COOKING CLASS WEEK 6 .....SEAFOOD STEW

Please bring along your slow cooker with lid .
250gm of raw prawns
250gm of uncooked  squid tubes or rings
2 skinned salmon fillets  ( work on 1 fillet per person )
1 x 500ml of fish stock
1 large onion
1 red , green and yellow capsicum .

We will also be making use of the donated quinces ...and  be making spiced quince chutney ..so please bring along 4 medium sized jars to take your chutney home in .
See you all Tuesday the 7th March
Noelene Marchwicki

SEAFOOD STEW

Cook 2 chopped onions with 2 tbs of ghee in a pan over a low heat until softened .
Add 3 tbs of minced garlic .
Chop and deseed 1 yellow, 1 green and 1 red capsicum and add to the pan .
Peel and chop 500gm of ripe tomatoes and add these to the pan along with 1x 170gm tin of tomato paste .
Finally add 1 tsp of chopped chilli.
Stirring constantly , continue to cook for 5 minutes .
Now stir in the juice and grated rind of 1 lime .
Add 2 tbs of freshly chopped coriander and 1 bay leaf .
Pour in 500 ml of fish stock , slowly bring to the boil , stirring occasionally .
Place the mixture in the bowl of your slow cooker , cover and cook on a low heat for 6 hours .
Prepare your seafood ....
Place cubed  500 gm of skinned salmon fillets and add 500 gm of raw and deveined prawns along with 250 gm of sliced squid bodies into a bowl , season with salt and pepper , cover and refrigerate till the stew is ready .
Add the seafood to the stew , replace the lid and place the slow cooker on high for 30 minutes , or until tender and cooked through .
Remove the bay leaf and serve immediately .

 

CHICKEN IN RIESLING

Place 3 tbs of plain flour in a plastic bag and season to taste with salt and pepper .
Add 2 kg of chicken pieces , in batches and hold the top of the bag securely and shake to coat pieces .
Melt 55gm of ghee in a pan , add chicken in batches and cook over a med/ high heat , turning frequently until golden all over .
Set the browned chicken pieces aside .
Add 55gm of ghee to the pan and melt over a med high /heat along with 4 finely sliced shallots and 100gm of sliced mushrooms , continue to cook until the shallots and mushrooms are lightly browned .
Return the chicken to the pan and remove it from the heat .
Add 2 tbs of brandy and stir through .
Return the pan to the heat and pour over 500ml of Riesling wine , bring to a gentle boil over a low heat .
Transfer the chicken and liquid to your slow cooker , cover and cook for 6 hours on low .
The chicken will be tender and cooked through .
Transfer the chicken pieces to a serving dish and keep warm .
Skim fat from the surface of the cooking liquid and pour the liquid into a saucepan add 250 ml of sour cream , season with salt and pepper and bring to a gentle simmer over a low heat .
Pour the sauce over the chicken and serve immediately with green vegetables .

 

DALA'MAHSHI

STUFFED BREASTS OF LAMB........

1.Prepare the stuffing ........
Heat a good glug of oil in a pan over a medium heat and add 1 peeled and chopped onion , stir until the onion is softened and slightly coloured .
Now stir in 250 gm of minced beef  cook until the meat is browned .
Stir in 1 and 1/2 tbs of rice and 1 dsp of chia seeds , stir constantly for 4 minutes .
Now it is time to add the spices ...
1 tsp of ground cumin
1 tsp of turmeric
1 cup of water
3 tbs of chopped parsley
1 tsp of salt
1 tsp of cracked black pepper ......
Bring the mixture to the boil , then reduce  heat to a simmer .
Simmer till the water is absorbed .
Remove pan from the heat and add 1/2 cup of chopped walnuts and 1/2 cup of sultanas .
Set aside .

Now let us prepare the lamb breasts .....we will need to fillet the breasts ..remove the ribs and gristle .
Let your knife guide you along the bone ...
Lay your breast fillet out on your bench and pound it with a mallet , this is only to get an evenly sized  piece of breast .
You need to season and salt both sides of your lamb breast with salt and 7 spice mix , rubbing in with your fingers .

Lay the breast of lamb, skin side down and spread the stuffing mixture over the breasts .
Roll and secure with string .Slice the breast in 2 equal portions .
Place your lamb breast rolls in a well sprayed tray ......place in a preheated oven on 180 deg C , and bake until browned on top.

While your lamb breasts are baking , it's high time to prepare the apricot sauce ....
Place 1 and 1/2 cups of  dried apricots in a small saucepan along with the  water they have been soaked in for the last 12 hours along with 2 tbs of sugar .
Bring the mixture to a boil , then reduce the heat...and simmer until the apricots are pulpy .

Remove the roasting pan from the oven and discard the cooking liquids .
Now pour the apricots and their liquid over the lamb breasts and return to the oven and place tray on the lowest rack and cook covered with foil  for 5 hours on 150deg C adding 1/2 cup of water every hour or place in your slow cooker on low for 4.5hours .
Remove string and place on serving plates.
Skim off excess fat  and pour over stuffing and apricot sauce .
The best slow cooked lamb ....melt in your mouth ...cloud like .
Serve over pasta or rice .. with the addition of a few green leaves .
Many thanks to Najat Salloum for help with  the spices and explaining the cooking process .

COOKING CLASS WEEK 5 ...DALA ` MAHSHI

A tasty and economical dish of Syrian origin .

The ingredients you will need to bring
1and 1/2 cups of dried apricots soaked in water  ( please bring the apricots in a container in the water )
1 large onion
250gm of ground mince .
Now you will also need to go to the butcher and ask for 1 large whole breast of lamb...... ( yes I mean lamb )..The best buy will be at Norm Oliver`s Butcher  Mid Valley or Tasman meats Traralgon ..You may have to order it .
See you all Tuesday .
Noelene Marchwicki

BODKAAL . .....RED CABBAGE

Discard any old outer leaves of the red cabbage , cut in half and then quarters .
Cut away the base stem and all tough , thick white parts .
Slice the cabbage very thinly , this will take time , but essential to the end result .
Peel and coarsely grate the Granny Smith apple and add to the cabbage mix in a bowl .
In your pan add 125gm of butter / margarine and melt over a medium heat .
Add 1 tsp of caraway seeds
Add 2 tbs of sugar
Add 1 tsp of salt
Add ground black pepper to taste
Add 1/2 cup of apple cider vinegar .
Add 2 tbs of minced garlic
Now it`s time to add the cabbage and apple
Cook over a medium- high heat , stirring occasionally and cook until tender .
Add a handful of shredded carrot
Add 4 tbs of red currant jelly or cranberry jelly and stir through until melted .

THE FLAVOURS WILL MATURE IF ALLOWED TO STAND COVERED IN THE REFRIGERATOR FOR A DAY AND THEN  REHEATED .
This is  an excellent  main meal with the addition of meatballs and sour cream or natural yoghurt and served over pasta .
BODKAAL will work just as well with green cabbage .

 

RUSSIAN BEETROOT

Remove the leafy stalks from a bunch of beetroot , leaving about 2cm of the stalk intact .
Wash well without damaging skin .
Place whole beetroots into a large saucepan .
Add 3/4 cup of malted vinegar , 1/2 cup of soft brown sugar , 3 whole cloves and sufficient water to cover .
Simmer over a medium heat 40 - 60 minutes or until tender .
Cool under cool water and slip off skins .
Slice or cube beetroot thickly .
Combine warm beetroot with slices of 2 peeled onions , 3/4 cup of sour cream and 1/2 tsp of caraway seeds .
Season with salt and pepper .

BAKED VEGETABLE RING ( V)

reheat your oven to 180 deg C
Melt 20 gm of butter/ghee/ marg in a pan over a med heat .
Stir in 1 tbs of wholemeal flour and cook for 2 minutes .
Remove from heat and stir in 3/4 cup of orange juice , return to the heat and bring to a slow simmer , stirring constantly .
Now add 2 tbs of chopped parsley
300gm of grated zucchini
300gm of grated kumera ( orange sweet potato )
1 red capsicum , seeded and diced .
2 sticks of celery chopped
1/2 cup of sultanas
1 egg
Cracked black pepper and salt to taste .
Place in a well greased savarin pan or 20cm ring pan .
Loosely cover with a sheet of baking paper and bake in a well preheated oven for 25 minutes or until cooked and set .
To serve sprinkle with torn fresh coriander leaves .

FRUITED CURRY SAUCE OVER STEAMED CAULIFLOWER (V)

This recipe can be served as a side or as a main dish ...this is very good .
Trim a medium-large cauliflower and remove any leaves , carefully cut the florets from the stalk and leave whole .
Place the florets in a large steamer and cook until tender .
Meanwhile melt 60 gm of butter /ghee /marg over a med heat .
Add  1 peeled and chopped onion , 1 tbs of minced garlic and 1 green chilli chopped , saute for 5 minutes stirring frequently .
Now add 1 Granny Smith apple peeled , cored and chopped
1x 400gm can of diced tomatoes .
1 tsp of ground cumin
1 tsp of ground coriander
1 tsp of turmeric
1/4 tsp of chilli powder
1 tbs of flour
Stir to combine all ingredients  continue to cook over a medium heat and bring to gentle simmer ...
Cover and simmer for 15 minutes .
Then add 1 tbs of fruit chutney , 2 tbs of sultanas and 1 tbs of slivered almonds .
Place the cooked cauliflower into a serving dish and pour over the fruited curry sauce .

 

VEGETABLE WALNUT QUINOA RICE

Melt 90 gm of butter /marg in a frypan over a medium heat .
Add 1/2 cup of chopped onion
1/2 cup of finely shredded carrots
1/2 cup of finely chopped celery
Cook till onions and celery are softened
Stir in 1/2 cup of fresh parsley, 1/2 cup of fresh coriander torn   and 1 cup of coarsely chopped walnuts and cook for a further 3 minutes .
Steam together 1 cup of brown rice , 1/2 cup of quinoa and 1/2 cup of wild rice .
Add cooked rice , cracked pepper to taste , toss well and transfer to serving dish .

TORRES STRAIT ISLAND CHICKEN SPAGHETTI

This is  different and surprisingly good .
Bone and roughly cube the bird , place the meat in a saucepan with 2 diced onions , 2 tbs of minced garlic and 1/2 cup of white wine vinegar .
Cook over a medium heat until the onion softens , stirring constantly for about 5 minutes .
Add 1 can 1200 gm of diced tomatoes or 10  ripe tomatoes ( skinned )
10 fresh mint leaves roughly torn .
Salt and pepper to taste .
Simmer for 60 mins or  until chicken is tender ..
Cook spaghetti separately and serve together .


 

SABEE CURRY CHICKEN

 

Bone and roughly cube the bird .

The Island way is to cut up the bird on the bone in such a way as to not splinter the bone .

Heat some peanut oil in a pan , soften 1 peeled and sliced onion with a tbs of minced garlic and 1 tbs of minced ginger .

Add the curry powder ( made with equal amounts of coriander , turmeric and fenugreek ...I did add cumin to this curry mix ).

Stir until blended .

Place chicken in the pan with the herbs , add salt and pepper to taste continue to stir till the juice starts coming out of the bird flesh .

Add 750 ml of coconut milk , cover and let steam .

From time to time stir the meat , continue to simmer gently until the chicken meat is tender  and lying in a rich gravy ....

I did add 1 tbs of chia seeds through the simmering process to aid with the thickening process .

 

 

WEEK 4 COOKING CLASS INGREDIENTS

On Tuesday we will be preparing....
 RED CABBAGE ....BODKAAL.
You need to bring ...a pan with a lid
A good sized 1/2 red cabbage .
1 Granny Smith apple
1 jar of red current jelly or cranberry jelly

The second dish we will prepare is .....
APPLE CIDERED ONION SOUP WITH CHEESE AND CINNAMON BREAD .
You will need to bring your slow cooker ....with the lid .
4 large onions
2 Granny Smith apples
1 litre of chicken broth
1and 1/2 cups of apple cider ...
See you all Tuesday
Noelene Marchwicki
 .

TORRES STRAIT ISLAND CURRIED SAUSAGES

Heat a glug of oil in frypan and fry 2 peeled and diced onions until softened .
Add 500 gm of sausages and cook till browned all over.
Then add 1/2 cup of diced bacon pieces.
1 tbs of curry powder ( make your own by mixing equal amounts of ground coriander , ground fenugreek and ground turmeric )
1 dsp of both minced ginger and garlic .
Continue to cook until everything is blended and cooked through .
Now mix together 2 level tbs of plain flour , 2 tbs of shredded coconut with 500ml of coconut milk .
Pour into the sausage mix and continue to simmer , stirring frequently until mixture thickens .
Serve with steamed shredded cabbage and rice .

SABEE CURRY GOAT

Heat a glug of oil in a pan and add 3 peeled and sliced onions .
1 dsp of minced garlic .
1 dsp of minced ginger
Cook through till the onion softens
Add 1 level tbs of curry powder  (  make your own curry powder using equal amounts of ground coriander , ground fenugreek and turmeric ) and stir to blend .
Add 120 gm  of sliced goat meat  along with 1/2 tsp of salt .
Cook until juices start to  run out of the meat .
Add 500 ml of coconut milk , cover and cook till meat is tender and the coconut milk is reduced to a thick gravy , about 60 minutes .

ADABOO MEAT ..TRADITIONAL TORRES STRAIT ISLAND MEAL .

A gift from my daughter Nicole who now resides and works on Thursday Island , a recipe book  `Traditional Torres Strait Island Cooking ` ...favourite recipes from the islands ....collected and compiled by Ron Edwards .

 

I love so much about the recipes in the book , using ingredients at hand , no waste approach , the flavours and spices of the islands and an honest no fuss approach to cooking .

 

ADABOO MEAT

 

Brown a dsp of minced garlic and 1 dsp of minced ginger in a pan with a little oil , taking care not to burn .

Add 1 tbs of soy sauce and 1 tbs of brown vinegar , stirring to blend .

Now add 500 gm of diced topside steak and 120gm of minced steal , continue to cook over a medium heat until the meat is browned and heated through .

Cover with an airtight lid and simmer gently for 1 hour .

At the 30 minute mark of cooking add 1 cup of finely chopped cabbage , 1 cup of rainbow mix  ( shredded carrots , beetroot and broccoli ) and 1 red capsicum diced .

Serve with rice .

 

SIMPLE SOURDOUGH BREAD

< Use a large bowl. Mix together 1 kg of wholegrain flour, 1 tbs of salt , 1 tbs of dried yeast ( 14 gm ). Pour 950ml of warm water and mix together to an elastic dough forms. Cover with a plastic wrap and refrigerate overnight . Next day, either split into rolls or divide dough into 2 large lumps, lightly flour and bake on lined baking trays. Place in a preheated oven at 150 deg C and then turn the temperature to 200 deg C and bake until your loaves or rolls are golden and crusty. This recipe works well with any bread flour.

SLOW COOKED APPLE CIDER AND ONION SOUP WITH CHEESE AND CINNAMON TOAST

This is very good .
It is all about slow cooking .
Pour 2 tbs of rice bran oil in and around the bowl of the slow cooker .
Divide 4 tbs of marg / butter and spread them evenly around the bowl .
Add 4 large onions , peeled and thinly sliced along with 2 Granny Smith apples , peeled , cored and chopped .
Cover and cook on low for 8 - 10 hours , the onions will be softened and caramelised .
Later in the day add 1 litre of chicken stock , 1 and 1/2 litres of apple cider , 2 tbs of brandy ( optional ).
Season with salt and pepper . ( to taste ).
Cover and cook on high for 1 hour .

 

 

While the soup is heating , make the cheese cinnamon toast .

Preheat the griller .

Spread slices of a French stick with butter / margarine on 1 side .

Sprinkle with cinnamon sugar , place on baking paper under the griller until golden brown .

Remove from griller and sprinkle the untoasted side with grated cheese .

Return to griller until cheese melts .

 

Ladle soup into bowls and float cheese cinnamon toast on top of each bowl , cheese side up .

 

Because of time contraints in class , I will get the ladies and gentlemen to caramalise the onions and apples in the pan over a med to high heat .

 

I will then get the class to trasfer the onion , apple mix to the slow cooker , add the liquid and cook on slow for 3 hours at home .

Sprinkle lightly with parsley .

 

 

BROWN RICE & MUSHROOM RISOTTO

Chop and peel 1 onion .
Heat a medium pan with a glug of oil add 1 tbs of minced garlic over a medium heat .
Then add onion and cook till the onion softens .
Add 375 gm of sliced mushrooms , continue to stir allowing mushrooms to dehydrate and soften .
Add 500gm tin of creamed mushroom soup , reduce heat to medium low and stir to combine .
Pour into the mix 250 gm of  brown rice and  500ml of water
Stir in gently but thoroughly ...... continue to simmer over a low heat .
Add 500gm of frozen peas , season with salt and pepper and 1 dsp of cumin ....
Stir this into the risotto, continue to simmer till the rice has softened and absorbed the moisture .
Remove from heat and sprinkle with chopped parsley .
 

SLOW COOKED ...ORANGE , DATE-NUT BREAD

Spray the sides of a baking pan that fits in your slow cooker with cooking spray and a light dusting of flour ...set aside .
In a separate bowl combine 2 cups of plain flour , 1/2 cup of chopped walnuts , 1 tsp of baking powder , 1/2 tsp of baking soda , 1/4 tsp of salt .
Mix and set aside .
In a small bowl add 1 cup of chopped dates , 2 tsp of citrus peel , pour over 2/3rds of a cup of boiling water.
Pour in 2/3rds of a cup of white sugar ,along with 2 tbs of margarine ,1 egg (room temp and lightly beaten ) and 1 tsp of vanilla extract .
Stir till just combined .
Now add the flour and nut mix to the soaked dates , again stir until just combined .
Pour batter into prepared pan

Fold up 2 lengths of aluminium foil and place baking pan over the top of the flat straps , pull straps up around pan , these will help you lever out the pan when the bread is cooked .

Place pan in slow cooker . Cover with lid .Cook on high for 2 and 1/2 hours . Cool on a wire rack for 10 minutes before removing from pan ....Serve with thick cold butter .

 

SOUR CREAM AND GRAPE STRUDEL CAKE

Preheat your oven to 180 deg C.
A TIP ...
Grapes are used in this recipe and produce a moist texture in the cake , so take care not to overcook the cake .The size of the grapes available in our supermarkets are large so I suggest that you quarter the grapes to prevent them from sinking to the base of the cake ...
I used a 20cm round cake tin for this recipe .
So let`s get started .......
Combine 1 tbs of plain flour , 1/3 rd of a cup of brown sugar and 1 tsp of cinnamon in a bowl and rub in 30 gm of butter / margarine until the mixture resembles breadcrumbs .....set aside as this is your topping for the cake .

In a separate bowl , cream 125 gm of butter / margarine , 1/2 cup of castor sugar , 1 tsp of vanilla extract  until light and fluffy , then gradually beat in 2 eggs ( lightly beaten and at room temp ).

You need to mix together 1 and 1/2 cups of plain flour with 2 tsp of baking powder , 1 tsp of bicarbonate of soda and 1/4 tsp of salt .
Stir the flours into the egg and butter mix along with 1 cup of sour cream .

Spoon the mixture into a well greased cake pan .
Now cut 1 cup of red or white seedless grapes into quarters and sprinkle with a little extra flour , and spoon over the top of the cake mixture .

Sprinkle topping over the grapes and using a knife swirl the grapes and topping through the cake batter .

Place in a well preheated oven and cook for 55 minutes or until the cake is cooked through .
Remove the cake from the oven and allow to sit in the pan for 15 minutes on a wire rack before turning out onto the wire rack to completely cool .

 

 

 

FRESH FRUIT SALAD CAKE

Ingredients....1 orange, 2 apples, 2 ripe bananas, 1 cup of sultanas, 185gm of butter/ marg, 3/4 cup of castor sugar, 2 cups of s.r. flour. Preheat your oven to 180 deg C. Liberally spray a bundt pan and set aside. Peel and slice the orange removing any seeds. Peel , core and chop 2 apples roughly, Peel 2 ripe bananas and cut into chunks . Place all fruits into a processor and blend until smooth. Place into a bowl and add 1 cup of sultanas , 185 gm of melted margarine /butter and 3/4 of a cup of castor sugar and 2 cups of self raising flour. Use a wooden spoon to mix well . Pour the fruit batter into the well greased bundt pan. Bake in a well heated oven on 180 deg C for 55 mins or until cooked when tested. Leave in the pan for 5 mins before turning onto a wire cake cooler. I like this cake sliced and spread with lemon curd.

COOKING CLASS WEEK 3 ..ORANGE DATE-NUT BREAD

Please bring along the bowl of your slow cooker or your crock pot and lid .
1 egg
Dried dates  ( approx. 10 )
Small pkt of walnuts .

OPTIONAL HOMEWORK ....
PEASANT BREAD
Mix together 1 kg of all pupose flour with 1 tbs of salt .
In a separate bowl stir 1 tbs of dried yeast  ( 14gm ) into 950 ml of warm water .
Mix the flour and water together in a large bowl .
Cover with plastic wrap and place in the fridge overnight .Allow room for it to expand .
Next day remove from fridge and place on a lightly floured bench and divide into 2 large loaf shapes , place on lined baking trays and place in a cool oven and then turn the temperature to 200 deg C and bake till they are golden and crusty on top .
Or alternatively split the dough into rolls and bake  in a well preheated oven on 200 deg c on lined baking trays .

The second item we will make on Tuesday is CHEATS  RISOTTO .
Please bring a medium pan to cook risotto in and in which to take the risotto home.
2 cups of cooked brown rice or you can purchase a packet of the pre steamed brown rice in the supermarkets 250 gm
1 tin of cream of mushroom soup 500gm
1 packet of fresh mushrooms 375gm
1 medium onion ....

See you all Tuesday
Noelene Marchwicki

TUNA AND QUINOA RISOTTO

 

 

 

 In a medium pan place a 1 chopped onion , 1 tbs of minced garlic and 1 small capsicum chopped with a glug of oil .
Cook over a medium heat till onion softens now add 2 cups of cooked brown rice and quinoa  ( 1 cup of each ) , adding 500 gm of tinned tuna in olive oil  ( do not strain ) and 1 cup and 1/2 of  fish stock .
Stir to heat through , bring to a gentle simmer and add 2 tbs of chia ..continue to simmer until slightly thickened .

Sprinkle with parmesan to serve .
I used brown rice not Arborio rice.

HAPPY BIRTHDAY SAMUEL

A triple layered mud cake , the layers are chocolate , vanilla and caramel .

The cakes  are filled with chocolate lava , lemon in the vanilla cake and salted caramel lava in the caramel flavoured cake .

The cakes are joined together with chocolate butter icing and then spread over the whole of the cake .

The cake was then decorated with dark chocolate maltesers and white  chocolate buttons and the top embossed with a large  S in  Maltesers and white buttons and finished off with a mix of M&Ms .....

Happy Birthday Samuel ....

COOKING CLASS WEEK 2 ..SLOW COOKED SUMMER LASAGNE

Place 1 kg of mince , 2 peeled and chopped onion , 1 tbs of minced garlic in a medium pot with a good splash of oil .
Cook through until brown .
Now add 1 tin of tomato paste (170 gm ) , 800gm of tinned tomatoes , 1and 1/2 tsp of salt , 1 tbs of Italian herbs .
Cook over a medium heat until heated through .
Now in a medium bowl mix together 500gm of cottage cheese , 120gm or 1 cup of parmesan cheese with 500gm of mozzarella cheese .
Spray the bowl of your slow cooker and spoon over a layer of the meat sauce onto the bottom , then add a layer of lasagne sheets  ( breaking the sheets to fit ) , now add a covering of uncooked spinach leaves or a rainbow mix of shredded beetroot , carrot and broccoli .
Top this with another layer of lasagne sheets , followed by 1/3 rd of the cheese mix , a layer of sauce , lasagne sheets , spinach / rainbow mix , cheese , sauce. repeat until finished ....finishing with a layer of the cheese mix .
Top with cherry tomatoes and a sprinkle of cinnamon or nutmeg .

Place the lid on your slower cooker and set on low for 6 hours .
At home I made a salmon lasagne the same way just substituting 1 kg of drained tinned salmon for the mince .
The left over Salmon lasagne went into pies ....salmon lasagne pies are delicious .
 

WEEKEND TRIP TO CAIRNS, QLD

Nicole has been unwell .
She was transferred from Thursday Island to Cairns for treatment .
Brothers Shaun , Paul and Dale along with nephews Max and Jack accompanied me to Cairns  to visit Nicole .
Marc chose to stay home to walk and feed Nicole`s dog Ziggy .
Nicole is improving and back on Thursday Island .
Returning to Victoria late Sunday ....I spent the day  Monday preparing Tuesday`s cooking class , and making ham , pineapple and cheese pies
I also made lemon curd tarts and hope they will be enjoyed ....