COOKING CLASS FOR TUESDAY 28TH OCTOBER

Good Morning Churchill Cooking Class ,

I have  given some thought to the butter chicken recipe for next week.
Indian food and recipes can vary greatly depending on the origin and  ingredients particular to the region .
So my decision...................
On Tuesday we will combine 2 popular Indian dishes in 1.
Singharas  ( Bengali version of Samosa ) with a butter chicken filling.

You will need to bring your JAR OF GHEE , a KNIFE and a FRYPAN .
A CONTAINER to take your samosas home , ( aluminium trays can be purchased in the Cheap shop next door to the Churchill newsagency . 4@ $2 ).
 500gm of chicken mince
2 cinnamon sticks
1 tin of diced tomatoes
Chopped almonds
garam marsala ( spice )
ground tumeric
ground cardamom
ground cloves
chilli powder.
1 . large onion.
In class Tuesday we spoke about purchasing spices .
There is a shop on the corner of Buckley  and Hoyle Street , Morwell which stocks a great selection of whole and ground spices....

Don`t forget your homework
What is the difference between a red onion and a Spanish onion ?

DEMONSTRATION......GOODNESS PIE

See you Tuesday @ 10.00 AM
Noelene
 

GOODNESS CAKE ... ( VEGAN & VEGETARIAN )

Put the ingredients listed into a food processor...
1/4 cup of goji berries
1/2 cup of macadamia nuts
1 tsp of maca powder
1/2 cup pistachio nuts
1/2 cup of almonds
3/4 cup of dates

Pulse until all the ingredients are finely chopped and resemble a fine crumble,
Line  a spring form pan with baking paper , and press the mixture into the base of the pan with your hand and then place in a freezer to set.

Clean out the food processor

Place the following ingredients into the processor to make the filling ....
3 ripe avocados
1/2 cup of coconut cream
1/2 cup of rice syrup or 1/2 cup of raw honey
2 tsp of vanilla bean paste
3/4 cup of raw cacoa powder.

Blend until smooth and creamy.
Pour the chocolate mixture into the pan and smooth over the base.
Sprinkle a mix of 3/4  cup of goji berries with 3/4 cup of pistachio nuts over the top of the pie .
Place the pie back in the freezer to set for a couple of hours .
Remove and store in the refrigerator in an air tight container.

PISTOU BARRAMUNDI

This was served on Monday night at Castle Garden ..................
 (Italian ....pesto / French...pistou .......made from basil, garlic , oil , nuts  and gruyere cheese . I omitted the cheese this time )
I combined 1/3 cup of fresh mint basil , 1 tbs of rice bran oil , 1/2 tsp of sea salt , 1/4 tsp of freshly ground black pepper , 2 fat garlic cloves ( peeled ) , 1 tbs of panch phoran  ( spice mix ) in a food processor.
 Set aside..
Spray a fry pan with cooking spray and heat over a medium heat.
Rub the pistou on both sides of the  barramundi fillets  .
Place fillets in the prepared pan , cook for 3 minutes each sides .
the fillets will flake easily when tested with a fork .
Serve with lemon wedges , fresh uncooked spinach leaves and  cashew nuts.
 

GOUGH WHITLAM .....R.I.P. TUESDAY 21ST OCTOBER 2014.

Gough Whitlam Australia`s 21st Prime Minister died this morning in Sydney.
He was a visionary , who tapped into the social consciousness of Australia.
Gough Whitlam contributed to public welfare more than any other political leader.
I was able to attend a tertiary institution thanks to free tertiary education that was offered to all Australians .
He put an end to conscription.
He appointed a woman to oversee  health issues affecting women's health.
He recognised women`s rights.
He introduced Medicare a true  universal health system .
He wiped out the White Australian policy .
He initiated land rights for the true owners of Australia.
Wherever you are reading this blog , don`t dismiss the importance of the passing of this man , he knew the true meaning of reconciliation ...... down load the song by Paul Kelly ... " From little things big things grow. "
Thank you Gough Whitlam .
R.I.P.

TUESDAY COOKING CLASS.......

Today...we are making FISH CAKES..........

These fish cakes can be made with any firm fish ..
Over the years I have used ....salmon , barramundi , whiting , basa  , cod , snapper , mulloway ,  for  fish cakes.

Season the fish fillets  ( 500gm ) with salt and pepper.
Saute the fillets in 3 tbs of oil over a low heat until lightly coloured on both sides , approx. 2 minutes on each side .
Remove from pan .
Cool .
Shred and set aside.
In the same pan   ...saute 2 finely sliced scallions using the white and green tops . heat until softened.
Remove and cool.
Into a large bowl
Place 2 tbs of chopped dill pickles ( finely chopped )
2 eggs ( lightly beaten )
2 tbs of finely chopped basil mint leaves
1 cup of mashed potatoes
1 cup of breadcrumbs ( if not using potatoes ..increase breadcrumbs to 2 cups )
1 tbs of lime juice
1  dsp of fish sauce.
Add the sauteed scallions and shredded fish fillets.

Stir to combine.
Shape into patties.
Roll in extra breadcrumbs .
Heat some oil in a non stick pan .
Cook the fish cakes in batches , until golden .
Serve with wedges of lemon.

My Demonstration...

PISTOU SALMON

1/3 cup of  fresh basil mint
1 tbs of rice bran oil
1 tsp salt
1/4 tsp of freshly ground black pepper
2 cloves of fresh garlic
1  tbs of panch phoran.
Fillet of salmon

Combine the first 5 ingredients in a processor .
Add the panch phoran to the mix
Rub the mix on both sides of the fillet.
Cook in a non stick pan coated with cooking spray , for 3 minutes on each side.
Serve with asparagus spears and lemon wedges .

BOOKINGS FOR COOKING CLASSES  PH.... CHURCHILL HUB 51222995

JERK KANGAROO FILLET WITH BLACK RICE SALAD

Castle Garden, Sunday 19th Oct ....I served
JERK KANGAROO FILLET WITH BLACK RICE SALAD .

I work on  500 gm of fillet per person  and 1/2 cup of  uncooked  black rice per person .

Firstly steam your rice and add  1 red chilli pepper with seeds  while cooking .
Thinly slice a small red capsicum and chop 3 spring onions and place in a dish with basalmic vinegar .
Set aside .

Slice your kangaroo fillet  and add
1 long green chilli pepper finely sliced
3 spring onions finely slicely
2 garlic cloves crushed .
1 tsp of allspice
1 tsp of dried thyme
1 tsp of castor sugar
1 tbs of soy sauce
1 tbs of lime / lemon juice.

Mix together and cover with cling film while you prepare your pan.

In your pan add the following ingredients over a med / high heat.
A good slug of oil
2 large red onions  chopped finely
3 fat cloves of garlic sliced
1 tsp of cumin
2 tbs of red wine vinegar
2 large fresh tomatoes peeled and chopped .
1/2 cup of  fresh coriander leaves .
2 tbs of lemon / lime juice.
Stir till onion softens
Then add the marinated fillet and cook till the meat browns on each side ...but do not burn .
( Roo fillet  cooks quickly as the meat is very lean )

Add the basalmic capsicum and spring onion mix to the black rice and serve with the jerk kangaroo fillet.

FIVE SPICE KANGAROO WITH VEGETABLES

Tonight at Castle Garden I offered five spice kangaroo with vegetables .
You will need  500 gm of kangaroo fillet .
Slice the fillet paper thin .
Mix the fillet slices with
1 tsp of crushed garlic
1 tsp of crushed ginger
1 tsp of cinnamon
1 tsp of cloves
1 tsp of nutmeg
Set aside .

Place 1 .5 cups of freekeh and 1 small red chilli with seeds  in 3 cups of water in a rice steamer and press start .
Wait 20 minutes and the prepare the vegetables

Into a heated pan place 1 cup of broccoli florets
1 large red capsicum sliced
3 spring onions sliced diagonally
1 dsp of sesame oil
1 tbs of soy sauce
1 tbs of oyster sauce
Heat through and then add the coated kangaroo fillet .
Increase the heat and turn the fillet slices till coloured on both sides .

Serve the kangaroo fillet over the freekeh .