Tuesday, 24 March 2015

Tropical North Queensland

inspired our Pasta/Masta Class!

As a 14 year old visiting  Cairns & staying at the Y.M.C.A,  travelling with my sisters, 2 yr old brother, mum & dad by Sunlander, tripping around all the beautiful beaches & Tablelands, I vowed I would live in North Qld.  
That wasn't my plan when I met Stephen, but it culminated in my living in the North Queensland town of Ayr, for 12 years. We worked & raised our first 2 children outside of town until we moved to Brisbane 25 yrs ago. We often drove north to visit cairns or the tablelands or south to the Whitsundays. Last year, my daughter & I stayed at Palm Bay on Long Island. PARADISE!!!

While living in Ayr I learnt a few recipes from Stephens' Nonna & Zia. The pasta making was a new experience, using anything we could hang the spaghetti over (rods 'tween 2 chairs etc) to dry.

It takes a little mastering & is best to have an extra set of hands. Today, I have 3 extra sets of hands & it was all about Teamwork.
                                                                       
Jaimi, Nonna, Lily & camera shy Callum!
Eggs & Flour 

We had fun & enjoyed eating our work. Homemade Pasta has a very  light texture. It's delicious with a dob of butter, sprinkle of salt, pepper & parmesan cheese
Our first attempt at the dough was a disaster.
The dough was too wet!




INGREDIENTS: 
8 FRESH EGGS
800 gr PLAIN FLOUR 
Some chefs' use Semolina & double zero flour, but Nonna used ordinary plain flour when she showed me. The measurements Nonna showed me was a small bag of plain flour & 10 fresh eggs the hens laid in the back yard.

METHOD:
We used baking paper on the bench, for easier cleaning. Each child took a turn cracking the eggs into the flour. We stirred in the eggs & as it started to mix they all helped mix the dough. They put their hands into the flour, so the wet mixture wouldn't stick to their hands. If the mixture is too sticky, add a little flour at a time until you can kneed the dough. Eggs may vary in size, so the mixture can be inconsistent, that's when you add the extra flour, if it's wet.
Knead the dough until it feels silky & smooth. The longer you knead the dough the more aldente the pasta will be when you cook it.
I prefer it lighter, so I don't over-mix the dough.

We rolled the dough into a log shape & wrapped it in Plastic until we were ready to roll it. Give it 30 mins or longer.





The cutting & rolling out the pasta needs teamwork. Jaimi cut the dough & fed it through the rollers, Callum turned the handle, which needs precision, not rushing it. Lily caught the pasta as it came out of the rollers.

Each time we passed the sheet through the rollers we decreased the gap to make it the thickness we wanted to cook.

Then when we had the thickness, we ran it through the cutters on the machine. Once again, it has various cutters to produce the spaghetti shape you desire.


Now the grand-kids had a rest break, 
as it was exhausting work, kneading, behaving, listening.

.



Cooking up the pasta in salted, boiling water. My simple recipe to don pasta, is frying up diced onion, garlic & rosemary in butter, tossing it through the pasta with freshly grated Romana or Parmesan cheese. The grandkids love my Beef Bolongnaise Sauce. 


Feeling Tropically Inspired, fresh Fruit Salad with seasonal fruit is next.
Making our own pasta is very simple way of getting back to our roots. An age when we had chooks & vegetable gardens in almost every back yard. Most of my travelling experiences have been in Australia, but seeing many travel to Oz, I guess we've got the advantage of enjoying our home land & all it has to offer. 

Please ask questions if my instructions aren't clear. I would love to hear and reply to any comments. Monika

Wednesday, 18 March 2015

Tantalising Tastebuds with Lebanese Cooking!

Another jaunt across town to Putia Restaurant at Banyo, a suburb I spent some time in as a kid, visiting my Oma & cousins. Putia is well worth the visit, very relaxing pretty location & the food is Delicious


Putias' Menu is based on very fresh, seasonal & local produce.Chef Dominique Rizzos' passion comes from her Italian Heritage,cooking Italian Cuisine but referring to her food as Mediterranean. It's an Organic Passion for Food & Dominique is a genuine, beautiful lady. 

So an introduction to the equally lovely lady Ada Daher! Ada describes herself as a home cook & like myself, loves cooking up a Storm for her Family. 

Again another culinary journey to a Mediterranean destination, Lebanon. After a browse through the established vegetable & fresh herb garden, I relaxed in the ambiance of the outdoor setting covered by a huge Poinciana Tree.


Beginning with a refreshing drink of home-made Lemonade & fresh herbed Punch, we were introduced to the other guests, donned aprons up then introduced to the order of the night. Starting with preparation, of ingredient of recipes that we would use later in the class. 







First preparing the dough for Honey Puffs, then the dough for the Spinach Pastries. Syrup for the Sweet Cheese & Honey Puffs.


The preparation of the vegetables next, slicing eggplant & frying. Chopping florets of cauliflower to fry for another dish. We all shared in the prep. Back at our work bench, we washed spinach & parsley, then chopped it finely. Plenty of garlic & onions, some lemons freshly juiced, sultanas,  pine nuts & Feta for the pastries. This mix could easily pass as a salad. 
The finished pastry reminded me of a similar one a friend made in smaller crescent shaped pastries filled with olives.

Frying up sliced Eggplant & mince for Scheik el mihshi. 

Fried Cauliflower with Tahini Sauce & Prawns.

Making Tahini was interesting, as the sesame paste gets thicker as you add the liquid. Knowing when to stop adding the liquid is the key. 
The Mediterranean recipes often call for Honey & Sultanas in the savoury food. Greek friends of mine always have finger food, such as the crescent shaped olive filled pastries, egg& sultana savoury pastries, Taramousalata (greek caviar dip)! YUM, YUM, YUM...




Halawat El jibni, Sweet Cheese, was a very interesting process & delicious. 
A first for me was eating Honey Puffs,
 scoops of gooey pastry dropped into hot oil,
 cooked then dropped into the sugar syrup prepared earlier. 
Apparently, a heavier texture compared to greek honey puffs 
& I thought similar to a doughnut pastry. 

But once again very enjoyable. 

Time to put together the Pasties with spinach & feta filling.
Having prepared the dough earlier, rolling it in a log, covered & resting it, we sliced it into pieces then learned how to roll, the thickness kneaded (needed), we filled the pastry with the prepared spinach mix & a scoop of soft feta. The pastries were then baked for 10 mins in the oven.



After layering up the Sheik el mihshi, eggplant, cooked lamb mince, tahini sauce, finely chopped tomatoes & parsley, then the Cauliflower with Tahini & Prawns, it was nearly time to taste the food.


When we started, I thought, pastry, deep frying, sweets, aahh, BUT it was a very well balance meal & delicious. 

     





Most of the flavour in the class was from garlic in the tahini sauce. I tasted the cooked mince & found it didn't have any seasonings in it & had wondered, why not use cumin or a spice, BUT the Tahini sauce added all the flavour it needed. A beautiful balance of flavours.


Thank you Dominique & Ada for a lovely night off.  
Now  a new meal, I cooked for a lunch with limited ingredients, that fell in with my Healthy Eating. 
Eggplant, Haloumi Cheese, Spinach, Capsicum & a drizzle of lemon juice. A finger food, I picked up the section, curved the eggplant & bit into the layers. 
Prep: Peeling the eggplant & sliced, fry it in butter, along with the capsicum & haloumi, layer & eat. 

Buon appettito!

Tuesday, 17 March 2015

Tantalising Tastebuds! on Indian Cooking...

A day with the Charismatic May Isaac in Kenmore Hills, was again an enjoyable experience. It was a treat to myself, beginning with a drink, in a tropical setting by the pool & Oven Baked Vegetable Samosa's. 

After meeting the other guests, we were introduced into The Art of preparing Coffee & Tea in India.
As May demonstrates the procedure, she takes you on a journey into India, regaling memories of her childhood in India & her Venture outside into The Modern World.

May constantly transports you on a journey to India with the use of Herbs, Spices & food from different regions. After checking into the kitchen studio, a visit to the garden to pick seasonal herbs & spices. In a reasonably small area, there was a substantial array of plants. We were introduced to herb by crushing, tasting & smelling the foliage. After cutting stems, leaves, berries & fruit, May brought out a treat, a Palette Cleanser on a Beetle Leaf. It was the most delicious natural sweet treat I've tasted.






Returning to the kitchen a lesson on preparing perfect rice. There are hundreds of different rices, today's rice was Basmati.


" Spices & Herbs" peppers, cinnamon, star anise, brown cardamon, cloves, allspice berries, bayleaves, tulsie, lemon verbena, mint, paprika, borage (5 herb plant), vanilla orchid, mustard, ginger, tumeric, galangal, white tumeric, white wasabi, horseradish, apple mint, vietnamese mint, perpetual coriander, mushroom herb & more...

Salt was the next introduction, Himalayan, Black Indian Salt, tasting the salts for the different flavours. The pungent taste of a black salt was the sulphur content & tasted of boiled egg. You can imagine how this salt would add flavour to bland food, especially if you were short of ingredients.


May continued on by making a refreshing Iced Tea
 from our collection from the garden.


Prepared ingredients for a smooth cook-up makes life easier in the Kitchen. Chicken Curry is the first recipe we cooked, It's amazing the spices that go into this recipe. May explains how cooking the ingredients releases the flavours & aromas to perfect the final result. 

Prawn Vindaloo was next on the menu, this recipe originated from Goa  &  is Anglo-Indian. Easily adaptable with Pork or Chicken.

The group paired off into couples to prepare 4 Baked Fish recipes, wrapped in paper, banana leaves & foil.


Making Indian Breads took some energy in kneading. First we made Chapattis, then Puris. May prepared a potato & mince dish to be eaten with Puris. 

So the tasting began!  When the bread was cooked on a hot flat skillet, it was time to serve up the dishes. The Chicken was hot & spicy for me, but delicious! Couldn't fault the Prawns! After tasting the 4 Fish dishes, I preferred the Asian Style Fish in paper.  The Puris enveloping the mince & potato was very morish, likening it to hollow potato scallop filled with mince. 



Puris Aloo Masala "Spiced Potatoes"

My photos that follow will show you the process of making Puris & Chapattis.
The puris were kneaded, rolled, flattened with a rolling pin, then dipped into hot oil to fry. Mine is the flat one on the left, while the one on the right puffed up and separated when cooked.
The Chapattis from the same mix, were larger     fried on a hot flat skillet.









The finger in the dough, shows when the dough has been kneaded enough. When it doesn't spring back, it's ready to roll. 






My first experiment with new found flavours, were Poached Pears.


I cut my pears in half & cored them. Then added
a good splash of Dolcetta & Syrah, a fruity, ripe raspberry flavoured wine. A cinnamon stick, a Star Anise & a dried bay leaf (as far I know it was a bay leaf, but it had a lemon scented aroma).
I simmered & turned the pears twice, so they'd end up on their flat side, then reduced the Jus to a caramel, sticky gooey sauce. True to Low Carb High Fat, I served them up with Fresh Cream. 

After cooking most of my life with very basic flavour, I want to learn to experiment, but get to know the flavours of these different herbs & spices, know where they'll work well & gently enhance my cooking to excite the Palette! I love the smell of Star Anise, a lovely licorice smell.





May Isaac started her business with pre-packing herbs & spices specific to different Indian recipes. May hosts Indian Cooking Classes in the Kenmore Hills suburb of Leafy Western Brisbane.


Sunday, 15 February 2015

Mango Chutney More to a Mango Tree than just a Great Cubbie!

Well as promised, my Mango Chutney recipe!

I pick our mangoes as the first ones start to ripen. This year it was a late season in The Burdekin/Townsville, so I assumed our mangos would be a little late in maturing.
Normally the Mangoes in North Queensland are well & truely finished by early December. Mangoes were a flourishing business in Qld but once the mangoes from the Northern  Territory flooded the market, it annialated the Qld market. 

Once the parrots start eating the mangoes, it's a sign to pick them. If I leave them to ripen on the tree, the fruit fly have a field day. so picked, washed in warm soapy water to remove any sap, drain, then process. 
I dry some in the dehydrator, peel & slice some into snap lock bags to freeze. Then I slice about 8 greens mango & 8 riper mangoes for my chutney. 
When I first made mango Chutney, I only used ripe mangoes as I thought it strange to use green fruit, but I since learnt that green mangoes are a common treat in different cultures. I can appreciate that now, so I venture into using green mangoes.The recipe I used, called for 1/2 green & ripe Mangoes.. 
I've been saving my jars, washing & drying them, then putting them through the dishwasher when I made the Chutney. I used to boil the lids & jars. 

Ingredients: 
8 green & 8 riper mangoes.
1 handful of salt
2 litres of black malt vinegar ( I used cornwalls)
1 kg of brown sugar
1 large knob of fresh ginger
1 whole clove of fresh garlic
250 gr of sultanas
1 kg of pitted dates
5 chillies 
                                                        



Step 1. Peel & slice the mangoes into a saucepan. Sprinkle the salt over them, cover & refrigerate overnight. (when I'm busy this gives me a chance to come back to the recipe later, but if I'm prepared, I'll start cooking after several hours)

Step 2. Chop Dates, garlic, chillies & grate ginger. I removed the seeds from the chillies, but next time I added the seeds of 2 chillies, it wasn't very hot. 

Step 3. Rinse the mangoes lightly return to saucepan & add the malt vinegar & bring to the boil. 

Step 4. Add chopped dates, garlic, ginger, chilli, sultanas.
Cover with the lid & simmer gently until tender. Stir regularly to make sure chutney doesn't stick to the bottom & burn. 

Step 5. I simmer for about 1 hour & remove lid to allow cooking down the chutney (to allow moisture to evaporate)
Finally adding sugar, stirring occasionally to avoid burning sugar. cooking time is about 2 hours depending on consistency of the chutney. 

Step 6. Remove jars from the dishwasher while hot, so the steam will evaporate & jars dry. I spoon chutney into a jug to pour into the bottles. Then I place a piece of glad wrap over jar opening & seal with the lid.
As usual, I make changes depending on ingredients. I had some currant left from Christmas so I added them to the recipe. I cut back on the sugar, which made the chutney a little runnier, but didn't hurt the integrity of the flavour. A nice tart/sweet combination, rather than sweet. 
I'm off to do a jam making workshop at Putia in Banyo soon. So I'll learn the finer art of preserving & may find I'm doing it all wrong. For preserves to last, it's important to follow ingredients & measurements, but most of my recipes come from the kitchens of ladies of the Burdekin, who used recipes from their mums, not neccessarily written down. 



Tuesday, 11 November 2014

Beggars' Ham?



In memory of Toby, David Harry Courtney, I'd like to call this Toby's Beggars' Ham. Now I'll have to make Toby's Mango Chutney.

I'm not really sure what this recipe is called, but after a conversation with Steve, about Beggars'Chicken, (which is a fresh chicken wrapped in Bread Dough & baked), Stephen told me about his Dad, Toby cooking Leg Hams in the Bakery Ovens at Christmas. Some were wrapped in brown paper & other Leg Hams were wrapped in bread dough. 

Before I confuse you all, Toby, Steve's dad was a butcher & his grandfather, Nonno to us, but Ono Bono  to his friends, was a baker. The Masotti  Brothers owned a bakery together, at the site in Ayr North Queensland where Coles Supermarket is now situated, at the corner of Queen & Munro Streets. That wasn't their first bakery, previously during World War 2, they owned a bakery in Feluga near Ingham. The head master helped them avoid the internment camps at the time by telling them to offer their delivery van as an ambulance to help toward the war effort when the Americans were stationed in the area. After the war the family, 2 brothers, their wives & 2 children each, set of in their van to Sydney to live. Not liking the big city, they returned to Ayr North  Queensland, establishing their bakery.
Now the bakery I mentioned where they cooked the Christmas Hams wrapped in Dough, was a bakery that the Crowdeys' & Masottis' Bakeries bought & shut down. 
Stephen described the old brick oven, deisel powered, how they'd fire them up for a period of time, then when the bricks were glowing hot, they'd turn off the deisel & put the hams in the oven to cook. Steve was amazed how the brown paper some hams were wrapped in didn't burn.
Steve also regales his many memories, of his youth, in the bakery. When the bread was being baked, they would seal up the oven doors with bread dough, which would cook up very crispy,  they'd get to take these crunchy crusts off & eat them. 

The conversation lead me to try the old recipe with pickled Pork, Stephen bones out legs of Pork (only Sows, the boar meat is has a rank odour). He mixes Courtney's Special Brine up & pumps it into the pork. It sits in the brine for some time, then its ready for the Customers.

The cooking instructions to cook Courtney's Pickled Pork.
  1. Preheat the oven to 180C.
  2. Place the Pickled Pork in a covered baking dish.
  3. Rub garlic, crushed peppercorns & drizzle honey over Pork.
  4. Add some water to the bottom of dish, about a cm.
  5. Cover & place dish in the oven & cook according to size. 1 hour per kg. 
  6. When the meat is cooked, take it out & let it cool. Make up your bread dough, ready to wrap pork in & bake again.




You can alter the spices & boiling the pickled pork is the most common method of cooking it.



Ingredients for bread dough:

3 cups plain flour
2 teaspoons of yeast
400 ml of  warm/tepid water
Double or triple the bread dough, depending on the size of your Pickled pork or Ham

Step 1. place flour in dish & add yeast
Step 2. add water to flour & mix in.
Step 3. Using hands turn the dough over on itself, mixing in all the loose flour. kneading it for 5 minutes .
Step 4. Let it sit until pork is cooled.



Last steps of the dish. 
Step 1. Stretch or roll out the dough. 
Step 2. Cut the netting of the meat & add a bit more honey to the top of roast for extra flavour.
Step 3. Place the meat upside down on dough & fold the dough over pork. 
Step 4. Spray an oven tray with oil or rub with butter & place pork wrapped in dough with the folded seams facing down. Baste the dough either milk or the jus from the cooked pork. I sprinkled crushed salt also. 

The Jus dribbled over meat before its wrapped in dough adds to the flavour in the dough.


Step 5. Place the tray into the oven at 180C & bake until golden brown.

Step 6. Remove from oven, I cooked mine for about 30mins then turned the oven down & cooked for another 5 min. Check the oven regularly so as not to burn dough.




Slice the loaf & serve with salad or vegetables. I used carrots sliced thinly, boiling until tender, removed from the water then added a little honey.
I cut the asparagus ends off about 2cm long, leaving the tender tips (I left them long), I put the tougher ends in water first to boil, then added tender tips. Removing from water I added a dob of butter.
Then braising the thicker strips of chinese cabbage, adding the soft leaf for a minute. You can make apple sauce or use some from a jar. I kept some of the jus from the cooked pickled pork. 


The ends of the crust can be broken up to use like a crackling. Very Yummy! The pork was very juicy & tender, A treat worth trying!