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 .

 

CAKES FOR ANY OCCASION.

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 line the base with baking paper. Preheat your oven to 180 deg C. Now using a large saucepan combine 1/2 cup of passion fruit pulp or you will need 7 fresh passionfruits for the equivalent amount. 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 1 and 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 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. Enjoy your cakes/ sponges.

 

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 .