TURKISH PIZZA

Make a basic dough divide and roll into round ball shapes ,
Sprinkle your bench lightly and using one dough ball at a time , using your fingers to tease the dough into a long oval shape , stretching it to about 40 cm .
Add 1 handful of chopped pumpkin ( sprinkled with sumac ) spreading it around the oval border . Fill the centre with torn , fresh  spinach leaves  adding grated tasty cheese and finely chopped and bruised garlic .
Now draw up the pastry from each side and clamp it together along the top to seal in the ingredients .
Finally break an egg on the bench , just crush the egg with your hand and drizzle the yolk and white along the top of pastry join .
Place the pizza on a broad flat pizza paddle and place in a hot pizza oven .
Delicious .

PASTA MUST HAVE A SAUCE ....

Pasta is  good with olive oil , garlic and parsley .
Peel and bruise a couple of garlic cloves ( per person ), chop and warm them in the oil which must not reach a temperature beyond blood heat . This is to stop the flavour of the oil dissipating into the air .
Add chopped parsley and pour over the pasta .
OR
Sweat sliced onions in ghee ( 1/2per person )for a few minutes , add sliced fresh mushrooms with a little more ghee.
Add a chopped floret of broccoli and continue to cook until the broccoli is still a little crisp
Add a drizzle of olive oil , this breaks the oil in the ghee but retains the flavour .
Pour over the drained pasta .

APPLE JUICE

Most apple juice is made from reconstituted imported powder .The companies that make this second rate drink , add water and vitamin C to the dried apple concentrate .No apple is ever seen in the process .
If you want fresh apple juice , you have to make your own .
The best way is to shred and crush a mix of Jonathon and Granny Smith apples , completing the process by straining the juice .
The juice has no additives or preservatives , the juice from the Granny Smith apples has a clean dry crispness , the juice from the Jonathons is slightly sweeter, the combination of the 2 makes a perfect juice .

SIMPLE PORK CURRY

This is a simple wholesome dish .It was the first dish we prepared for term 3.
We mixed 1 dsp of ground cumin in a large bowl with 1 dsp of ground coriander , 1 tsp of cinnamon and 1 tsp of ground chilli powder .
Then we added 1 kg of diced pork and coated it with the spice mix.
Place your slow cooker on High .
Heat 2 tbs of ghee in a large frypan and cook the por in batches until browned all over .
Remove the pork to the slow cooker .
Using the same frypan add 1 onion peeled and chopped , 1 red capsicum sliced , 1 tbs of minced garlic and 1 dsp minced ginger .
Stir in 1 tbs of water and coo over a medium heat until softened , stirring frequently .
Remove the vegetables to the slow cooer .
Now stir through 1 x 400ml of coconut mil , 2 tbs of brown sugar, 1 tbs of lemon juice  and 1 tsp of salt .
Cover your slow cooker and cook on high for 2 hours .
Garnish with torn coriander leaves .

 

SALMON CAKES ...

For these fish cakes you will need 500gm of salmon fillets ( skin off ).
Chop the salmon into 1 cm chunks , put half the salmon to one side and continue to chop the other half till almost like a puree.
Place all the salmon in a large bowl with 2 tbs of lemongrass mince , 1 tbs of minced ginger , 1 handful of torn coriander leaves .
Season with salt and cracked black pepper .
Mix together well.
Divide into 4 , shape and squash into 2cm thick patties .
Heat a tbs of ghee in a large frypan over a medium heat .
Cook the patties for 3 minutes on each side or until golden
Spoon 2 dessest spoons of chilli jam / chutney  over the salmon cakes .
Serve with coriander leaves or flat parsley ...

REDANG BEEF AND CAULI RICE

Place 500gm of lean minced beef in a large frypan with 1 tbs of oil .
Fry on a high heat , stirring regularly . Then set aside .
You will need a medium sized cauliflower .
Break off the green outer leaves and place the fresh green leaves into your processor .
Slice the cauliflower in half .
Break up one half of the cauliflower and place it in your food processor .
Cut small  florets off the other half and place them into the pan with the mince .
Pop the stalks into the processor along with torn leaves off a handful of fresh mint , add a pinch of salt and a little cracked black pepper to the processor and blitz until fine .
Remove the cauliflower rice to a medium sized bowl and microwave on high for 4 minutes .
Add another handful of torn mint leaves to the mince in the pan along with 1 dsp of redang powder .( available in the Asian spice section in your supermarket ).
Now pour in 1 can of coconut milk  ( 400ml ) plus 200ml of water over the mince .
Bring to the boil then reduce heat and simmer for 10  minutes .
Stir the cauli rice and serve as a side with the mince .
Delicious !!

 

BARLEY and BEER LAMB SHANKS

Switch your slow cooker onto High .
Fry 4 lamb shanks  ( about 400gm each ) in a large frypan with a little ghee.
Wash and slice 2 leeks ( white part only )and add them to the slow cooker .
Add 200gm of pearl barley , the lamb shanks , 1 heaped tbs of Unami paste , season with salt and cracked black pepper .
Pour over 500ml of your favourite beer and 1 tbs of red wine vinegar .
Then pour in enough water to cover the shanks .
Cover and cook on high for 3 hours or until tender .

 

MUSTARD OXEN BEEF CHEEKS ....WEDNESDAY NIGHT DINNER @THE MANOR

Place your slow cooker on high .
Pat 4 oxen beef cheeks ( about 600gm each ) dry with paper towelling .
Toss each cheek in a large bowl with cracked black pepper and a pinch of sea salt .
Dry fry each cheek in a hot fry pan for 5 minutes each side . Set aside .
Wash and trim 500gm of fresh carrots , cut into thick slices .
Place the carrots into your slow cooker with a tbs of oil .
Peel and quarter 4 onions and place straight into the slow cooker .
Followed by the seared beef cheeks .
Now add 250ml of Worcestershire sauce .
4 dsp of wholegrain mustard .
500ml of boiling water .
Cover and cook for 4 hours .
The cheeks will be so tender they will melt in your mouth and the flavour is superb .
Season to taste .

LAMBS FRY WITH BACON AND ONIONS .

Best brunch ever .......

Peel and slice 1 red onion .
Cook in a large pan with 1 tbs of rice bran oil
Add 2 sprigs of fresh sage finely sliced ( set aside 2 whole sage leaves )
Cook till the onions and sage are tender and cooked through .
Push the sliced onions to one side of the pan and add 1 rasher of bacon and 1 slice of sourdough bread .
Flip the bread and bacon over as soon as they start to crispen .
Drizzle the softened onions with a little red wine vinegar , then pile them on the bread , then move the bacon slice on top of the onions .
Now add 1 slice of lambs liver ( about 125 gm ) to the pan and sear for 2 minutes on each side , until the liver is golden and pink the middle .
Quickly add the 2 reserved sage leaves with a little oil to crisp them up and serve on top .
Season with salt and pepper . 

CAJUN SWEET POTATOES

Preheat your oven to 180 deg C.
Scrub 4 sweet potatoes  ( about 1 kg in total ) , then slice into thick rounds .
Place the sliced sweet potato into a large mixing bowl with 1 whole unpeeled garlic clove .
Now pour over 2 tbs of oil and red wine vinegar , 1 tsp of sea salt , a sprinkle of cracked black pepper and 1 dsp of Cajun spice mix ( available from the spice section in the supermarket ).
Toss  the bowl to make sure the sweet potatoes are lightly coated .
Place the contents of the bowl onto a baking tray and bake in the preheated oven for 1 hour or until tender , gnarly and caramelised .

When ready to serve squeeze the roasted garlic cream out of the skins into 200ml of Greek yoghurt , stir to combine , then spread over a serving dish .
Place roasted sweet potato rounds on top and sprinkle sliced spring onions over top .
Finish with a drizzle of olive oil .

COOKING WITH NOELENE TERM 3 2018

Classes resume Tuesday 17th July ...10.am - 12 midday .
Saturday classes are available but you will need to book .
Saturday bookings can be made by phoning the Churchill Community Centre........51203850..
The ingredients list has been completed along with recipes for term 3 .
This term break I have been holding cooking sessions with a group of enthusiastic cooks from Ladder , and will be at Moe City offices on Wednesday 11th July , running a 2 hour school holiday session 1.00pm -3.00pm.
COOKING WITH NOELENE CLASSES @ CHURCHILL NEIGHBORHOOD CENTRE
WEEK 1.....
Simple pork curry  and Boston bun
WEEK 2......
Chicken with a French cream stuffing  and a no bake chocolate tart .
WEEK 3.........
Moroccan meatballs and Vanilla shortbread .
WEEK 4.........
Mushroom and taleggio ravioli and Posh popcorn
WEEK 5.......
Savoury bread and garlic butter pudding  and chocolate and sweet potato slice.
WEEK 6........
Avocado chocolate mousse and zucchini banana loaf
WEEK 7....................
Spiced stew with pomegranate and sweet seeded crackers .
WEEK 8.......................
Italian baked rice  and Orange polenta cake
WEEK 9 ........
Sweet chicken surprise and St Clements polenta biscuits
WEEK10.................
Sausage and apple bake  and speedy steamed pudding pots ....

Looking forward to continuing  travelling   the world through recipes and experiencing new flavour combinations ...
Noelene Marchwicki ..

SOUTH AFRICAN BEAN CURRY ( V )

Place 6 dried apricots , 1/2 cup of sultanas or raisins  ( 80gm ) and 12 pitted prunes in a small saucepan and cover with 375ml  ( 1 and 1/2 cups ) boiling water .
Cover the pot and bring back to the boil.
Reduce the heat and simmer till the fruit is plump ( about 20 mins ).
Remove from heat , do not drain .
Heat 2 tbs of rice bran oil in a large saucepan over a medium heat .
Add 2 peeled and chopped onions , cook till tender .
1 tbs of minced garlic
1 small red chilli or 2 green chillies finely chopped with seeds .
1 dsp of minced ginger
1 green capsicum finely sliced
1 tsp of ground cumin
1 tsp of ground coriander
1 tsp of fennel seeds
1 cinnamon stick
Cook , stirring until fragrant , then add 1x 400gm can of red kidney beans .
Season with salt to taste .
Pour in the fruit with the cooking water .
Stirring , bring slowly to the boil and then reduce heat and simmer for 25 minutes , stirring frequently .
Taste and adjust seasoning if necessary .
Serve the curry mixed through with steamed brown rice .
Scatter over a few slices of banana and a sprinkle of chopped nuts .
 

LADDER

What is Ladder ?
It is a 6 week program , mostly  funded by the players from our great Australian Football League ( AFL ) , and is  about  getting  the best out of yourself and land a job that you actually want .
This program is aimed at particpants 16 - 25 and is designed to encourage and support the participants in gaining confidence and developing skills to start a meaningful career .
I was honoured to be invited to contribute to the program .
Our 1st session was amazing ...
Well done ....DAN, JACK ,EMILY , BRAYDN, TAHLIA, JACK , VIRGINIA
You prepared oatmeal hermits .....a breakfast alternative ..... your effort and the results were perfect .
You also prepared Latkes ( Jewish potato  cakes ).....what can I say , your prep was perfect and I know you liked them ....you ate them as you made them  .
You .....all of you have so much potential
Remember our discussion ...we are all cooks ,
We  cook food to eat
We eat to survive .
No matter what your intended career ...with cooking you  learn so many skills that will stay with you for life .
1.Your need to eat to live .
2. Homemade meals are more economical and healthy
3.Cooking encourages creativity
4. Mathematical skills with weights and measurements
5. The community of food .
6. The other arm of cooking is the growing of produce .
7. The health and safety industry of food .
8. Computers will never take your cooking job.
Looking forward to our next session on Tuesday
Noelene Marchwicki

KIWI FRUIT AND BASIL SHERBET

Peel and coarsely chop 10 ripe kiwifruit , place them in the freezer for 1 and 1/2 hours .
Also place an empty pan loaf in the freezer .
Remove from freezer and place in a processor along with
1 tbs of lime juice
1/2 cup of agave syrup
1/3 rd cup ( 80 ml ) of buttermilk
1/3 rd of a cup of fresh basil leaves tightly packed .
Puree / blend until icy and smooth like a sherbet .
Remove the pan loaf from the freezer and spoon the sherbet in to the pan .
Cover and freeze  overnight or for 4 hours until firm .
To serve peel and chop another 4 kiwifruit and divide between small bowls .
Serve scoops of the sherbet over the kiwi fruit and sprinkle with extra basil leaves on top .

Kiwi fruit contains twice as much vitamin C, per 100gms , as oranges and lemons . 

CHILLI , CARROT PANEER

Paneer is a firm , salty Indian cheese , available in larger supermarkets .

Scrub 2 bunches of Dutch carrots ( baby ) and 2 medium potatoes .
Cut the potatoes in 1/2 inch slices .
Steam the carrots and potatoes separately , until tender .
Heat 2 tbs of rice bran oil in a medium frypan over a medium heat .
Add 1 medium onion thinly sliced , stir until tender .
Now add the carrots and potatoes
1 dsp of minced ginger
1 tbs of minced garlic
1 long thin green chilli , finely sliced with seeds .
1 tsp of cumin seeds
1 tsp of garam masala
1 tsp of ground turmeric
Cook , stirring until fragrant .
Stir in 1 sliced yellow bell capsicum
200gm of cherry tomatoes
2 tbs of water .
Cover and cook over a low heat until the caspsicum is tender .
Stir in 200gm of paneer cut lengthways and then in half .
Cover the pan again and heat the paneer through .
Season with cracked black pepper .
Sprinkle 2 tsp of nigella seeds and torn coriander leaves over the mix .
Serve with steamed brown rice .
Carrots are good for your eyesight , hair , skin and nails due to their rich vitamin C content .

DINNER AT THE MANOR ON WED 4TH JULY

A simple elegant meal of grilled rib eye steak  served with a turmeric dressing .
TURMERIC DRESSING
Mix  2 tbs of  tahini in a small jug with 2 tbs of lemon juice , 1 dsp of honey and 1 tsp of turmeric .
Season to taste and adjust the consistency of the dressing with a little warm water , if needed .
The meal was served with a side of  boiled fresh green beans .
Sliced  red and green cabbage  pan fried with shredded beetroot , salt , apple cider vinegar and a dsp of unrefined  sugar ( rapadura ), finishing off with 1 and 1/2 cups  of wild and brown rice , mixed and steamed , then stirred through the cabbage and beetroot mix .
The turmeric dressing bought the simple meal together .
Enjoyed by all.
Dessert was a raspberry , chia and quinoa sundae