WHITE BEAN MASH

If you like cauliflower mash , you will definitely be a fan a white bean mash .
White bean mash is a nutritious, delicious , quick and easy side to any meal.
You will need 2 x 400gm tins of cannellini beans , drained and rinsed .
Now place the cannellini beans in a small saucepan with 1/2 cup of milk and 1 dsp of minced garlic .
Or alternatively replace the milk with 125gm of cream cheee .
Heat over a low heat till it starts to simmer , continue to cook for 5 minutes .
Season to taste .
Using a stick blender purée until smooth .

COOKING CLASS TUESDAY 29TH MAY

Morning' everyone ....tomorrow you will be preparing chicken Valencia ,
You will need to bring along to class ...
slow cooker
500ml  packet of chicken stock
1 tub ghee
1 orange
1onion
4 medium chicken breasts
1 rasher of bacon ......
See you Tuesday
Noelene Marchwicki
 

CHICKEN VALENCIA

This recipe is a beautiful , delicate balanced combination of Spanish flavours .
First we need to make the stuffing ........
chop 60 gm of raisins and combine them in a bowl with 30 gm of shredded ham , 30 gm of butter / marg , 1 tbs of chopped parsley , the grated zest of 1/2 orange ...Set aside .
Now place 6 chicken breasts between 2 sheets of baking paper and use a rolling pin to flatten the breasts until they are about 1 cm thick .
Place some stuffing in the centre of each breast , roll the breasts over to enclose the filling , secure with twine .
Mix together on a plate 2 tbs of plain flour with 1 dsp of paprika , now completely coat the chicken .
Heat 2 tbs of ghee in a pan over a medium heat and brown the chicken on each side .
Transfer the chicken to your slow cooker .
Place 2 peeled and sliced onions in the pan with 1 tbs of minced garlic , 1 tsp of sriracha and cook until the onion is tender .
Transfer the onion mix to the slow cooker .
Add 1/4 cup of orange juice
2 tbs of orange blossom syrup
2 cups of chicken stock
1 cinnamon stick
2 tbs of raisins
Cover and cook on low for 3 hours or until chicken is tender .
Remove cinnamon stick to serve along with twine .
serve with steamed rice or zucchini noodles with carrots and mash .

COOKING CLASS TUESDAY 22ND MAY 2018...SALMON TERRINE

Lightly oil / spray a 4 cup mould or a 22cm x 11cm loaf pan
Line with a hangover of cling film .
Place 420 gm of  skinless salmon with 2 tbs of ghee .
Cook each side for 6 minutes .
Then remove from heat .
Place in a large bowl and pull apart / flake with a fork .
Now add 2 tbs of white wine vinegar and mix thoroughly
Dissolve 1 tbs of powdered gelatine in 1/4 cup ( 60 ml ) of boiling water .
When dissolved add 1 tbs of castor sugar , 1 dsp of mustard powder , 1/2 tsp of salt , 1 tbs of horseradish cream 1 dsp of mayonnaise , cracked black pepper and salt to taste .
Finally add 3 tbs of white wine vinegar .
Add the combined gelatine mixture to the flaked salmon .
Stir in 1 cup of finely chopped celery , 1 dsp of capers , 3 spring onions finely chopped .
In a separate bowl ,lightly whip 1/2cup of cream , then fold the cream through the salmon mix .
Pour into the prepared pan
Cover securely with cling wrap over hang.
Refrigerate for 8 - 12 hours until set .
Then uncover and invert onto a serving plate .
Slice and serve with  crisp cracker , crusty bread and a salad .
This is special .

OATMEAL HERMITS ...BREAKFAST COOKIES

Preheat your oven to 180 deg C
Spray a baking tray with cooking oil and line with baking paper .
In a large bowl combine 2 cups of rolled oats
1 cup of sultanas or raisins
1/2`cupof chopped nuts
2/3rds of a cup of castor sugar
2`cups of S.R flour
1 tsp of cinnamon
1 tsp of nutmeg
Lightly beat 2 eggs in a separate bowl with 220 gm of melted butter
Dissolve 1 tsp of bicarbonate of soda in 1/2 cup of milk .
Mix egg and milk mixtures together .
Add the combined mixture to the dry ingredients .
Drop dessert spoonful balls on to the baking tray
Bake in the preheated oven for 15 minutes or until golden in colour .
Allow to cool on the baking tray and then move to a wire rack to cool completely.

BUTTER CHICKEN

This is my version of butter chicken .....
I use the filleted meat from chicken drumsticks  ( 4 drumsticks per serve )
Once the drumsticks have been skinned and filleted place the meat in a large bowl .
In a separate bowl prepare the butter chicken marinade combining ......( per 750 gm of chicken )
1/4 cup of plain yoghurt  , 1 tbs of lemon juice , finely chopped rind of 1/2 lemon ,1 tsp of turmeric powder , 1 dsp of  garam masala, 1/2 tsp of cayenne powder ,1 tsp of cumin 1 tbs of minced garlic , 1 tbs of minced ginger .
Mix the marinade ingredients together and  pour over the chicken meat making sure it is well combined .
Cover and refrigerate for a minimum of 4 hours
To make the sauce
Sauté 2 peeled and chopped onions with 1 chopped capsicum , 1 tbs of minced garlic , 1 tbs of turmeric, 1 tbs of minced garlic , 1 x 400gm tin of diced tomatoes , 1x 400ml of coconut cream , juice and finely chopped rind of 1 medium lemon ,     1 small red chilli chopped , salt and cracked pepper to taste , chopped florets of 1/2 cauliflower  and 2 stalks of celery trimmed and chopped .
Place the sauce in your slow cooker and stir through the marinated drumsticks.
Place on low for 4 hours until the chicken is cooked through and the sauce thickens .
Steam a mix of brown rice ,  quinoa  and red rice .
Serve in  heated bowls and spoon over the butter chicken ..and dress with fresh coriander leaves .