LESSONS FROM THE KITCHEN...

WE ARE DOING IT ALL......

You can ask the questions you have been too  embarrassed to ask .....

In an up coming class I will discuss Diabetic menus , Vegan menus , Low GI menus , Vegetarian menus .

One class will be a tour of the supermarket and we can discuss what we need to look for  in purchasing ingredients.

The one class we all need to attend is the meal we need to prepare every night .... if you fit in to the  " the kids are gone and there is only two of us " ,  " what about parents on a concession  card ....single or partnered " I haven't forgot about " there`s only me  "....... ' And God they have just rang me at work  wanting to know what is for tea "
EVERTONE NEEDS TO ATTEND THE  SURVIVAL CLASS

Yes there will be an Asian Flavours course  ...
Curries are definitely on the cards
Middle Eastern dishes  will make you a hero of your kitchen  and oh so simple
My classes are run to suit you ..
Yes we can dress it up and serve a party ....but together we can make everyday meals a pleasure to serve.
I invite participants of my classes to help me prepare afternoon tea for the members at a local footy club...with healthy in mind but flavour foremost .

MY FIRST CLASS  IS SUNDAY 23 rd  MARCH .... IN THE KITCHEN OF CASTLE GARDEN..
3 ROBERTS RD... CHURCHILL.

' WHAT`S FOR TEA ?"...BRING A CONTAINER

BOOKINGS ESSENTIAL  0407561192

 

A DONNA HAY CLASSIC SHORT AND SWEET LEMON SLICE

Preheat your oven to 180 deg C.

Place 1 cup of caster sugar
1 cup of desiccated coconut
2 cups of plain flour
200gm of un salted butter  , into a bowl and stir until combined and the mixture resembles coarse breadcrumbs.

Using the back of a spoon, press the mixture into the base of a lightly greased 20 x 30 cm slice tin lined with baking paper .
Bake for 20 minutes or until golden brown .
Allow to cool completely.

Reduce your oven temperature to 160 deg C
To make the lemon filling

Place 4 eggs  and 2 extra yolks in a bowl and whisk to combine .
Add 2 cups of caster sugar  1/3 cup of sifted plain flour
1 tbs of finely grated lemon
1 cup of lemon juice
Whisk until smooth

Carefully pour the  filling over the cooked base and bake for 30 minutes or until just set .
Refrigerate  for 2 hours  or until firm.
Dust with icing sugar and slice to serve.

 

TORTILLA TRICKS

TORTILLA TRICKS   ...author Geoff Meade

Use tortillas as a pastry base
Cut the bought tortillas into required shape and then push them into a muffin tray.
Either blind bake or pre fill depending on the recipe.

 To turn the tortilla into a serving vessel , you first have to heat them for 1.5 minutes in an oven set at 180 deg C.

If you require an edible vessel put the tortilla in to bowl and push it so that it lines the edges of the bowl , leave it set for 2 minutes to firm up.

For a food cone  wrap the tortilla  around a cone shaped object and brush fold with cornflour paste .

Leave it sit for 2 minutes to allow the tortilla to firm up.

Fill the tortilla with the ingredients of your choice . They work great for both sweet and savoury dishes.

'NAKED LADIES'..........Amaryllis belladonna

GARLIC SOUP WITH CHEESY CROUTONS

Steam 2 large potatoes that have been peeled and diced

In a pan cook 1 large onion that has been peeled and sliced till it becomes translucent

Place  2 whole heads of garlic in a roasting pan  and cook till they become tender and aromatic

Then add the potato and 4 cups of chicken stock along with the pulp from the roasted garlic ,

 2 sprigs of thyme and season with pepper .

Bring these to the boil , reduce heat  and simmer for 30 minutes

Remove sprigs of thyme

Puree in a food processor  until smooth . Set aside

VELOUTE
For this recipe we need to prepare a roux by melting 25gm of  butter  and adding 1 tbs of flour and mixing into a paste do not let the paste colour
Now gently add 1 cup of chicken stock , stirring consistently to form a smooth sauce
Return to the heat  and simmer for 5 minutes ..
You have just prepared a veloute ..( well done )

 Add the veloute to the  soup mix ....gently stir in

Use fresh parsley finely chopped for the garnish

CHEESY CROUTONS
Tear some crusty bread  into pieces and place on a baking tray in a single layer and drizzle with rice bran oil.
Sprinkle with grated cheese  and place in a hot oven till the cheese and bread have turned golden brown.

STICKY PLUM CHICKEN

Use a sharp knife to make some slits in the skin of 8 chicken drumsticks . Set aside .

Combine 1/2 cup of plum sauce  ,1 tbs of honey ,1 tsp of finely grated fresh ginger , 2 fat cloves of garlic crushed , 4 spring onions sliced  and 1 tbs of rice bran oil in a bowl .

Add the drumsticks and coat in the marinade  cover and refrigerate  for at least 4 hours or at best overnight.

When you are ready to cook pre heat your oven to 200 deg C.

Place the drumsticks  ( undrained ) in a single layer in a shallow oven proof dish  and cook for about an hour or until well glazed .

Serve on a creamy bed of polenta garnished with chillies or herbs of your choice.

MUSSELS WITH TOMATO, WINE AND GARLIC

 In your largest fry pan , heat 2 tbs of rice bran oil over a med heat  and saute 6 fat cloves of crushed garlic  and 6 shallots sliced diagonally,saute for 2 minutes
Add 1 sliced large red capsicum ,
Cook for another 2 minutes
Add 1 tbs of tomato paste , stir into mix
Add 1 can of crushed tomatoes , 1 tsp of sugar and 1/2 tsp of dried thyme
Season with salt and pepper
Reduce heat and simmer for 30 minutes

Now place 1.5 kg of mussels that have been scrubbed and bearded in a large pot  and pour over 1 cup of dry white wine , cover and bring to the boil , you will have to shake the pot to distribute the wine .Simmer on a lower heat for 3 minutes. Remove the mussels as soon as their shells open .
Place the mussels on a serving plate and pour over the sauce garnish with chopped parsley ..
Serve with crusty torn bread .
Great as part of a Mezze plate.