COOKING CLASSES AT THE CHURCHILL HUB.......TUESDAY 29TH APRIL

CLASSES COMMENCING AT  10.00AM
Come along and join in the community of cooking , share ideas and thoughts on cooking and recipes ..See you at 10.00am .
Bring along a tea towel .!

MINCE TARTS ...(Suitable for Vegetarians)

Fruit mince tarts that are suitable for vegetarians .........

Pastry cases made with spelt flour
The fruit mince that is made with .....
stevia, apples, raisins , sultanas , currants , orange peel, lemon peel ,treacle , rice flour , cinnamon, coriander , dill, fennel, cloves , nutmeg and ginger .
Topped with soy cream....... Non vegetarians  can use a mascarpone and  cream mix
Garnished with finely sliced lemon rind.
Yum

GRILLED BARRAMUNDI WITH PEACHES

I used this recipe back in the late 70`s ........

So how is it relevant today  ?

It`s not the ingredients or even the recipe that has dated ....it is the way it is plated that makes ALL the difference .

This is an amazing dish served on a board with the baking paper intact  or serve it over a bed of orange and chilli infused couscous .

You are the master of your kitchen , you know the likes of your patrons .....you raised them ,  come on create a masterpiece  on  the plate.
The ingredients are still the same it`s the presentation that has been overhauled and updated .


GRILLED BARRUMUNDI  WITH PEACHES ..

Mix together 2 tablespoons of  rice bran oil ,
1/2 tsp of sea salt
1/2 tsp of paprika
1/4 tsp of black pepper
1 dsp of minced garlic
1 dsp of chopped thyme

Brush the barramundi fillets  ( 1kg ) with the marinade  and let stand for 15 minutes ..
Peel , stone and quarter 3 fresh peaches .
Now place barramundi fillets in a oven tray lined with baking paper  and arrange the fresh peach quarters around the fillets . Bake under the grill till the fish is lightly browned  on both sides .
Serve over a bed of seasoned couscous or red quinoa .
Enjoy.

 

QUAIL SALTIMBOCCA WITH SICILIAN EGGPLANT CAPONATA

Let`s start with definitions.........
SALIMBOCCA....
A meat dish made from thin slices of veal and ham sandwiched together with sage and seasonings, formed into rolls , fried in butter and simmered in wine for 15 minutes.

CAPONATA ......
A salad of gried aubergines and onions with tomatoes , anchovies , capers and olives served on a dry biscuit or toasted bread.
Other fruits and vegetables may be included together with some sugar and vinegar and the whole mix may be reduced to a thick chutney like consistency.

Dice  up
 1 onion
1. capsicum
3 cloves of garlic
1 celery stick
1 red capsicum
1 eggplant
Place the vegetables in a pan with rice bran oil  over heat till just cooked .

Deep fry the eggplant and drain on absorbent paper.
Now add the eggplant to the vegetables and cook for a further 3 minutes.
Add 100 ml of red wine vinegar
50 gm of chopped  black pitted olives
50gm of pine nuts
50gm of chopped currants
20gm of brown sugar
Season with salt and pepper
Add 1/2 cup of parsley chiffonnade.


Use 1 quail per person .
Place a sage leaf on the flesh side of each quail breast
Cover the flesh with I/2 slice of prosciutto  , trim excess.
Heat a fry pan and add some rice bran oil.
Season the skin of the quail  and place skin side down for 2 minutes or until golden.
Turn the quail and finish off for 1 minute.
Rest the quail for 2 minutes in a warm place.
Serve over eggplant caponata

This is so simple really delicious and very classy .
Enjoy.

HALOUMI KEBABS WITH VEGETABLE COUSCOUS (vegetarian)

Preheat your oven to 200 deg C

Prepare your haloumi ( 1.packet 180gm ) rinse under water to remove excess brine to desired taste.
Cut into cubes roughly 30gm  each ,
Coat the haloumi with a mix of
 1 tsp ground cumin
1 tsp of ground cinnamon
2 tsp of crushed garlic
2 tsp of sweet paprika powder
2 tsp ground nutmeg
pinch of cayenne pepper
 Juice of 1 lemon

Place 3 pieces of haloumi per skewer
Set aside .

Heat a pan with rice bran oil
Peel and halve 6 eschallots , place in pan
Add 200gm of sweet potato cubed
1. large carrot peeled and sliced
1. tsp of turmeric
2. zucchinis halved and cut into cubes ..
2. fat cloves of garlic sliced
1. red chilli pepper sliced with seeds.
Make sure the vegetables are mixed and coated with oil
400gm of chickpeas  , rinsed and drained
Place in oven and roast till vegetables start to brown and become aromatic

Now heat an oiled  char grilled pan
Just a hint..... spray  the prepared skewers with rice bran cooking spray.
and cook the haloumi skewers till coloured on both sides

1. cup of vegetable stock or use vegetable stock cube ,
1/4 cup of water
Bring the liquid to the boil .
Add I cup of couscous to a bowl and stir in the boiling water .
Cover and stand till vegetables are ready
Remove cover and fluff with a fork

Place roasted vegetables on a serving plate and toss through the couscous
Place the skewers on top
Dress with soy yoghurt and cracked pepper
Enjoy
The photo is pictured with chicken kebabs...but is equally delicious using haloumi .
Remember we are all vegetarians just some of us add meat to our dishes .

 

ROTTEN

When I was growing up on a farm in Jeeralang Junction ,( Latrobe valley part of the Greater Gippsland) my dad killed our own animals . He hung the carcass and skinned it in the machinery shed , he cleaned the body of the intestines  and removed the head   but saving the livers , kidneys , brains and the feet in regards the pigs . The carcass would hang and drain for up to a week unrefrigerated and in the open .
I have seen the meat maggoted and coloured but at the end of the draning time the carcass would be washed down  and patted dry My father would then lower the carcass onto a wooden slated table where he would proceed to cut the animal for refrigeration .
I have no memory of tough or dry meat as a child or a teen while we had the farm .
What each society understands by 'raw ',  'cooked " or " rotten"can only be determined through ethnographical observation and we will never be in agreement on the definitions..
What is important is we acknowledge we cannot live with hunger  and malnutrition .
Noelene

 

WE WILL REMEMBER THEM

"They shall not grow old as we that are left grow old ,
Age shall not weary them nor the years condemn;
At the going down of the sun and in the morning we will remember them "

LEST WE FORGET ......

My grandfather Francis (Frank ) Joesph Armstrong served in North Africa with the 2nd / 24th Battalion , he was killed in the siege of Tobruk .  In the shimmering deserts of Libya the battalion dug themselves into sandy trenches to hold off the onslaught of the enemy, the tenanacity and resolve of the 2nd /24th Battalion earning  them the title of the " Rats of Tobruk ".

The greatest sacrifice that anyone can make is to die to protect someone else .Thousands of Australians just like my grandfather made this supreme sacrifice in military engagments over the past one hundred  years . They died serving their country.
Even if they died in a vain and futile war , we must hold their memory sacred , and not judge the outcome of their actions but remember the motive of being prepared to die in defence of their country and fellow humans from the aggressors.

 Thank you Chris and Donna for taking me to the dawn service and sharing the story of Chris`s grandfather who lost his life in the Battle of Sommes in France , and Donna`s great great great grandfather who served in the battle of Gettisberg , he survived the battle but detoured via  Australia on his way home to Ireland  in search of " the mother lode "

Tins of salted pork were staples on the front line and much sought after fare , tonight in Castle Garden we share a meal of sticky ribs , it won`t be tinned nor will it be rotten ...but then again what is rotten .?

Go Pies !

FOR SHELLEY ...' CHARMS OF THE CUP AND SAUCER `

" bring the pot to the kettle , not the kettle to the pot "


 In even the humblest of  working class cottages the custom of afternoon tea was observed with as much elegance and charm as could be afforded .
With the invention of spode , everyone could possess a beautiful translucent tea set , with cups thin enough to see the shadow of one`s fingers through them and many a hand painted teapot bore the inscription " God Bless Our Queen "
Remember Shelley......arrange the teacups near the teapot with spoons nestled in their saucers , and stack bread plates and forks for guests to fill with delicious treats.
Do not worry if all the china does not match . Two or even three complementary patterns are acceptable , particularly if they are of the finest quality .
Mugs however will not do . Tea tastes best when sipped from fine bone china .
 From ..." Victoria , The Charms Of Tea "


LOVERS` TEA
1 cup of loose jasmine tea leaves
1 tbs dried lavender flowers
1 tsp of dried marjoram
1/4 cup of dried rose petals ......

Place all in a teapot of boiling water , let the flavours infuse , strain into the teacup .

The tea equipage is usually placed upon a silver salver , the hot water is in a small silver or china kettle on a stand , and the cups are small.
Thin bread and butter , cake , petits - fours and sometimes fresh fruit are all the eatables given .
These are daintily arranged on plates , spread with lace doilies, and placed in a cakestand or on a convenient table.
From ....Mrs Beeton  " The Book Of Household Management "

                                                                                                                                              
  

LIVING THE DREAM

I now have the use of a professional kitchen in my home town of Churchill, and can run Dial An Occasion from the Churchill Hub ...and have the use of the events room...

Have already taken a booking for a private function on the 1st of June  for the Maryvale Probus Club.

My cooking classes are filling fast and will run on Tuesday mornings and Thursday evenings and I can also continue with the Sunday classes in the Hub .

I hope my local followers have taken the time to drop into the Hub and ask to be shown the area we have been given to construct the community garden , which is out the back of the Hub , I would love your ideas and feedback on the project .
Don`t forget the free barbeque on 1st May  4 pm to 6.00pm  at the Churchill Hub to get the garden up and going .

I  have been asked to become the Ambassador for Moral Fairground Australia which I accepted wholeheartedly....WOW what an honour .
It is about fair go for all , through trade , industry , produce,  localities , oganic practices and home industries .
The appointment will be announced at the Mothers Day High Tea , in the Melbourne  Town Hall on Mothers Day the 11th May.
I will be cooking for the event and preparing a gazpacho shot  ( V) and traditional cucumber and mint
sandwich bites using spelt bread (v) and salmon and cream cheese rolls . ( no not like a salad roll ! )
I am so fortunate to have all my children being able to attend , all monies raised will be donated to getting a women`s health centre built for homeless women in Melbourne.

I`m  cooking the soups, hot trays of food , lasagne , cakes and sponges  for Anne`s café in Churchill everyday . Freshly made homemade food with a Mediterranean twist .
It means very early starts and I use my` own` kitchen at the Hub and transport the prepared trays to the café .
I love it , the pressure , the preparations , the mess, being absolutely` consumed` with food ...

I will be doing the Mothers Day demonstration at Mid Valley , Morwell  on May 10th  1.00pm to 4.00pm  , come and say hello I would love to have a chat with you.

Earlier that day I will be dropping off 10 platters for a 70th birthday gathering .

I really am living my dream , Masterchef definitely gave me the profile but I keep learning and evolving , I love my life and I have the full support of all my adult children .
I work long hours and lots of hours to make my money , but I`m finally happy.

There was a Wollemia Pine planted today in the park behind Paul and Shanes unit in St Kilda , it was planted with some of Shanes ashes .
Shane`s mum Joan also placed some of Shane`s dad Robert`s ashes along with her sons under the tree.
The tree will provide solice to Paul , it will be somewhere Paul can be with Shane , a physical place to grieve .
Our family are such barbeque people , now Shane will always be part of  future celebrations in the magnificent park .
Love you Paul...Mum x

Dale run and won  the Anzac 10 km race in Melbourne on Monday 21st April , he ran for his great grandfather Francis Joseph Armstrong who was part of the famous 2nd /24th battalion ..The rats of
Tobruk....unfortunately my grandfather lost his life in Libya  in the 2nd world war .


There are more things afoot but I`ll let you know later on.
 

SO WHAT`S BEEN HAPPENING ?

I have been cooking a lot of cakes ......

CASTLE GARDEN MENUS..... APRIL 14TH TO 25TH

MONDAY...14TH

Fragrant  lemongrass  rice and prawns..Pg 55 .RICE

TUESDAY ......15TH
Pork Vindaloo..Pg 87 I love Spice

WEDNESDAY ...16TH
Gingered chicken with cinnamon prunes and almonds  Pg ..39 Flavouring With Spices

THURSDAY..... 17 TH
Osso Buco with Brandied Barley
Noelene`s own recipe

FRIDAY ...18TH  ( GOOD FRIDAY )
Baked salmon with rice pilaf ....My Mediterranean Kitchen ..pg 150.


MONDAY...21ST
Roo Steak with warm quinoa salad
Noelene`s recipe

TUESDAY ....22ND
Fragrant lemongrass rice with prawns ....(ref above )

WEDNESDAY ....23RD
Satay chicken
Noelene`s recipe

THURSDAY......24TH
Pulled marinated turkey wing meat
Noelene`s recipe

FRIDAY ......25TH
Spicy fish curry....Pg 227 Donna Hay
 

LAVENDER SUGAR

If you put 2 or 3 lavender heads into  your sugar bowl or into your icing sugar they will scent the sugars beautifully.
Naturally scented sugars give a true flavour and enhance meringues, pavlovas , creams , icings , toppings ,chocolates

LAVENDER AND CAROL`S LAVENDER SCONES

There is no scent quite like lavender , it conjurs what I imagine to be  the warm sweet smell of  an English summer .
Lavender is a  xerophyte , meaning that it is especially adapted for living in dry conditions . The grey leaves indicate this quality , the greyness being a mass of tiny white hairs , which are to hold moisture  within the plant .
Long ago lavender was used for making scented articles , confectionary , and in the course of cooking and medicine .
I clearly remember the lavender bags adorned with a cardboard cut out of a bonneted lady , that were hung from coat hangers in my aunts dark wood wardrobes or placed  in the drawers of the dressing table.
There are many old recipes to be found for lavender wine , lavender sugar , lavender water , lavender tea  and from another era lavender fans ..

I found the recipe below tucked precisely in the lavender section of the  book by Rosemary Hemphill.... Fragrance And Flavour

CAROL`S LAVENDER SCONES  ( WITH ANNIES TRANSLATION )

1 jug of self raising flour .....( 5 cups )
1/2 silver ladle icing sugar .....( 1/4 cup )
1/2 tsp of dried lavender
1 teacup of cream ....( 1 cup )
1 and 1/3  teacup of  milk ( 1 and 1/3  cup )

Preheat  your oven to 240 Deg C
Mix all dry ingredients in a bowl
Cut the cream in with a broad bladed knife
Quickly mix in the milk
Turn onto a floured board
Lightly pat into a rectangle
Cut into 12 squares
Separate and place on a floured baking sheet
Bake for 5 minutes until coloured on top
Reduce to 180 Deg C and continue to bake for 10 minutes
Turn onto a clean dry teatowel  , cover loosely  to stop scones from becoming too hard .
Split and serve with the best jam and farm cream .

RED ROSE PETAL JAM

I live in Churchill an area of the La Trobe Valley which is a part of the greater Gippsland region  of Victoria.
If you grow roses in your garden you well know you are on the last flush of the season , so it is time to harvest your fragrant red rose petals .
I am fortunate to have over 150 rose bushes in my garden so I have to collect 50 fully opened perfumed  red rose heads ...( Roses ...Samanatha , Black Beauty , Mr Lincoln ,Red Cedar )
Bring to the boil 1 litre  of water  and 1.5 kilo of  sugar and the juice of 1. lemon .. Stir till the mix  thickens a little then add the rose petals .
Add  a pat of butter to clear the scum  , then simmer over a low heat for an hour .
Stir to prevent the jam from turning brown .
Turn off the heat and pour into jars , seal when the mixture cools.

TEAS ON OFFER ..APRIL 7TH ..... 11TH APRIL

MONDAY ...7th


Harissa and Tomato Prawns with Fetta
Womens Weekly Superfoods pg 144

TUESDAY ..8th
Kangaroo Fillet stir fry

WEDNESDAY ..9th
Red Rice Salad
Rice from Risotto to Rice Puddings...Pg 141

THURSDAY 10th
Berber Roo Stew
Mighty Spice Express......Pg 120

FRIDAY 11th
Salmon with Salted Soy Beans
Complete Asian cookbook ..pg 269

FRAGRANCE FROM THE GARDEN AND FLAVOUR IN SANDWICHES

Originally we depended on plants for food and medicine . Many of the plants that are part of the garden landscape today were once valued for their healing properties .
All through history there have been stories of gardens  ie The hanging Gardens Of Babylon , the Medieval  monastic Physic Gardens  where monks grew herbs to create healing potions and salves.
In biblical times the herbal gardens of the village of Mataria , near Cairo .
In ancient Egypt the homes of nobles on the river Nile  had cool gardens within courtyards  which have been revealed by excavators .
The love of gardens has stayed inherent in us  and today we design our houses opening onto vine covered terraces inviting the "outdoors in  "
A garden where scented plants grow has a strong attraction for winged creatures  insects , birds and bees alike.
Bees especially, love bergamot or bee balm , and borage , which  in the past was often grown as a crop for bees. ( Something we may have to consider bringing back into practice )
A scented garden is not complete without a variety of herbs .
Each plant has its own characteristic flavour and scent , which may be used in cooking , making fragrant and beneficial " tisanes " ( nourishing decoctions  ) or making pot pourri .
Herbs can be picked and used fresh , cooked or dried .
Herb sandwiches are often overlooked but they have a fresh and pleasing flavour.....
spread wholemeal or brown bread with a little butter , cream cheese or vegemite then scatter with fresh herbs  finely chopped .
A little discretion is advised on the herb combinations ....
Basil and Marjoram are pungent and go well with parsley or chives ...
Pennyroyal has a strong peppermint flavour  and is best mixed with parsley or mint
Mustard and Cress  are a Victorian Era  High Tea combination
Laying sliced  spearmint leaves on spread in your sandwich is very refreshing on a hot day

ref...Flavour And Fragrance ...Rosemary Hemphill

CHURCHILL COMMUNTY GARDEN BARBEQUE 1ST MAY 2014

Everyone is welcome to attend the barbeque being held at the Churchill Hub on Thursday 1st May for your opportunity to be part of a Community Garden in Churchill .
Come along and have your say and plan out a direction for the community garden , for my part I am hoping for an edible garden with a view to incorporating a community kitchen , its all about our community , planning  a garden we can all contribute to and benefit from .
Come along and enjoy a free barbeque sausage  at the Churchill Hub 9-11 , Phillip Parade Churchill .
Thursday 1st May  ...4.00pm - 6.00pm .

GRADUATION PHOTOS HAVE ARRIVED

BOOKS AND MORE BOOKS

I seriously recommend everyone should have a Dictionary of Food on hand in their kitchen , they are invaluable as a learning tool .  I am continually surprised how many times I reach for mine , for example this morning I used the term spatchcock in conversation with my son Dale.....he questioned my description of the term telling me it was a breed of fowl ...
Who was correct  , look up your dictionary of Food ..?


My Dictionary of Food  was written by Charles Sinclair  , it is  very comprehensive ... including historical and international food and cooking terms.....
There are a lot of food dictionaries to choose from.

A HISTORY OF FOOD IN 100 RECIPES  by William Sitwell.. is well worth the read .
I originally purchased this book to while away the hours while I was on Masterchef in 2013  and have begun to reread the book , it is really interesting giving great insight to the origins of many dishes and ingredients  ".It certainly creates food for thought " .
 
A cracker of a find in a second hand book shop is my copy of CHOICE CUTS by Mark Kurlansky , complete with hand drawings and some original photos ie  Picasso and the Loaves , translated scripts ie Taillevent`s Oyster Stew, from Le Viandier . c 1390 .

The history of food is a necessary comprehension , to understand where we are heading  we need to have an overview of where we have been in terms of culinary history and culture.