February is egg month at the How To Cook cooking demonstrations. We meet every Friday at 10am and for $15 there is a cooking demonstration of two recipes, gourmet coffee and a pastry and the chance to meet others in … Continue reading
The Friday cooking demonstration also included a wonderful pumpkin and feta frittata that was as beautiful to look at as it was delicious to eat. Nothing about this frittata is difficult to do, although there are quite few steps involved. … Continue reading
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This week’s Cooking Demonstration group learned all about what herbs and spices to use in our cooking to give our dishes that extra kick of flavour. Herbs and spices can enhance and help to balance the flavours of your dishes. … Continue reading
Chilli Garlic Masala Prawns Recipe by David Bitton, Serves 4 Ingredients 48 large green Australian prawns, peeled, deveined and tails left on 2 tablespoons Bitton Chilli Garlic Masala or 2 tablespoons chilli and garlic, finely chopped 2 tablespoons olive oil … Continue reading
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Continuing our month of Moroccan inspired recipes, today’s Cooking Demonstration group enjoyed Moroccan Chicken with Raisins and Chickpeas. The aroma coming from the shop made several holiday makers walking by stop to ask what we were cooking. That’s always a … Continue reading
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Chicken and Lamb Marrakesh is a wonderfully aromatic Moroccan dish full of delicious flavour. Served over fluffy couscous it turns an ordinary meal into a meal to remember. The Friday Morning Cooking Demonstration group watched it being prepared and then … Continue reading
Slow Roasted Shoulder of Pork Ingredients 1 whole shoulder of pork (approx 6- 7kgs) 12 cloves garlic 2cm piece of fresh ginger 2 fresh chillies 3 tablesp olive oil 4 tablesp rice vinegar Method Preheat oven to the hottest temperature … Continue reading
Ingredients 2 cups day old breadcrumbs 1 teaspoon fennel seeds 2 green shallots finely sliced 1 red onion finely diced 125gms black olives 1/2 cup roasted pine nuts 11/2 cups firmly packed flat leaf parsley 1 egg 2 kg whole … Continue reading
This is a “bulk” recipe used for catering for large quantities. Ingredients 3 kg beef mince 3 kg onions 8 gms dried oregano 250gms garlic 9 cans tomatoes 3 cans tomato soup 750gms tomato paste 750gms bacon 1 teasp black … Continue reading
This is a “bulk” recipe good for cooking for groups Ingredients 4 kg diced beef 3 kg onions diced 3 bananas diced 750gms cooking apples diced 750gms carrot diced 750gms sweet potato diced 750gms potato diced 6 bay leaves 5 … Continue reading
