KOREAN BULGOGI TOFU (V)

This is a very simple dish which can be served as a starter or a mains.
First you need to make a marinade .
Place the following ingredients into a medium bowl ....
185 ml of tamari
1/2 onion finely chopped
1/2 nashi pear pealed , cored and grated .
1 tbs of minced garlic
1 tsp of ground ginger
2 tbs of soft brown sugar
1 tsp of chilli flakes
1/2 tsp of ground black pepper
1 tbs of sesame oil
Stir to combine .......
Now add 600gm of firm tofu , drained and cut into cubes .
Cover and  refrigerate for 1 hour .
Heat an oiled gridle and cook the tofu , turning after 4 minutes and continue cooking until the tofu is caramelised .
Serve the tofu cubes with a mixed green leaves and a cucumber salad , sprinkled with sesame seeds .



Recipe  taken from The Aussie BBQ Bible ....Oscar Smith

SALMON TENGA

This delicious , economical curry dish originates in northern India.
You can substitute the salmon for any firm white fleshed fish , chicken , pork fillet or eliminate the meat and fish altogether and in place add firm tofu or  sweet golden potato along with the potato that is already part of the recipe.
SALMON TENGA
Rub your salmon fillets all over with salt and pepper .
Heat 3 tbs of oil , we used an oil infused with chilli  ( my homemade infusion )
Add the salmon steaks and fry for 2 minutes on each side .
Remove from pan to a plate and set aside . Do not clean the pan .
Chop a small amount of coriander leaves, stem and hairy root and place in a processor  with 2 green chillies with seeds roughly chopped , 3 tbs of minced garlic and 3 tbs of minced ginger .
Process to a wet paste .
Reheat the pan with the residue oil from the fish and add the blended paste .
Now  add 1 dsp of turmeric
Add 1 peeled and roughly chopped on ion to the pan .
Fry till fragrant .
Then add 1 washed and unpeeled waxy potato cut in to cubes .......
1 tin of diced tomatoes ( 400 gm )
200ml of coconut milk
1 dsp of castor sugar ..
Now stir occasionally with a wooden spoon till the potato is tender .
Add the salmon fillets to the curry sauce and allow to warm through serve on a bed or grain and scatter with fresh parsley and sliced  gourmet cherry tomatoes .
Enjoy !

TUNA CHIA AND BECHAMEL LASAGNE CAKE

 

 

This lasagne sandwich is all about flaked tuna  mixed with corn kernals , shredded carrots ,diced onions , finely sliced chilli , chia seeds and a little shredded cabbage ......
Seasoned with salt and cracked pepper .
The mixture is then mixed with chia seeds and this is now spread in layers on a  sprayed loose bottom pan ,topped with black olives and oven baked capsicums with a healthy sprinkle of grated parmesan and this is repeated till the pan is full and then topped with a béchamel sauce and grated tasty cheese .
Remove from oven and allow to cool ....
Remove from pan slice and can be served cold or with a little warmth .
It has a bite of spice and is delicious .

 

SUNDAY AT THE MANOR ......RHUBARB CAKE

RHUBARB CAKE .......
My second harvest of the season and this time I used the fresh rhubarb stalks  in a cake .......

Preheat your oven to 160 deg C.
Place these ingredients in the bowl of your electric mixer
1and 1/2 cups of castor sugar
1/2 cup of butter /marg at room  temp .
1 egg lightly beaten
2 cups of plain flour
1 tsp of vanilla extract
1 tsp of bi carb of soda
1 cup of sour milk   ( add 1 dsp of vinegar to the milk )
1/2 tsp of salt .
Beat to a smooth batter .
Add 2 cups of fresh rhubarb cut into small slices .
Place in a greased and lined square or oblong pan .
In a separate bowl mix together 1/2 cup of soft brown sugar with 1 tbs of softened marg / butter .
Sprinkle evenly over the cake .
Bake for 1 hour or until a skewer inserted in the cake comes out clean .
This is a simple beautiful butter cake made with rhubarb ....
 

BRING ON CHRISTMAS ........THE MANOR AWAITS .

 

42 DAYS AND COUNTING DOWN .....

 

GULAB JAMON

These round doughnut balls originate from northern India .
Anyone who has enjoyed the delicious Lebanese doughnut balls from Oasis bakery will love the North Indian version .
Gulab jamon must be soaked in a prepared syrup when they are removed from the deep fryer to keep them tender and moist .
Well let’s begin.........
To prepare the syrup........ place 300gm of castor sugar to a saucepan with 250ml of water over a medium heat stirring continuously till the sugar dissolves .
Allow to simmer until slightly thickened and a little reduced .
Stir in 2tbs of rosewater essence and remove from heat and set aside
Using a large bowl mix together 150gm of milk powder 75gm of plain flour , 1/2 tsp baking soda  stirring to combine .
Make a well in the centre  and add 2 tbs of melted butter / marg  and stir in enough milk  ( somewhere tween 25ml - 50ml )to form a stiff dough .
Let the dough rest at room temperature for 20 minutes .
Now dive the dough into 15 pieces and using your hands GENTLY roll into smooth balls .
Place the balls under a damp tea towel .
Heat your deep fryer or 6cm of rice bran oil in a large saucepan .
Heat the oil to about 150deg C  ( medium to low )
Add the balls one at a time in small batches .
Keep the balls moving in the oil to get an even golden colour all over .
Once the balls rise to the surface continue to cook for a further 2 minutes .
Carefully remove the balls with a slotted spoon and drain on absorbent kitchen paper .
Then place the balls in the syrup and leave soak overnight .
Remove and place in a bowl and warm through before serving or they can be served at room temperature .
CAUTION ...these are addictive .

COOKING CLASS TUESDAY 14TH NOV......

This week we will be preparing a Christmas curry .
A Christmas curry ?
Most definitely , a beautiful way to present Christmas seafood .
So Emily , Robyn , Megan , Heather , Kate , Ty , Brett , Trevor and Anne
These are the ingredients I would like you bring to class .....
We will prepare a Fish Tenga .....a light and sour fish curry that is delicious and easily prepared from basic ingredients ......
You will need 4 salmon steaks ( skin on )
1 large waxy potato ...( do some homework )
1 X 400gm tin of diced tomatoes ...
All other core ingredients will be supplied ..........
See you Tuesday
Noelene Marchwicki