BAKED ARTICHOKES

Thanks to Churchill Community Garden for their offer of globe artichokes fresh from the community garden. Preheat your oven to 200 deg C and line a baking pan with baking paper . Now cut the stem of each artichoke so that about an inch remains . Using scissors snip off the large leaves . Slice the artichoke in half . Using a paring knife , slice the artichoke heart , both the white part and the very inner purple leaves . Melt 3 tbs of butter / marg in a pan over a low heat and add 1 tbs of minced garlic , the juice of 1 lemon and tsp of grated rind and mix until well combined . Place the artichokes face up on the baking tray along with a handful of fresh sage and thyme, season with cracked black pepper . Drizzle the artichokes with butter/ marg mixture , making sure to get between the leaves . Roast in the preheated oven for 45 minutes or until the hearts are tender . Serve with steamed peas and a drizzle of lemon . Baked artichokes can be served as a main , I like to serve the baked artichokes with crispy fried pepperoni salami . It is your dish , serve as your taste buds demand .

ATLANTIC SALMON ‘PANCETTA’ WITH LEMON OIL

This is my favourite fish dish to prepare as a starter for any occasion. You will need 400gm of skinless Alantic salmon fillets . So let's begin with the pancetta spice mix . In a large bowl mix together 1/2 cup of sea salt ( yes that's right 1/2 cup of sea salt ), 1 tsp of sweet paprika , 1/2 tsp of allspice , 1/2 tsp of ground cloves , 1/2 tsp of ground cinnamon , 1 tsp of finely grated lemon rind , 1 tsp of sugar , 1tsp of dried thyme and 1 tsp of cracked black pepper . Sprinkle the Atlantic salmon fillets in the spice mix , then wrap the spice covered fillets in cling wrap and refrigerate for 4 hours . When the 4 hours are up remove the salmon from the cling wrap , gently pat dry and wrap in a muslin cloth / fine cotton tea towel . Now place the wrapped salmon in an airtight container and place back in the refrigerator for 4 days ( this is called dry airing ). After 4 days , use a sharp carving knife to thinly slice the salmon fillets . Arrange the slices on a serving plate . To serve sprinkle with fresh thyme ,a sprinkle of finely grated lemon rind , thinly sliced red onion , cracked black pepper and a drizzle of extra virgin olive oil . Well done . Enjoy the occasion and savour the fish .

MOROCCAN FLAVOURED CAULIFLOWER STEAKS

Place a 1/4 cup of red wine vinegar , 2 tbs of currants and 2 tbs of boiling water in a bowl and set aside . Place a cauliflower in a large steamer pot with 3 cups of water over a medium high heat . Bring the water to a boil and continue to steam the cauliflower for about 10 minutes or until the cauliflower is SLIGHTLY softened . Remove the cauliflower from the steamer ( retaining the water ) to a chopping board . Cut the cauliflower into 4 x 2cm thick steaks and arrange these on a baking tray . Return the the leftover cauliflower to the steamer , pour 50 gm of melted marg over the cauliflower and steam till tender . Remove from the steamer to a bowl and process with a blender until smooth and season with cracked black pepper . Now , mix together 2 tbs of tomato paste , 2 tbs of sumac , 2 tbs of maple syrup and 2 tbs of extra virgin olive oil in a small bowl . Brush the marinade mix over both sides of the cauliflower steaks . Add a 400gm can of drained chickpeas to the leftover marinade , tossing to combine . Heat a large pan over a med high heat and cook the cauliflower steaks , turning half way so they are golden on both sides , then transfer the steaks to a large plate . Add the chickpea mixture to the pan cook stirring continually add 120 gm of baby spinach leaves and cook until the leaves have wilted . Now you are ready to serve , divide the cauliflower puree , steaks and chickpea mixture among the serving plates . Finally spoon over the current dressing . Season with garlic salt and serve . Enjoy !!

LEMON CURD

We are making lemon curd in 'country ' cooking class on Tuesday . I prepared my lemon curd today with the recipe we will be using on Tuesday ( 'an oldie but a goodie '). Wash 6 lemons , then finely grate the rinds ( avoiding the pith )and place in a medium saucepan , using a sharp knife slice the lemons in half and squeeze the juice into the saucepan . In a separate bowl separate 4 eggs , retaining the yolks and adding 4 whole eggs and using a fork to beat together well . Then strain the egg mixture through a tea strainer into a clean bowl . Add 400gm of raw castor sugar and 250 gm of butter / marg to the saucepan . Stir until the sugar has dissolved and the butter / marg has melted . This is slow process , stirring all the time over a low heat , the heat must be maintained at all times . Pour the egg mixture into the lemon mixture and whisk well until thoroughly combined . Stir the mixture constantly over the low heat ( you need patience ) until the curd thickens and lightly coats the back of the wooden spoon . Remove the saucepan from the heat and pour the curd into the warmed jars . Cover , seal and label . Store in a cool , dark space , ideally in the refrigerator . Use within 3 months ... once opened , store in the refrigerator .

MARINATED LAMB CHOPS

This is dish is simply delicious . It is all about a lengthy marinating time . I'm using lamb cutlets for this dish , but you can also use lamb loin chops or large chunks of boneless lamb leg or shoulder . So let's get started .... Mix together 3 tbs of minced garlic , 1 dsp of minced ginger , the finely grated rind of 2 lemons , the juice of 2 lemons , 1and 1/2 tbs of ground cumin , 1 and 1/2 tbs of ground tumeric , 1 dsp of ground cinnamon , 1/2 to 1 tsp of chilli powder ( optional ) and finally 250 gm of natural yoghurt in a bowl and season with cracked black pepper . Place 8 lamb cutlets /or chops / or 500gm of cubed lamb shoulder in a non metallic bowl in a single layer . Pour the yoghurt mixture over the lamb and toss to coat well. Cover with cling wrap and place in the refrigerator for 24 - 48 hours , do not stint on the marinating time as the yoghurt mixture tenderises the meat . When you are ready to cook preheat your oven to 180 deg C . Then place the marinated lamb on a baking tray lined with baking paper and cook in the preheated oven for 25 - 30 minutes or until cooked to your liking . Serve over baked or cauliflower mash with chopped mint and lime wedges .

CORNBREAD

Cornbread is a comfort and convenience food that is delicious served with soups and casseroles . Preheat your oven to 200deg C . Brush a square 20cm (8") cake pan with cooking oil and a fine dusting with flour. Mix together in a large bowl 150gm (1cup) of plain flour and 1 dsp of baking powder . Stir in 190 gm (1 cup)of polenta ,2 tbs of castor sugar and 1 and 1/2 tsp of salt . Use your fingertips to rub in 80 gm of room temp butter / marg , until the mixture resembles fine breadcrumbs . Stir through 125gm of grated tasty cheese and 1 large red chilli ,Chopped . In a separate medium bowl mix together one lightly beaten egg with 1 cup ( 250ml ) of buttermilk .( 1 cup of milk with 1 dsp of white vinegar =buttermilk ). Add the liquid mix to the flour mixture , using a metal spoon to stir until just combined . Spoon the mixture into the prepared pan and use the back of the spoon to smooth the surface. Bake the cornbread in the preheated oven for 20 minutes or until golden and a skewer inserted comes out clean . Leave the baked cornbread in the pan for 5 minutes before turning out onto a wire cooling rack . Serve warm or at room temperature , plain or with butter .

ANGEL FOOD CAKE

This is a magical cake , it is based on a meringue like mixture with no egg yolks or butter. The cake is made in a bundt pan and is snowy white inside with a light and airy texture, due to the high proportionof beaten egg whites . Unlike other cakes , the prepared cake is left upside down in the cake pan to cool . Preheat your oven to 180 deg C. Set aside an ungreased large bundt pan , it is important not to grease the pan or the cake will fall away from the side of the pan and collapse. Sift 1 cup (150gm )of self raising flour three times onto baking paper . Separate 12 eggs . Place the 12 egg whites in the clean dry bowl of your electric mixer with 1/4 tsp of salt and 1 and 1/2 tsp of cream of tartar . Beat the egg white mix with a whisk attachment until soft peaks form . Gradually whisk in 1 cup (220gm) of castor sugar, 2 tbs at a time, until thick and glossy . Finally whisk in 1 and 1/2 tsp of vanilla extract. Use a spatula or a large metal spoon to gently fold in a quarter of the sifted flour until just combined . Repeat with the remaining flour in 3 more batches . Spoon the mixture into the ungreased bundt pan and smoothe the surface . Place in the preheated oven and bake for 40 minutes or until puffed and golden and a skewer inserted into the centre of the cake comes out clean . Place a wire rack over the top of the pan and turn upside down , without removing the pan and set aside to cool completely . Pass a small flat bladed knife around the edge of the cooled cake and gently shake the pan over a serving plate to remove the cake . Dust with icing sugar and serve with cream and strawberries . Angel food cake is the ultimate dessert cake.