BARBEQUED SPARE RIBS

So let`s prepare a sweet and sour sauce that we can cook the spare ribs in .
1. Heat a good glug of oil in a pan over a medium heat .
2. Add 1 dsp of minced garlic along with a peeled and chopped onion
3.Stir until onion is softened .
4. Add one small tin of tomato paste
3 tbs of lemon juice
1/2 tsp of salt
1/4 tsp of cracked black pepper
4 tbs of soft brown sugar
1/2 tsp of dried marjoram
2tsp of dried mustard seeds
5. Stir well and simmer over a low heat for 10 minutes
6. Add 1/2 cup of beef stock , stir in thoroughly ....Turn off heat .
7. Cut the spare ribs into serving pieces
8. Spray your baking tray.
9. Place ribs in your baking tray and pour sauce evenly over the ribs
10.Bake in an oven that has been preheated to 200 deg C , and bake for 1 hour in the middle of the oven for 1 hour .
11. Baste the spare ribs with the sauce every 15 minutes .
12 Continue to cook for 1 hour or until spare ribs are brown and crisp
13. Serve drizzled with the sauce .
 

BADAMI GOSHT ...COOKING CLASS 21ST MARCH

Badami Gosht
A fragrant and spicy lamb cooked with almonds ..
Peel and chop 1 onion ..set aside .
Using a medium saucepan or pan , heat 5 tbs of ghee over a medium heat .
Add 2 cinnamon sticks or 1 dsp of  cinnamon powder .
6 cloves
1 dsp of cardamom seeds .
Cook for 2 minutes ....
Add the chopped onion and cook for 5 minutes until the onion softens .
Add 2 dsp of minced garlic
2 dsp of minced ginger
Continue to stir until onions are golden brown .
Now add 1 kg of diced lamb , a few  at a time and stir until browned .
Place 1 and 1/4 cup of natural yoghurt into a small bowl and mix in 1 dsp of safron powder with 1/2 tsp of chilli powder and  mix well .
Add the yoghurt mixture and stir through the lamb .
Using the same small bowl ..add 1/2 cup of ground almond and a little water to make a paste .
Stir the almond paste through the lamb mixture along with a tsp of salt .
Allow to simmer for 5 minutes , stirring constantly .
Stir through 1 can of coconut cream .
Spray the bowl of your slow cooker and add the lamb ...cook on low for 4.5 hours .
Serve with rice .

 

COOKING CLASS TUESDAY 28TH MARCH

NEXT WEEK'S INGREDIENT LIST .......

1 LARGE ONION
1 SMALL TIN OF TOMATO PASTE
1.25 KG OF PORK SPARE RIBS ....


I will supply aluminium  oven trays for you  to take the ribs home in ..,

See you next week for an ALL American experience.

BAMBOO SHOOTS WITH PORK

Combine 2 tbs of soy sauce with 1 tbs of Chinese cooking wine and 1 dsp of corn flour.
Add 700 gm of finely sliced pork fillet and mix well .
Finely slice 1 leek  ( white part only ), set aside .
Heat a heavy based fry pan and add a good glug of peanut oil .
Add the pork mix and the leek , cook stirring frequently , until pork is browned .
Stir in 500 gm of tinned bamboo shoots .
Now stir into the pan 4 tbs of soy sauce and 1 dsp of castor sugar .
Reduce the heat and simmer for 10 minutes , stirring frequently .
Serve immediately  with a steamed grain of choice or fine egg noodles .

 

BANANAS.....BAKED

Bananas baked in their own skins make an unusual and interesting accompaniment to roast or fried chicken , or baked fish .
All you need is large bananas unpeeled and sprayed liberally with cooking oil .
Place prepared bananas in sprayed and lined ovenproof dish .
Now place the dish in a well preheated oven on 180 deg C .
Bake the bananas for 30 - 40 minutes or until they are soft and skins have turned black .
Skins are edible .
Serve hot .
I will be serving baked bananas on Wednesday night with pork fillet , rice filled baked capsicum and asparagus .

 

COOKING CLASS WEEK 7 ..CHEESECAKE

INGREDIENT LIST FOR NEXT WEEK`S CHEESECAKE CLASS .....
 1 .Packet of chocolate ripple biscuits 250gm
(Geraldine....... 1 x 250gm pkt of a plain sweet GF biscuit .)
680gm of full cream ...cream cheese
3 eggs
1 lemon
1 x 200gm of chopped mixed peel  ( Angus Park )
You will also need a 9"round loose base cake pan .

See you all Tuesday
Noelene Marchwicki

TORRES STRAIT ISLAND COOKING TERMINOLOGY

Most of the vegetables cooked on the Islands are cooked as sabee sabee , that is to say cooked in coconut milk .
Greens are very much in the minority in the Islander`s diet and the emphasis is on starches .
Sop sop involves using a banana leaf to encase the cooking vessel or the vegetables  and cook over stones or in a steamer . this process results in a somewhat smoky flavour .

CURRY MANGO AND GIBLETS

You will need to use 2 frypans for this dish .
In one pan we will prepare the giblet sauce .........
Chop one set of chicken giblets finely and brown them in 1/4 cup of peanut oil .
In a separate bowl add 1 dsp of minced chilli , 1/4 cup of malt vinegar , 1 cup of water , 1 tsp of salt , 1 tbs of sugar and 1 onion peeled ,diced and blend with 1 tbs of plain flour .
Add this mixture to the pan with the giblets , and simmer for 30 minutes .
To prepare the mango curry ...
Heat a 1/4 of a cup of peanut oil in the other pan and blend in 1 dsp of curry powder .
Add 3 chopped bacon rashers and 1 kg of peeled and chopped mango .
Stir frequently over a low heat for 30 minutes .
To complete the dish add the giblet sauce , simmer till combined , then serve over rice .

THURSDAY ISLAND STEAMED SOYA FISH

The original Island recipe says any fish that will slice into neat cutlets .
But we on the mainland an use fillets .
I used 2 salmon fillets .
This is a very simple dish ....
Place 1/4 cup of soy sauce in a pan with 3/4 cup of water , 1 dsp of brown sugar and 1 onion that has been peeled and diced .
Bring the mix to a gentle boil .
Add the salmon fillets and simmer for 10 minutes .
Traditionally served on a bed of rice but just as good on a bed of sweet potato or amazing over grilled  slices of halloumi , with a light green salad on the side .