SOUS VOUS ...SILVERSIDE SUNDAY 1ST JUNE 2014

The silverside had been left over from another meal , vacuumed sealed and frozen .
Dale is off to Melbourne for work this coming week and my bookings are full , I`m time deficient  and need time saving meals that look a million dollars and are full of  goodness and flavour.
Because the silverside has already been perfectly cooked  the meat only needs to be heated through and the juices thoroughly defrosted .
(always add the juices of the meat to the vacuumed package prior to sealing and  freezing ) .
Next step ...
Place the frozen packet unopened in a water bath .. I use a roasting pan  and fill with enough water to cover the enclosed meat ..

Now work out what time tea will be served ... for purposes of this exercise , tea will be served at 6.45 pm at Castle Garden tonight .....So at 1.45 pm I will place the water bath with meat into the oven set at 60 deg C ....
No you can`t use a slow cooker unless you have one that has an exact  temperature control other than low  / med / high .
The purpose is to warm through not cook.

CRUSTY CORN SOUFFLE ......... GREAT WEEKEND MEAL

 

Heat your oven to a solid 180 deg C .

Melt 60 gm of butter in a medium sized saucepan ...

Remove from heat..

Stir in 3 tbs of flour and 1 x  450 gm tin of creamed corn .

Return to the heat and stir in for 1 minute

Cool slightly and 4 egg yolks , I at a time , beating the mixture well.

Add 1 tbs of chopped parsley .

In a separate bowl whisk the egg whites till stiff ,

Fold the stiffened egg mixture into the corn mix , quickly and lightly .

Pour into individual ramequin dishes or one large casserole dish .

Sprinkle with parmesan cheese .

Bake in the heated oven for 45 minutes  or until well risen and golden.

Serve immediately.

 

 

CHICKEN LIVERS STROGANOFF

Prepare 1.5 cups of brown rice in 3 cups of water in a rice steamer
Wash and dry 500gm of chicken livers .
Trim the livers into neat pieces and coat with seasoned flour ( dried basil , marjoram and lemon )
Melt 30 gm of butter or margarine and gently fry the livers till golden brown .
Remove the livers from the pan
Fry 1. medium sized onion and 1. red bullet chilli  that have  been finely sliced in a pan until soft
Add 200gm of freshly sliced button mushrooms , and 1/4 cup of water
Bring to the boil .... add livers.... cover  and reduce to a simmer  for 5 minutes only  .
Stir in 2 tbs of sour cream.
Season with salt and pepper .
Serve over a bed of brown rice.

 

CHOCOLATE CINNAMON CAKE SLIDE

Rub 2 oz of butter into 1/2 lb of self raising flour and mix to a workable dough adding milk a little at time  starting with 125 ml.
Gently stretch out to line the base of a lamington tin.
Now top the dough with a healthy spread of jam .
Cream 1/2 a cup of castor sugar and 2 tbs of butter till sugar is completely dissolved and the mix is light and fluffy .
Add 1 beaten egg .
I. cup of sifted s.r. flour
2. tsp of cocoa
1. tsp cinnamon
1. tsp of mixed spice
1/2 cup of milk and vanilla essence .
Pour onto the jam topped mixture and bake in a moderate oven for 20 minutes .
Ice with vanilla cream cheese icing and sprinkle with nuts .

COOKING CLASS CHURCHILL HUB TUESDAY 27 TH MAY

How much fun was that  ?
Red velvet cupcakes with cream cheese piped frosting .
The cakes were amazing .....
Thank you Shelley Giles .....your hands on lesson with cake making tips was nothing less than  amazing , we will definitely invite you back again.
And girls how good were those cakes you made  and decorated ?
In 5 weeks look at how far you have come  .
Well done .

IN SEASON ....PUMPKINS

When pumpkins are at their best this winter try this simple dip or better still spread it over some sour dough bread from Hope Farm and top with some fresh rocket and Gippsland goat`s cheese for a quick lunch .

Cook 500 gm of pumpkin that has been seeded , peeled  and coarsely chopped in boiling water until  tender .
In a fry pan add 1. onion peeled and sliced , along with 1 fat garlic clove  and 1. tbs of olive oil , cook till tender  but not coloured .
Add 2 tsp of ground cumin to  the onion and garlic and warm through until the spice releases it flavour.
Now add the pumpkin mix until the spice mix coats the pumpkin.
Process the pumpkin with 2 tbs of natural Greek yoghurt in a blender until smooth .
Season with salt and pepper and stir through 1. tbs of freshly chopped coriander .
Serve on a crusty sour dough.
Yummo !
 

FRENCH ONION SOUP

Preheat your oven to 175 deg C .
Heat  60 gm of rice bran oil in a heavy based saucepan
Add 250 gm of sliced red onions  and saute till well browned and near caramelised .
Add 2 litres of of beef stock ..
Adjust seasoning and simmer for 15 minutes .
Now toast 6 slices of wholemeal bread  and sprinkle on 200 gm of gruyere cheese .
Now place slices of cheese topped bread in to the stock mix ....make sure each slice is well covered with stock before adding the next .
Place the saucepan into the warmed oven , cook uncovered for 1 hour .
Soup should be very hot , bubbling and browned on the surface  with a rich stock lurking beneath ....
Yum ...