FIG SALAD

This salad can be prepared in a few minutes , and tastes like a gourmet meal .

Grill 1 bunch of asparagus ( trimmed )for 2-3 minutes .
Add 4 handfuls of rocket to a salad bowl
Add 1 sliced red onion
Crumble 50 gm of blue cheese and add to the salad bowl
Add the asparagus ( cut into bite sized pieces )
Quarter 5 figs and mix through the salad
Drizzle 1 tbs of maple syrup over the salad and sprinkle with balsamic vinegar .
 

CHICKEN , POMEGRANATE AND WALNUT CASSEROLE

This is a traditional  Persian dish .
Fry 1 chopped onion in 3 tbs of rice bran oil until transparent .
Add 750 gm of skinless chicken pieces cut into bite sized pieces and fry lightly till browned on all sides .
Now transfer from the fry pan to a heavy based saucepan and add 1 cup of water and cover with a lid , bring to a gentle boil , then reduce to a simmer and coo for 30 minutes .
Add 1 cup of chopped walnuts and continue to simmer for another 30 minutes with lid on .
Add 3/4 cup of pomegranate molasses ( available at all good delis ), and continue to cook covered  for another 30 minutes .
Stir through 1 cup of pomegranate seeds .
Serve with couscous , cracked wheat or a wild rice and quinoa mix .
ALTERNATIVELY , just place all the ingredients ( except the grain ) in a slow cooker , cover and cook on low for 6 hours .

DELICIOUS .....

To make your pomegranate molasses heat 1/4 cup of castor sugar in a small saucepan with the juice of 1 lemon  and 2 cups of pomegranate juice , let simmer for 30 minutes , then let cool .


 

MANGO , CHICKEN AND CHORIZO SALAD

This is an easily prepared holiday salad .
Remove the skin from 1 roasted chicken and shred the meat ( disregard the stuffing ).
Place the shredded meat in a large bowl and drizzle with extra virgin olive oil .
Finely slice 1 chorizo sausage , place in a pan with 1 red and green capsicum cut into slices with about 12 snow  peas and coo for about 20 minutes .
Remove from heat and toss all the ingredients together .
In a separate bowl combine 3 tbs of sweet chilli sauce with the juice of 2 limes and the finely chopped zest of 1/2 lime .
Drizzle over the salad , can be served warm .

 

MINT AND LEMON SALAD

Heat 1 tbs of rice bran oil in a fry pan and cook 2 finely sliced red onions until caramelised .
Add 3 tbs of red wine vinegar , stir till combined .
Remove from heat and let it cool while you cook 2 cups of brown rice or a mixed grains .
Once the rice is cooked , turn out into a medium sized bowl and add the cooled onions , 1/2 cup of raisins , 3/4 cup of washed and fresh mint leaves .
Stir to combine .
Add the juice of 1 lemon
1 small chilli chopped with seeds
1 handful of chopped parsley
1/2 cup of roasted sunflower seeds .
Toss to combine thoroughly .
Before serving  drizzle with extra virgin olive oil and season with cracked black pepper

ARANCINI BALLS

Preheat your oven 160 deg C.
Cook 2 and 1/2 cups of brown rice in 3 cups of chicken stock over a medium heat until all the liquid is absorbed , about 20 minutes , then let it cool .
Then add 2 and 1/2 cups of grana parmesan , 2 lightly beaten eggs and a bunch of Italian parsley , ( finely chopped ) use a wooden spoon to combine .
Next roll  golf ball sized balls with the mixture  and place 1 small cube of mozzarella in the middle of each ball .
Roll each ball in a bowl of breadcrumbs .
Then place coated balls on a sprayed and lined baking tray .
Spray each ball with cooking oil .
Bake in preheated oven for 20 minutes or until golden .
Serve as a main meal with a mixed green salad, drizzled with extra virgin olive oil and balsamic vinegar .
 

WINE TASTING

The only way to get to know a wine is to take a few hours with it .
Let it change and let it change you .
Take a glass of wine and learn to breathe while you are drinking , air has to interact with the wine , they flower together .
With wine you are only learning what you don't know , first you must relearn your senses , ( sight , sound , taste , smell ) your senses are always right , it is our ideas that can be false .
The best way to get to know wine is to live with it ....the terroir ... earth literally translates into land .
Let me give an example ..French Champagne ( not the generic sparkly ), real champagne has the existence of terrior , the chalky content in the soil , a cold northern climate , the slow second fermentation , these wines can only come from one place in the world .
I am not talking about the multi million dollar corporations that produce a tasting brand .... there are no vintages , no plots , no irregularities of place , complications or difference in top soil between Reims and Aube .
The best champagnes are French bottled estate champagnes , they are hard to acquire as they are small in production and struggle to have the funding to compete with the well known brands such as Veuve and Moet .

SAGE AND BUTTER SAUCE

This is a quick and easy sauce that goes perfectly with gnocchi , pasta and can be poured over vegetables or lean meat for added flavour .

Melt 25 gm of butter in a pan over a medium heat .

Add 2 tbs of fresh sage leaves .

Cook , stirring until sage starts to brown and crisp up .

Transfer the leaves to a plate and add 125 gm of butter to the pan .

Cook for 5 minutes or until butter turns golden and then stir the sage leaves back in .

Remove from heat and serve over pasta , gnocchi or steamed vegetables .

 

THE PHYSIOLOGY OF TASTE

Let us now cast a philosophical glance at the pleasure or pain of which taste may be the occasion .....
Brillat-Savarin.


You will develop a palate , a palate is a spot on your tongue where you remember and assign words to texture of tastes . Eating becomes a discipline , language obsessed , you will never simply eat food again .

Salt: your mouth waters itself .Flakes of salt, liquescent on contact .Pink salt from the Himalayas , matte grey clumps from Japan . The endless stream of kosher salt falling the cook's hand .
Salting the most important of enterprises , the food always requesting more , the tipping point fatal .


Sweet: granular , powdered , brown, slow like honey or molasses. The mouth coating sugars in
milk.
When we were wild , sugar intoxicated us , the first narcotic we craved and languished in .
Over time we have tamed it , refined , but the juice from  fresh sun ripened fruit runs like a flash flood .


Bitter :always a bit unanticipated , coffee , chocolate , rosemary , citrus rinds , wine.
When we were wild , it told us about poison .
Our mouth still hesitates at each new encounter , but we urge it forward , adapting and enjoying .


Terroir: we talk around it without identifying it .It's the character of the food , composed of the soil, the climate , the time of the year.
That you can taste the character is an idea , that is highly seductive .


Umami uni or sea urchin , anchovies , Parmesan , dry aged beef with a casing of mould .It is glutamate. They make MSG to mimic umami , it is the taste of ripeness that is about to ferment  .
It serves as a warning , but familiarity develops and that precipice of rot becomes the only flavour worth persuing .


Taste: is all about balance , the sour , the sweet ,the salty  and the bitter .
Your tongue is coded , a connoisseurship of taste , it is the way you deal with the world and your ability to relish the bitter , even crave it the way you do the sweet .

DO IT YOURSELF BETTER BUTTER

Butter is one of those ubiquitous ingredients found in almost all homes and restaurants .
Butter can be used as a spread , a condiment , a fat , it can be used in baking , sauces and pan frying .
To make butter you need 1 litre of cream , this will make about 500gm of butter .
Place the cream in in the bowl of your electric beater and start beating at a low setting , moving up the setting to high until the cream starts to separate.( 5-10 minutes ).
The white liquid that remains is buttermilk , which can be used in baking or pancakes .
Remove the buttermilk and roll the butter together .
Rinse the butter under cold water , if there is still white liquid beading out , knead it in cold water .
Gently tab the butter with a clean tea towel and there you have it homemade butter .
You can use the butter straight away , or add a sprinkle of salt , garlic or herbs .
The butter freezes well .
.
 

IT'S BEEN SOME TIME .......HOME COOKED TEA .

I acknowledge everyone is busy , we are always busy..... but Xmas brings on some sort of hysteria to purchase more ....gifts , food , plus the essentials we buy weekly ....
Stop it .... think about it .
Tonight I was craving some home cooked food . Time was limited and I needed to clear my fridge ....
I placed a 1/4 of pumpkin on an oven tray  in a preheated oven 200 deg C with a good sprinkle of sumac and let it roast ... it doesn't need anything else .
In a large pot I added 1 litre of vegetable stock  , 2 tins of whole kernel corn , 1 tin of cream of celery soup , 1 tin of cream of mushroom soup ...at this stage I found the mix salty .
The pumpkin was now roasted through and I scooped out the flesh and added it to the soup and stock mix .....
I never pureed it , just stirred the pumpkin through  with a wooden spoon .
This was one beautiful dish , quick , flavoursome and delicious .
If the crunch of the whole kernel corn is not to your liking replace them with creamed corn for a creamier texture.....
The only way you could improve this is with a good pinch of nutmeg ...and I did .

SALMON ON SLOW ROASTED LEEKS

Use a vegetable peeler to remove the orange rind and use a small sharp knife to cut the rind into thin strips .
Juice the orange .
Preheat your oven to 160 deg C.
Heat 1 tbs of rice bran oil in a roasting pan over a medium heat .
Add 2 bunches of baby leeks , washed and ends trimmed , cook turning until lightly browned .
Add 1 garlic clove finely sliced , 1 dsp of Dijon mustard ,60 ml of white wine vinegar and 2 tbs of the orange juice , bring this to a slow simmer .
Remove from heat and add 2 green witlof, ends trimmed and cut into wedges .
Add 1 cup of chicken stock ( 250 ml ).
Place the baking pan in the preheated oven , turning occasionally until leeks and witlof are tender .
Add 2 bunches of asparagus , woody ends trimmed and remove the pan from the oven and loosely cover with a layer of foil to allow the asparagus to heat through .Set aside .
Meanwhile season salmon with cracked black pepper .
Heat some oil in a frypan , add the salmon fillets and cook 3-4 minutes each side for medium or until cooked to your liking .
Sprinkle the orange rind over the leek mixture
Spoon the  leek mixture over warmed serving plates , sprinkle over a couple of sprigs of watercress and top with the salmon fillet .
Serve immediately .
Enjoy .

BLT RISOTTO

BACON , LEEK AND TOMATO RISOTTO
This is delicious .......

Remove the tail ends of 8 bacon rashers , roll up the rashers and secure them with a tooth pick .
Dice the tail ends of the bacon
Place in the refrigerator until needed .
Preheat your oven to 200 deg C .
Bring 1 litre of chicken stock to a gentle boil .
Heat 1 tbs of rice bran oil in a pan over a med high heat , stir in the diced bacon pieces and add  1 finely chopped leek ( white part only ).
Stir the leek and diced bacon , until the leek softens and the bacon colours a little .
Add 1 dsp of minced garlic and 300gm of aborio rice , continue to stir through
Add 60 ml of dry white wine and stir till the wine is absorbed .
Now add the stock a ladleful at a time , stir until absorbed between additions , until rice is al dente ( approx. 15 mins).
Meanwhile place the bacon curls on a baking tray with vine ripened cherry tomatoes , give a little spray of cooking oil and a sprinkle of sumac .
Roast for 10 minutes or until tomatoes are softened and bacon crispy.
Stir through a few remaining cherry tomatoes into the risotto with a little parsley and shaved  parmesan cheese .
Enjoy !
 

PLUM DUFF

Plum duff is a suet pudding containing currants , raisins , spices and brown sugar .
Boiled in a cloth and served hot with custard or cream .
Prepare a cup of black tea ( 250 ml cup ) I used Lady Grey tea, allow to cool then add 1 tbs of vinegar , I used apple cider vinegar .
Now in a large bowl add 1 and 1/2 cups of plain flour.
ALL MEASUREMENTS ARE BASED ON A 250 ML CUP .
1cup of soft brown sugar ,
1 cup of breadcrumbs
1 cup of suet ( suet comes in 250 gm packets , 1 cup of suet is about 133 gm ).
2 and 1/2 cups of mixed fruit (I used a mix of fruit mince , currants , sultanas and dates )
1 dsp of mixed spice .
Mix all dry ingredients together well .
Dissolve 1 dsp of bi carb of soda in the cooled tea and vinegar
Add this to the dry ingredients .
Mix well till you have a rough dry batter .
Turn out onto a floured cloth and secure with kitchen string .
Boil in a large saucepan with the pudding totally submerged in water .
Reduce the heat to a gentle boil and continue boiling for 3 hours .
Remove and allow to drain completely .
I remove the pudding from the cloth and serve hot  immediately with brandy custard and /or cream .
Or after draining remove from cloth and wrap in plastic wrap and keep refrigerated till ready to serve or can be frozen.
Serve hot ,can be oven heated with a covering of foil or heated in the microwave .
Enjoy.

 

 

QUICK SAVOURY LOAF

What a way to spend Sunday after the preparation , cooking and service of a special occasion last night .
One booking left , 2 classes to go and then ...that's it for the year .
And what a year it has been ...!
But today the 2nd of December 2018 I made bread , in my kitchen for me .
Making bread is a great way to unwind ......
Here we go ......
Preheat your oven to 180 deg C
Spray a loaf pan with cooking oil and a sprinkle of fine polenta .
Sift 250 gm  of plain flour into a large bowl with 1 tsp of baking powder .
Now make a well in the centre of the flour and add 4 eggs one at a time ....but make sure they are lightly beaten before adding ....
Stir until just blended after each addition.
Add 125 ml of a dry white wine ....
125 ml of rice bran oil and stir until smooth .
Now stir in 250 gm of diced ham
150 gm of diced  salt pork  ( available in the deli section in the supermarket )
150 gm of  sliced pitted black olives .
150 gm of grated parmesan cheese .
Season with cracked black pepper
Pour the batter into the prepared pan and simply bake for 30- 40 minutes until risen and a skewer inserted comes out clean .
Let the loaf cool in the pan for about 15 minutes .
Then turn out on to rack to cool completely .

Can be served warm or at room temperature , best stored in an airtight container in the refrigerator , to serve leave on your bench to reach room temp ....
I love to slice and grill  the savoury loaf and spread with mint jelly and pastrami , best breakfast , lunch or a quick tea on the run ...

 

QUICK WHOLEWHEAT YOGHURT BREAD

Preheat your oven to 200deg C.
Spray a loaf pan with cooking oil and give it a light sprinkle with fine polenta .
Combine 3 cups of wholemeal flour\( 450 gm )with 1 tbs of soft dark brown sugar , 1 tsp of salt , 1/2 tsp of  sweet paprika and 1 tsp of baking soda ( bi carbonate of soda ) in a large bowl .
Mix all ingredients well .
Gradually add 2 cups ( 500gm ) of plain yoghurt and 1 tsp of malt extract .
Stir in 90ml of milk and work with your hands to make a sticky ,  moist dough .
Dust your hands with a little flour and transfer the dough to the prepared pan .
Sprinkle the  top of the dough with a little flour and make a 1.5 cm deep cut lengthwise down the centre of the dough with a knife .
Sprinkle a mix of pumpkin and sunflower seeds over the incision .
bake for 15 minutes .
Decrease the temperature to 180 deg C and bake for a further 40 - 45 minutes or until crisp and brown on top .
Cool on a wire rack .
Best served toasted with your favourite topping ....

CAULIFLOWER BHAJIS WITH YOGHURT DIP

To prepare the yoghurt dip , mash 50 gm of creamy goats cheese with 2 tbs of milk in a medium bowl .
Beat in 250gm of plain yoghurt until smooth .
Add 1/2 tsp of salt and 1 tbs of finely torn mint leaves .
Now sprinkle over the top of the yoghurt mix 1/2 tsp of cracked black pepper , 1/2 tsp of garam marsala , 1/2 tsp of paprika .
Do not mix through .
Chill in the refrigerator until ready to serve .
To prepare the bhajis, combine 150gm of chickpea flour  with 2 tbs of plain flour , in a medium bowl .
Add 1/2 tsp of cumin , 1 tsp of ground coriander , 1 tsp of fine salt , pinch of cayenne pepper .
Whisk in 120- 150 ml of water , until you have a smooth paste like batter .
Stir in 1 tsp of black mustard seeds
1 tsp of fennel seeds
250gm of finely sliced cauliflower florets
3 long green peppers unseeded and finely chopped .
2 tbs of torn cilantro ( coriander )
Mix in remaining water to make a thick batter
Pour 4 cups of rice bran oil in to a deep fryer or pan and heat
 Place a few spoonfuls of the mix in the oil and fry till crisp and golden about 5 minutes  .
Remove with a slotted spoon and drain on paper towels .
repeat until all mixture is cooed .
Serve bhajis hot with the yoghurt dip.

 

ZUCCHINI FRITTERS WITH TZATZIKI DIP

Serve these tasty fritters straight from the pan .......
To prepare  the fritters squeeze the excess moisture out of 750gm of grated zucchini ( courgettes ).
Grate 1 large white onion .
Combine the zucchini ,onion , 75gm of plain flour , 1 tbs of chopped mint , 3 lightly beaten eggs , 1 tbs of chopped parsley , salt and cracked pepper in a large bowl.
Heat 1/2 a cup of oil in a large frypan until heated .
Add heaped tbs of zucchini batter to the oil and flatten slightly with the back of the spoon .
Fry until golden brown on one side 3-4 minutes .
Turn and fry the other side until golden brown .
Drain on paper towels .
To prepare the tzatziki dip , combine 250gm of plain Greek style yoghurt , 1 small grated cucumber , 1 tbs of minced garlic , 1 tbs of finely chopped mint and 1 tbs of lemon juice in a small bowl .
Serve the fritters with the tzatziki to the side .

 

FRIED PARMESAN PUFFS

Serve these cheese puffs with pre dinner drinks .

Combine 250 ml of water with 1 tsp of salt in a small saucepan with 3 tbs of butter / marg , over a medium heat and bring to the boil .
Add 150gm of plain flour remove from heat and stir vigorously with a wooden spoon until the mixture is smooth .
Return to a low heat until the batter pulls away from the sides of the pan .
Allow to cool a little .
Add 4 lightly beaten eggs a little at a time , mix each little bit in before adding the next amount .
Add 120gm of grated Parmesan cheese along with 60 gm of Emmenthal cheese and a pinch of nutmeg .
Mould the mixture into marble size balls .
Fry the puffs in small batches in a well heated deep fryer till crisp and golden brown .
Drain on paper towel and serve hot .

FLORENTINE PORK WITH CHICKPEAS

This is a quick and easy meal to make .
It is a creamy pork dish which hosts a slightly aniseed flavour from the fennel seeds .
Heat 2 tbs of rice bran oil in med/ large pan.
Fry 1 large onion , peeled and sliced until softened .
Add 1 dsp of minced garlic and 1 small red chilli sliced with seeds .
Add 500gm of sliced boneless pork loin , continue stirring until the pork is cooked through .
Stir 1/4 cup of dry white wine and 1 dsp of fennel seeds , stir through for 3 minutes .
Now add 400gm tin of chickpeas ( drained ) , 250 gm of spinach leaves , continue to coo on a simmer until the spinach has wilted and the liquid has evaporated .
Stir through 3 tbs of mascarpone cheese and season with cracked pepper .
Serve with mixed grain or a parsnip mash .

 

CHICKEN WITH LEMON AND CORIANDER COUSCOUS

You will need 4 large skinless chicken breast fillets cut into 2.5 cm cubes and placed in a lage bowl and toss in 1 tbs of rice bran oil , 1 tbs of minced garlic , 1 tsp of of ground coriander , 1 tsp of ground ginger , 1 tsp of ground cinnamon and a pinch of cayenne pepper .
Sprinkle over the juice of 2 lemons and mix until the chicken pieces are evenly coated .
Cover the bowl and allow to marinate in the fridge for 2 hours to allow the flavours of the coriander , ginger and cinnamon to really infuse .
Soak wooden skewers in water for 20 minutes .
Preheat your grill to high .
Thread he chicken onto the skewers and grill for 8- 10 minutes , turning occasionally , until slightly charred , cooked through and tender .
Keep warm .
Meanwhile prepare 250gm of couscous as per packet instructions , then fluff it up with a fork .
Stir through 30gm of butter/ marg , the juice of 1 lemon , 1/4 cup of freshly torn coriander leaves , 100gm of sliced black olives and cracked pepper to taste .
Transfer to warmed serving plates , top with chicken skewers , drizzle over any excess pan juices .
Serve with lemon wedges .

 

CHRISTMAS CAKES

BOILED PASSION -FRUIT CAKE
Preheat your oven to 150 deg C
Oh will need an 18cm square cake pan or 20cm round cake pan .
Spray the pan and one the base with baking paper .
Now using a large saucepan combine 1/2 cup of strained passion fruit pulp or you will need 7 fresh passionfruits strained for  equivalent mount .
500gm of mixed dried fruit
60ml of orange juice
1 cup of castor sugar
125gm of butter / marg
Bring this mix to the boil , stirring continuously
Remove the saucepan from the heat and allow the mixture to cool to room temperature .
It is really important to cool the mixture to room temperature or you will end up with scrambled eggs and or a lumpy flour mix .
Now stir in 3 lightly beaten eggs and 110gm of plain flour and 110gm of self raising flour .
Pour the mix into the prepared pan and tap the pan on the bench to level the surface and to get rid of any air pockets in the cake mix .
Bake for 1and 1/2 hours or until a skewer inserted in the middle of the cake comes out clean .
leave the cake in the pan .
Tightly cover over the top of the cake with aluminium foil and cool in the pan overnight .
Just before serving dust with a little sifted icing sugar and a christmas decoration of your choice .
This cake can be frozen for 12 months or kept for 4 weeks in an airtight container .

A CHRISTMAS SPONGE CAKE
Not everyone likes fruit cake but everyone loves a featherlight sponge cake .
Preheat your oven to 180 deg C
Grease 2 x  22cm round cake pans with marg/butter and sprinkle with corn flour ,shake out excess flour .
Add 165gm of castor sugar to 4 lightly beaten eggs in a medium bowl and beat with an electric beater till the mixture is thick and creamy about 7 minutes .
In a separate bowl sift in 150gm of cornflour , 30 gm of custard flour , 1 tsp of cream of tartar , 1/2 tsp of bicarbonate of soda
Sift the dry ingredients 3 times and then fold the flours through the egg mixture using a whisk until incorporated .
Pour the cake batter between the 2 prepared cake pans , tilt the pans to spread evenly over the base of the pans.
Tap the base gently with your fingers to break up any air bubbles .
Bake sponges on the middle rack of your oven for 20 minutes or until the sponge springs back when touched in the centre .
Turn sponges out immediately onto baking paper  covered wire racks .
Cool.
Top sponges with a dusting of icing sugar and fresh strawberries .
Fill with jam and cream.
MERRY CHRISTMAS EVERYONE ....

 

CRUNCHY SALMON PATTIES

Drain a 420gm of pink salmon , remove any skin and bones .
Flake the salmon into a medium sized bowl.
Mix with 3 finely chopped spring onions
100gm of  quinoa flakes.
3 tbs of chopped parsley
1 dsp of chopped capers
1 tbs of creamed horseradish
1 egg lightly beaten and at room temp
1 tbs of lemon juice
Cracked black pepper to taste .
Combine thoroughly , divide the mixture into 4 and shape into patties .
Cook in a pan with a little rice bran oil over a medium heat , until golden on both sides .
There is just enough horseradish in these patties to give them a kick without overpowering the salmon .
Serve with lemon wedges and a salad alongside some mixed grain .

 

ORIENTAL STYLE SALMON FILLETS

Place 4 skinless salmon fillets in a shallow bowl .
Mix together in a small bowl 2 tbs of rice bran oil , 2 tbs of tamari , 2 tbs of honey , 30 gtm of sushi ginger ( drained and thinly sliced ) , 2 spring onions , sliced into thin strips and finally the grated zest and juice of 1 lime .
Season the marinade with cracked black pepper .
Pour the marinade over the fillets and turn to coat both sides .
Cover and marinate for 4 plus hours .
Preheat a pan with a little rice bran oil and cook the fillets for 3 minutes each side .
Serve with sno peas and lime wedges and a grain of your choice ....
A NOTE
This marinade of ginger , lime and honey can be used on oven baked vegetables .

AFL LADDER COOKING GROUP TUESDAY 20 TH NOV

CRUNCHY NUT SLICE .....
Spray a slice tray ...28 x 18 cm with cooking spray .
Line the base and sides with baking paper .
Place 60 gm of dark chocolate in a medium saucepan with 120gm of chopped Mars Bars and 100gm of butter/ marg  , stir with a wooden spoon until melted and smooth .
In a large bowl combine 85gm of desiccated coconut with 85 gm of rice bubbles  and 150gm of paleo mix .
Make a well in the centre of the dry mix in the bowl and pour in the melted chocolate mixture .
Stir until well combined .
Spoon the mixture into the prepared slice tray and smooth the surface .
Refrigerate for 30 minutes .
MAKE THE ICING ......
Place 100gm of dark chocolate in a small bowl with 60 gm of butter / marg .
Heat on high for 20 seconds , remove and stir till smooth with a wooden spoon .
Spread icing quickly over the slice , tap the tray on the bench a few times to spread evenly .
refrigerate until firm .
When firm , remove the slice from the tray and cut into triangles .

This is an adult version of chocolate crackles .

 

GOOD EATING ......EARTHWORM OMELETTE

Beat 6 eggs together and add 1/2 milk with 1/4 cup of parsley , salt and pepper to taste with dsp of minced garlic .
Mix well to combine .
Place this mix in a pan over a medium / high heat .
When almost done to taste add 3/4 cup of fresh earthworms , 1/4 cup of diced celery , 1/2 small green pepper , 1 small red onion peeled and sliced ,1/3 cup of sliced mushrooms and 1/3 cup of shredded cheese .
Now mix together a dash of Worcestershire sauce with a dash of hot chilli sauce and drizzle over the nearly cooked omelette.
Serve immediately with crusty sourdough .

GOOD EATING .......WORMS .

As a food source earthworms are better than steak .( according to Dr. C .Edwards , Rothamsted Research Station , Britain)
While worms are good for humans he believes worm protein consumed by man will arrive after conversion into chickens , eggs, fish and pork .
Scientists believe earthworms maybe a new food source as the body of the worm contains up to 72%of high quality protein known to man .
When worms are dried , ground up and fed to poultry , pigs or trout , it provides all the protein they need .

CLEANING AND PREPARATION OF WORMS .
The first job is to clean the earthworms inside out .
Wash the worms , removing adhering materials from them and place them in moistened cornmeal or flour for 24 hours .
This will enable them to be purged of all remaining parts of their past food .
Then wash the worms again to remove the floury mash .
Place them on paper towelling and pat dry .
They are now ready for use or they can be frozen.........
 

THIS ONE IS FOR SHAUN MERSEY ....BARBEQUE RIBS .

You will need 1 kg of ribs ( your choice of rib meat ,but pork ribs work best ) .
Cut the  racks of ribs into smaller pieces .
Use a large pan to combine 500ml of tomato sauce with 125ml of cooking sherry ( what ever sherry you have will suffice ), 2 tbs of Worcestershire sauce  , 2 tbs of soy sauce , 2 tbs of honey , 2 tbs of minced garlic and 1 tbs of minced ginger .
Mix it all together .
Add the ribs , bring this to a boil and reduce the heat to a simmer cover the pan and  simmer over a low heat for 10 minutes .
Then cool .
If you have the time and Shaun if you prepare this Xmas  Eve , transfer this to a dish , cover and let sit in the fridge overnight .
Next day  place the ribs on an oiled bar by grill , cook over the hottest grill turning  once serve with a salad and barby potato slices .
These are best served with family ,friends , beer and wine .
Shaun I want these on the menu for our Xmas barbecue /picinic in Cairns
Mum xx

A COMPLETE MEAL IN A BOWL

The biggest disappointment with my family is that none of my adult children enjoy soup .
I LOVE SOUP ...nobody else does in my family .
MINESTRONE SOUP ...
With a nourishing bowl of minestrone soup , a salad and some crusty sourdough bread you have an easy , complete meal .
Heat a tbs of rice bran oil in a large pan and cook 1 peeled and chopped onion along with 1 good sized bacon rasher that have been chopped until lightly browned .
Add 1 tbs of minced garlic stirring to combine .
Pour in 1.25 litres of beef stock , 2 chopped tomatoes , 1 carrot chopped , 1 potato chopped and cubed , 1 celery stick chopped and 2 tbs of tomato paste .
Bring this mix to the boil and then simmer for 20 minutes .
Add 1 sliced zucchini , 100gm of fresh green beans trimmed and sliced , 50 gm of a dried pasta shape of your choice and 2tbs of freshly torn parsley leaves .
Continue to simmer for a further 15 minutes .
Now drain 1 can of red kidney beans ( 400 gm )and add to the pan .
Heat through , ladle the soup into warmed bowls .
Sprinkle parmesan cheese on top , serve immediately .
What's not to like ?

 

TUESDAY'S COOKING CLASS .QUICK GORGONZOLA FOCACCIA

This recipe ticks all the boxes for me , a delicious chewy focaccia made with gorgonzola cheese.
The cooking class did such an amazing job , the kitchen was aromatic , Ty was in love the moment the gorgonzola touched the taste buds on his tongue  .
Preheat your oven to 180 deg C
Bring 300ml of water to the boil in a large saucepan with 125gm of butter  over a medium heat .
Remove the pan from the heat source and add 300gm of all purpose flour ( plain flour ).
Mix until smooth , then return to a low heat .
Simmer stirring constantly until the mixture pulls away from the sides of the pan .
Remove from the heat source and let cool slightly .
Spray a 23cm spring form pan with cooking spray .
Now beat 4 eggs together in a separate bowl and then add them to the cooled dough , a little at a time .
Add 180 gm of the crumbled gorgonzola cheese and mix well .
Spoon the mixture into the prepared pan
Top with 70 gm of  crumbled gorgonzola cheese .
Bake in the preheated oven until risen and golden brown , about 25 minutes .
This can be served 3 ways
1. Pulled apart and enjoyed with wine .
2.Served with a green salad .
3.Served with wine and a green salad .
 

GARDEN PATH , KITCHEN DOOR

Saturday 10th November .
11.30 - 1.00pm on Gippsland FM 104.7
Come and join me Noelene Marchwicki on Garden Gate , Kitchen Door , sponsored by Norm Oliver meats , MidValley .
Shane from Norm Oliver Meats will drop in for a chat , then Nicole Murphy in far north Queensland is going to talk to us about nutrition in remote areas .
I`ll play a little music and  chat to you about my favourite herb sage which is in full bloom in the garden ....and a recipe for the easiest spaghetti sauce .

 

POLISH KIELBASA WITH NOODLES .

Kielbasa , is a Polish boiling sausage formed in a ring containing beef , pork ,garlic , seasoning and spices .
You will need 200gm of uncooked egg noodles , cook according to packet directions  and then drain and set aside .
Meanwhile place 500gm of kielbasa or smoked ham ( sliced and cubed ) in a large pan over a medium heat .
Add 1 large onion peeled and sliced to the pan .
Continue to cook until the kielbasa and onion are browned .
Now add 1 x 440gm can of condensed and creamed mushroom soup .
Stir in 1 soup can of milk
Stir until smooth .
Add 1 and 1/2 cups of frozen or fresh green beans and cracked pepper to taste .
Heat to boiling and then reduce to a simmer and continue to cook until the beans are tender , stirring occasionally .
Stir cooked noodles into frypan .
Stir continually until heated through .
Finally stir through 1 tbs of spicy brown mustard .
Enjoy

. 

HERB CHEESECAKE

This is an appetiser , great for Christmas gatherings ....serve with melba toasts , dry biscuits or sliced raw vegetables .
Preheat your oven to 180 deg C.
Grease base and sides of a 23cm springform pan .
Place in the large bowl of your electric mixer 750 gm of cream cheese ( room temp ) , 1 cup of sour cream and 1 x 430 gm can of condensed , cream of celery soup .
Beat with the electric beater at a medium speed until smooth .
Add 3 eggs , 1/2 cup of romano cheese , 1 t5bs of minced garlic , 2 tbs of cornflour / arrowroot , 2 tbs of freshly chopped basil leaves or 1 dsp of ground basil , 1 tsp of ground thyme , 1/2 tsp of ground tarragon and 1/2 tsp of cracked pepper .
Continue to beat until smooth .
Pour into the prepared pan.and  place on a baking tray in the oven .
Bake for 1 hour or until light brown .( the top may crack a little ).
Cool in the pan on a wire rack .
Cover and refrigerate over night ( or a minimum of 4 hours ) until serving time .
Carefully remove spring form side and spread 1 cup of sour cream over herb cheesecake and garnish with thinly sliced red capsicum , grated lemon rind and fresh herbs .  ( optional ).

 

ANISE BEEF AND RICE

This will be on the menu at The Manor on Friday the 16th November .
You will need 1 kg round beef thinly sliced .
Cook the beef in a large pan over a high heat in 2 tbs of rice bran oil until the beef just changes colour , stirring constantly .
Transfer the beef to a bowl .
Now add 6 cups of chopped bok choy and 1 cup of yellow squash cut into matchstick sized strips to the pan .
Cook over a high heat for a minute , stirring constantly .
Now add 1 litre of beef stock , 1/2 cup of dry sherry , 1/4 cup of tamari and 1/2 tsp of anise seeds .
Continue to cook to boiling , then reduce heat to low .
Meanwhile , place in a bowl 1/2 cup of arrowroot / cornflour with 1/2 cup of water and mix until smooth .
Gradually stir into the beef stock mixture .
Cook until the mixture thickens , stirring often .
Add the cooked beef strips and 1 cup of cherry tomatoes sliced in half .
Cook until heated through , stirring often .
Serve over heated wild and brown rice mix or cauliflower rice.

 

CHURCHILL CHILLI

You will need 500 gm of beef mince , 1 cup of chopped green capsicum , 1onion finely chopped , 1 - 3 tbs of chilli powder and 1 tbs of minced garlic .
Place all the above in a large pan and cook over a medium heat until the beef is browned and the vegetables are tender .
Stir to break up the mince .
Now add 2 cans of condensed tomato soup and 1 can of kidney beans ( undrained ) , 1 tbs of apple cider vinegar and 1 tsp of ground cinnamon .
Heat to boiling and then reduce heat till low and simmer for 20 minutes .
Serve over cooked spaghetti or mixed grain of your choice .
Sprinkle with cheese if desired .

 

DUCK JUMBALAYA STYLE STEW

Preheat oven to 200deg C.
For this lovely dish you will need 4 SKINLESS duck fillets ( about 150gm each ) cut into cubes .
225gm of gammon , 225gm of bacon meat ( gammon ) cut into chunks and 225gm of chorizo sausage ( casing removed )........
Place all the meats in a large deep ovenproof frypan with 2 tbs of rice bran oil .
Cook over a high heat , stirring frequently , until browned on all sides and sealed .
Remove from pan with a slotted spoon and set aside .
Add 1 peeled and chopped onion , 1 tbs of minced garlic , 3 celery sticks chopped and 1 whole red chilli chopped with seeds .
Cook over a medium heat for 5 minutes or till softened .
Now add 1 green capsicum , deseeded and sliced .
Stir in 600ml of chicken stock , 1 tbs of freshly chopped oregano and 400gm tin of diced tomatoes and 1 dsp of shiracha ( hot chilli sauce )
Bring this to the boil , then reduce the heat and return the duck , gammon and chorizo to the frypan .
Cover the pan and place in the preheated oven for 30 minutes or till the duck and gammon are tender .
Serve immediately on warmed plates with a grain of choice .

 

DATE AND NUT ROLLS

Date and nut rolls can be served warm or cold .
Preheat your oven to 160 deg C .
Spray 2 tube pans with cooking spray and their lids .
I also line the tubes with baking paper ( trimmed )
Sift 90 gm, of self raising flour with 90 gm of plain flour , 1/2 tsp of bicarb of soda and 1 tsp of mixed spice .
Add 1 cup of chopped walnuts and mix to combine , make a well in the centre of the mix .
In a small saucepan place 100gm of butter / marg , 140gm of  lightly packed brown sugar , 125ml of water with 1 and 1/2 cups of chopped dates ,
Stir over a low heat until the sugar has dissolved , then remove from heat and allow to cool slightly .
Add the butter mixture to the dry ingredients and stir with a wooden spoon until combined .
Place a lid onto the bottom of each tube .
Stand the tube upright and spoon half the mixture into each tube .
Put the top lids on each tube .
Place in the preheated oven , standing upright for 1 hour .
To test the rolls , remove the lids and insert a skewer into the centre .
It is cooked when the skewer comes out clean .
Leave the cakes in the tubes with the lids on for 10 minutes , then turn them out onto a wire rack to cool completely .
Serve sliced with butter .

CHOCOLATE AND MACADAMIA FUDGE

Its time to get ready for the Christmas catch ups , summer picnics , and sweet gifts that can be wrapped in cellophane , tied with a ribbon and given as a gift .

160gm of macadamia nuts roughly chopped .
Place a 400gm can of sweetened condensed milk in to a medium pan with 500gm of a good quality dark chocolate ( chopped ) and 65gm of butter .
Melt over a low heat until chocolate and butter have melted .
Stir in the chopped macademia nuts .
Spread this mixture evenly over a 18 x 28 cm slice tray , lined with baking paper ., turn it out of the
Smooth the surface of the fudge and refrigerate until set ( overnight ) .
When the fudge has set turn , it out of the tray and remove baking paper .
Use a warmed knife to slice the fudge into squares or triangles .
Now melt 50 gm of white chocolate , cool and pour it into a small plastic bag , snip a corner and drizzle a little chocolate over each piece ......
OPTIONAL .....
You don't have to add the nuts if that's your preference .

IT’S OFFICIAL ...

Yes it’s official , I have my own radio show starting on Saturday the 3rd November
11.30 -1.00 pm  on Gippsland FM 104.7. My show Garden Path ,Kitchen Door is sponsored by Norm Oliver Meats , Midvalley Morwell. I would love you to join me on a stroll through the garden each week to the kitchen door. We will discuss all aspects of gardening and food overtime , I’m going to challenge you and enlighten you .. Garden Path Kitchen door will host guests who will share their knowledge on nutrition, flavours , recipes ...successes , failures and gardening ....my show will be about the real stuff. Come along for the ride ..Garden Path ,Kitchen door. Gippsland FM 104.7 , Saturday mornings 11.30 -1.00 pm.

RICE CRUST MEXICAN TART

Preheat your oven to 220deg C.
Combine 3 cups of cooked brown rice, 1/3rd cup of grated cheddar cheese , 2 tbs of fresh chopped parsley and 1 egg in a large bowl.
Spay a 20cm flan pan with cooking spray and firmly press the rice mixture evenly into and around the flan pan .
Peel and finely chop 1 large onion .
Slice 1/2 a red capsicum and 2 spring onions .
Heat 1 tbs of rice bran oil in a pan over a medium heat nd add the onion and spring onion
Add 1 dsp of  ground cumin.
1 tsp of paprika
Stir in 1 x 440gm can of 4 bean mix
Spread the cooked mixture over the rice base and layer the capsicum slices and 2 sliced tomatoes over the top .
Now beat together 3 eggs and 1/3cup of milk .... beat together well .
Pour evenly over the flan filling .
Top with a single layer of  1 potato , washed and unpeeled ....sliced thinly.
Bake in the preheated oven for 55 minutes
Serve warm or cold .....with an avocado salsa .
Combine together in a medium bowl 1 avocado peeled and diced , 1/2 red onion finely sliced .
1 cup of coriander leaves chopped , 2 tbs of lemon juice ,1 tbs of rice bran oil , salt and pepper to taste .

AN UPDATED VERSION OF AN OLD FASHIONED STEW

Season 1.5 kg of stewing steak cut into 1.5 cm cubes with salt and ground black pepper .
Heat 2 tbs of rice bran oil in a large saucepan over a medium / heat add the beef and brown it on all sides .
Transfer the beef to a plate .
Add  3 large onions , thickly sliced  to the saucepan and saute till lightly browned .
Add 1 dsp of castor sugar and stir through .
Return the beef to the saucepan with the onions and now add 375 ml of lager beer (or  whatever your favourite flavour )
Add 1 and 1/2 cups of beef stock,  1 dsp of dried thyme.
Bring this mixture to the boil , reduce the heat to a simmer , cover and simmer for 1 and 1/2 hours or till the beef is tender .
Add 8 medium sized carrots cut into chunks .
Add 500 gm of endame beans , cover and simmer until vegetables are tender .
Remove the cover and bring the liquid to a boil over a moderate heat .
Add 1 cup of black chia seeds and 1/2 cup of teff seeds ....
Stir through and continue to simmer till the sauce thickens ..
And now for the secret to the success of this dish ........
Add 2 tbs of white wine vinegar ......
FOOTNOTE ....
Not one of my offspring will read this recipe because the word stew is  involved .
Marc would eat it as long as there are no mushrooms or chilli.....and never reads my blog.
Shaun would consider a slow cooked meal but never a stew .
Paul believes slow cookers are obsolete , he got rid of his slow cooker !!!!
Nicole would be wincing at the word stew ......and never  going to break through  her take away chicken dinners
Dale would consider it.. if  offered as a tagine .

You are probably thinking how could I say this about my adult children ......Well it's true and if the word stew is involved they won't read it ...!!
Ironic really !!!

 

OLD FASHIONED BEEF STEW

Mix 2 tbs of plain flour with 1/2 tsp of salt  and 1/4 tsp of ground black pepper .
Place in a cellophane bag and add 500g of boneless stewing steak, cut into 2.5 cubes and shake till the meat is coated .
Heat 2 tbs of rice bran oil in a large saucepan over a medium high heat , add the beef and brown it on all sides , turning frequently for 5 minutes .
Transfer the beef to a large plate .
Add 2 large onions coarsely chopped to the pot and saute till the onions soften .
Add 175 gm of whole button mushrooms , saute and stir until lightly golden .
Return the beef to the pot and add 500gm of potatoes peeled and cut into cubes , 8 medium sized carrots and sliced about 1.5 cm .
Add 2and 1/4 cups of beef stock , 1 cup of dry red wine , 1 whole bay leaf , 1/2 tsp of dried thyme .
bring the mixture to the boil , reduce heat , cover and simmer for 1 hour .
Then add 3 medium sized parsnips , peeled and quartered , cover and cook for 15 minutes .
Add 400gm of fresh Brussels sprouts and continue to cook for 20 minutes or until the vegetables are tender .
Remove the bay leaf and stir through 1/4 cup of finely chopped parsley ..
and there you have it....... a one dish meal .
 

FISH PIE WITH A MASHED POTATO CRUST

Preheat your oven to 200deg C .
Combine 3 cups of mashed potatoes ( = 6 medium size potatoes ) with 40 gm of margarine / butter and 1 lightly beaten egg .
Lightly spray cooking oil over and around a 23 cm pie dish and lightly sprinkle over fine polenta .
Now spread the mashed potato mix over the bottom and up the sides of the dish .
Bake in the preheated oven for 15 minutes while you prepare the filling .
Heat 1 tbs of rice bran oil in a large pot .
Add to the pot 1 red and green capsicum , cored , seeded and sliced .
1 tbs of minced garlic .
Saute , stirring occasionally. ( about 8 minutes .)
Then add 2 x 400gm of diced tomatoes
1/4 tsp of salt
1/4 cup of sliced pitted olives .
Cook uncovered until the flavours blend and the juices reduce by half .( about 7 minutes ).
Spoon 1/3 of the tomato mixture onto the potato crust  and place 250 gm of a firm white fish fillet  cut into squares ( I used barramundi ) on top , then cover with half of the remaining tomato mixture .
Place another 250gm of chopped fish fillet on trinkle 1/3 rd op and then the remaining tomato mixture .
Sprinkle 1/3 cup of almond flakes over the top and bake uncovered for 25 minutes in the preheated oven .
Seriously this is a delicious fish pie with  a mashed potato crust .
It is a tasty combination of fish , capsicums, olives and tomatoes .
 

GERMAN POTATO AND KNACKWURST SALAD

Cook 875 gm of potatoes , peeled and cut into bite sized cubes , in a covered saucepan until almost tender  ( 10 - 12 minutes ).
Add 1 and 1/2 cups of thawed frozen peas for the last 3 minutes of cooking .
In a medium sized pan bring 1/4 cup of water to a slow simmer .
Add 4 medium sized knackwurst  ( pricked) , cover the pan with a lid .
Cook for 5 minutes , gently shake the pan while cooking.
Remove the lid and turn the sausages and cook for a further minute .
Transfer the sausages to a chopping board and slice them into bite sized pieces .
Drain the potatoes and peas in a large mixing bowl .
Add the sliced sausages .
Now add 2 tbs of rice bran oil and add 1 sliced red capsicum , 1 medium onion , finely chopped and saute , stirring often , until they soften .
Add 1/3 rd cup of apple cider vinegar , 1/3 cup of chicken stock , 2 tbs of Dijon mustard , 1 tsp of caraway seeds , salt and pepper to taste .
Bring this to a gentle simmer , stirring constantly .
Pour over the  potato mixture and toss gently.
Serve with a sprinkle of dill .
 

RUSSIAN POTATO SALAD

This is a lovely combination of vegetables and ham enclosed in a light and creamy dill dressing .
Peel and cut 500gm of Pontiac potatoes ( about 3) into bite sized cubes .
Cook the potatoes in a large uncovered pot of boiling water until tender ( about 12 minutes ).
Combine a 1/3 rd cup of mayonnaise in a large mixing bowl with 1/3 rd cup of pot set natural yoghurt , 3 spring onions , including tops , thinly sliced , 3 tbs of fresh dill snipped ( or 3 tbs finely chopped parsley ) , salt and pepper to taste .
Now drain the potatoes .
Add the potatoes to the yoghurt mixture .
Add 1 and 1/2 cups of cooled , cooked peas .
250gm of ham cut into bite sized cubes .
1 and 1/4 cups of cooked beetroot sliced julienne or 1 tin x425 gm ( drained ) shoestring beetroot .
Toss gently to coat .
Serve with halved cherry tomatoes .

APPLE AND RHUBARB BUTTERSCOTCH CRUMBLE

Preheat your oven to 180 deg C
Peel and core apples then cut  apples into bite size cubes .
Slice off leaves from the rhubarb stalks , trim ends and slice stalks into bite size pieces .
Place apple and rhubarb into a greased oven proof dish . Set aside .
Finely chop the zest of 1/2 a lemon and place in a small saucepan along with the juice of 1/2 a lemon , 25gm of butter / marg , 75 gm of muscavardo sugar ,  100ml of water and bring to the boil ...
keep stirring till the sugar has dissolved and butter has melted .
Now pour the butterscotch mixture over the apples and rhubarb , stir with a wooden spoon to coat the fruit .
In a medium bowl use your fingers to combine 125 gm of plain flour with 25 gm of oats and 50 gm of sugar with 75 gm of butter / marg .
Spoon crumble mix over the top of the fruit and bake in your preheated oven until bubbling and golden .

 

WEEK 2 COOKING CLASS.....TOMATO AND BASIL TART

Tomato and basil is the base of this tart ..
You can mix bacon , salami or chicken in with the cheese if you like.
Preheat your oven to 200deg C
Place ready made  sheet of puff pastry onto a lightly floured bench .
Mark a line around the border , 1"wide ....without cutting through the pasty.
Spray an oven tray with cooking spray and lightly sprinkle with fine polenta .
Place the pastry sheet on the tray . 
Now lightly sprinkle fine polenta over the pastry and set aside .
Slice a small tub of cherry tomatoes in half .
Lightly beat 2 eggs together .
Using a wooden spoon beat together in a large bowl  ..   375gm of ricotta cheese , the 2 lightly beaten eggs , 200gm of grated parmesan cheese , 1 tbs of minced garlic and a handful of fresh parsley , basil and mint finely chopped .( and the finely chopped meat or chicken if using )
Spoon the mixture inside the marked edge of the pastry and scatter over  the halved cherry tomatoes .
Place the pastry in the preheated oven on the baking tray  for 20 minutes until the pastry is golden and puffed .

 

GIPPSLAND FM 104.7

Tuesday 11am - 1 pm Traralgon and the Valley talks with Keith Ritchie ,  Cameron Coster  ( who is filling in for Vic Blackwood this week ) and I answering the cooking questions you never thought to ask ......!
What is vegetable oil ?
How to make the perfect scone  ?....
How to centre the yolk in a hard boiled egg and why would you ? The answer to that question is for Jan Street .
The best way to harvest rhubarb ?
Come and join the conversation tomorrow 11am  - 1 pm on Gippsland FM 104.7.

SUNDAY AT THE MANOR

This morning Ziggy the bulldog slept till she woke , usually I force her out of bed because of my work commitments .

Ziggy then joined  Winston ( the Husky ) and they dined on baked fish fillets and I enjoyed turkey fillet on toast with apple sauce ...
Once the dishes , washing and floors were dealt with ....
I decided tonight was to be a lazy Sunday Lasagne and   threw  a few basic ingredients together and then  I was out  in the garden .
Spring is the rebirth of the garden , there are so many pregnant buds on an assortment of plants ..but today it was about my orchids.......they are all in flower .......the Australian natives ,
specsiousum , cymbidium , spider orchid ......
Don’t over complicate your days off .....keep it simple .
Just because I can ..I’m serving the lasagne with chips in preference to a salad

 

ASIAN MEATBALLS WITH A CUCUMBER SALAD

Welcome back for term 4...
The  kitchen was full of amazing aromas ......the success of this recipe is the added flavours ..
So impressed with everything about this recipe ...I will be serving it at The Manor on the 19th of October ..

MEATBALL MIXTURE
Combine 1 kg of a good lean mince with 1 dsp of sesame oil , 1 cup of fine breadcrumbs , 1 tsp of minced garlic , 2 lightly beaten eggs at room temp , 1 dsp of minced garlic , 2 spring onions ( green part only ) finely sliced .
Now shape the mixture into golf sized balls .
Preheat a large pan drizzled with rice bran oil and cook meatballs in batches on  a high heat till cooked through .
Once the meatballs are done start preparing the sauce.
ASIAN SAUCE ....
Whisk together 2/3rds of a cup of hoisin sauce , 1/4 cup of rice wine vinegar , 1 dspof minced garlic ,, 2 tbs of soy sauce / tamari, 1 tsp of sesame oil,  tsp of minced ginger .
Pour the sauce gently over the meatballs and gently stir till covered .
Sprinkle with sesame seeds .
Serve with a cucumber salad .....
CUCUMBER SALAD
To make this salad slice thin strips from 2 Lebanese cucumbers , using a vegetable peeler .
Place the cucumber strips into a bowl and add 1 dsp of sesame oil ,1 tsp of fish sauce , , 1/2 tstsp of brown sugar and 1 tbs of mirin.
Mix gently and refrigerate until ready to serve .

NOELENE'S COOKING CLASSES TERM 1V 2018.

WEEK 1 ......
ASIAN MEATBALLS WITH CUCUMBER SALAD

WEEK 2................TRUE SAUSAGE ROLLS
 CREAMY APPLE TART

WEEK3 .................SALAD WEEK
POTATO SALAD WITH MUSTARD DRESSING
WARM BEETROOT SALAD WITH SWEET POTATO CHIPS

WEEK 4 ................
LANCASHIRE HOTPOT
APPLE AND BLUEBERRY( BROWN BETTY ) CRUMBLE

WEEK 5
COQ AU VIN
TWIN BIKKIES

WEEK 6................
CHICKEN SATAY PIZZA
4 INGREDIENT BLACK FOREST CAKE .

WEEK 7 ...................
CHILLI CON CARNE
CHOCOLATE TART

WEEK 8 ...................
QUICK GORGONZOLA FOCACCIA
HARVEST SALAD

WEEK 9................
GLAZED HAM
BEST EVER CHRISTMAS CAKE .

BERRY COBBLER

Preheat your oven to 160 deg C.
Spread 600gm of frozen mixed berries ( thawed ) in a greased 23 cm baking dish .
Now sprinkle 1 packet of vanilla cake mix ( generic brand is fine ) in a medium bowl and combine with 1 lightly beaten egg and 120 gm of softened margarine .
Spoon this mixture over the thawed berries .
Bake in the preheated oven on 160 deg C for 45 minutes or until golden brown .
There you have it , a simple 4 ingredient dessert .
Serve with cream and or ice cream , delicious!

CHINESE CUSTARD TARTS

Chinese custard tarts are a custard egg tart and are common in various Asian countries , Portugal, Brazil and Britain .
You will need sheets of short crust pastry`.
Cut out circles to fit medium sized muffin cavities of a muffin tray .
Press the pastry circles into greased muffin cavities that have been lightly sprinkled with fine polenta .
Preheat your oven to 200 deg C
CUSTARD FILLING .....
Combine 125gm of castor sugar with  3/4 of a cup of water in a small pot over a medium heat till the sugar dissolves .
Cool completely.
Add 3 lightly beaten eggs and 90 ml of milk to the sugar syrup.
Mix to combine .
Carefully pour into the pastry cases .
Bake for 10 minutes in the preheated oven .
Then  reduce heat to 180 deg C and bake for another 10 minutes or until filling is set .

LEMON CHIFFON PIE

Let’s bring them back ...Lemon chiffon pie .

But this recipe is no longer ( in cooking terms ) politically correct . 

Can you guess why ?

Combine 250gm of crushed oatmeal biscuits with 75 gm of  melted margarine /butter .

Press this mix over the base and sides of a greased 23cm /9” round springform pan .

Chill.

Separate 4 eggs ( at room temp )

Combine the 4 egg yolks with 100gm of castor sugar , 1 dsp grated lemon rind in the bowl of your electric mixer .

Beat until thick and creamy 

Bring 1/4cup of lemon juice to the boil .

Continue beating  the egg yolk mixture and slowly pour in the hot lemon juice .

Mix together in a small saucepan 1 dsp of powdered gelatine with 60 ml of of dry white wine .

Gently heat till the gelatine has dissolved and then stir into the egg yolk mixture .

In a clean bowl with clean dry beaters , beat the 4 egg whites with 70 gm of castor sugar  ( adding the sugar gradually ) until stiff peaks form .

Now fold this through the egg yolk mixture .

Spoon into the chilled biscuit base .

Refrigerate until set .

Serve topped with thickened cream and thinly sliced lemon .

CINNAMON

Cinnamon is the spice that forms the basis of mixed spice for cakes , desserts and curry powders for savoury dishes .
Cinnamon imparts a warm , woody and sweet flavour to sweet and savoury dishes .
Cinnamon is a very popular spice made from the dried bark of a tree from the laurel family , Cinnamomum zeylanicum , which is either  ground or rolled up into curls called quills .
Cinnamon is commonly confused with cassia , which is a spice from the inner bark of a tropical evergreen tree, cinnamomum cassia , grown throughout China and the East .
Cassia has a similar aroma to cinnamon but is not as delicate .
Cassia is one of the constituents of five spice powder .
Cinnamon quills are used whole in stocks when poaching chicken or dried and fresh fruit .
Add ground cinnamon to marinades for pork and in the glaze for baked ham.
Spice up cakes , muffins and milk based desserts with ground cinnamon .

 

SPICY SWEET BISCUITS

Mix together 125gm of self raising flour with 1/2 tsp of bicarbonate of soda , 1 tsp of mixed spice and 25 gm of castor sugar .
Gently warm75 gm of golden syrup until runny then add 50gm of butter .
Add this to the dry ingredients to form a dough and shape into a ball.
Chill in the refrigerator for an hour .
Preheat your oven 180 deg C.
Lightly spray a baking tray and set aside .
Then roll out the dough on a lightly floured board to 5mm /1/4 inch thick
Cut out rounds with a biscuit cutter and place on the baking tray .
Bake for 12 minutes and cool on a wire rack .

 

SEARED SALMON IN A SPICY GINGER MARINADE .

Salmon is not caught in Asian waters , but Asian spices combine magically with the oil rich king of fish .

MARINADE
Mix the following ingredients together in a shallow bowl ............
2 tbs of soy sauce / tamari
1 dsp of ground star anise
4 tbs of moscato
1 tbs of minced ginger
2 tbs of coriander ( torn leaves and finely chopped root )
1 small red chilli ( finely chopped include seeds ).
Now add 2 x 250gm  salmon fillets and turn to coat in the marinade .
Chill for 2 hours .

When ready to cook , heat a tbs of rice bran oil in a heavy based pan .
Add the salmon ( skin side down ) and sear 2- 3 minutes on both sides .
I serve this with oven baked fennel and brown rice .
A cauliflower mash with asparagus also compliments this salmon dish .

 

BLACKBERRY COCONUT SLICE

Preheat your oven to 160 deg C
Grease a rectangular slice tray.( 18 x 28cm )
Spray with cooking oil and line with baking paper , ( extend paper 3 cm above the tray edges )

BASE........
Mix together in a large bowl .....
 100gm of plain flour
100gm of castor sugar
85gm of desiccated coconut , until well combined .
Use your fingers to rub in 100gm of butter / margarine, to make a coarse crumb .
Separate 3 eggs ( set aside the whites)
Stir in the 3 egg yolks with a blade of a bread knife .
Bring the mix together using your hands to make a dough .
Press the dough into the base of the prepared slice tray
Spread 5 tbs of blackberry jam over the dough .

TOPPING .........
Beat the 3 egg whites in a clean medium bowl with your electric mixer .
Gradually add 75 gm of castor sugar ( tbs at a time ), until glossy and stiff.
Fold in 50 gm of desiccated coconut.
Spoon the meringue mix over the jam layer .
Scatter with a handful of coconut flakes.
Coo in the preheated oven for 25 minutes or until golden .
Leave slice to cool in pan .
Carefully remove from tray using the excess paper overhang and cut into slices .

SUNDAY NIGHT DINNER @THE MANOR

OVEN BAKED PUMPKIN FILLED WITH CAULIFLOWER AND BROCCOLI FLORETS

SLOW COOKED OX TAIL

Rub ox tails with salt and pepper .
Sear on each side for 2-3 minutes .
Transfer ox tails to slow cooker
Pour over a mix of 1 cup of red wine , 400gm tin of diced tomatoes , 800gm tin of shoestring beetroot (strained) , 1/2 cup of Worcestershire sauce , 3 tbs of minced garlic , 1 small red chilli finely chopped
3 cups of chicken stock .
Cover and cook on low for 4 hours or until meats falls from the bone .
Strip meat from the bone and remove bone from the slow cooker .
Add 1/2 cup of chia seeds , 1 cup of wild rice , 1 green and red capsicum sliced .
Cover the slow cooker and continue to cook for 2 hours .
Serve with wedges of oven baked pumpkin .