We all have our routines  . Sunday mid morning is the time set aside to have a cuppa , discuss and set  the menu for the week ahead...

I keep a folder of past menus and we record the page and cook book indicating the recipe used , we ( Dale and I ) also write variations to the recipe that work for us on the book used, this is a great record for use in the future and also adds to the sentimental value of the book in the future for family members and importantly show the trends and progression of styles in cooking over time in our family.
Being organised in relation to what we are having for our meals at the end of each day is such a relief , and allows me the benefit to have all the ingredients on hand ahead of time ....and that is what this Sunday exercise is all about .....using time wisely.
Another important aspect to making meals is that all stake holders ( in this case Dale and I ) need to be happy with what is being served, and in talking over the weeks menu we share ideas , and a willingness to try different ingredients and combinations...

WORTH BOTTLING,

Eight years and four months in the making .
 It was amazing , lifting the lid  on my compost bin.
Soil, beautiful soil.
 Yes sure I have lifted lid and added to the composting process over the years , but apart from adding water nothing has been added since April this year,
What a gift to the pots of basil mint ( Mentha x gracilis ) that I cultivate for culinary use and sell to the public. The soil has been added to  the tomato beds,

 quince and fig trees . The soil feels amazing in your hand ,  so soft and alive.. What a brew, it is seriously worth bottling !

NO, I WOULDN'T

 Somebody just commented that I would use chilli in my breakfast cereal ...!

No I wouldn't
Weet bix don`t need improving.

I actually do not like meals where chilli is the dominant flavour, but adding a small amount of fresh chilli to dishes enhances and lifts the natural flavours of ingredients .

Didn't  know that did you ?

Chili (note the spelling), is an American term used for the fruit of all capsicum species , whether it is hot or cold.
Chilli, applies to the fruits of the genus capsicum and is usually confined to the hot varieties

EATING OUR WAY TOWARDS THE NEW YEAR SAT 28TH DEC

Youvetsi with couscous........

Heat your oven to 180 deg C

Sauté 2  red onions and 4  cloves of garlic sliced in a pan with a drizzle of rice bran oil till they soften and become aromatic .

Peel and chop 8 large tomatoes( or substitute with 3 cans of Italian diced tomatoes,) add these along with  2 bay leaves , 1 dsp of sugar , chopped red chilli, salt and pepper... to the onion and garlic mix

Simmer till flavours develop and reduces a little.... about 15 mins.

It`s now time to add  600grm of uncooked prawns......making sure they are well coated with the mix.

Place in a baking dish and bake in the well heated oven for 10 minutes, remove...and crumble a fine mix of feta over the top and return to the oven for another 10 minutes.....

Meanwhile prepare the couscous...

Pouring 600 ml of  boiling commercial fish stock onto 600grm of couscous ..cover and stand till liquid is absorbed , ( 5 mins )

Remove cover and stir in a teaspoon of oil , fluff up the couscous with a fork, transfer to a serving plate.
Remove the prawn dish from the oven  and sprinkle with fresh dill and chopped parsley..

Enjoy.

BREAKFAST PIZZA

This is a real smart dish , classy in presentation , easily constructed, flavoursome , the ingredients are already in your fridge , just open the door... It`s a winner.

To make one breakfast pizza........

Preheat your oven to 200 deg C

3. slices of sandwich bread..(crusts and corners removed )

Lightly fatten the discs with a rolling pin

 Spread either a tomato paste / tomato sauce / or whatever your preference , over one side of each disc.(..I use  liverwurst )

Sprinkle a shade of finely chopped feta , shaved parmesan or cheese of your choice ( or a little  of all )

Season with white pepper

Layer the discs.

Lightly press together

Brush the top with a beaten egg

Place the pizza on a baking tray , lined with baking paper.

Bake till pizza colours to golden brown .

Remove and serve with a slice of tomato and chopped basil.

Enjoy.

 

WELCOME HOME .......MM MM

A couple of old Christmas favourites......

Butternut snap and chocolate ripple cake , biscuits smeared with lemon curd and joined with thickly whipped marscapone  and cream.... ( alternate the choc ripple and butternut snap  biscuit..the butternut snap gives a caramel edge to the cake as it softens ...mmmm )..Decorate with whatever garnish you like.
 I use slithers of glace cherries  and thinly sliced mint jellies.

Home made egg nog ....an egg flip with the addition of whisky .....mmmm..

Not a fan of fruit cake  and haven't made your xmas puds yet, quick run out the door straight to your supermarket  and purchase a generic dark fruit cake square.
Cut it in half cross ways, this will give you two layers , lay them out separate and cut each slice  into 9 squares.
Wet your hands  and roll each square into a ball.
To serve..place a dob of whipped cream on a plate , place a micro bunch of mint leaves to one side and place your pudding ball on the cream, finish with a couple of dobs of mixed berry couli to the plate.....mmm
My gift to you .......nervous that your crackle won`t  go crackly....here`s the answer ...
If the crackle has `nt risen and it`s nearly time for service , grab a pan smear it with oil  and get it really hot , remove the pork from the oven...sprinle with salt  and place the pork rind side down on the pan...it will pop and splatter all over the place  ( use a splatter wire , )leave to crackle up for 10 minutes but be careful not to burn ...remove and place back in hot oven rind side up ,till you are ready to slice and serve. mmmmmm












 

THANKYOU

To be successful, is to be driven by a passion, be willing to change ....  better your chances for success.....listen to what your patrons want , be creative and surround yourself with staff who share your passion.......
The people who work for me are without a doubt a big part of my success .
 We are a team  and I want to say thank you.

Paul Mersey ( my son ) and my dear friend Paul Salloum, ...appreciation for   the hours you have both spent setting up and spend updating  my IT world .

Denise and Paul who assisted on the first Dial an Occasion breakfast, it was memorable for all the right reasons , that occasion showed team work at its best and the results were one amazing breakfast.

Nicole , great hostess who knows her wines  and front of house skills ,your assistance at service is invaluable .

 Lafa , you are one hell of a good cook and barista. The orange crepe dessert is a standout. You are the reason why I make good pasta.

Shelley,  all our dreams , the phone calls about food , recipes that don`t work , the inventing of many great dishes, the kids , the husbands , our ups and our downs and now the grand kids ...but through it all .... our passion for food....you are the dessert  and cupcake queen....you are the one who I ring and ask what do you think of this , you are the one who can untie the knots in my ideas , we can be honest with each other , sometimes brutally but always with the aim of improving each other.
Your support , endless work and participation  in Dial an Occasion is greatly appreciated.

Wear your white jackets with pride .

Merry Christmas .
Noelene x


 

TRADITIONAL CHRISTMAS FARE FEAST.......

Saurday  21st ......  Margaret from Sale   has booked `a tradional Christmas fare feast`.
Margaret explained her guests are conservative in their food tastes
the menu is to be  tradional Christmas food ,

The requirement then is  for the meal to be HO HO  not HO HUM

The feast will be  served over 5 courses.....

1.........chicken drummette served on tabouleh lined bruschetta

2.........pork belly with apple chutney

3........succulent turkey breast on a brie crumble  and cranberry smear together with pumpkin chips.

4.........Roast beef  and horseradish creme   with   rosemary roasted potato  and stuffing.

Salads........
1...... mixed garden fresh leaves , tomatoes, and onions
2.....baby beets, feta, pumpkin and lentil

5........Trio of  desserts..

1. sticky date  pudding
1. crème brule
1.zesty lemon sorbet  with mint.

I  am looking forward to presenting your occasion.

 

WHAT A WEEK

 THURSDAY 12TH..DEC

The art show at Kosciusko Primary School was amazing and it was so well attended by parents, family and friends.
There were lots of tasty morsals on offer made by the students ,10 willing helpers who worked expediently and enthusiastically, following my directions.
It was a job well done kids .
The cook and her apprentices produced 33 platters served by 5 very sharp looking and friendly waiters who did an excellent job in front of house service....

FRIDAY 13TH .....Happy 23rd birthday Dale , family and friends gathered to celebrate and  spent an excellent evening being entertained and fed at Traralgon Teppinaki..
The chocolate walnut whirl cake was a hit ...

SATURDAY 14TH.......

Off  to Seaton to prepare and serve the Banquet without Borders...
The 5 serves were perfect , I was so happy with what and how it was presented .
I am developing a sense of achievement with all I cook but definitely not complacency. There is still so much to learn.

SUNDAY  15TH ......
Breakfast with the family before they all head off to their homes and lives in Melbourne .
bye Ella and Max ......missing you already.

MONDAY 16TH ....

Work and washing to fold , the xmas lights are resplendent, our house and garden are just like a fairy wonderland.

TUESDAY 17TH ......
My work collegue and friend Tran is relocating to Sydney so we dined on stuffed quail for lunch .
Don`t give up the fight , the cause is worth the effort . I`ll miss you Tran .
Lots of visitors to our garden to see the xmas lights, the candy canes are being shared .

WEDNESDAY..18TH
Happy birthday Samira .....
Our house won the xmas light display competition.
Xmas dinner with my work collegues at the Terrace Café ...part of Century Inn.., Traralgon.
Very nice ,
Xmas wishes to all and goodbye, many changes are in store for next year...
I`m excited.

THURSDAY 19TH DEC...
Henny my long time pet chook .
A beautiful Isa brown...
Henny died today...
It is sad, but death is part of lifes journey.


 

HAPPY BIRTHDAY SAMIRA

  Dear Samira

Happy birthday for the 18th Dec..
Remember all those nights we sat on our bedroom floor reading , talking , eating nuts ,chocolates and  drinking tea ........
What were my words Samira ...?
I told you , that your life would never be the same again....you are a special person with a gift .
Continue your journey  Samira , your path will be long.

Love
Noelene

CHANGES....FOR THE BETTER

Good bye to the old way.......I got caught up  posting blogs and pics of my meals ....when seriously it doesn't matter .
I love to cook and to create , but to spend time on electronic media recording it  means jack to me, when I am so pressed for time in my garden and doing what I love to do .cook. (and I still have so much to learn.)
The people I want to reach  are the ones doing it tough ...the ones who cant afford salmon  or chia seeds or don`t have an understanding of the basics , maybe there is a language barrier, or there are genuine circumstances of addiction ,poor communication skills.... there are a lot of people out there with eating disorders, and what of the families with disabled kids ..and don`t forget the aged or  people affected by a mental disorder....people who just want direction , an invitation to an open house , to  be supported ,encouraged and taught  without judgement.
These people need to eat , they have a right to enjoy good food not just eat to be filled.
The people I want to reach may not even have a home computer, if any body out there has read my blog , help me to make a difference , enrich our lives by reaching out and sharing our knowledge on cooking in a community kitchen ......there is a professional kitchen in the Churchill Hub that goes largely unused  , we have  resident senior citizens in Hazelwood House with a wealth of knowledge on cooking they could be sharing with all of us .
I get invited regularly to do cooking demos in Melb, why can`t we band together and approach any one of  the multitude of local producers to demonstrate the use of their produce in a cooking demonstration in the foyer of one the shopping outlets.
We have a very productive local  scrap booking group , why can`t we have the same networking on producing a community recipe book, or just a cooking club based on the same format as a book club.

Please phone me on 0407561192 or email me  at....... tree_hugger8620@hotmail.com to show your support or interest....this is a `feel good ` venture as you will get so much more out of participating  than whatever you contribute .

I am working on dates for  continuing the home cooking classes early next year ...I will use the blog to announce the dates and my son Paul will post them on FB as soon as they are released .

Cheers
Noelene
 

LET `S HAVE A LOOK .......

Aromatic Roo Curry

Soft Salmon Tacos

Mongolian Beef with Snow Peas

Quick Chicken Tagine

Sausages and Braised Lentils

SAUSAGES WITH BRAISED LENTILS.

Place one cup of dried  French lentils in to 3 cups of boiling water
Boil till lentils start to soften and water reduces  ( about 20 minutes )
To the reduced  lentil stock add
2. cloves of garlic chopped,
1. glass of white wine
continue to simmer on a low heat..
 Brown 3 red or brown onions with a drizzle of oil in a hot pan, once the onions soften ,
add
 4 slices of chopped prosciutto
2. small carrots thinly sliced
2. stalks of celery  thinly sliced
Mix all together  and transfer to the lentil mix
Cover with a lid slightly ajar , keeping the pan on a low heat

Now prepare your sausages ... I used kangaroo sausages ( 8 to a pack )
Straight under the griller and cook through

Before you plate up quickly prepare a balsamic glaze to round out the flavours....
Mix a half a cup of white balsamic vinegar with  180 g of fig jam ( fig jam will do when figs are out of season ) in a bowl with 2 tbs of water.

To serve plate the lentils on a serving dish , lay the sausages at an angle  across the lentils and drizzle glaze over the lot ..
Enjoy

PORK RILLETTES....(..PORK HOCK LEFT OVERS FROM THE OX TAIL BROTH )

Remember my mantra, ...no waste....

Continued from the previous post.....The pork hocks are on absorbent paper  and you have the discarded fat from the stock in a bowl.
Remove the rind off the the hocks  and using two forks shred the pork meat .
Now line a 1 litre terrine dish  ( mine is rectangular) with 3 sheets of cling film length wise and again width wise ...with extra for  over hang .
Melt the discarded pork fat and pour over the shredded pork, adding 2 thinly sliced cornichons and gently mix.
Season with a little salt  and white pepper.
Wrap the cling film over the mix and refrigerate till the pork fat is firm..
This can be kept in the refrigerator up to one week.....
Now this can be served knife spread on any crusty fresh bread ( accompanied  with a chilled white wine  , or a room temperature red) , as an appetiser or along side the the ox tail broth ...
Enjoy

NOELENES` OX TAIL BROTH

Finally a recipe I can call my own ............

I love the flavour and fall away tendency of ox tail meat that is so soft in your mouth , and needed to showcase the versatility of the cut.

Make your stock...

2. fresh ham hocks  ( not smoked  ) fresh from your butcher outlet
2. whole onions  ( red or brown ) sliced in half with skin on
2. whole carrots
1. med head of garlic (skin on ) sliced in half ( width wise.)
1. whole fennel bulb sliced in half ( length ways)
1. tsp of sea salt

Place everything in a stock pot and fill with cold water till the hocks are just covered .
Cover with a lid
Simmer gently for 6 hours.
Leave the stock to cool  covered in the pot overnight.

Preparing the ox tail........

Ask your butcher for one oxtail  ( bone intact ) the oxtail will be circular in shape and easily fit into a pan to brown on both sides ....Then into a large pot with simmering water
2. halved onions
1. whole head of a small garlic
2. whole carrots
simmer gently for 3 hours until meat is soft but still on the bone.
turn the heat off and leave to cool.....refrigerate to solidify fat

Ok prep all done .....
First try and spoon skim as much fat from the pot with the hocks as possible ,
then gently remove the hocks and lay them on  absorbent paper
remove any remaining fat residue from the pot and gently warm the natural jelly and vegie mix.
Once fully liquid.... strain through muslin into a clean bowl,disregarding the vegetables.

Now turn your attention to the pot with the  ox tail...
remove  the fat by spoon from the pot
then the ox tail to absorbent paper  and pat the tail dry.

place the dried tail into the stock mixture ,securely cover and let rest till service .

For service gently warm through ,season with white pepper and plate 2 discs per bowl and ladel over broth , garnish with finely chopped fennel ...
Enjoy.

The following post will explain what we can do with the remaining  cooked ham hocks .

DIAL AN OCCASION........BOOKED EVENTS...

Option  1……… Dinner for 7 ..Ingredients, prep and service  

Tasting Plate…

Chilled cucumber soup with curry oil and toasted crumbs

Lentil salad with roast pear and marinated beetroot

Chia gnocchi on a horseradish smear

Pork belly and apple chutney

 

Mains…

Roasted quail , baked ricotta with braised lettuce and peas, dressed with chilli jam.

Warm Mediterranian  couscous salad

 

Dessert

Roasted fruits with maple ricotta cream.

Local cheese and seasonal fruit selection .

 

Total ….$550.00    

 

Option 2……………

Dinner for 7..Ingredients , prep, and service

TRADITIONAL CHRISTMAS FARE

 

First Course ….

Fettunta ..with tomato , basil and feta.

Marinated turkey wing

 

Main course…..

Crispy rosemary roasted potatoes

Baked pumpkin

French beans

 

Linguine salad

 

Turkey and cranberry jam

Lamb and mint jelly

Pork and apple chutney

 

Dessert….

Sticky date pudding  on a cloud of cream.

 

Total..$385.00 

DIAL AN OCCASION.....MEAL WITHOUT BORDERS BOOKED FOR THE 14/12/2013

We will start on an Asian inspired Steamboat broth..( seafood)
Then off to the Middle East......
Lamb and tabouleh salad, served with a honey and cumin yoghurt.......
Over to Italy.....
Home made ravioli, with chicken , spinach and fetta , served with a velvet tomato sauce...
Off to the beautiful Greek Isles........
With a ricotta frittata , on a swirl of horseradish crème.....
Ending our journey in France .....
Baked quail with a lemon stuffing and crispy roasted rosemary potato accompanied by chilli jelly......
Sufficiently filled we will end with a refreshing , zesty lemon sorbet.
Enjoy !
6 courses for  $75.00 a head

CHICKEN, PASTA AND SPINACH CHIA PESTO

It`s only early, but it is already warming up.
There is a change expected later this afternoon but the house will still be warm on my arrival home and there is a special cake to be worked on tonight ....
This is a really tasty and filling meal and is super quick ...how quick ? Seriously  don`t time yourself , enjoy your preparation...by saying quick I simply mean there are not a lot of elements to the dish.

I have left over cooked chicken fillets in the fridge , so I will shred these to use for tea tonight.

First boil some broken pasta ..what`s that ?  , it is dry lasagne sheets broken or torn  into odd shaped large pieces and boiled like you would any pasta.( Any dried pasta that you have in the cupboard will do , tonight I will be using bow ties. )
 While the pasta is cooking place  2 large handfuls of spinach , a 1/2 cup  of fresh basil, 3 tablespoons of grated parmesan cheese, 1/2 tablespoon of rice bran oil, 1/4 cup of vegetable or chicken stock 1. heaped teaspoon of chia seeds, 1 tsp spoon of dried cumin ,  1 tsp teaspoon of smokey paprika, and 1 whole clove of garlic, all into your mini chopper and give it a good pulse.. Magic you have your pesto

In a small pan along with 3/4 cup of veg/ chicken stock heat the shredded meat ,  add half a cup of pitted sliced kalamata olives , stir in the pesto.

Drain your pasta , plate up and dress with the chicken pesto spooned over  and garnished with halved cherry tomatoes and torn basil leaves  sprinkled with parmesan and pepper ..enjoy ! 

PORTERHOUSE STEAK WITH CHICKPEA TABOULEH

This is a great warm weather meal. Monday night tea at Castle Garden.
Trim your steaks , (again you can use  the steak of your preference ), brush the steaks with oil ( I use rice bran oil ) and sprinkle with ground cumin , sea salt , and ground black pepper.
Heat a char grill pan over a medium flame  sprayed liberally with cooking spray.

While the pan is heating....Place 1/2 cup of fine burghul in a bowl and pour in 1 &1/2 cups of boiling water , cover  and let stand for 15mins...The water will be fully absorbed , now add 1. can of chickpeas, 12 cherry tomatoes halved, 4 spring onions finely sliced , handful of fresh mint, coriander and flat leafed parsley all roughly torn,  the juice of one small lemon, and the rind finely grated.
Mix together gently and set aside till the steaks are cooked.
Add the steaks to the pan and cook for two minutes on each side ( med rare ), or until cooked to your liking.
Remove the steaks and cover loosely with foil for 4mins to rest.
Spoon burghul onto serving plate and place steaks atop. Enjoy !

1 , 2 , 3 SHORTBREAD

             
Some of you may remember this recipe .......
This was the recipe by which my aunt Ruby made her shortbread, and along the same lines that she taught me The Lords Prayer , I learnt the 1 ,  2  , 3  shortbread recipe.

1 x part icing sugar
2 x parts butter
3 x parts plain flour   

Now start small ...go 1/2up of icing sugar Aunt Ruby always sifted  ( I personally don`t see the necessity  of sifting ...but as the recipe works ...why fine tune it ?)
 I . cup of butter cut into cubes and at room temperature , slightly squashed into the cup.( Please don`t sit there wondering if it should be unsalted or normal butter ...whatever you have will do , and the recipe will still work ).
1&1/2. cups of plain flour.

First get your oven warm , for shortbreads it should be a slow oven...145deg C.
Now begin by creaming the icing sugar and butter..( electric beater or wooden spoon), you will know when its done as it will be pale , creamy and fluffy.
Use a table knife to mix in the plain flour and create a dough , once the dough has come together , turn out on to  a 18cm round oven proof plate, press the dough to the size of the plate, and score the dough into shapes of wedges and prick the surface with a fork for decoration
bake in slow oven for 35 minutes or until a pale golden colour.
Let the shortbreads cool and cut along wedge outline to serve.

                                            

FOOTNOTE TO MY CHIA GNOCCHI POST...........ON FACEBOOK

My chia gnocchi recipe that I posted on face book is stock standard in instruction till you get to the boiling of water .....that is the traditional way to finish your prepared chia gnocchi....but as I showed you today your other option is to crumb your gnocchi and pan fry in rice bran oil.....with todays demonstration you can use a smear of horseradish crème or the walnut and gorgonzola sauce I made today.  Roughly chop a handful of walnuts ,and pan fry in a drizzle of rice bran oil to just heated   add 1 cup of cream and a pinch of nutmeg , mix and simmer on a low heat till the gnocchi is nicely coloured on both sides and then add a cupful of roughly broken gorgonzola cheese , gently combine remove from heat..... cheese should remain lumpy and smatter the serving plates with the sauce before plating the chia gnocchi ...Enjoy.!

DON`T TOUCH MY CHRISTMAS .!

Humbugs beware , go sit in a corner and sulk all you like .....I love Christmas .
You have to do Christmas , you can`t ignore it and to be honest no one can afford it , but that`s our fault , so just spend a little and buy little gifts.
But that`s half the fun ...trying to buy that special gift for each person on your list, or the time to go shopping on your own , the crowds, that special feeling you only experience at this time of the year . It`s about the stores all decked out with Christmas decorations and specials being offered for the last minute gifts , Christmas tunes being played throughout the stores.
Bumping into friends in the same manic state as yourself , sharing details of how they will spend Christmas day.
After all Christmas is about sharing  and giving, about family coming home or just getting together .
Christmas is not just about commercialism ...its about the birth of Jesus I have never forgotten that and though I rarely go to church now a days , I choose to celebrate the event by the giving and exchange of gifts....to each his own  I believe .
Our Christmas is all about santa  and tacky lights lighting up the exterior of the house , the visitors and the children coming to share the sight , the handing out of candy canes and sharing the odd egg nog with our neighbours.
Christmas eve is the best , the garden full of little children checking out the lights , or couples just arm in arm strolling through enjoying each others company and the ambience of the lights.
The lights on our house at Christmas time have now become part of other peoples Christmas  tradition and little children look forward to a visit to the Christmas castle .
 

KEEP IT SIMPLE.......AND THE RED HAT LADIES...

Keep your dish simple , let the produce or ingredients speak for themselves ." Simplicity will succeed because of quality." Stephanie Alexander .....( Stephanies menu for food lovers ).
Well known chef George Colombarios told me..." let the food speak for itself and plate up like  leaves falling to the earth".
Since my return home ......I`ve read and reread about simple food and simple plate design ....there is so much thought that goes into simple yet appealing food.
There is so much to know about food and I`m loving the concepts ,I`m totally consumed by this new way to see and use food...........
I have a secret wish ... that is to enrol at the William Angliss school of cookery in  Melbourne to become a qualified chef ...I have the desire and so much to give.....but that's just between you and me. !

The` Red Hat` ladies group were my guests for lunch on Wednesday at Castle Garden ( my home )in Churchill, Victoria.
I now operate my own business from home  Dial An Occasion , which covers cooking classes in Castle Garden kitchen and is also the base for the catering service aka  pop up restaurant in your own home or in the surrounds of Castle Garden.
The outdoor entertaining area ,( an extension to my kitchen )was the scene for the luncheon . 24 red hat adorned ladies arrived , the weather was kind and allowed the ladies a walk around my beautiful garden and all its aspects later in the day.
The ladies ate their way around the world in 5 courses
First serve was a bowl of fish soup , a clear broth with fish balls and squid slices ...
Second serve was oven baked  frenched chicken drummettes on a bed of Tuscan herbed couscous....
Third course was a ricotta frittata on a smear of horseradish creme......
Fourth course was a tomato, avocardo and chicken salsa , accompanied with strained mint yogurt and served with mini flat bread...
Fifth serve was orange crepes served with an orange butter sauce and ice cream.
After the walk through the garden the girls were served tea and coffee before their departure .

The Red Hat ladies were very kind in their comments and very generous in their purchase of my cooking and gardening publication.....Garden Path , Kitchen door.

You were all very welcome .!




 

PERFECT PASTA COOKING CLASS

The secret is out ......its all in the kneading ....if the dough is sticking to your hands it`s too wet , if the dough is cracking it`s too dry...if the dough is as smooth as silk , it`s just right .
You can master this Sharon.
We used rolling pins , manual pasta machines and electric pasta machines...it was so much fun...
Making the dough with your hands , is primitive and so basic , turning the sticky clump into a satin smooth dough is quite sensual....all the while listening to each others stories , our successes and failures in cooking and life .
Making good use of the  plastic covered clothes horses to dry the pasta.
The stories shared while cooking are usually indicative of the ingredients we are using and the end result we are hoping to achieve. , for example today with out any encouragement, the cooking group started talking about success and failures in their lives in a very entertaining way.....and the same is true when asking if people make their own pasta....they recall amusing and frustrating failures or out right success in their attempts
Like everything in life it just takes gentle guidance and practice....it will happen Sharon, just be patient and firm with your dough.! ( Hope you stay in touch and give me updates on your pasta progress when you are safely back home in Qld. )
Todays` class was so much fun......Thank you everyone..
I promise to revisit pasta in the future ....  concentrating on  making ravioli..
I will show you how my dear friend Laufa  taught me , better still I might even get her to share her magic and turn flour and eggs into ravioli heaven.

 

A MEAL IN A BOWL ......BORSCH

Its  been such a week , but we still need to get our vitamins and minerals to survive....so..
Into a pot ..two sliced red onions,  500gm of cubed  chuck steak  with a slug of rice bran oil. Cover and cook on stove top till the meat is brown.
Now add 500gm of  raw grated beetroot, 500grm of shredded  purple cabbage, 5 cups of beef stock, 2 tbs of red wine vinegar, 2 tbs of tomato paste,1 dsp of sugar,2 tsp of thyme, season with salt and ground black pepper. 250gm of diced potatoes.
Carefully mix all ingredients , bring to the boil and simmer in a 200deg C oven for 50 minutes with the pot covered.
Serve in warmed bowls  with a dob of sour cream and garnished  with fresh dill and fennel seeds.
This soup is a meal in its self and is great with crusty homemade bread.
 P.S.
(If you are really short of time  use edgells whole tinned potatoes drained and edgells  tinned diced beetroot  drained , now it is only a matter of time for the cabbage to soften , check your pot at 20 minutes  )

JUST A COUPLE OF THINGS TO MENTION .

If any of you have applied to Masterchef  Series 6........... well done .
 How good was that feeling of applying ?
All the cooking done , now its a waiting game ....no matter the outcome you are now in a communication lock down......First rule of the show...no talking!( Trust me its well worth the wait.)
Now  make use of this time and get fit , seriously did you see how much running was involved in series 5, look it is all about the cooking...... but they do get you to run a lot, I could have been forgiven thinking that I had applied for the biggest loser .
If you have applied you are already a winner ...you know why ? Because you have belief in yourself. They can`t pick everyone , but you have so much to offer , start small and grow big.
There is so much you can do....
.Schools are screaming for volunteers in all areas of classroom activities  and cooking classes are one of them...( you will need a police check )
Apply on line as a volunteer for Jamie Olivers Ministry of Food  van .
Walking down Chapel St, Prahan....I saw two hand written signs in windows of cafes needing staff.
What about contacting your local councils and ask about joining community garden and kitchen projects.
Neighbourhood House classes , if there are no cooking classes , talk to the co ordinators and get something happening.
There are soup vans .
If you are really serious about food , learn to give without reward , share the fruit on your trees or the excess vegies you have grown.....or even make a pot of sauce and bottle it and just share with your neighbours . There is always excess produce even after the  family and friend allocations.
 

CANAPES.

Tuesday night I attended the launch of the new transition lens at  Hamer Hall , Melbourne . We were served a variety of canapés throughout the evening .
Speaking of canapés , I have been booked to do the canapés for a midday wedding tomorrow, the wedding will be conducted at the bride and grooms home in front of forty guests , the canapés will be served on the arrival of guests and after the wedding .
The wedding party will then  head out to Neilsons restaurant in Traralgon for lunch with their guests .
Instead of a cake , a special dessert has been planned . My guess is it will involve frozen ice  and  rising steam.
(I dined at Neilsons about  three weeks ago and I was aware of the Blumenthall influence in the dessert I was presented.)
Everything is set for a perfect day.

WELCOME HOME ...A COOKING CLASS ..AN EXPO @ FED SQUARE ...AND GIFT VOUCHERS.

Welcome home Nina.

The PERFECT PASTA CLASS on Sunday will be the final one for the year, ( bookings essential 0407561192 )
 .....the classes will recommence  early next year......
Thank you for all the feed back and I promise to keep the classes about `real food`, it has been and will continue to be fun..... sharing our stories  and learning to cook that which we have felt a little unsure about, or have never tried before.

I will be at Federation Square in Melbourne  on Deccember the 1st  doing a cooking demonstration  at the Moral Fair Ground  expo , it will be a great family day , great exhibits, public participation ,its  promoting a greater awareness of fair trade....come and say hello.

Gift Vouchers are available for Dial An Occasion cooking classes, and  the ultimate dining experience in your own home. Its a great way to spend time with  family or friends  , to share your interest or maybe indulge another persons passion.

My Sincere thoughts to Natasha and her family on the loss of your beloved mother .

THANK YOU .....

Thank you to my sons Marc , Shaun ,Paul , Dale and my daughter Nicole. (You are my greatest gifts.)for the support and freedom you offered ,allowing me to chase a dream.
Thank you to your partners Diana and Shane as well my  two favourite grandchildren Ella and Max.
Thank you to my mother for not succumbing to any of her illnesses in my absence.
Thank you to my housekeeper Sharynne  who kept my house in a very respectable order .
Thank you Paul and Denise for working with me on my first Dial an Occasion engagement .
Thank you for all the support and faith shown by the Valley and greater Gippsland community in my endeavors.
Thank you Master Chef productions for the opportunity and gift of exposure , it was an amazing adventure.
Thank you Shelley and Nicole for being part of my greatest achievement so far in cooking , today I came of age , today I put on the plate what Masterchef is all about ..it was my finest work to date.
There was flavour , a decorum in the size of  serves ,,  my plating up was thoughtful and appealing .
Today I finally got what Matt, George and Gary had been telling me for the 17 weeks I was under their guidance  on Master chef , thank you.
Thank you to the 12 people who clapped in appreciation and recognition of the meal we prepared and served in Mount Martha today.
 

FRIDAY NIGHT TEA... 15th NOV

It's melt down Friday... On arrival home , open the fridge and we are going to

make do with whatever is in the fridge . A packet of kangaroo fillet, bullet chilli,red capsicum , green capsicum, a knob of fresh ginger ,two cloves of garlic, sadly there are 7 snow peas, no problem just trim and cut in half. From the vegetable drawer grab 3 onions, and whatever is left of  the spring onions and pine nuts put them on the bench . All done ...not quite, the hosien sauce on the fridge door rack.

Put some rice on to serve with your meal.

While the rice is cooking, place the slices of ginger , garlic and onion in a hot pan with a tbs oil. When the onion softens  add the slices of capsicums .... Now add thin slices of the kangaroo fillet ,just colour the meat add the chopped chilli with seeds ... Stir to mix . Add the hosien  sauce about half a cup and let simmer for   3 minutes to warm through the snow peas ... Serve on a bed of fluffy rice scattered with pine nuts...garnish with  ribbons of spring onions. 

THURSDAY....14TH...SALMON WITH FENNEL, TOMATO AND QUINOA..(keen wah)

Preheat your oven to 200deg C and line a baking tray with baking paper .Make three incisions  through the flesh of the salmon pieces and rub in Dijon mustard about a tbs to each piece  and sprinkle with lemon juice.
Place the salmon skin side up on the tray  and add about 250gm of cherry tomatoes halved, season with salt and pepper and a drizzle of oil...
Bake until the salmon is cooked ...a good indicator for  this stage is when the tomatoes start to wither.
While this is all happening put 1.5 cups of quinoa in the rice cooker with 3 cups of hot water and leave it cook . ( .My ancient but trusty Breville steamer has seen me through thousands of dishes over the years )
Now heat up some oil in a med sized fry pan, sauté 2 sliced onions  , and add 2 chopped garlic cloves and 1 tsp of mustard seeds,   cook till the onions brown .
Now add one  chopped fennel bulb cook till fennel is softened  , then stir in another dsp of Dijon mustard.
The salmon and tomatoes will be cooled by now , so use a fork to flake the salmon into chunks from the skin.(put skin aside )
In a large serving bowl mix the salmon and tomatoes , the quinoa ,  the fennel and onion mix .
Place the salmon skins back on the oven tray and place in hot oven for a few minutes to crisp up  and use as a garnish ....
Footnote ....This is one very flavoursome dish.
Enjoy

Wednesday 13th...TRIPE DELIGHT

A mid week gourmet delight ....

It will mean rising a little earlier than usual to prepare the dish of the day..(. before you go to work.)

Make sure you purchase honeycomb tripe ( 1 kg ) and  soak it in cold water with salt over night ...when you are ready to prepare..........
Make sure you  towel dry the tripe.
  Heat a pan with butter and a splash of oil to retard  burning. 

While the pan is heating slice  4 leeks ,( white part only ) 4 onions  and place in the pan  to brown.
Now lay the tripe out  and cut into  bite sized squares.
once the onion and leek mix has softened plus coloured you can add the cut pieces of tripe to the pan.
Next step is to lightly colour the tripe on both sides in the same pan with the onions and leeks.
Turn the heat up to high and deglaze the pan with 500ml of chicken stock  and a 1/4 cup of caramelised  balsamic vinegar ..
Turn the heat down to a simmer, place a lid on the pan , switch off the heat and leave to cool..
When you are ready , reheat the tripe mix slowly and simmer for 60 minutes  with the lid on , the mix will thicken , at this stage remove the lid and add 2 cups of frozen peas , and one chopped birds eye chilli ( seeds included) combine gently and simmer for 30 minutes.
In the mean time  roll 6 slices of pancetta and a drained tin of whole baby beets place them on an oven tray and bake on 200degree C till the pancetta is crisp and the beets are warmed through.
Place the tripe in a serving bowl and top with the whole beets and crispy pancetta .
Serve with an avocardo and cucumber salad and  broken bread.
 

TUESDAY 12 TH NOV

THAI CHICKEN PIZZA....

Warm the oven to 230 degrees C.
Measure out 100gm of whole cashews ..unsalted and place on a baking tray and roast for 5 mins , just till cashews turn golden brown.
Now while cashews are roasting  slice up 2 brown onions and 2 fillets of chicken and place in a pan on the stove , cook till the onion has softened and the chicken has lightly browned.
now add one jar of Taylors  satay peanut sauce ...simmer away till the sauce has reduced and thickened

Now spread the pizza base with chicken sauce  then place the pizza straight into the oven.

Bake for 5 minutes or till warmed through  and the base is crispy.

While the pizza is cooking combine  bean shoots , ribbons of 2 cucumbers  and chopped coriander  in a bowl and scatter over the top of the pizza  and finish with a dollop of Greek yoghurt and the roasted cashews .

Mmmmm, this good .

.

ALL ABOUT ME

A WEEK OF TEAS IN MY HOUSE ..MONDAY 11TH NOV..2013

CAJUN BLACKENED STEAKS.
Just mix together  2 tsp of paprika, 2. tsp of  fine ground black pepper , a pinch of cayenne pepper , 2 tsp of sea salt, 2 tsp of dried thyme ,2 tsp of dried oregano, 2tsp of sugar.
Reserve 3 tsp of mix for the rice.
 Mix all the spices together and then spread over a flat board and coat your slices of steak on both sides. Cover and let stand.
Place 2 cups of red rice in the electric rice steamer  along with 4 cups of water . Add the  reserved spice mix and cook till nearly all the water is absorbed , now add to the steamer  the chopped green leaves of the spring onion, thin slices of a red capsicum and a broccoli floret thinly sliced  .cover and let the steamer finish its steamer cycle. the vegetables will be warm and still firm.
leave the rice in the steamer with the lid on till the steaks are cooked.
Place the steaks in a hot uncoated  pan , white fat edge down to extract natural lard now place the coated sides down , turn when the steaks start to brown , repeat for the other side . Now turn off the heat and let the steaks rest in the pan for 5 minutes.
Spoon liberal amounts of the rice and vegetables on to serving plates and top each plate with a steak.
This meal is very aromatic and full of flavour and goodness.
Tomorrow I am assembling pizza for tea.




 

CHURCHILL PRIMARY SCHOOL REVISITED.

Walking through the entrance to Churchill Primary bought back a flood of memories , many moons ago I was employed to work in this school, Nicole and Dale completed their primary level education in this establishment, so did my two brothers John and Michael years before.
Long gone are the portables and have been replaced with modern designed extensions.
The warmth and commitment of the staff, volunteers and students shone through on the Open Day for the students` Vegetable Garden .
It is a credit to the teachers, volunteers and especially the students who have created a sustainable composting system and a bountiful vegetable garden . There are no tools used in this garden , all materials collected for the compost heap are done with recycled ice cream containers, watering cans are indeed a stroke of genius and shows what can be done with a little tape and plastic bottles.
The students showed such enthusiasm and a genuine pride in showing off their communal work and success in the beautiful, fresh produce grown. Part of the crop is left for seed collection and will be used for next seasons crop, a small area has been set aside in the school ground for a proposed animal enclosure , ( the composting will certainly be getting a boost next year ! ).
There maybe no physical tools used in the students vegetable plot , but all the educational tools are used extensively in  the form of reading ,  maths in calculating weights and measures , writing as a form of communicating , to list jobs that have been done or needed to be attended to .Introducing the basics of sustainability to the students .. Next year with a little help, the school is hoping to organise sometime each week for the students to use the produce from the garden to prepare and cook simple  delicious meals ....
This is an amazing effort by everyone involved at Churchill Primary .
Keep up the good work .

ITS OK TO USE THE CONTENTS OF A JAR OR A TIN TO MAKE A MEAL ..

15 minute meals from scratch ...my fat aunt ..!
We all work, some of us get paid for it .
The last thing I want to do when I arrive home some nights is to work up a lather of sweat  peeling, grating , slicing , pan frying or oven baking against an unwinding clock.
When I go shopping I purchase tinned beans, pulses and packets of dried grains and glass jars of horseradish cream, artichoke hearts , chopped garlic and ginger , honestly I even buy the odd jar of lemon curd...to cater for the ` melt down ` moments in my life.
Don`t feel guilty , just make sure that what you purchase are products of and manufactured here in Australia where possible........

A COMPLETE MEAL SALAD..

Ingredients.......

1. cup of quinoa..(keen wah ) a gluten free source of fibre and protein, totally cholesterol free.
2. cups of water
2. jars of marinated artichoke hearts..( drained and halved )
2. 400gm cans of borlotti beans ...(drained)
1. cup of pitted kalamata olives sliced
6. spring onions sliced
200gm of rocket leaves..

Dressing.....

2. tbs horseradish cream
2. tbs of chopped garlic
2. tbs red wine vinegar
4.tbs extra virgin olive oil
Season with harissa mix....( a mixture of sumac, black pepper, lemon zest, chilli powder and mint leaves )

Additions...
shaved salami...(optional )

Bring the two cups of water to the boil and add the quinoa, cover the pan, reduce the heat  and simmer for 10 minutes or till water is absorbed .
Remove the pan from the heat and set aside to cool.
Now in one large bowl place the artichokes, beans, olives and spring onions and the rocket along with the quinoa.
Gently toss them all together .

For the dressing.......
Whisk together the horseradish, garlic, red wine vinegar and olive oil.
Season with harissa.
Pour the dressing over the salad .
Gently toss.
Transfer to bowls .
Serve with crispy toasted dry bread strips.

.
 

NOELENES ` DIAL AN OCCASION COOKING CLASS AT CASTLE GARDEN....PERFECT PASTA

The next cooking class will be on Sunday 24th November .........

Making PERFECT PASTA.......

$35.00 per person... 12.30 ----3.00pm

You will need to bring along an apron, a rolling pin, a tea towel and a good sized plastic container .
There is so much enjoyment in making pasta.
Bookings essential as I only take 10 per class.
0407561192
 

THE MELBOURNE CUP AND TOMATO PLANTS

The Melbourne Cup , a horse race that stops a nation. Not everyone cares about it, a lot don`t understand a thing about horses, then there is the promotion of gambling and not everybody gets the day off work.
The Flemington race course usually caters for around 100,000 people to attend the day,( it is one of the bucket list to do things )for many it will be a once off experience others make it an annual event and a place to be seen at.....the fashions , the car park picnics, the sponsored marquees, the magnificent display of rose and of course the best bred horses in the world , there is no expense spared.
The romance of picking the winner of the Melbourne Cup , some go by a colour, a lucky number, the  name of the horse , the jockey .....these are the guide for `the mug punter`,
No matter what the weather, spirits are never dampened and the race never cancelled  ( post modern times ).
The Melbourne cup is also a gauge for when  tomato seedlings should  be planted ,( similar to the golden rule that your roses should be pruned on or by  the Queens birthday public holiday.)
I joined the band of like minded Valley residents and wandered into our local Bunnings store to  check out the varieties of tomato seedlings they had on offer , one can always find room in the vegie patch or in a large container for another tomato plant. The thought of chutneys , pickles, jams and relishes , I bought another eight. !

HONEY ...MMMMM.

I met a bee keeper today , when asked his occupation he replied he worked with bees.  The gentleman Mr Haydn Owen travels all over Australia setting up hives in forests ,plantations  and even flowering weed infested areas .
The honey collected from these areas are flavour specific to the flowering species of plants and trees grown and the climatic conditions needed to induce flower production..
The bee boxes have to be set up prior to a flowering period which can have a duration of days or a period of weeks .....
Too little or too much water, wind , use of chemical herbicides are just a few of the challenges affecting honey production.
Honey collected from the flowers of Patersons Curse..( an introduced cottage plant , that thrives in the Australian climate and has grown out of control and escaped into our pasture land.), is used as a mixer. Paterson honey has a light colour and taste and is easily mixed with other honey to dilute  for commercial production .
Mr Owen sets up hives  and collects honey for Stuckeys  Honey , ( another local  Gippsland industry )...the Stuckey honey collection can be found on our supermarket shelves .
The best way to try different honey is to purchase the honey offerings at local farmers markets ,  amazing people  producing top quality , chemical free  produce .