FOODIES Q & A @ MID VALLEY

Come and say hello at Mid Valley tomorrow between 10.30 am and 1.30pm .
We can talk anything food .... recipes that work .....those that don't ...together we can sort out the problems ...
I will share with you my  on going basic rules to cooking ..
Come on , keep me company at the foodies Q@A.

 

COOKING CLASS HOMEWORK ....

STICKY PORK RIBS .
Just because you have 2 weeks off from class .....
I want you to prepare this dish .. all you need is
1.5 kg of pork spre ribs ( from a butcher )
Jar of minced garlic
Ground ginger
Chilli flakes ( optional )
Bottle of plum sauce
Jar of maple syrup
Jar of treacle .
Ok , here we go ....
preheat your oven to 180 deg C
Combine 1 tbs of ground ginger , 1 dsp of minced garlic , 2 tbs of plum sauce 1 tbs of tomato sauce 1 tsp of chilli flakes ( if using ) , 1 tbs of maple syrup , 1 tbs of treacle and 2 tbs of rice bran oil .n a large bowl .
Add the pork ribs and baste thoroughly in the marinade
Cover  with plastic wrap then marinate in the fridge for 1 hour .
Place the ribs on a baking tray lined with baking paper .
Cover with all the marinade , bake in oven for 30minutes then  remove the ribs from oven and turn he ribs over .
Cook for a further 40minutes r until the meat is tender and the marinade is sticky and caramelised .
Serve with a squeeze of lemon and plenty of tissues .....

send through your photos of your completed dish , call or message me if you need some advice .

MONDAY DINNER AT THE MANOR

Tonight’s table will be offering .........
Beef and ricotta cannelloni..
Marinated silverside and cabbage ....
Whole salmon side crusted with a dukkah ,pesto and prawns in a youvetsi sauce .
There will be sides of cooked mixed grains,  oven baked sumac pumpkin and crusty bread .

MONDAY DINNER AT THE MANOR

MENU

ENTREE
A tapas style serving of Spanish Manazilla olives stuffed with anchovies,  Greek Halkidiki olives stuffed with pickled garlic , Spanish Manazilla olives stuffed with aged Parmesan and served with horseradish cream and toasted sourdough .

MAINS
Jambalaya.....a Creole dish including , chicken , pork , seafood with onions , carrots ,celery and jalapeno chilli.
Marinated in apple cider vinegar for 24 hours, slow cooed for 12 hours and served on a mound of mixed grain .

Satay Chicken .....cubes of poultry cooked in a spiced mixture with a light peppery peanut sauce ...

DESSERT
Curd and treacle......strained Greek yoghurt served with treacle
Faluda......a Muslim influenced  Sri Lankan drink and dessert....made with water , milk , rosewater, ice cream and basil .

CREAMY CHEESY CHICKEN

Today in class we made creamy , cheesy chicken .
This is my recipe for the time poor ..( well that is all of us ) .
My food has to be easily assembled , flavoursome , inviting with aromas that welcome you home .
1. Spray the bowl of your slow cooker.
2. Slice and cube the  skinless chicken fillets ( thigh or breasts ) 4-6.
3. Sprinkle the chicken cubes with cracked pepper and curry powder .
4. Slice 6 small carrots into rounds , peel and slice 2 potatoes and onions . you can also add some chopped broccoli , celery  or sliced beans at this point .
5. Mix chicken and vegetables together and then turn into the bowl of the slow cooker .
6. In a small saucepan add 250gm of creamed cheese spread , 1 tbs of minced garlic ,
3/4 cup of apple cider vinegar , 1/2 cup of chicken stock , 1/4 cup of uncooked quinoa .
7. Heat slowly just enough to warm through and melt the cream cheese spread .
8. Pour the sauce over the chicken mix in the slow cooer , stir to combine .
9.Cover and cook on low for 5 hours .
10. Serve with crusty sourdough or garlic bread .

 

MINESTRONE MIX

Heat 2 tbs of rice bran in a large saucepan over a low heat and add 2 finely sliced onions and 2 tbs of minced garlic .
Cook until the onion is translucent .
Add 1 x 400gm can of diced tomatoes , 2 carrots chopped , 2 potatoes chopped .
Add 200ml of white vinegar , 250gm of soft brown sugar .
Allow this mixture to simmer for 20 minutes or till vegetables are tender .
Add 1x 400gm can of 4 bean mix and stir through with the contents of 2 x  680 gm jars of passata .
Add 150 gm of sliced black olives and 150 gm of dried gomiti pasta or a short pasta of your choice .
Heat for 30 minutes and serve with crusty bread .

MARINATED SILVERSIDE

Anne ,yesterday in class we made a sweet fruit chutney and I mentioned the chutney makes a wonderful marinade for silverside .
The marinade needs to be prepared 2-3 days ahead .
First you need to remove the skin from 1 kg of tomatoes , chop any large pieces of flesh .
Peel and chop 3 onions
Peel and core 2 green apples
Grate 3 carrots
Add 425gmof shoestring beetroot
Place all chopped and grated ingredients into a large bowl
Add 750gm  of soft brown sugar , 1 litre of brown malt vinegar , 1 tbs salt , a pinch of cayenne pepper , 1 tbs of minced garlic , 1 dsp of ground cloves
Mix thoroughly .
Cover and allow to sit on your bench till you are ready to use.
Before cooking the silverside slice it uncooked .
Slice 1/2 a head of cabbage , discarding the thick white core .
Spray the bowl of your slow cooker .
Layer the bowl with sliced cabbage then slices of uncooked silverside
Repeat till you have used all the silverside
Now stir the fermented marinade and ladel over the meat and cabbage .
Place any remaining marinade into a container with a lid and refrigerate
Turn your slow cooker to slow and leave  for 8 hours ....
This is delicious ...
FOOTNOTE
Drizzle any leftover marinade on oven baked vegetables or heat the left over marinade in a pan and prepare French toast with a twist .