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