Cooking Demonstration with Anne Maree Jones : August Market
2008
Pumpkin and
Spinach Pizza
Ingredients:
Pumpkin, diced into cm squares and oven roasted or steamed
½ cup fetta cheese (crumbled)
150g spinach (chopped)
4 tablespoons pizza tomato sauce
3 tablespoons basil pesto or olive tapenade
1 cup grated cheese
1 large thick or thin pizza base
Method:
On prepared pizza base, spread tomato sauce, then in layers place 2
tablespoons of grated cheese, chopped spinach, arrange pumpkin
pieces, pesto and remaining grated cheese, salt and pepper to taste
(optional)
Bake in a 200 degree oven for
20-25 minutes and enjoy…..
Beetroot
Salad with Fetta and Nuts
Ingredients
400gr pickled beetroot (tinned is okay)
1 head broccoli cut, cooked and steamed
500 g fetta cheese cut into 1 cm dice
Pecan/macadamia nuts (roasted)
Red onion sliced into rings
Dressing:
¼ cup olive oil
¼ cup vinegar
1 tablespoon wholegrain mustard
Method
Place dressing ingredients in a screw top jar and shake. Set
aside
In a large bowl place all other
ingredients except the nuts and dressing, then toss all together
and when all combined add the dressing and place in a large serving
dish or bowl. Sprinkle with toasted nuts.
You may use other green
vegetables such as asparagus or snap peas. Just steam lightly and
follow the recipe as above. Enjoy….
This salad is great served with
beef or chicken.
With grateful thanks to our
generous producers for supplying us with the ingredients for these
yummy recipes: Fre Jac Bakery, Maclyn Grove, Nyora Park, Cambray
Sheep’s Cheese, Bimbimbie Macadamias, L’Cees Preserves, Third
Pillar Olive Oil, Margaret River Organics, Armanda’s Cuisine, and
especially the passion, enthusiasm and expertise of Anne Maree
Jones
Recipes
Roast Pork:
Cut the rind through to the fat underneath (not just scored as your
butcher will do).
Rub with olive oil and sprinkle generously with salt.
Preheat your oven to 250 degrees Celsius.
Cook the pork for approximately 10 minutes or until the crackling
starts to bubble (you need to monitor this). Turn oven down to 180
degrees and continue cooking the roast as normal.
(Thanks to John Peters, pork crackling expert!}
Pork Chops:
Cut off the rind ,
leaving a layer of fat.
Rub with oil and sprinkle with salt.
Place under a hot grill until crisp and golden.
Broccoli Spaghetti
450g of
broccoli, broken into florets, stem peeled and sliced (1cm
thick)
8 Anchovies (chopped – use more, rather than less of these)
2 -4 tblspns extra virgin olive oil
3 cloves garlic, chopped
3 plum tomatoes, cut in halves
Salt, freshly ground black pepper
Freshly grated parmesan cheese
Method
Bring large pan of boiling salted water to boil. Add Spaghetti and
broccoli stems. Bring to boil and after about 4 minutes, add
florets for another 3 -4 minutes.
Heat olive oil in a saucepan over low heat, add garlic and
anchovies, cook, mashing with a fork until garlic starts to brown.
Add tomatoes, give them a quick stir, then pour sizzling over
spaghetti. Toss and serve with freshly grated parmesan.
Creamy Veggie Soup
A lower
fat version of a cream-based soups
15 serves of vegies in this recipe.
250g pumpkin, peeled and cut into small chunks
Half head of cauliflower, cut into florets
1 zucchini, chopped
1 large onion, diced
2 large potatoes, peeled and diced
6 cups chicken stock
½ cup low-fat evaporated milk
Combine pumpkin, cauliflower, zucchini, onion, potato and stock in
a large pot. Cover and cook over gentle heat for 15 minutes or
until vegetables are tender. Remove from heat and puree in a
blender until smooth. Stir through milk.
Serves 6.
(Source: www.gofor2and5.com.au – a great
source for healthy eating tips and recipes)
Macadamia and Pear
Salad
100 g mixed green salad leaves
1/3 cup Macadamia nuts (chopped roughly and roasted)
2 pears – sliced with skin left on
100g crumbled feta cheese
Red onion or spring onion chopped
Dressing:
In a screw top jar, place olive oil (virgin or light), 1/3 cup
vinegar or lemon juice, 2 tablespoons wholegrain mustard, salt and
pepper to taste. Shake and set aside.
Plate salad by putting salad leaves layered with pear, cheese and
macadamia nuts.
Before serving, drizzle with dressing, salt and black pepper to
taste.
Serve immediately
Persimmon
Bread
2 cups flour sifted
1 tsp. soda
1 cup sugar
1 1/2 stick margarine
2 eggs beaten
1 cup persimmon pulp
1/2 cup nuts
Cream sugar and margarine, add eggs, add dry ingredients, pulp and
nuts. Line loaf pan with waxed paper, pour mixture into pan, bake 1
hour at 325.
Thanks to Per and Helen Christensen for this recipe .
Candied Cumquats
To a medium saucepan full of cumquats, add 2 cups water and boil
for 30 mins.
Then add 3 cups sugar and boil for 10 mins, stirring
constantly.
Leave over-night.
Next day, boil until like erupting volcano.
Let cool till luke-warm and bottle into sterilized jars.
Keeps well in pantry. Once opened, refrigerate. Enjoy!
Thanks to Erika McManus, our Garden Guru for this recipe.
Serving Tips for
Persimmons
- Add some zing to your breakfast by adding chopped
Persimmons to your cereal or porridge.
- Another great breakfast idea: a delicious Persimmon shake. Just
add soft Persimmons, vanilla ice cream, cinnamon, nutmeg and milk
into your blender, blend and serve.
- Serve as an appetizer or a snack: slicing them horizontally gives
an attractive slice, useful for garnishing fruit, meat or cheese
platters.
- Persimmons can replace apples in any recipe, including pies,
muffins, salads and so on. Although the skin is edible and tasty,
the skin may be a little tough so it is recommended that you peel
them unless baking them whole.
- For a quick and easy dessert, just add chopped, pulped or pureed
Persimmons to yoghurt, cream or ice cream.
Mandarin
Marmalade
8 mandarins
Water
Sugar
Juice of 1 lemon
Place whole mandarins and lemon
juice in a pot and barely cover with water
Leave over night
Bring to the boil and then simmer till mandarin skins are
tender
Chop or puree the mandarins.
Weigh the fruit and water mixture, then add an equal amount of
sugar.
Bring the mixture back to the boil, stirring until the sugar is
dissolved
Boil without stirring till
setting point is reached (about 20 minutes). Remove any seeds that
rise to the surface.
Pour into sterilised jars and
allow to cool. Seal and label.
Ruby
Pears
This is a simple recipe, but it looks and
tastes fabulous. One for the kids to try!
4 pears (Beurre Bosc work well, but Bartlett's can also be used at
a pinch!)
1 litre cranberry juice or apple and blackberry juice (or if you’re
Mum and Dad , try some red wine).
Peel pears, but leave stalks in the pears.
Arrange pears in a saucepan and cover with juice or wine.
Bring to the boil, then reduce heat and cook gently until tender,
10-15 minutes.
Remove pears from juice, place in a heatproof bowl and set aside.
Bring juice to the boil and boil until reduced by half and pour
over pears. Serve hot , warm or cold with ice-cream, cream or
yoghurt.
Plum
Sauce
Bring juice to the boil and boil until
reduced by half and pour over pears. Serve hot , warm or cold with
ice-cream, cream or yoghurt.
1.5kg plums, halved 3 cups white-wine vinegar
1 tsp whole allspice 1 tsp black peppercorns
2 1/4 cups brown sugar 2 tsp salt
1 tbsp minced fresh ginger 1 1/2 tsp cloves
1 hot chilli, seeded and chopped (optional)
Method
Stone plums, then crack half the stones and tie them in a piece of
muslin. Tie spices in another piece of muslin. Put muslin bags,
plums, sugar, salt, ginger, vinegar and chilli (if using) into a
large non-reactive pot and bring to a boil, stirring until sugar
has dissolved. Cook steadily for 20 minutes until plums have
collapsed. Remove muslin bags and press all juices back into
sauce.
Pass sauce through the coarse disc of a food mill and return to
rinsed-out pan. Boil steadily for a few minutes until sauce is as
thick as you would like it. For a super-smooth sauce use a blender.
Remember to only place a small quantity in the flask at a time as
the steam will force the lid off and you can burn yourself.
(Remember, too, that the sauce will thicken further when it is cold
and it ought to be pourable.) Pour into hot, sterilised bottles or
jars, seal and label. Leave for at least a week before using. Makes
2 litres.
* To crack plum stones, place them in a teatowel and give them a
moderately hard whack with a meat mallet.
Apple and Cheese
Tarts
2 sheets of puff pastry
1/3 cup cream cheese
1/2 cup grated parmesan cheese
1 red chilli, seeded and chopped
4 Gala red apples, halved, cored, unpeeled
25g butter, melted
extra sliced chilli to garnish
salad leaves to serve
Preheat the oven to 220°C. Cut 8 x 12cm circles from the sheets of
puff pastry. Place on a baking tray lined with non-stick baking
paper.
Combine the cream cheese, parmesan and chilli. Spread over the
pastry circles, leaving a 2cm border. Thinly slice the apple
halves. Place the apple slices over the cheese mixture on each of
the pastry circles. Brush apple with melted butter. Bake in the
oven for 15 minutes or until the pastry is puffed and golden.
Sprinkle with extra sliced chilli and serve.
The next three recipes were demonstrated at
July's Market by Chef Armanda from Armanda's Cuisine
Creole Veggie
Stew
Ingredients: 2 soup spoons olive oil, 1
tomato,1 soup spoon creole spices, 1 teaspoon salt
1 carrot , 1 celery, 1 onion, 1 garlic and any other veggie going
off in the fridge or freezer
Method:
Put olive oil in the pan. When hot, sautee veggies starting with
garlic, onion and salt. Leave for 2 minutes and add all other
veggies. Cook for 2 minutes and add the spices. Cook for another 2
minutes and add the tomato. Leave the tomato for last to add
moisture to the dish.
Serve with rice, couscous or polenta. It is 100% vegan , good for
the heart, and good for cholesterol
Roast or Grilled Lamb with
Chilli Mint Sauce
Ingredients: lamb, rosemary,
salt, pepper, chilli mint sauce, crusty bread or mashed
potatoes
Method:
Sprinkle salt & pepper on to the lamb & rosemary and cook
on high heat for 10 to 15 minutes. Leave to rest for 2 minutes.
Serve with potatoes or salad and drizzle a spoon of mint sauce to
it.
Gombo
Prawns
Ingredients: 2 tablespoons olive oil, 500g
prawns, 1 tablespoon gombo sauce, garlic, salt to taste, crusty
bread and a glass of wine as a condiment.
Method:
Put oil in a hot pan, add the prawns, salt, garlic. Stir for 1
minute. Add sauce and stir for 2 minutes.
Serve with crusty bread and a glass of wine. Good for a girls
together or footy day with friends at home or a good entrée if
entertaining.
Chocolate Macadamia
Brownies
• 125g butter
• 125g plain chocolate (70%)
• 2 eggs
• 250g caster sugar
• 70g self raising flour
• 30g plain flour
• 100g macadamias, roughly chopped
Method
1. Preparation: Preheat an oven to 180°C (350°F) and butter a 20cm
(8inch) square cake tin.
2. Brownies: Melt the butter in a saucepan and when it is almost
melted add the pieces of chocolate. Stir it until it has melted and
blended with the butter.
3. Beat the eggs and caster sugar together in a bowl until the
mixture is thick and creamy. Add the chocolate mixture and stir it
in. Stir in the flour and macadamias until well combined.
4. Pour the mixture into the and tin and place it in the oven to
cook for 30 minutes. They should be just cooked and moist
inside.
5. Remove the cake from the oven and allow it to cool. Cut it into
16 squares. Store the brownies in a sealed container in the
refrigerator for up to 4 days.
This recipe comes from a great “foodie”site http://www.bareingredients.com/
Asparagus Barbequed with Garlic and
Basil
Asparagus cooks beautifully on the barbecue when wrapped in foil.
Cooked on the side of the barbecue it makes a tasty accompaniment
to an alfresco meal.
Portions: 6 Portions
Ingredients
* 2 large bunches of asparagus
* 1 garlic clove crushed
* zest from 1/4 lemon
* 3 tbsp basil, shredded
* 2 tbsp extra virgin olive oil
* salt and freshly ground black pepper
Method
1. Asparagus with Garlic and Basil: Trim the woody
bases of the asparagus and divide the trimmed asparagus spears
among six 20-25cm squares of foil. Scatter a little garlic, lemon
zest and basil over each portion, drizzle a little olive oil and
season lightly. Fold in the sides of the foil to seal the asparagus
in.
2. To Cook: Place the parcels over medium hot coals on
the side of the barbecue and cook for 8-10 minutes until tender.
Keep warm until ready to serve.
Source: www.bareingredients.com
Guacamole
Guacamole is one of the easiest dips and
accompaniment to spicy dishes eg. tacos, quesadillas and nachos.
With just a few basic ingredients you have a dip to serve when
unexpected guests drop by. Serve the guacamole with corn chips,
vegetable batons or toasted slithers of pita bread.
Ingredients
* 1 large ripe avocado
* 4 tbsp yoghurt
* 1 tsp ground coriander
* juice of half a lime
* 2-3 shakes of tabasco
* salt
Method
Place all the ingredients in a bowl and mash the mixture with the
back of a fork to a rough puree. Squeeze a little lemon juice over
the top to stop it from browning. Cover and refrigerate until ready
to serve.
Sprinkle with Paprika before serving.
You can also add crunch with some chopped red onion and chopped
tomato
Source: adapted from http://www.bareingredients.com/
Some ideas for
Tasty Egg Treats
Boil an egg and pack it for lunch with wholegrain bread, or
crispbread and salad.
Scramble eggs with grated or finely chopped vegetables and serve
with ham, tomato and mushrooms for a great Sunday morning ‘pick me
up.’
Mash boiled egg with canned salmon and ricotta cheese for a high
calcium sandwich filling or as a topping for wholegrain
crackers.
Mix a beaten egg with grated reduced fat cheese, cracked pepper and
parsley and stir through cooked wholemeal pasta for a quick and
easy dinner or lunch. Serve with a green side salad.
Make healthy fried rice by mixing cooked, chopped vegetables, ham
and chopped boiled egg with cooked rice. Stir fry in sesame oil,
add a splash of soy sauce and cook until heated through.
Source: Australian Egg Corporation Ltd
Cherry
Pie
Cherry Pie
Filling:
Ingredients:
2 cups fresh pitted cherries
1/2 cup water
1/2 cup sugar
2 tablespoons cornflour
Your favourite sweet short pastry or bought short
pastry
Method:
Cook cherries in water for 10 minutes.
Mix the sugar and cornflour together and add to the cherries.
Cool slightly before using to fill the pie shell or as a topping
for ice cream.
Line an 18—20 cm pie dish with pastry and pour cherry filling in
evenly.
Top with second layer of pastry, pinch edges together.
Cut slits in top, glaze with beaten egg and, if desired, sprinkle
with sugar.
Bake in a pre-heated moderate oven for 35—40 minutes or until crust
is golden.
Blueberry
Friands
Makes 6
1 cup of fresh WA blueberries
Cooking oil spray
3 eggs whites
100g butter, melted
¾ cup icing sugar, plus extra to dust
2/3 cup almond meal (ground almonds)
¼ cup plain flour
1) Preheat oven to 200®C/180®Cfan
forced. Spray 6x 1/3 cup oval friend pans with oil.
2) Using a fork, whisk egg whites in
a medium bowl until frothy. Add butter, icing
sugar,
almond meal, flour and blueberries; stir to combine.
3) Spoon mixture into prepared pans.
Bake for 20-25 minutes or until a skewer inserted at centre comes
out clean. Stand in a pan for 5 minutes. Turn out onto a wire rack
to cool.
4) Dust with icing sugar and serve
with ice-cream and blueberry sauce (available at Collie Blueberry
Farm stall).
Fresh Blueberry
Pancakes
1 punnet fresh WA Blueberries
1 cup self-raising flour
2 tablespoons Caster sugar
270 full cream milk
3 eggs, separated
Olive oil spray
Ice-cream to serve
1) Combine flour and sugar in a
bowl.
Whisk combined milk and egg yolks into dry ingredients.
Beat egg whites with electric mixer until soft peaks form.
Fold the egg whites into batter, in two batches.
2) Heat a heavy based frying pan over a medium heat and spray with
oil.
Pour ¼ cup of batter into pan and toss fresh blueberries into
batter.
Cook until bubbles appear on the surface of pancake.
Turn over gently and cook lightly until browned underneath. Repeat
for all batter mix.
3) Serve your fresh blueberry pancakes with ice-cream and remainder
of fresh blueberries. (thanks to Wannaporn from Collie
Blueberry Farm)
Sweet Corn and Cocnut Snack
Sweet corn can be boiled, steamed
or grilled whole and then topped with butter and pepper or a
variety of other toppings, however for a sweet treat with a
difference, try this tasty number that I tried at the Bumbu Cooking
School in Bali.
Ingredients:
600g sweet corn kernels steamed
1 cup white grated coconut
100g white sugar
1 pinch salt
Coconut cream to serve
Preparation:
Steam the corn whole (and in its husk) until tender and, with a
sharp knife strip off the kernels.
Combine all the ingredients, except for the coconut cream and mix
well.
Drizzle with coconut cream and enjoy!
In Bali, this simple dish is often eaten as a breakfast snack but
it would also make a tasty and easy dessert!
