FIRST DAY OF AUTUMN ........TUESDAY 1ST MARCH 2016

To welcome in Autumn , we made a very breezy raspberry coconut slice in class today .
This slice brings back memories  of a grey haired Aunty named Annie  who came for afternoon tea with my Aunt Ruby on Wednesday afternoons at Fleming St, Morwell.
I only remember Aunt Annie wearing  a grey gaberdine overcoat and a hat , in the winter she wore gloves .
The afternoon teas were very proper ,( not like when people drop by to my house and find me as I am even in PJ`s mid morning ). There was always triangular corn beef sandwiches with mustard and a slice of raspberry coconut slice served alongside a silver teapot of  brewing tea .

This is my version  of Raspberry Coconut Slice .......I don`t have any written recipes from my Aunt`s kitchen , but her flavours have stayed in my mind for nearly 6 decades .

First and foremost always preheat your oven ...today it needs to be 160 deg C F/F or 180 deg Convection .
Grease a lamington tray and layer it with a border of baking paper 5 cm above the sides .
Place in the bowl of an electric mixer 1 lightly beaten egg , 90 gm of softened butter and 110gm of castor sugar and beat till creamy and light.
In another bowl use a 145 grams of my all purpose flour mix  ( make this mix and keep in an air tight container and use as flour ...400gm of almond meal , 30 gm of coconut flour , 130gm of golden flax seeds , 2 tbs of bicarb of soda , 1 tsp of ground psyllium seeds)

                                                                OR ALTERNATIVELY USE
35gm of self raising flour
100gm of plain flour

Now add either flour combination mix to the butter batter along with 1 tbs of custard powder .
Mix with a wooden spoon till you have a firm batter .
Spread the batter over the base of your pan and even out with the back of a wooden spoon
Now I want you to spread out 250 gms of raspberry jam over the batter making sure it spreads to the corners .

Now to finish off we need to make the all important topping ....I use a mix of desiccated and shredded  coconut 160 gm  combined with 55gm of castor sugar  and 2 lightly beaten eggs .......
Mix together thoroughly .
And sprinkle equally over the topping of jam .

Bake for 40 minutes and let cool before slicing .

To the memory of my Aunt Ruby and for her Great nephews  Marc , Shaun , Paul , Dale and  great neice Nicole .
Always remembered
Noelene x

 

A TOAST TO SUMMER........SESAME BEEF FILLET SALAD

Adapted from Leith`s Cookery Bible ........

You will need to purchase a beef fillet weighing about 450gm , trim the fat from it .
Prepare the marinade the night before .
Slice 2 red onions into a bowl with 5 tbs of dry sherry , 3 tbs of sesame oil and 2 tbs of crushed black pepper .
Pour the marinade into a freezer bag with the beef fillet , making sure the marinade coats the steak really well.

The next day , make a dressing by mixing together 6 tbs of grapeseed oil , 3 tbs of white wine vinegar , 1 tbs of Dijon mustard and a dsp of clear honey .

It`s time to cook the beef .
Strain the marinade from the beef , retain the marinade in a bowl .
Heat a frypan until it is very hot and then brown your steak on both sides .
Cook it for as long as you like it  ( I cook it for 3 minutes each side )
Once  it is done , remove from the pan and put it on a wire rack to cool .

Now put the remaining marinade and the onions into the pan with 225gm of sliced button mushrooms , cook this until the marinade becomes syrupy .
Then add this to the dressing and let it cool.

I trim about 10 snow peas and add them uncooked to the dressing .

Once the meat and dressing is cold , slice the fillet steak into thin slices and add to the dressing .
Can be served with your choice of rice or baby spinach leaves .

SUMMER IS AT AN END ..... A SOUP LESSON

The leaves are already starting to turn gold a sure sign that summer is fading , it is getting lighter later in the early morning.. As  the season changes so will our tastes , I`m already thinking about fish pies , soups , stews , tagines ...mmm.

There are 3 things to remember when making soup .

1. Cut your vegetables the same size , this allows them to cook uniformly .

2. Sweat your vegetables in a saucepan with a little ghee or oil .
Place a piece of baking paper snuggly over the vegetables in the saucepan , ( cartouche ).
The heat must be low or the vegetables will brown .
This softens ,sweetens and releases the flavours at their purest .
Then continue with the soup making  adding your stock .

3. If you are pureeing your soup , do it immediately the vegetables are cooked , the sooner you puree everything the more flavoursome the soup will be .

IT`S NEARLY DONE ...AFTER 3 YEARS IN THE PLANNING .

All it needs is  an introduction , I can`t find the words tonight ....well give me a break I just settled on a title .for
a cookbook , my cookbook .
My absolute gratitude to Cheryl who without a lot of help from me accepted scraps of paper with hastily written recipes and deciphered them into an acceptable printed form .
To Meg without you non of this would be possible , your artistic design , layout and patience with me ...
Nicole and Dale for your unconditional support and never letting me lose sight of my dream .....It has been a really tough time for all of us  and last night proved how raw the memory is still  ,  but together we will get through this .
And yes an introduction will be completed by Monday afternoon .

BLACK BEAN BURGERS

Put a 400ghm tin of black beans into the bowl of a food processor , giving them a couple of pulses as you need to maintain some texture .

Heat 50gm of ghee in a medium pan and saute a large  onion finely chopped
Add 140gm of mushrooms
2 tbs of tamari / soy sauce
Fry till most of the mushroom juice has evaporated .
Stir in 1 dsp of minced garlic
A handful of freshly chopped parsley
1 spring onion finely chopped
1/2 tspf chilli flakes

Add the mashed beans
Allow the mix to cook through , stirring occasionally

Pour the mix into a bowl and allow to cool before adding the flour .

Add 4 tbs of buckwheat flour or spelt flour
1 tbs of marmite /vegemite
Black pepper to taste

Divide this mixture into 6 patties using your hands .

Fry the burgers in 3 tbs of ghee over a med heat for about 2 minutes each side , until golden brown and cooked through .

 

A FLAVOUR TIP ..CHAMOMILE CHIVES AND ONION .

In a world we our major grocery stores dedicate a whole isle to teas and coffee , I have decided to do more than drink the flavoured water the teas and coffee give us .

My 1st tip ......
Steep 7 chamomile tea bags n a 7 cups of hot water , the flavour will be strong but not bitter ..
Now boil down till you have reduced  the liquid to 1/2 .
Peel and slice 500 gms of red / white  onions with 3 sliced leeks , 5 garlic cloves peeled and slice into the chamomile liquid .
Add 4 tbs of rice bran oil  and the grated zest of 1 lemon , reduce heat and cook till the onion mix has softened and aromatic ....
Use in stir fry and stews .
You don`t  need to use any particular brand of chamomile , as long as the flavour is true .
Chamomile will enliven the onion without changing its flavour .





 

SHAVED ZUCCHINI AND PECORINO SALAD WITH ALMONDS

 

 

 

 

THE VINAIGRETTE

 

In a large bowl , using a fork , mix together 3 tbs of olive oil, 1 tbs of basalmic vinegar , 1 dsp of red wine vinegar ,  cracked black pepper to taste .

 

THE SALAD

 

Using a mandolin slice 2 small zucchinis into match sticks .

Add the zucchini to 2 cups of a green salad mix .

Toss with the vinaigrette to coat well .

Using a vegetable peeler shave aged pecorino into thin  airy curls .

Slice some toasted almonds and scatter over top.

GRILLED NECTARINES WITH SOFT CHEESE

When nectarines are ripe and juicy , cut them in half and remove the stone ,
Place the halves under a grill , brush the nectarine surfaces with rice bran oil .
Grill them till they caramelize slightly and lose a bit of their tartness .
Slice into wedges a ripe, soft cheese with a near oozing centre for example a Brie , maybe a Camembert , or a triple cream cheese like Brillat-Savarin .
Now arrange the nectarine halves on individual serving plates and place the cheese wedges alongside .

 

 

 

 

 

 

 

 

APPLE CRUMBLE

Preheat your oven to 180 deg C

I use 1kg of green cooking apples ( pink lady straight from the tree )

Peel , core and slice into bite size pieces....keep in mind that fruit shrinks a bit when cooked .

Place the apple chunks in a saucepan over a low heat with a tbs of water , the juice of 1/2 orange and 50gm of sugar , also  at this time of the year I add 2 skinned and deseeded blood plums ( we have them in abundance at this time of the season in Australia ).

Cover the saucepan and cook till they just begin to soften .
Taste and add  more sugar if needed .

Pour the apples into the crumble dish ...leave them to cool while you prepare the crumble .

Mix together 60gm of almond meal, 30gm of ground flax meal, 20 gm of shredded coconut  , 50 gm of softened butter /margarine and 50gm of Demerara sugar .

Mix with your fingers until the crumble looks like breadcrumbs .

Spread this over the cooled apples .

Bake in the oven for 35 minutes , until topping is cooked and golden and the fruit is pushing through the crumble

You can substitute the apple with rhubarb , stew the fruit with sugar ( taste to judge ) and do not add water , cook until half cooked and proceed  as per recipe .

GINGER BREAD

This makes 2 loaves ......
Preheat your oven to 180 deg C

Line 2 loaf tins with baking paper .

Now you have to sieve 450gm of plain flour together with 1/2 tsp of salt , 1&1/2 tsp of ground ginger , 1/2 tsp of bicarbonate of soda  ( sieve the bicab through a tea strainer into the sieve ....making sure there are no lumps .)

SIEVING IS IMPORTANT TO GET SOME AIR INTO THE MIX .

Now add a handful of sultanas to the mix .

In a saucepan add 225 gm of dark muscovado sugar , 170 gm of butter / margarine and 340 gm of treacle  and slightly warm it ....you should be able to put your finger in it .

Add 300ml of unsalted almond or coconut milk and stir to mix.

Pour the milk mixture into the dry ingredients , then stir in 1 lightly beaten egg .

Mix everything together , but don`t overwork the dough or the cake will be tight and tough .

Divide the mixture between the loaf pans and bake for 1 hour or un til a skewer inserted comes out clean .

Remove from the oven and allow to cool in the tins , then turn out and wrap in foil .

Then serve with butter and or honey .

SALMON FILLETS WITH A CAPER AND CORIANDER DRESSING

You need one salmon fillet ( 225 gm ) per person .
Rub some sesame oil into both sides of the salmon fillets .
Season with salt and cracked black pepper .
Heat a heavy based griddle pan until it is very hot  .
Place the salmon fillets , skin side down  and cook for 3 minutes each side .
Remove .
Place on a serving plate and pour over a dressing made from 2 tbs of roughly chopped fresh coriander and 2 tbs of capers  ( rinsed and patted dry ) , the zest and juice of 2 limes , 2 tbs of white wine vinegar , 1 dsp of minced garlic , 2 finely chopped spring onions ( green stalk ) , 1 dsp of wholegrain mustard and  3 tbs of peanut oil ....season with cracked pepper and salt .

RIB EYE STEAK WITH GREMOLATA

2 Small rib eye fillets , ideally grass fed ....sit at room temperature for 15 minutes .
Use apaper towelling to pat dry
Toss with some ghee and season with salt and cracked pepper ......

Prepare your gremolata  by mixing 3 tbs of melted ghee with 4 tbs of freshly chopped parsley , 2 dsp of minced garlic , 1 dsp of grated lemon zest . Season with salt .

Place 2 brocolini stalks in a steamer and steam for 5 minutes .

Fry your fillets in a hot heavy based pan over a high heat for 2- 4 minutes on each side to seal in juices .
When you see the sides starting to brown it`s time to turn the steaks over .

Remove the steaks from the pan and allow to rest in a warm spot for 7 minutes .
Serve with the gremolata  and brocolini .

 

PALAK PANEER

This week we are preparing palak paneer , it is an Indian / Pakistani dish of spinach and paneer cheese in an exotic mix of curry spices .
Firstly cut up the paneer into 2cm cubes  ( 400gm ) and place in a bowl with 1 tsp of cumin , turmeric ,  cinnamon , cardamom , cracked black pepper , ground ginger and 1/2 tsp of salt .
Make sure the cheese is well covered with the spices .
Set the bowl aside .

Now heat a pan over a medium heat with 3 tbs of ghee and add 2 tbs of minced garlic , 1 red onion finely sliced  cook through till aromatic  and softened .
Add the coated paneer to the pan and cook till the cheese colours golden .
Place the cooked paneer and onion mix back into the bowl and set aside .

In a saucepan place 320gm of spinach leaves .(.do not add water ) and let wilt over over a med heat .Strain off excess water .

To the pan add 110 gm of tinned tomatoes and 3  freshly peeled and sliced tomatoes , 110 gm of tinned coconut cream , and the wilted spinach leaves  ( 320 gm ) , stir till well combined .

Now remove the spinach mix to a processor and process till creamy .
Pour over the paneer and heat through over a gentle heat .

Can be served as a starter ,  a vegetarian mains  or a side served with grilled chicken strips .

 

2 YEARS ON .....SHANE MAXWELL

I always giggle at our shared `secrets ` doing the dishes you never finished .
Your crazy laugh and sense of humour
I don't miss playing your shit music even though you bought me a CD  which I can`t give away for 2 reasons , one being you gave it to me the other I don't  know anyone to give it to !
I remember Dale`s 18th ..when he never drank ...after the dinner Dale and his friend`s played Pictionary ......everyone else went to bed , but not you and I.....we sat and drank a bottle of whiskey we shared a great time  until you put your shit music on
I miss our dances .
I don't miss having to pick up your phone from various night spots in Traralgon on Monday`s .
I miss you .
Always loved .
Noelene x

CHOOSING A SIDE OF BEEF

My father Jackiw Grunberg knew as much about sustainability as anyone could , long before it became trendy and libraries of books were  published on the subject .
He could judge how old a beef cow or bull was by touching the cartilage , he was`nt a trained butcher but he grew and slaughtered all our meat for the table .
I watched and listened as he sliced the bled out carcasses explaining the fat deposits and marbling in the meat .
Thick streaks of fat in a side of beef indicates the animal has been feed fast and furious to fatten it up in a short amount of time .What you want to look for is a marbling effect throughout the meat ,, indicating the animal has been fed steadily and allowed to graze naturally .

FRESH PEAS FROM THE GARDEN

It is magic how you can snap a pea`s stem and pull the string to form the perfect seam that opens under your thumb nail to reval sweet, starchy peas in the crisp, watery and sweet pod .

CASTLE GARDEN COOKING CLASS

Welcome back ......
We prepared spanakopita burger and focaccia ....

FOCACCIA  
Preheat oven to 220 deg C
Microwave 1 &1/2 cups of mozzarella cheese with 2 tbs of cream cheese ...
 Stir in 3/4 cup of almond meal
1 lightly beaten egg
Tear off   a good sized piece of baking paper and lay it on the bench
Wet your hands and spread the dough thinly over the paper
Dock the dough with a fork to prevent bubbling . undocked it will puff up a little as a focaccia
Place the dough on the baking paper straight into the oven
Bake till lightly coloured on top .

Remove from oven , move quickly to  place filling on one side of the baked dough , fold over to encase and press the edges together to seal .

You can also use the baked dough as a base for a pizza

SPANAKOPITA BURGER

Place 300 gm of fresh spinach leaves in a saucepan over a low heat and leave to wilt , no need to add water as there is more than enough in the leaves ..
Once wilted drain off excess water , squeeze and  finely chop
Add 2 diced slices of  short bacon
Mash 250 gm of cream cheese and add to the spinach
2 tbs of chopped and diced onion
50 gm of parmesan cheese
2 tbs of chia seeds
2 tbs of minced garlic
2 lightly beaten eggs
Season to taste with a dash of tabasco or 1/2 tsp of sumac
Add cracked black pepper and sea salt to taste .
Add 1/3 cup of semolina .
Wrap in cling wrap and place in the refrigerator till ready to form into patties / burgers .
Cook in a pan with 3 tbs of ghee .

Prepare as burgers /. patties or as a filling for the focacchia , can even be used in ravioli

 

Next week we will be preparing Palak Paneer