BEEF HEART

Ask your butcher for a 1kg ( 2lb )  beef heart cut in two .
Thinly slice the two sides  and remove the blood vessels and wash the meat .
Cut 3 onions into wedges into a bowl and ......
Add 1 tsp of salt
3 tbs of soy sauce
3 tbs of chinese cooking wine
2 tbs of crushed ginger
1 dsp of sugar
2 tbs of cornflour that has been mixed with  3 tbs of water .
Heat a frypan  and add 4 tbs of rice bran oil  and fry the heart slices for 4 minutes stirring continuously,
Then add the onion mix
And then the  sauce .
Stir for 2 minutes until thickened  and serve on warmed plates over a bed of white rice

WEDNESDAY TEA @ CASTLE GARDEN............BARBEQUED SALMON WITH GREEN OLIVE AND TOMATO SAUCE

I`m using freekeh with the salmon , so put the freekeh in the steamer with the water and switch it on.
 (ratio 1:2 ) .
Next step is to make the sauce ..
Place a pan over medium heat
Heat 3 tbs of rice bran oil
 Add 3 fat garlic cloves finely sliced
1/2 tsp of chilli flakes
Cook till the garlic colours lightly .
Now add 1 tin of diced tomatoes
250gm of sliced green olives
3 tbs of baby capers
1 tbs of thyme leaves
Check seasoning adjust accordingly.

Drizzle salmon with rice bran oil
Sprinkle with sea salt
Place salmon  skin side down on a preheated and oiled char grill pan cook for 3 minutes , then turn and cook for a further minute .
Spoon freekeh on warmed plates
Place a spoonful of sauce over freekeh
Top with the salmon  and a squeeze of lemon .
 

SPICY SLIVERS OF PORK ..CASTLE GARDEN TUESDAY DINNER

I used 800 gm of pork fillet and cut it into fine strips.
Make  a paste by mixing together....
 1 dsp of crushed garlic
1 dsp  of crushed  ginger
1 tsp of turmeric
1 green chilli chopped with seeds
1/2 tsp of salt
Toss your pork into this mix , making sure  it is evenly coated .
Now  heat a little oil in a pan and cook the pork until browned all over .
The pork should be cooked quickly over a high heat .
Serve immediately sprinkled with lemon juice on a bed of red rice.
The meal from prep to service 30 minutes ...
 

NEAR DISASTER ...... WHAT IS PEPPER ?

What is pepper ?

Pepper ( piper nigrum )
It is  a dried, berry like fruit from a climbing vine plant native to Asia.
Black and white peppers come from the same plant
Green peppercorns are unripe peppers sold pickled in vinegar or brine.
Black peppers are picked before they are fully ripe , dried and left to blacken and wrinkle , they have a strong aromatic taste .
White pepper is allowed to fully ripen before harvest when the dark outer husk is removed , leaving a smooth ,creamy , white kernel with a milder flavour.
Pepper is the world`s most commonly used seasoning for savoury dishes .

Capsicums .....
Capsicums are not peppers , but commonly called bell pepper or sweet pepper

Cayenne pepper
Cayenne pepper is not pepper , but is a product made from various forms of dried red chillies .

Chilli
Chilli is not pepper ..( capsicum annum and capsicum frutescens ) commonly called hot peppers , they are members of the capsicum family.

So you can understand my alarm when at a recent function I was asked what foods were without pepper ...?
I had been told there was a guest with a pepper allergy so omitted the seasoning in  cooking  the food .
During service the person approached me to ask what food was without pepper .
I explained no pepper had been used , but she pointed out in one of the courses there was green and yellow peppers on the plate !!!!!!!!
The guest  was allergic to capsicums not peppers  .

 

HYDERABADI STYLE CHOPS

I used lamb loin chops for this recipe ,  a more economical version can be made by using shoulder chops .
Trim back the fat from 8 chops .
In a bowl make a mix with
1 tsp of chilli powder
1 tsp of turmeric
1 dsp of crushed ginger
1 dsp of crushed garlic
2 tbs of red wine vinegar
Smear the mixture over the lamb chops.
Cover with cling film and refrigerate for a couple of hours .
Prior to cooking..
 Drizzle the chops with oil ,
Sprinkle with black pepper
Cook under a hot grill until lightly coloured  on both sides and cooked through.
Serve hot on warmed plates , accompanied with oven baked tomatoes and turnips.

Cooking Class 27th Feb POTATO SALAD WITH A RUNNY PESTO

Hard boil 6 eggs .
Blanch 150gm of green peas  ( frozen peas are ok ) in boiling water for 30 seconds , drain and set aside .
In a separate pot of water , cook 800gm of new season potatoes with their skin on until soft but not falling apart.
To prepare a runny pesto place
20 gm of basil leaves
20 gm of parsley leaves
60 gm of pine nuts
60 gm of grated parmesan
2 dsp of crushed garlic
In a food processor and blitz to a paste .
Add 200ml of olive oil and pulse till you get a runny pesto.

Drain the potatoes and cut them in to quarters .
Place these into a large bowl and toss them with the pesto , the potatoes will absorb more flavour when hot.
Add 1 tbs of white wine vinegar
A handful of chopped mint leaves
Season generously with pepper .

 

GREEN PAW PAW SALAD

Peel one paw paw  and shred
Sprinkle lightly with salt  and let stand for 30 minutes .
Then squeeze the shredded fruit and discard the liquid .
Add 2 dsp of  dried chilli flakes
8 garlic cloves thinly sliced
1 julienned carrot
2 tomatoes thinly sliced
1/2 cup of fresh green beans blanched and cut in 1" pieces
Mix in 1 dsp of fish sauce
Then add 1 tbs of tamarind paste combined with 3 tbs of water
Mix well
Garnish with chopped walnuts .

 

BEEF GOULASH

I used skirt steak for this recipe , but unless you have time to simmer the meat for at least 5 hours I do not recommend this cut of meat.
I suggest you use 1.5 kg of lean stewing steak .

Heat 3 tbs of rice bran oil in a large frying pan and cook 3 large red onions quartered and 3 sliced garlic cloves till soft and aromatic , remove to a bowl .

Cut your meat into chunks and using the same frypan cook over a high heat for about 3 minutes on each side , until browned all over .
Now add 3 tbs of  paprika , stir well
Add 170 gm of tomato paste
2 large red peppers , deseeded and chopped
Add 400 gm of sliced mushrooms.
Cook for 2 minutes , stirring continuously .
Pour in 1 litre of beef stock .
Bring back to the boil
Then reduce the heat , cover and place in a well heated oven , simmer for 2 hours or longer .
The meat will just melt in your mouth.
You will need to blend 3 tbs of cornflour with 3 tbs of water and add to the bubbling goulash
Stir until thickened and smooth .
Serve on warmed dishes and garnish with fresh parsley and lots of rice...
 

WHAT A WEEK

I want to tell you about the amazing goulash I made with skirt steak and cooked in a cast iron pot , simmered for 8 hours in the pizza oven and then sat outdoors and shared the meal with my sons and daughter ...it doesn't get any better than that .
I will post the recipe in the coming days .
Before my eyes close , let me tell you the wedding breakfast prep and service run to plan and on time and the message I received saying the food was all good ....thank you.
On my bench , there is in front of me dried chilli , crushed chilli . chilli powder , black pepper , white pepper , smokey paprika , sweet paprika  and paprika .
How are they they different ?
We will talk more but now I must sleep .

WEDDING BREAKFAST MENU .....MONDAY 26TH JANUARY

50 guests .
Country setting , Strezlecki foothills .
Informal gathering of family and friends .

MENU

SALADS......

 Royal potato salad
Watermelon, mint and rosehip salad
Couscous salad
Mixed green leaf , olive and feta salad
Spinach , pistachio and orange blossom salad

MAINS.....

Italian meatballs
Middle Eastern flavoured silverside
Cajun chicken
Marinated lamb chops
Home baked bread with herbs and parmesan

CHILDREN`S MENU..........

Sausage poles
Chicken drummies
Fresh fruit and vegie platter



SWEETS.......

Fresh fruit salad
Jelly slice
Lemon slice
Chocolate ripple and berry cake.
 

BIRTHDAY REMEMBERANCE .......SHANE MAXWELL

Today would have been Shane`s 40th birthday ......Thursday 22nd January .

Etched in our hearts , forever young .

WEEKEND ACTIVITIES

In a cast iron pot I placed a 1.8 kg piece of silverside , 3 whole c;loves , 1 kg of sauerkraut , 3 whole peeled onions ,1 cup of brown malt vinegar , 1/2 cup of brown sugar and topped with vegetable stock to cover the silverside.
Place  the covered pot in the oven set at 150 deg C....Cook for 4 hours undisturbed .
Peel 4 whole potatoes , halve 3 whole carrots  and place these in the pot along with the silverside and sauerkraut , cover and return the pot to the oven , continue to cook for 30 minutes...
Serve with  beetroot jam .....
In a word ..yum !

LEBERWURST ... LIVERWURST

Austrian, German ...
It`s a liver sausage made from boiled pig meat ,pig`s liver , salted pork fat ,onions fried in lard and seasoning .
These are all pounded together to make a fine paste , rolled into sausage shapes about 250gm  and encased in in plastic film .
The sausages are then boiled and air dried ...
If you are not that adventurous but still enjoy an excellent liverwurst , I can recommend Gotzinger brand fine delicatessen liverwurst .

SANGUINACCIO ALLA FIORENTINA ( MIGLIACCO ) ........ BLACK PUDDING

Sanguinacco  alla fiorentina , is a rich dessert that for centuries has been enjoyed in regions of  Italy, especially central Italy.
Sanguinacco alla fiorentina is made with pig`s blood mixed with a variety of nuts, spices , dried vine fruits, honey and baked in a tart or as a flat cake .
Now that`s a black pudding !
 

DOUGHNUT MUFFIN

Preheat oven to 180 deg C
Sift 1.5 cups of plain flour together with 1.5 tsp of baking powder in to a  bowl .
Add 1/2 cup of castor sugar and stir until well combined .
Whisk in 125gm of melted butter
1 cup of evaporated milk
1 egg lightly beaten
Whisk until mixture forms a smooth batter.
Transfer batter to a pouring jug .
Lightly grease a muffin tray with an oil cooking spray.
Pour batter in to muffin tray.
Fill muffin pans 3/4  full .
Place tray in oven and bake for 12 minutes or until golden.
Remove doughnut muffins to a cooling rack .

Glaze  ......

Whisk together 125 gm of melted butter
1.5 cups of sifted icing sugar
2 tbs of warm water .
To form a thick pouring glaze .

Dip the top of each doughnut muffin in the glaze and allow to set .
These are delicious ...and so simple to make .

THE FOOD OF LOVE

" There are three possible parts to a date , of which two must be offered :  entertainment , food and affection .
It is customary to begin a series of dates with a great deal of entertainment  , a moderate amount of food and the merest suggestion of affection .
As the amount of affection increases, the entertainment can be reduced proportionately.
When the affection is the entertainment  , we can no longer call it dating .
Under no circumstances can the food be omitted."

Judith Martin ....

CAJUN / INDIAN DRY RUBBED ROAST PORK

You will need to order from your butcher a suckling pig about 8 kgs , the meat must keep its skin intact .
With a very sharp knife , score the skin of the pork in parallel cuts about 1/2 inch apart , make sure you cut down to the underlying layer of fat but  not into the meat.

For the marinade you will need to blend together
4 cloves of fresh garlic that have been peeled ,
1 dsp of cardamom seeds
3 large dried chillies including seeds
10 peppercorns
1 dsp of brown sugar
1 tbs of dry mustard
1 tsp of salt.
Rice bran oil

Slowly add enough oil to make a thick paste .
Rub the paste into the cuts of the skin .
Wrap the piglet in cling film with two layers and then straight into the refrigerator for 24 hours .

For the stuffing you will need to place in to a food processor
1 large onion cut into wedges
4 sticks of celery peeled but with leaves on
3 cloves of garlic peeled
1 large egg
1 granny smith apple peeled an cored.
6 cups of breadcrumbs
12 fresh sage leaves
Salt and ground pepper to taste .
The mixture will be coarse and crumbly .
The apple and celery will break down in the cooking and provide necessary moisture ..
Stuff the cavity of the piglet an hour before cooking and then enclose with twine.

Preheat the oven to 230deg C .
Place the piglet on an oven rack with a deep pan below to catch the drippings .
cook for 5 hours .
Every hour turn the piglet , basting it with its drippings and then pouring over a little guiness stout .

Remove the piglet from the oven and allow it to rest for 30 minutes before carving.
Allow the drippings to settle , then drain of the fat .
Deglaze the pan with the remaining guiness stout , cook off the alcohol and reduce the sauce to the preferred consistency , adjust the seasoning .
The piglet can be displayed to guests , but it is easier to carve the whole animal in the kitchen .
Remove the crackling and divide into portions .
slice the stuffing , carve the pork and serve on warmed dishes .



 

THE DINNER

         Show me another pleasure like dinner which comes everyday and lasts an hour .
    
                Charles Maurice De Talleyrand

FOODIE GROUP

The Foodie Group , meets in the dining room of Castle Garden , 3 Roberts Road , Churchill , on the 1st Wednesday of the month .
All welcome .
No cooking just sitting around the table in the formal dining room , in discussion .
We all eat , not everyone likes to cook , we don`t  all like the same things .
The foodie group gives people the opportunity to discuss food issues , feeding fussy children , convenience food , health food V junk food , growing our own vegies  , the price difference between organic brand and mass produced fresh produce .
It`s a great opportunity to discuss why a particular recipe was ` quel desastre `, it can be an exchange of recipes .
Everyone has a secret ingredient that they depend on to produce perfection , mine is cream of tartar ...come along and I `ll tell why.
Food snobbery .
Cookbook reviews .
 It`s all about food , from any perspective .
Let`s start with `How do you shop ? `
There is also an opportunity to borrow cooking magazines and literature , you are invited to bring along your read magazines to share and or swap .
The Foodie group meets from  7.30 pm to 9.00pm  . 1st Wednesday of the month.
Costs $ 10.00 including supper .
For bookings  ph ..0407561192 .

THE DIFFERENCE BETWEEN GOAT`S CHEESE AND FETA

A commonly asked question .
What is the difference between feta and goat`s cheese ?
Goat`s cheese is made with 100% goat`s milk , it is most commonly used in French cuisine .
Feta is made with 70% sheep`s milk and varying amounts of goat`s milk up to but not exceeding 30% .
Feta is closely associated with Greek cuisine . ( Feta meaning ..slice or morsel )

 

MARINADE FOR GOAT`S CHEESE OR FETA

Peel and slice 2 cloves of garlic .
Mix the garlic in a bowl with 6 sprigs of thyme
6 cracked  black peppercorns
1/4 tsp of chilli flakes
400 ml of extra virgin olive oil
500 gm of feta or goats cheese .
Make sure the cheese is  covered by the mix and place the cheese and marinade in an airtight container for at least 24 hours , allowing for the flavours to infuse through the cheese.

THE REVOLVING DOOR KEEPS TURNING

Dale returned from Thailand minus his luggage courtesy Thai Airways , that was the downside to an enjoyable trip.
Most memorable moment was a "took took ride " eating  spring rolls freshly made at a roadside set up in the "wee" hours of the morning .
The road side traders were setting up for the day , my son`s Paul and Dale were heading  home to their accommodation.
My daughter Nicole spent the weekend with me at home to talk about her relocation to Darwin in the Northern Territory .
Why.... because she has been offered a position in mental health in the Territory and more importantly because she can .
Paul will continue his stay in Thailand .
 

SLICED BEEF WITH CUCUMBER

Place 1 cup of wild rice in a rice steamer with 2 cups of water  and set to cook .
For the recipe proper .....
( You can use chicken , pork , kangaroo , lamb , firm white fish or tofu as an alternative to beef .
I used kangaroo fillets .)
Cut your meat, fish , chicken  or tofu into very thin slices . ( 500 gm ) .
Mix together 3 tbs of soy sauce
1 tbs of cornflour
3 tbs of dry sherry
1 dsp of sugar
3 tbs of water
Now add this to your sliced protein  , mix well to combine , cover with cling film for 1 hour to marinate.

Thinly slice one red capsicum and one Lebonese cucumber .
Set aside .

Once the wild rice is cooked , place the slices of beef , chicken , pork or tofu in a heated pan sealed with rice bran oil.
Cook your meat / tofu turning till well sealed on both sides .
Add the thinly slices capsicums and cucumber to the pan and stir in to warm through .

Warm your serving dish and serve your protein over a bed of wild rice .

 

JUST REMEMBER ....

" Extremists  do not belong to a colour  or a religion . "

NOT AFRAID

            JE SUIS CHARLIE    JE SUIS CHARLIE  JE SUIS CHARLIE

            JE SUIS CHARLIE  JE SUIS CHARLIE   JE SUIS CHARLIE

                                    NOT AFRAID...........

SEPHARDI CARROT CAKE

Preheat your oven to 190 deg C
Grease and line a 26 cm round springform cake pan
Pace in the bowl of your electric mixer
2 cups of castor sugar
8 egg yolks
zest of 2 lemons
Beat these ingredients with the mixer  until they are thick and creamy .
This takes a while , don`t be impatient.
When you have a thick creamy consistency fold in by hand
 3 cups of grated raw carrot
4 cups of almond meal
When these are thoroughly combined
Add 1 cup of self raising flour
2 tsp of cinnamon
1 cup of walnuts
1/2 cup of raisins
Set the batter aside .
In another mixer bowl place 8 egg whites
with 1/2 tsp of salt
1 tsp of cream of tartar
Beat with an electric mixer until stiff .
Gently fold the egg whites into the cake batter .
Spoon the batter into the prepared pan and bake for 45 to 50 minutes or until the cake is firm .
Turn the cake out onto a cooling rack .
Mix 2 tbs of apricot jam with 1 tbs of boiling water  mix until smooth .
Brush the glaze over the warm cake .
let the cake cool completely before serving .

MEDITERRANEAN STYLE SAVOURY CHEESECAKE

Preheat your oven to 200deg C

Line a  24cm cake pan with foil paper  and the spray with cooking oil .
You will need  300 gm of spinach leaves
Line in multi layers with the leaves the base and sides of the pan  , making sure to use all the leaves.
set aside .

In a wide brimmed pan you need to add the slices of 1 green capsicumto 2 tbs of heated rice bran oil  and fry till tender .

Remove and repeat with a sliced red capsicum .
Set aside .

 You will need to beat 1 kg of ricotta cheese with 5 eggs , adding the eggs 1 at a time and beating well between additions .

Then add 1/4 of the cheese base to the spinach lined pan , then top with the green capsicums  and cover with another 1/4  of the cheese mix

Then top with the red capsicums .

Finish with a covering of the remaining cheese mix .
Top with a fine spray of parmesan .

Bake for 12 minutes or till firm to touch .
Cool in the oven with door open  before removing  to a plate , can be kept in an air tight container in the fridge and can be served cold or warmed gently in an oven .......no microwaving !!!
A specialty in Castle Garden picnic baskets , or just the thing for brunch served with bacon or just anytime really .

 

BEEF WITH THAI SWEET BASIL LEAVES

NEUA PHAT BAI HOHRAPHA


I replaced the beef with kangaroo fillet , ( the cut of meat is optional )

In a small bowl mix 1 tbs of fish sauce
3 tbs of oyster sauce
4 tbs of vegetable or chicken stock  ( a handy tip is to freeze in ice cubes .... left over water from steaming or cooking vegetables , I don`t want to know you if you use stock cubes and you surely are not going to open a box of commercial liquid stock for 4 tbs ...if I`ve thwarted all your ideas just use water ...well it`s cheap and not full of chemicals ! )
1/2 tsp of sugar .
Now you need 1 medium onion ( red or brown is fine ) cut into quarters and then thinly sliced .
Add the sliced onion to the marinade mix.
Set aside .

Slice your cut of meat fillet or kangaroo fillet into thin strips . ( 500 gm )
Turn the strips into the onion and marinade  mix

Slice 4 fat garlic cloves and cook them in a large open pan with a glug of vegetable oil until lightly coloured and aromatic .
Add 1 bird`s eye chilli that has been finely sliced with seeds intact .
Add your sliced meat and cook for 5 minutes or until cooked through .
Add 2 handfuls of Thai basil and leave  to the point of wilting
Remove to warmed serving bowls .
This was served with wild rice at Castle Garden .
 

PORK FILLET WITH GARLIC AND CHILLI PEPPER

MUU PHAT KRA-TIAM PHRIK THAI

Use a mortar and pestle to pound together 1.5 tsp of black peppercorns , just roughly.
Now  pound or alternatively use a small blender to blend  1 WHOLE bulb of garlic cloves roughly chopped and 10 coriander roots roughly chopped , into a paste.
Set aside .

To prepare your pork fillet , cut the fillet into 2 inch cubes ( 5 cm ) .
Place pork cubes into a bowl with 1 tbs of fish sauce
1 tbs of soy sauce
1/2 tsp of sugar
Let this sit covered in the refrigerator while you prepare the dipping sauce.

Garlic and chilli dipping sauce.
Mix together in a separate bowl
 4 garlic cloves finely chopped
3 birds eye chillies finely chopped with seeds ( seeds optional )
2 tbs lime juice
1 tbs of fish sauce
1 dsp of cracked pepper
1 tsp of sugar .
Stir till completely combined .

Now  to bring it all together , heat a pan with 3 tbs of vegetable oil,
Place 1/2 the garlic and coriander paste in the pan , cook till lightly coloured and aromatic.
Add 1/2 the pork fillet and marinade and cook for 5 minutes until meat is cooked through.
Remove to a warmed bowl and repeat with remaining paste and pork .
At Castle Garden this meal was served with red rice  dressed with fresh coriander leaves and a small bowl for the dipping sauce.

CHURCHILL NEIGHBORHOOD COOKING CLASSES 2015

Classes commence on Tuesday 20th January 2015

WEEK 1  TUESDAY 20TH JAN  2015
Savoury  green pancakes with lime butter

WEEK 2 TUESDAY 27TH JAN 2015
Salad Week
Royal potato salad
Watercress , pistachio and orange blossom salad
Nutty endive with blue cheese
Burnt aubergine with tahini

WEEK  3 TUESDAY 3RD FEB 2015
Food of Thailand
Muu Phat Kra Tiam PhrikThai
Pork with garlic and pepper.

WEEK 4 TUESDAY 10TH FEB 2015
Neua phat  bai hohrapha
Beef with Thai sweet basil.

WEEK 5 TUESDAY 17TH FEB 2015
Saffron tagliatelle with spiced butter

WEEK 6 TUESDAY 24TH FEB
Walnut and fruit crumble cream
Pear crostini

WEEK 7 TUESDAY 3RD MARCH
Chutney`s and relish week

WEEK 8 TUESDAY 10TH MARCH
Marinades Week
Peanut sauce
Satay marinade
Boiled salad dressing
Asian dressing

WEEK 9 TUESDAY 17TH MARCH
Baklava syrup cake

WEEK 10 TUESDAY 24TH MARCH
Parsnip dumplings in a vegetable broth .

For bookings and class times please phone Julia at Churchill Neighborhood Centre on 51 222955

LIME BUTTER

Place 200gm of  butter at room temperature in a bowl and beat it with a wooden spoon till it is soft and creamy .
Grate in the zest of 2 limes ,
Then add
3 tbs of lime juice
1 tsp of white pepper
2 tbs of chopped coriander
1 garlic clove finely chopped
1/2 tsp of chilli flakes.
Stir till well combined .
Tip on to a sheet of cling wrap and roll into a sausage shape.
Twist the ends of the film to fully enclose the lime butter .
Refrigerate until firm .
Sliced and melt on grilled meats , vegetables , savoury pancakes or oven baked breadrolls.

 

PARSNIP DUMPLINGS

These are really good .
In a saucepan with plenty of water
Add 400gm of peeled and diced potatoes
400 gm of peeled and diced parsnips
Add 2 garlic cloves peeled.
A  good pinch of salt
Bring these to the boil and cook until soft,
Then drain well .
Mash the parsnips and potatoes while still warm adding 60 gm of butter.
Then add 120 gm of self raising flour
1 tsp of cream of tartar
100gm of semolina flour
2 eggs lightly beaten.
Salt and pepper to taste .
Mix well  then cover with plastic film and refrigerate till cooled .

When ready to cook the dumplings ....turn out the dumpling mix onto floured board and roll mixture into a sausage shape and cut off pieces and place in a pot of simmering water , remove dumplings with a slotted spoon when they rise to the top of the saucepan .place dumplings straight into lightly oiled serving bowls .
Repeat this process till all the dumpling mixture is used.
Ladle a clear hot vegetable broth over the dumplings or a rich tomato sauce garnished with flat leafed parsley .

Now my mixture is cooled I will turn it out onto a floured board and cut into the size dumplings I want and then place in a container and freeze ready for a meal through the week .
 

HAPPY 25TH BIRTHDAY NICOLE MURPHY

5TH JANUARY 2015...HAPPY BIRTHDAY NICOLE

LOVE MUM XXX

TERIYAKI MARINADE

Heat the following ingredients in a pan and stir to combine ..
1/2 cup of soy sauce
2 tbs of brown sugar
1 tsp of crushed ginger
2 tbs of white wine vinegar
1 tsp of crushed garlic
2 tbs of tomato sauce .
Allow the mix to cool before using .

CHILLI

Chilli ....dried or fresh is  the  'go to condiment ' , in many parts of the world .
(In all my years in the parental home Jakiw had  fresh chilli on the plate , it cured all ailments or maybe the fear of being made to eat it cured all ills.)
My youngest son Dale , eats very few meals without chilli and seeds . (it is hard to explain the addictive flavour of chilli  to people that prefer softer tastes)
Chillies are most often associated with Mexican , Indian , Asian and African cooking.
An indication of the heat level in  chillies can be estimated on the size of the chilli , the smaller the chilli the hotter it will be.
All meals can be enhanced by heat and taste of chilli .
Dried chillies can be used whole or crumbled while cooking .
Sliced fresh chillies  can be  used in stir fries  , salads  and garnishes.
Dried chillies add heat to stir fries and curries .
Dried chillies add zest to homemade pickles , chutneys and relishes .
Dried chillies can be added to bean dishes and guacamole , also great in marinades , sauces and dressings .


 

REVOLVING DOORS

It was good to spend time with my family in Melbourne , thank you Nicole , Paul , Polly , Shaun, Dee .Grandchildren Ella, Max and Jack.
It was in Alma Park Reserve , St Kilda East we welcomed  in the New Year .
Last night we dined at the old dinosaur "The Espy ", and once again enjoyed the best flat head fillets , (though Paul`s calamari  and Nicole`s Fajitas were cooked to perfection.) .
Seated at " our table " in the kitchen of the Espy ,  memories were recalled of Shane`s travel experiences with much humour and embarrassment .
Memories are foot prints  on the heart that keep loved ones forever young and near .

Paul and Dale fly out on Nicole`s 25th  birthday for an Asian sojourn .
 I arrived  home with bags in hand and Dale was all ready  with luggage packed to take off on his holiday.
Enjoy and stay safe .
Love
Mum xxx

TO DRINK TEA

Yum cha ....yes that`s right .it means to drink tea....
Try telling your wine and beer drinking guests that this is a traditional Sunday morning brunch , where small , sweet and savoury food ( dim sum ) are served with pots of hot Chinese tea .
Seriously any food any time of the day is great with wine , beer or tea.,

RETAIL SNOBBERY

Today I spent a good part of the day shopping for my daughter`s 25th birthday present .
It was forecast for a very hot day at 39 deg C , and I dressed accordingly with jeans , runners and a summer blouse .
I already knew what I wanted to purchase so it was just a matter of finding the best price .
Chadstone Shopping Centre was my destination.
The  Myers  experience was intolerable ....I waited and waited at the counter while one of the retail assistants finished touching up her make up in a mirror which also gave her full view of anyone waiting....the female assistant did look my way twice and I was ignored both times . Is this  treatment a rule in an exclusive department  of the retail giant ?..... ( when I managed my optometry outlet it was a rule that anyone who walked through the door was a potential sale and my outlet was highly successful.)
Fortunately for me another lady dressed neatly like myself stood looking at similar items , so I approached her for advice , she smiled and gave me her honest opinion .The lady wished me luck and went on her way , by this time the assistant`s make up was corrected and she asked if there was anything she could help me with..
She was no where near as helpful as the lady who was just looking and walking by.
I made two purchases today and both were in exclusive  shops that were dedicated to the brand I was after , it turned out they were no more expensive than the large  retail chain ( Myers ) ........I received attention as soon as I walked into the stores , given choice , and advice .
The wrappings and ribbons on the purchased gifts are amazing and very professionally finished , the ribbons are branded but it all makes for part of the tradition of giving and receiving special gifts.
Myers so missed out today on all levels .

USE BY DATE ..FOR DRIED HERBS AND SPICES .

Dried......herbs and spices , kept in sealed containers away from direct light will keep for 12  - 18 months .
Some will argue dried herbs and spices should be used in 6 months from purchase for the best flavour ......but that is dribble as long as they have been stored correctly.
Fresh herbs should be wrapped in a damp  clean cloth  or damp paper towelling and stored in the vegetable drawer of the fridge.
Preserving fresh or  dried herbs and spices in oils or vinegars is another great way to enjoy the flavours ,  adding an interesting twist to sauces and salad dressings.


 

OASIS BAKERY AND SPICE SHOP.....MURRUMBEENA

I never spent enough time at this wonderful shop , delicatessen , bakery ,eatery , spice stockist .....
Even with an excellent range of spices at home , the Oasis Bakery and Spice shop
 stock  a few that I don`t know ....
Can`t wait to go home and return to my kitchen .

 

THE ART OF FLAVOURING

The art of flavouring in cooking is to use just enough to enhance the dish ....not to over power the finished meal with the flavour of the herbs.
Ground spices lose their flavour quickly and should not be used in dishes that require a long cooking time , for soups and stews add ground spices in the last 20 minutes prior to serving.
Use twice the amount of a fresh herb to give the same flavour as the dried powered form.
Remember the flavour quality of dried or powered form is no comparison to the fresh herb .