COOKING CLASS 28th NOV 2017

I will give you the trifle recipe at class tomorrow for you to prepare at home .
Instead we will prepare  3 edible gifts ...
1.PFEFFERNUSSE....
These are a German ginger biscuit .
These make great edible gifts and will keep for up to 3 weeks in an airtight container .
You will need to bring 1 egg and an airtight container to take them home in .
Another great gift idea ....
2. SUGAR AND SPICE ALMONDS
For these you will need to bring to class 600 gm of almonds .
And another Christmas favourite
3. CHOC CANDY CANE BARK
375gm of white chocolate buttons .......and a container to take home your candy cane bark .
See you all tomorrow.
Noelene Marchwicki

EGG AND DAIRY FREE CHOCOLATE FUDGE CAKE (V)

Preheat your oven to 160deg C
Using the bowl of your electric mixer ,mix together
3 cups of flour ,
6 tbs of raw cacoa ,
2 tsp of baking powder ,
1 tsp of salt ,
2 cups of raw sugar ,
1 cup of almond oil ,
2 cups of cold water ,
1 dsp of vanilla extract ,
2 tbs of apple cider vinegar .
Mix together until you have a smooth batter .
Pour into a greased and lined 20cm spring form pan .
Bake in the preheated oven for 60 minutes or until a skewer inserted in the cake comes out clean .
Remove the cake from the oven and leave in the pan for 10 minutes before removing and place on a wire rack to cool completely .

 

A CHEESEY CHRISTMAS TREE

This is a tasty Christmas gift that can be easily prepared  and  great to share with friends to  nibble on with crackers and wine ..

Use  a stick blender to blend 500gm of cream cheese at room temp ...with 250 gram of  grated cheddar cheese( OR you can use a mix of 125gm of grated cheddar cheese and 125gm of feta cheese...to add to the cream cheese )
Now stir through 1 tbs of finely chopped parsley .
1tbs of brandy.( optional )
1 tbs of cracked black pepper
1 tbs of mixed fruit peel
Then mould the cheese mixture into a smooth cone shape .
Cover with cling wrap and refrigerate  ( overnight would be preferable ).

Sprinkle a mixture of finely chopped parsley and granulated nuts on a board and roll the cone over the parsley and nut mix .
Then decorate with almond flakes and grated carrot

Any combination of thinly sliced firm fruit or vegetable can be used to decorate your cheesy Christmas tree .

TUESDAY COOKING CLASS 21ST NOV 2017

There are 3 weeks left for cooking classes .
Seriously where has the year gone ?
Tomorrow in class we will be preparing a Christmas tree of cheese .
The Christmas cheese tree is a great gift idea and even better to nibble on with crackers and a festive glass of wine .

You will need to bring along to class.....................
500gm of cream cheese
250 gm of  cheddar cheese OR 125gm of feta cheese and 125gm of cheddar cheese ...
All other ingredients will be supplied .......

I have had a number of requests to prepare the rhubarb cake , so I would like it if you could bring along 4 stalks of rhubarb .......and a hand held electric mixer ..
See you all tomorrow
Noelene

GRILLED HONEY BANANA BOATS

Preheat your grill to medium and lightly spray the grill tray .
Place 60gm of dark chocolate pieces broken into small chips in a medium bowl with 20gm of shredded coconut , 1 tsp of ground cinnamon and 3 tbs of honey........stirring to combine .
Scrunch up 4 good sized pieces of foil to support the bananas and shape around the sides of the bananas.
Place a slit through the bananas lengthways making sure not to slice through the skin at the back .
Divide the chocolate and coconut mixture into the slit in the bananas .
Place the bananas under the grill and cook for 5 minutes until the skins have blackened and the chocolate has melted .
Place the bananas in foil on your dishing dish , drizzle with a little more honey and maybe a scoop of ice cream !

The recipe was taken from The Aussie BBQ Bible , Oscar Smith .

NECTARINES WITH CITRUS AND KAFFIR LIME SYRUP

First we need to make the citrus and kaffir lime syrup ....
Combine 230gm of castor sugar with 80 ml of lime juice , 60 ml of orange juice , 80 ml of water and 1 tbs of lemon juice in a saucepan and heat over a medium heat .
Simmer until thickened and syrupy .
Add 3 shredded kaffir lime leaves and 12 mint leaves .
Remove the saucepan from the heat and allow flavours of the leaves to infuse .
Halve 4 ripe nectarines and remove the stone .
Brush the nectarine halves with melted coconut oil .
Grill on a heated and oiled gridle until grill marks appear on the fruit .
Serve the nectarines with a scoop of rice cream or ice cream and a drizzle of the strained  syrup and garnish with the mint leaves ......
Make the most of summer fruits .....


Recipe taken from The Aussie BBQ Bible , Oscar Smith

MEXICAN CORN ON THE COB

First you need to prepare a quick sriracha mayo.
Combine the juice of 1 lime with 1 tbs of sriracha sauce and 125gm of a good quality store bought egg mayonnaise .
Set this aside .
 Spray your grill with a little oil .
Remove the husks from the cobs .
Blanch 4 corn cobs in a saucepan of boiling water for 2 minutes and then drain .
Spray the corn cobs with a little cooking oil and cook under the grill for about 10 minutes or until charred .
Transfer to a plate .
Spread a small amount of the sriracha mayonnaise over the corn cobs , sprinkle with smoked paprika and grated parmesan cheese .
These are good, fun , summer food .

Recipe taken from The Aussie BBQ Bible , Oscar Smith

KOREAN BULGOGI TOFU (V)

This is a very simple dish which can be served as a starter or a mains.
First you need to make a marinade .
Place the following ingredients into a medium bowl ....
185 ml of tamari
1/2 onion finely chopped
1/2 nashi pear pealed , cored and grated .
1 tbs of minced garlic
1 tsp of ground ginger
2 tbs of soft brown sugar
1 tsp of chilli flakes
1/2 tsp of ground black pepper
1 tbs of sesame oil
Stir to combine .......
Now add 600gm of firm tofu , drained and cut into cubes .
Cover and  refrigerate for 1 hour .
Heat an oiled gridle and cook the tofu , turning after 4 minutes and continue cooking until the tofu is caramelised .
Serve the tofu cubes with a mixed green leaves and a cucumber salad , sprinkled with sesame seeds .



Recipe  taken from The Aussie BBQ Bible ....Oscar Smith

SALMON TENGA

This delicious , economical curry dish originates in northern India.
You can substitute the salmon for any firm white fleshed fish , chicken , pork fillet or eliminate the meat and fish altogether and in place add firm tofu or  sweet golden potato along with the potato that is already part of the recipe.
SALMON TENGA
Rub your salmon fillets all over with salt and pepper .
Heat 3 tbs of oil , we used an oil infused with chilli  ( my homemade infusion )
Add the salmon steaks and fry for 2 minutes on each side .
Remove from pan to a plate and set aside . Do not clean the pan .
Chop a small amount of coriander leaves, stem and hairy root and place in a processor  with 2 green chillies with seeds roughly chopped , 3 tbs of minced garlic and 3 tbs of minced ginger .
Process to a wet paste .
Reheat the pan with the residue oil from the fish and add the blended paste .
Now  add 1 dsp of turmeric
Add 1 peeled and roughly chopped on ion to the pan .
Fry till fragrant .
Then add 1 washed and unpeeled waxy potato cut in to cubes .......
1 tin of diced tomatoes ( 400 gm )
200ml of coconut milk
1 dsp of castor sugar ..
Now stir occasionally with a wooden spoon till the potato is tender .
Add the salmon fillets to the curry sauce and allow to warm through serve on a bed or grain and scatter with fresh parsley and sliced  gourmet cherry tomatoes .
Enjoy !

TUNA CHIA AND BECHAMEL LASAGNE CAKE

 

 

This lasagne sandwich is all about flaked tuna  mixed with corn kernals , shredded carrots ,diced onions , finely sliced chilli , chia seeds and a little shredded cabbage ......
Seasoned with salt and cracked pepper .
The mixture is then mixed with chia seeds and this is now spread in layers on a  sprayed loose bottom pan ,topped with black olives and oven baked capsicums with a healthy sprinkle of grated parmesan and this is repeated till the pan is full and then topped with a béchamel sauce and grated tasty cheese .
Remove from oven and allow to cool ....
Remove from pan slice and can be served cold or with a little warmth .
It has a bite of spice and is delicious .

 

SUNDAY AT THE MANOR ......RHUBARB CAKE

RHUBARB CAKE .......
My second harvest of the season and this time I used the fresh rhubarb stalks  in a cake .......

Preheat your oven to 160 deg C.
Place these ingredients in the bowl of your electric mixer
1and 1/2 cups of castor sugar
1/2 cup of butter /marg at room  temp .
1 egg lightly beaten
2 cups of plain flour
1 tsp of vanilla extract
1 tsp of bi carb of soda
1 cup of sour milk   ( add 1 dsp of vinegar to the milk )
1/2 tsp of salt .
Beat to a smooth batter .
Add 2 cups of fresh rhubarb cut into small slices .
Place in a greased and lined square or oblong pan .
In a separate bowl mix together 1/2 cup of soft brown sugar with 1 tbs of softened marg / butter .
Sprinkle evenly over the cake .
Bake for 1 hour or until a skewer inserted in the cake comes out clean .
This is a simple beautiful butter cake made with rhubarb ....
 

BRING ON CHRISTMAS ........THE MANOR AWAITS .

 

42 DAYS AND COUNTING DOWN .....

 

GULAB JAMON

These round doughnut balls originate from northern India .
Anyone who has enjoyed the delicious Lebanese doughnut balls from Oasis bakery will love the North Indian version .
Gulab jamon must be soaked in a prepared syrup when they are removed from the deep fryer to keep them tender and moist .
Well let’s begin.........
To prepare the syrup........ place 300gm of castor sugar to a saucepan with 250ml of water over a medium heat stirring continuously till the sugar dissolves .
Allow to simmer until slightly thickened and a little reduced .
Stir in 2tbs of rosewater essence and remove from heat and set aside
Using a large bowl mix together 150gm of milk powder 75gm of plain flour , 1/2 tsp baking soda  stirring to combine .
Make a well in the centre  and add 2 tbs of melted butter / marg  and stir in enough milk  ( somewhere tween 25ml - 50ml )to form a stiff dough .
Let the dough rest at room temperature for 20 minutes .
Now dive the dough into 15 pieces and using your hands GENTLY roll into smooth balls .
Place the balls under a damp tea towel .
Heat your deep fryer or 6cm of rice bran oil in a large saucepan .
Heat the oil to about 150deg C  ( medium to low )
Add the balls one at a time in small batches .
Keep the balls moving in the oil to get an even golden colour all over .
Once the balls rise to the surface continue to cook for a further 2 minutes .
Carefully remove the balls with a slotted spoon and drain on absorbent kitchen paper .
Then place the balls in the syrup and leave soak overnight .
Remove and place in a bowl and warm through before serving or they can be served at room temperature .
CAUTION ...these are addictive .

COOKING CLASS TUESDAY 14TH NOV......

This week we will be preparing a Christmas curry .
A Christmas curry ?
Most definitely , a beautiful way to present Christmas seafood .
So Emily , Robyn , Megan , Heather , Kate , Ty , Brett , Trevor and Anne
These are the ingredients I would like you bring to class .....
We will prepare a Fish Tenga .....a light and sour fish curry that is delicious and easily prepared from basic ingredients ......
You will need 4 salmon steaks ( skin on )
1 large waxy potato ...( do some homework )
1 X 400gm tin of diced tomatoes ...
All other core ingredients will be supplied ..........
See you Tuesday
Noelene Marchwicki
             

MY POTTED BACK GARDEN

 WELCOME TO MY GARDEN ........

 All fence space has been used for potted plants .

 The alligator and goanna wall for Max and Jack

 Ziggy wants attention !

 The rhubarb patch ....

 The hot chocolate rose .

 Fergie showing off her new enclosure ....thanks to Uncle dale .

 The catnip which is a lovely bush and the cats in my family love brushing up to it .

 The flower of the sage which looks like a miniature orchid and can be used as a finishing touch to a meal .

 Ziggy loves the camera .

 My maiden hair fern which is about 15 years old .

A GREAT FOOD READ

`Our relationship with the food we eat is extremely important ....and what it means to be human .If you can derive joy from something you have to do several times a day , then it will add to the quality of your life. We need to trim some of the bullshit that pervades the world of food and let people enjoy each mouthful a little more. Eating well is about pleasure , balance and the creation of memories. The more we break food down, the more we define it by the chemicals it contains, the more we label items as good, contaminated or pure and add to the guilt or shame we place on ourselves, we move further away from a sensible, balanced relationship with the food we need. We need to understand that when it comes to the food we eat that control and restriction are personal ie moral decisions. Poor dietary choices occur when people eat without thought. A positive relationship with food can be achieved through variety and balance .... If any of the above makes sense .....then you need to get a copy of The Angry Chef , finally a book with no answers, no quick fixes, recipes or photos but opens up questions for thought on food related faddery, hack science , nutritional fakery and clean eating cobblers . We have so much information available to us about food and health ...there`s GAPS, paleo, detox, alkaline , clean eating and sugar free .....why then are so many intelligent,sensible people being taken in when a lot of it is not only wrong but has proven to be harmful? A great food read. THE ANGRY CHEF.....ANTHONY WARNER .

SPICY CUCUMBER AND COCONUT SALAD

I do nothing to the cucumber but use a mandolin to slice it in long thin strips .
I then put the cucumber into a bowl along with .......
1 small red chilli sliced finely
3 tbs of dessicated coconut .
4 tbs of lemon juice
2 tbs of chopped coriander
2 tbs of chopped nuts
Season with salt .

Now heat some oil in a pan and add 1 dsp of mustard seeds and 5 curry leaves  , heat these till they become fragrant , then remove from heat and scatter over the salad .

 

MANGO PORRIDGE

You will need 2 ripe but firm mangoes ,peeled ,stoned and diced .
Using a blender puree 1/2 the mango flesh .
Set aside .
Now place 350ml of coconut water into a large saucepan with 350ml of coconut milk  plus 350ml of full cream milk ....
Bring this to a gentle boil .
Stir in 75 gm of soft light brown sugar
1 tsp of cinnamon
Continue to simmer for 3 minutes .
Stir in 50 gm of grated coconut .
Gradually add in 200gm of rolled oats .
Continue to stir , until the oats have absorbed the moisture and have softened .
When you are ready to serve stir through 50 gm of softened sultanas and the mango puree .
Sprinkle over 30gm of almond flakes and a little ground cinnamon .



 

DIAL AN OCCASION .......WHAT A TEAM

Thank you Paul Mersey for the menu design

Thank you Laufa Oakley for the Ostkaka layered cheesecake , plating up and all those dishes .
Thank you Olivia Vincent for the table service , plating up and general kitchen help .
I am still getting feedback from our Sunday meal .
From the menus to the last cheeseboard it was all perfect .
What a team ....Thank you !

 

OXEN BEEF CHEEK FAGGTS IN POACHED LETTUCE

 

Heat a large frypan with a little oil and brown the beef cheeks all over turning frequently .

I used 1 beef cheek per person .

Heat a little more oil and add 2 carrots roughly chopped

2 onions roughly chopped .

1 leek and 4 celery sticks roughly chopped .

Saute till the vegetables soften .

 

Then add a whole head of garlic

2 thyme sprigs

1 bay leaf

2 rosemary sprigs

2 star anise

8 cardamom pods

8 whole black olives

Pour in 500ml of dry white wine .

Bring this mixture to the boil and reduce to a thin syrup .

Transfer the mixture to a large heavy based cast iron pot ...alternatively you can use your crock pot .

Place the beef cheeks on top .

Pour in 6 cups of vegetable stock made with basil and oregano leaves .

Cover with a tight fitting lid , bring to a simmer and continue to cook until the cheeks are tender .

Remove the pot from heat or switch off the slow cooker and allow to rest for 30 minutes .

Then using a slotted spoon remove the cheeks from the pot to a plate and allow to cool completely .

Strain the liquid into a shallow pan , discarding the vegetables and flavourings .

Bring the strained liquid to a gentle boil and reduce to a rich glaze .

Set aside .

Now turn your attention to the beef cheeks and pick all the meat from the sinew .

Pull all the meat into shreds and place in a bowl .

You will need to chop another 10 black olives finely and add to the shredded meat  , mix well .

Then neatly hand form into tennis ball shapes and refrigerate .

It`s time to blanch the cos lettuce leaves , placing the leaves 3 at a time into boiling water for about 10 seconds, until wilted .

Remove from the boiling water with a slotted spoon and refresh in cold water .

Remove , drain and pat dry with kitchen paper .

Lay the lettuce leaves out flat on the bench and place a beef cheek ball on each leaf and  fold the ball into the leaf , pressing gently to mould .

Chill on a plate with  the join side down .

When you are ready to serve , spray the faggots lightly with an olive  oil spray .

Place the cheeks on a baking tray lined with baking paper and heat in a moderate oven ( 160 deg C  ) for 25 minutes allowing them to warm through .

I served the beef cheek faggots over a cauliflower and hommus mash with a side of white asparagus , baked capsicum threads .

TUNA STEAK WITH A CHILLI, SOY AND SESAME DRESSING

This is a very simple meal to prepare .....
Heat  a pan over a high heat with a little oil .
Sear 4 tuna steaks for 3 minutes on each side .
Remove the tuna steaks from the pan to a plate and lightly cover to rest .
Using the same pan add 2 tbs of chilli sauce  ( I used schiracha ), 3 tbs of tamari , 2 tbs of sesame oil , 2 tbs of honey .....stir to combine over a low heat and warm through but do not allow to reduce .
Place steaks on a plate with a serve of salad , grains or a cauliflower mash and drizzle with the chilli , soy and sesame dressing .