CHICKEN KEFTA TAGINE

This is the dish we prepared in our first "Country" cooking class . We prepared the meatballs by mixing together 1 chopped onion , 2 tbs of minced garlic . 1 dsp of cumin , 1 tsp of sweet paprika , 2 tbs of breadcrumbs , 2 lightly beaten eggs , 1 tbs of dried parsley with and into 500gm of chicken mince . Have a bowl of water near by to wet your hands ( not just your fingers ) . Form heaped tbs of the mixture into balls , using your hands . Heat a pan with a good glug of oil over a medium heat . Cook the formed meatballs in batches . Cook on all sides until sealed . Remove the chicken balls from the pan and add to the oil sprayed tagine or your slow cooker ( we used our slow cookers )along with a packet of vine cherry tomatoes . Now use the same pan and add another finely chopped onion , 1 yellow capsicum deseeded and sliced . Stir for 3 minutes until the capsicum starts to soften . Add 2 quaters of preserved lemon , sliced finely . Add 1/2cup of tomato sauce , 1 cup of dry white wine and 1/4 cup of balsamic vinegar . Continue to stir until the mixture starts to thicken , then pour over the meatballs in your slow cooker . Continue to cook on high for 2.5 / 3 hours . Serve over a mixed grain with green beans and a scatter of corriander leaves .

LEMON DRIZZLE CAKE

Preheat your oven to 180 deg C . Lightly grease and line with baking paper, a 20cm loose based round cake pan . In a large pan mix together 200gm of plain flour with 1 dsp of baking powder and stir in 200gm of castor sugar . In a separate bowl whisk together 4 eggs , 150ml of sour cream , the grated rind of 1 lemon with 4 tbs of lemon juice and 150ml of canola oil . Pour the egg mixture into the dry ingredients and continue to whisk until evenly combined . Pour the mixture into the prepared pan and bake for 50+minutes until risen and golden brown. While the cake is baking prepare your syrup. Mix 4 tbs of icing sugar with 3 tbs of lemon juice in a small saucepan over a low heat and stir until syrupy . As soon as the cake comes out of the oven, prick the surface with a fine skewer and brush the syrup over . Leave the cake to cool in the pan before turning out and serving ..

LEMON TART

Preheat your oven to 160 deg C. Process / crush 200gm packet of sweet biscuits to a fine mix . Add 100gm of butter / marg and mix well. Lightly spray a 20 cm pie dish and carefully press the crumb mixture evenly around the base and sides of the pie dish . To prepare the filling , use your electric beaters to beat 125gm of cream cheese (room temp)until creamy . Now add 395gm can of condensed milk , 2 lightly mixed egg yolks ,1/2 cup of lemon juice and the finely grated rind of 1 lemon . Pour the combined mixture into the pie base . Bake for 20 minutes until set . Allow to cool before slicing . Serve with whipped cream .

LOUISE CAKE

Preheat your oven to 180 deg C. Cream together 3 tbs of butter/ marg with 1 and 1/2 tbs of sugar . Once the mixture is pale and creamy add 1 lightly beaten egg , 1 cup of plain flour , 1 tsp of baking powder with a pinch of salt . Lightly spray a slice pan (27.5 x 17.5 x3.5 cm). Gather the dough and gently spread evenly over the base of the slice pan with your hands . Spread the dough with raspberry jam ( I did not have any raspberry jam so I used lemon curd). Now using a clean bowl and beaters beat 2 egg whites adding 8 tsp of castor sugar, a tsp at a time until the sugar is dissolved and the egg whites stiff. Finally fold through 1 cup of shredded coconut . Place in your preheated oven for 30 minutes , at 15 minutes I placed a sheet of baking paper over the top to stop the topping from colouring too much . I let the cake / slice sit in the pan for 5 minutes and then upturned onto a wire cooling rack . When cool slice into squares . Simple and delicious .

‘ COUNTRY ‘ COOKING CLASS , TERM 1...CHURCHILL NEIGHBOURHOOD CENTRE .

Term 1 menus have been set and our flavour journey will commence in the kitchen at Churchill Neighbourhood Centre next week , with classes Tuesday and Wednesday !0 am - midday . WEEK 1. TIRAMISU ( ITALY ).... CHICKEN KEFTA ( NORTH AFRICAN ) WEEK 2. ROGAN JOSH (SOUTHERN AFRICA )..QUEEN OF PUDDINGS (ENGLAND) WEEK 3. CARROT CAKE (CANADIAN )......SAVOURY NOODLE KUGEL (GERMAN) WEEK 4. CHICKEN, RICE LETTUCE AND LEMON SOUP .(CHINESE)....RICOTTA HONEY CHEESECAKE (GREECE) WEEK 5... ASIAN STYLE STICKY PORK RIBS (ASIA)...LEHACK , HONEY CAKE (ISRAEL) WEEK 6... BEEF RAGOUT AND PUMPKIN LASAGNE (FRANCE) WEEK 7 A LITTLE FISH DISH (SWEDISH)....AN ALMOST INSTANT BANANA PUDDING (AUSSIE) WEEK 8 VERMICELLI PUDDING (SAUDI ARABIA)......BEEF IN A PEANUT SAUCE (THAILAND) WEEK 9. PORK CALYPSO (DOMENICA).....LOUISE CAKE (NEW ZEALAND) WEEK 10 EASTER BUTTER BALLS (CANADA)......HOPE CAKE (UKRAINIAN) We will be returning after the Easter break to our food journey on TUESDAY 25 TH APRIL 2023.

BEEF IN A PEANUT SAUCE

Place 1 kg of braising steak in a large saucepan with 2 peeled and chopped onions , 100ml of vegetable oil , 600ml of water , 200 gm of crunchy peanut butter ,1 tub of cherry tomatoes , cut across the top and the flesh squeezed into the pot ,1 dsp of sweet paprika , 1 tbs of minced garlic and finally 1 dsp of ground turmeric . Mix thoroughly over a medium heat , stirring occasionally until boiling Now add the combined mixture to the sprayed bowl of your slow cooker . Cover and cook on high for 3.5 hours . Serve on rice / mixed grain .

VERMICELLI PUDDING

Heat 100 gm of ghee in a saucepan and add 100gm of vermicelli, broken into 4 cm pieces . Fry gently for 5 minutes , then pour in 750 ml of milk and slowly bring to the boil . Sprinkle in 1 dsp of ground cardamon and stir through 225 gm of runny honey . contine stirring until the honey is well incorporated and melted . Simmer for 10 minutes and then stir in 100gm of goji berries . This pudding can be served hot or chilled .