BEEF WITH THAI SWEET BASIL LEAVES

NEUA PHAT BAI HOHRAPHA


I replaced the beef with kangaroo fillet , ( the cut of meat is optional )

In a small bowl mix 1 tbs of fish sauce
3 tbs of oyster sauce
4 tbs of vegetable or chicken stock  ( a handy tip is to freeze in ice cubes .... left over water from steaming or cooking vegetables , I don`t want to know you if you use stock cubes and you surely are not going to open a box of commercial liquid stock for 4 tbs ...if I`ve thwarted all your ideas just use water ...well it`s cheap and not full of chemicals ! )
1/2 tsp of sugar .
Now you need 1 medium onion ( red or brown is fine ) cut into quarters and then thinly sliced .
Add the sliced onion to the marinade mix.
Set aside .

Slice your cut of meat fillet or kangaroo fillet into thin strips . ( 500 gm )
Turn the strips into the onion and marinade  mix

Slice 4 fat garlic cloves and cook them in a large open pan with a glug of vegetable oil until lightly coloured and aromatic .
Add 1 bird`s eye chilli that has been finely sliced with seeds intact .
Add your sliced meat and cook for 5 minutes or until cooked through .
Add 2 handfuls of Thai basil and leave  to the point of wilting
Remove to warmed serving bowls .
This was served with wild rice at Castle Garden .
 

PORK FILLET WITH GARLIC AND CHILLI PEPPER

MUU PHAT KRA-TIAM PHRIK THAI

Use a mortar and pestle to pound together 1.5 tsp of black peppercorns , just roughly.
Now  pound or alternatively use a small blender to blend  1 WHOLE bulb of garlic cloves roughly chopped and 10 coriander roots roughly chopped , into a paste.
Set aside .

To prepare your pork fillet , cut the fillet into 2 inch cubes ( 5 cm ) .
Place pork cubes into a bowl with 1 tbs of fish sauce
1 tbs of soy sauce
1/2 tsp of sugar
Let this sit covered in the refrigerator while you prepare the dipping sauce.

Garlic and chilli dipping sauce.
Mix together in a separate bowl
 4 garlic cloves finely chopped
3 birds eye chillies finely chopped with seeds ( seeds optional )
2 tbs lime juice
1 tbs of fish sauce
1 dsp of cracked pepper
1 tsp of sugar .
Stir till completely combined .

Now  to bring it all together , heat a pan with 3 tbs of vegetable oil,
Place 1/2 the garlic and coriander paste in the pan , cook till lightly coloured and aromatic.
Add 1/2 the pork fillet and marinade and cook for 5 minutes until meat is cooked through.
Remove to a warmed bowl and repeat with remaining paste and pork .
At Castle Garden this meal was served with red rice  dressed with fresh coriander leaves and a small bowl for the dipping sauce.

CHURCHILL NEIGHBORHOOD COOKING CLASSES 2015

Classes commence on Tuesday 20th January 2015

WEEK 1  TUESDAY 20TH JAN  2015
Savoury  green pancakes with lime butter

WEEK 2 TUESDAY 27TH JAN 2015
Salad Week
Royal potato salad
Watercress , pistachio and orange blossom salad
Nutty endive with blue cheese
Burnt aubergine with tahini

WEEK  3 TUESDAY 3RD FEB 2015
Food of Thailand
Muu Phat Kra Tiam PhrikThai
Pork with garlic and pepper.

WEEK 4 TUESDAY 10TH FEB 2015
Neua phat  bai hohrapha
Beef with Thai sweet basil.

WEEK 5 TUESDAY 17TH FEB 2015
Saffron tagliatelle with spiced butter

WEEK 6 TUESDAY 24TH FEB
Walnut and fruit crumble cream
Pear crostini

WEEK 7 TUESDAY 3RD MARCH
Chutney`s and relish week

WEEK 8 TUESDAY 10TH MARCH
Marinades Week
Peanut sauce
Satay marinade
Boiled salad dressing
Asian dressing

WEEK 9 TUESDAY 17TH MARCH
Baklava syrup cake

WEEK 10 TUESDAY 24TH MARCH
Parsnip dumplings in a vegetable broth .

For bookings and class times please phone Julia at Churchill Neighborhood Centre on 51 222955

LIME BUTTER

Place 200gm of  butter at room temperature in a bowl and beat it with a wooden spoon till it is soft and creamy .
Grate in the zest of 2 limes ,
Then add
3 tbs of lime juice
1 tsp of white pepper
2 tbs of chopped coriander
1 garlic clove finely chopped
1/2 tsp of chilli flakes.
Stir till well combined .
Tip on to a sheet of cling wrap and roll into a sausage shape.
Twist the ends of the film to fully enclose the lime butter .
Refrigerate until firm .
Sliced and melt on grilled meats , vegetables , savoury pancakes or oven baked breadrolls.

 

PARSNIP DUMPLINGS

These are really good .
In a saucepan with plenty of water
Add 400gm of peeled and diced potatoes
400 gm of peeled and diced parsnips
Add 2 garlic cloves peeled.
A  good pinch of salt
Bring these to the boil and cook until soft,
Then drain well .
Mash the parsnips and potatoes while still warm adding 60 gm of butter.
Then add 120 gm of self raising flour
1 tsp of cream of tartar
100gm of semolina flour
2 eggs lightly beaten.
Salt and pepper to taste .
Mix well  then cover with plastic film and refrigerate till cooled .

When ready to cook the dumplings ....turn out the dumpling mix onto floured board and roll mixture into a sausage shape and cut off pieces and place in a pot of simmering water , remove dumplings with a slotted spoon when they rise to the top of the saucepan .place dumplings straight into lightly oiled serving bowls .
Repeat this process till all the dumpling mixture is used.
Ladle a clear hot vegetable broth over the dumplings or a rich tomato sauce garnished with flat leafed parsley .

Now my mixture is cooled I will turn it out onto a floured board and cut into the size dumplings I want and then place in a container and freeze ready for a meal through the week .
 

HAPPY 25TH BIRTHDAY NICOLE MURPHY

5TH JANUARY 2015...HAPPY BIRTHDAY NICOLE

LOVE MUM XXX

TERIYAKI MARINADE

Heat the following ingredients in a pan and stir to combine ..
1/2 cup of soy sauce
2 tbs of brown sugar
1 tsp of crushed ginger
2 tbs of white wine vinegar
1 tsp of crushed garlic
2 tbs of tomato sauce .
Allow the mix to cool before using .