SALMON AND CHEESE OVENBAKE

Ingredients.......1 and 1/2 cups of cooked rice, 3 frozen fillets of salmon ( thawed), 200gm of grated tasty cheese, 250gm of tomberry tomatoes ( the really mini cherry tomatoes),1 onion finely chopped, 1 dsp of dried parsley, 2 tbs of plain flour, 60 gm of butter/ marg, 1/2 tsp of groung mace, cracked black pepper to taste and 1 dsp of sweet paprika, dried dill to garnish. preheat your oven to 180 deg C. Grease an ovenproof dish with cooking oil. Melt the butter/ margin a small saucepan add the flour and stir to combine over a low heat. Stir in the milk and bring to a slow simmer, add the grated cheese and continue cooking , stirring continually until the sauce is smooth. Combine the cooked rice with the cracked pepper, mace and sweet paprika. Spoon into the ovenproof dish and scatter with the tomberry tomatoes. Finally top with the sliced onion and salmon fillets. Finally pour over the cheese sauce and garnish with dried dill. Bake in the preheated oven for 30 minutes and heated through. This is seriously delicious.

THE 5 AND 1/4 CUP SLICE. ( PERFECT FOR XMAS )

Ingredients.....1 packet of choc chip pieces ( 260 gm ), 1 cup of sultantas/ mixed fruit , 1 cup of granulated nuts, 1 and 1/4 cups of coconut flakes, 1 tin ( 397 gm ) of sweetened condensed milk. Preheat your oven to 180 deg C. Mix all the ingredients together and press into a baking paper lined slice tray. Cover with a sheet of baking paper. Bake in the preheated oven on 180 deg C for 15 minutes. Remove the baking paper cover, reduce heat to 160 deg C and continue to bake for a further 15 minutes. Remove from the oven cool in the tray and then place in the refrigerator until completely cold and then slice into squares. Keep in an airtight container in the refrigerator. Enjoy.

NUTELLA / NUTINA FUDGE

Ingredients.....spray oil for greasing, 150ml of milk, 2 tbs of butter/ marg, 175gm of castor sugar, 50gm of Nutella / Nutina. Grease a 15cm (6") square pan or plastic container with oil. Heat the milk, butter/ marg and sugar in a small saucepan over a medium heat, stirring until the butter/ marg has melted and the sugar is dissolved. Slowly bring to the boil and then reduce the heat to low and simmer for about 15 minutes or until the mixture is very thick. Now remove the saucepan from the heat and stir in the Nutella / Nutina, Leave the mixture to cool for 5 minutes. Use a whisk to beat the mixture really well. Pour into the prepared pan / container and leave set for 2 hours at room temperature before cutting into squares. This is for the kids and oldies alike , just enjoy.

PORK CRACKLE…

Ingredients......pork loin, leg of pork, forequarter of pork. This is my gift to you, perfect pork crackle. Preheat your oven to 220deg C. Rub your pork rind of your cut of pork until thickly covered with salt. Place in a baking dish and bake until the crackling is crisp, then reduce the temperature to 200 deg C and continue to cook for a further hour or until the juice from the pork runs clear. ( check with a skewer). Transfer to a serving dish and keep warm. There you have it , so simple , so perfect. Bon apetite from The Manor kitchen.

WHAT DO YOU KNOW?

Here are the answers to your October quiz... 1. Green chifon cake. 2. There is no difference between baking powder / bi carb of soda. 3. Wild rice is also an aquatic grass seed. 4. Gluten is a protein that works as a binding agent and causes severe reactions in people with celiac disease. 5. The lime is smaller and marginally more tart than a lemon, limes are yellow when ripe. Here is your December challenge. 1.A mixture of flour, egg, milk/ water used a coating? 2. What is a dish of flame or heat braised beef called? 3. What is another name for a Chinese cherry? 4. what is a roux? 5. What is the small Mediterranean fish of the Herring family called ? You will find the answers in the January edition of Churchill News.

TURMERIC CHICKEN

Ingredients......4 boneless chicken breasts. 1 and 1/2 tbs of ground turmeric, 2 tbs of lemon juice, 2tbs of fresh chopped mint, 2tbs of chilli sauce, 1 tbs of butter/ marg, 1 onion peeled and sliced, 400gm can of diced tomatoes, cracked black pepper to taste. Toss the chicken breasts in the ground turmericuntil well coated. Place the breasts in a dish with the lemon juice, mint and 1 tbs of chilli sauce , mix covering the chicken breasts, cover and marinate for 4-5 hours. Preheat your oven to 160 deg C. Now melt the butter/ marg in a large frypan, cook the chicken breasts gently on each side for a 6 minutes. Transfer the chicken to a plate. Add the onions , tomatoes and remaining chilli sauce to the pan and cook over a medium heatfor 5 minutes. Season with the cracked black pepper. Slice each chicken breast diagonally and then reform into breast shape. Use an egg lifter to place the chicken on top of the tomato mixture, cover and warm through in the preheated oven for 20 minutes or until the breasts are cooked through. Serve with steamed rice and or a green leafed salad.

COOKING WITH NOELENE

Earlier this year, Churchill District News approached me about producing a booklet with a selection of recipes and cooking tips. The Churchill District News team have done it. I am so grateful for the opportunity to record some of the recipes that my family and friends enjoy and to be able to share the diversity and creativity of the people who surround me. The book is a wander through the old and new visiting the food and ingredients that bring us comfort and keep memories alive. The cost of the book is $15 and all the proceeds will go the Churchill District News. Noelene Marchwicki.