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. !