Barbequed lamb skewers marinated in ‘Hilbeh’ served with a baby spinach salad, pomegranate and yoghurt sauce

Serves 6

hilbeh

2 teaspoons fenugreek seeds
125ml cold water
2 cloves garlic
1 small green chilli
½ cup coriander leaves
2 teaspoons lemon juice
½ teaspoon salt

400g lamb loin
12 bamboo skewers, soaked in water

1 green chilli
½ cup coriander leaves
½ cup mint leaves
pomegranate molasses
250g plain yoghurt
salt and freshly ground black pepper
250g baby spinach leaves, washed and picked
125g broad beans, blanched and peeled

Soak fenugreek seeds in cold water overnight until a jelly-like coating is evident on seeds. Drain off the water and place the fenugreek in a food processor with the garlic, chilli, coriander, lemon juice and salt and blend to a coarse puree.

Dice the lamb loin into 1cm chunks. Spread the puree over the lamb dice and marinate.
Chop the chilli and place into the food processor again with the coriander, mint and pomegranate molasses. Blend to a fine paste, mix into the yoghurt and season with salt, pepper and lemon juice if needed.

Thread the diced lamb onto the skewers. Cook the skewers on the barbecue and serve on top of the spinach leaves and broad beans dressed with the yoghurt dressing.

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Lotus Stem Salad with Prawns

Lotus Stem Salad with Prawns

Serves up to 6

18 green prawns

½ red onion, finely sliced

1/4cup carrot, finely sliced

1 teaspoon sugar

1/2 lime

1 large red chilli-Julienned

1 tablespoon roasted peanut, coarsely crushed

1 tablespoon deep fried shallots

1/2cup Vietnamese mint leaves

½ cup sweet basil leaves

1 jar (net 200g) lotus stems, sliced


Dressing

1 tablespoon lime juice

1tablespoon fish sauce

2 tablespoons sugar

1 small clove garlic, finely chopped


Garnish

Coriander leaves

Soak lotus stems in water for 10 to 30 minutes and drain and squeeze out excess water.

In a bowl add carrot and onion sprinkled with sugar and squeeze a lime over.  Let sit for ten minutes and drain out the excess liquid.

To make the dressing, cook fish sauce and sugar together in a small sauce pan.  Turn off the heat and add the rest of ingredients into a sauce pan and mix.

Heat a hot pan or BBQ hot plate very hot.  Add some oil and the prawns.  Cook the prawns until golden brown and cooked inside.  Remove the prawns from the plate and place in a bowl.  Add the rest of ingredients into the bowl and mix with the dressing.

Place on a serving platter and Garnish with coriander leaves.

Serve with Vietnamese prawn crackers.

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Steamed prawn and pork dumplings

Makes approx. 30 dumplings

200g each Minced pork and prawn meat, finely chopped
200g Chinese cabbage or cabbage leaves (without thick stem)
1/2 cup garlic chive or spring onion
30 sheets GOW GEE Pastry

Coriander and ginger paste

2-3 cloves chopped garlic
1 slice ginger
1 tablespoon chopped fresh coriander roots
1/2 teaspoon ground white peppercorns

Seasoning

15ml Thai seasoning soy sauce
10ml fish sauce
2 teaspoons sesame oil
10ml rice wine

Boil water, and blanch cabbage leaves. Leave the cooked cabbage in a strainer until it cools down. Chop the cooked cabbage leaves very finely. Gently squeeze the juice from cabbage leaves. Pound the garlic, ginger, coriander roots and white pepper together to make the coriander and ginger paste, and mix with the cabbage and the garlic chives. Divide the mixture into two separate bowls. Add the ground pork and the chopped prawns in a bowl. Combine the seasoning and the mixture very well by hand and set aside. Adjust the seasoning if it is necessary.
Take a piece of Gow gee pastry and place about one spoonful of mixture in the middle of the pastry. wet the edge of the pastry with a little water. Fold the pastry over to cover the mixture and make several gathers.
Pre-heat a steamer with cabbage leaves in a bamboo steamer, and then place the dumpling neatly on the cabbage leaves. Steam the dumpling for around 10 minutes.
Serve on a steamer with peanuts Nam Jim in a small bowl.

Peanuts Nam Jim

4 tablespoons lime juice
55ml fish sauce
3 tablespoons caster sugar
1 tablespoon rice vinegar
2 small chillies, finely chopped
1 tablespoon peanuts, roasted and crushed

1 tablespoon coriander , chopped

Combine all ingredients in a bowl and mix together.

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Okonomiyaki Osaka-style

Makes 5 pancakes

500g cabbage, trimmed and finely sliced
10 eggs
1/2 cup spring onions, green part only, finely chopped
3 to 4 tablespoons red pickled ginger, finely chopped
4 tablespoons oil
5 tablespoons Tenkasu (deep-fried mixture of Tempura flour and water)
2 large paper thin slices pork,

Okonomiyaki sauce; Otafuku sauce
2/3 cup Japanese mayonnaise
1 tablespoon milk
Dried seaweed powder; Aonori
Bonito flakes

Batter
300ml Dashi; mix 300ml hot water with 1 and 1/2 teaspoons katsuo dashi powder
300g plain flour
10 Tablespoons grated yamaimo or more
1teaspoon salt

To make okonomiyaki batter, combine the all ingredients in a large bowl, and whisk very well. Divide the batter evenly into 5 small bowls.

To each of the five bowls, add cabbage, red ginger, 1 egg and 1 tablespoon each of the Tenkasu and the spring onion. Fold in with a pair of chopsticks.
Add more dashi or flour to control the consistency of the mixture.

On high heat, spread oil on a heated BBQ hot plate. Pour the mixture from one bowl at a time onto the hot plate to make 4 individual okonomiyaki pancakes.
Place 2 pork slices on top of each of the pancakes.
Lower the heat to medium and cook for 3 minutes.
Using the corner of a spatula, break one egg beside each pancake on the hot plate.
Turn the pancake over onto the egg with the spatula. Push any leaking egg in towards the pancake to cook, keeping the shape of the pancake neat.
Cooks for a further three to four minutes. Turn the okonomiyaki pancake over again and brush with okonomiyaki sauce, dollop with mayonnaise which mixed with milk and Japanese mayonnaise and sprinkle with dried seaweed and bonito flakes.
Serve hot.

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Chestnut Chocolate Truffle Cake

Serves 12

250g chestnuts Dried, Vacuum-packed or frozen, (soak dried chestnuts overnight)
250 ml whole milk
1 tsp vanilla extract
250g unsalted butter
250g dark chocolate broken
125g caster sugar
4 egg separated
3 tablespoons brandy
butter to grease the tin

For a rougher texture mash the chestnuts with a potato masher and mix them thoroughly by hand with the other ingredients.

Boil the chestnuts in the milk for about 10 minutes over a low heat until they are soft.

Melt the butter and chocolate in a Pyrex bowl over a pot of hot water.

Blend the chestnuts and milk in a food processor until pureed. Add the Brandy and chestnut puree. Stir to combine. Whisk the egg yolks and the sugar till really fluffy.

Fold the egg mix into the chocolate mix ½ at a time. I like to use a whisk to do this so it doesn’t knock out the air.

Beat the egg whites till they form stiff peaks then fold them in ½ at a time to the chestnut mixture. Line a 23cm spring form tin with grease proof paper and grease with a little butter. Pour in the cake mix and bake in a preheated oven at 160 c for 30/35 minutes until just set but slightly wobbly it firms up as it cools.

Serve with some lovely cream and fruits if you like. Poached cherries Maybe.

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4 reasons why vouchers are the best Christmas gift.

Why get your loved one a Sticky Rice Cooking School Voucher?

Have they ever dreamed of attending one of our hands on cooking classes? Or staying in one of our award winning villas? But they need a push to treat themselves, here’s why getting them a voucher is giving them the ultimate gift…….

They can choose

This is not a bad thing, they may not be a person who material things matter to them, they may have everything you can conceive of them wanting, or maybe they are downright fussy. Let them choose and you can’t go wrong. With over 30 different menus to choose from, their sure to find something they’ll love.

At their own pace

Our vouchers are valid for 12 months from purchase and our calendar is available to look at online up to six months ahead, they can take their time to find a class that they really want to learn and book it for a time they know they are free, you may know them inside out, but you will err on the side of caution whereas with a Sticky Rice Cooking School voucher they can throw caution to the wind and choose something that they really love.

An unexpected treat

It really is a brilliant gift to let your friend have something they would never buy for themselves. Have they always talked about wanting to learn to make dumplings?  Or cook in a tagine? Maybe they need a weekend away in the Hills? They may not think doing such things are within their grasp, and this is where a gift voucher comes to their aid.

Saves you from returning the item.

This needs no explanation, the returns procedures of many an establishment has tested the most patient of us.

So next time you are stuck for giving a present, remember that giving a gift voucher isn’t going to land you on the bad friend list, far from it. It’s the gift they will remember for ever.

You can buy gift vouchers for Sticky Rice Cooking School online here.

https://stickyricecookingschool.com.au/vouchers

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Competition Terms and Conditions

Sticky Rice Cooking School Birthday Competition.

Terms and Conditions.

  1. No staff members, or their family member’s associated with Sticky Rice can enter.
  2. No contractors associated with Sticky Rice can enter.
  3. Management’s decision is final.
  4. Excludes Saturday Night stays.
  5. 2 people only.
  6. Villa Choice subject to availability.
  7. All correct entries will go into a draw, one winner will be chosen at random, generated by the computer.
  8. Stay dates must be between Oct 23rd 2018 and 30th Sept 2019
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Peanut Sauce

A delicious sauce to use as a dip or with beef, chicken or pork. We served this with Cassava crackers and carrot and cucumber sticks at our Riverland Field day Demos. It was a big hit so we are posting the recipe.

Makes 1.5 litres

8 red shallots or 1 red onion

4 cloves garlic

2 stalks lemongrass

5 large red chillies

30g palm sugar

4 lime leaves

peanut oil for cooking

500g toasted peanuts

500ml tamarind water

800ml coconut milk

310ml sweet thick soy

Peel and roughly chop the onions, garlic and lemongrass. Roughly chop the chillies and palm sugar. Shred the lime leaves. Place all into a mortar and pestle or food processor and blend to a fine paste.

In a large saucepan heat the oil and then add paste. Fry the paste until it is fragrant, about 10 minutes, stirring frequently. Place the peanuts into the food processor and blend until coarsely chopped. Add peanuts to the paste along with the tamarind water and coconut milk. Stir to mix all together and let the sauce simmer until it thickens, about 20-30 minutes. Add the soy and check for seasoning. If needed some fish sauce can be added. Also if sauce is too chunky it can be blended to smooth it out.

Some Pics below of the Riverland inter-school challenge with Chef Genevieve Harris mentoring the kids as they cooked their competition dish. The level of cooking skill of these kids was inspiring! Well done to both teams on an amazing job. A big thank you also to the TAFE pupils who volunteered to help out with the cooking demos on stage over the 2 days. You were incredible.

Recipes

Prawn Dumplings in a Coconut & Lemongrass Soup

For the Dumplings:

200g                          green prawn meat

1                                  coriander root, cleaned and chopped

1                                  green spring onion, finely chopped

1 teaspoon                light soy sauce

1/2 teaspoon            sesame oil

32                               wonton skins

beaten egg

Chop prawn meat finely and combine with coriander root, spring onion, soy sauce and sesame oil.. Mix well to combine.

Place a heaped teaspoon in the centre of wonton wrapper, brush edges with egg and fold into a parcel. Refrigerate on a tray until ready to cook.

For the Tom Kha Broth:

500 ml                     coconut milk

250 ml                     chicken stock

75 ml                        fish sauce

75 g                           palm sugar

2 stalks                     lemongrass, trimmed and cut into 5cm pieces

5 slices                     peeled galangal

2 tablespoons         roasted chilli paste

100 ml                      lime juice

coriander leaves to garnish

green spring onions, thinly sliced to garnish

In a saucepan combine the coconut milk, fish sauce, palm sugar, lemongrass, galangal and roasted chilli paste.

Bring to the boil and simmer for 10 minutes for the flavours to infuse.

Stir in the lime juice.

To Assemble:

Bring a large pot of water to the boil and cook the wontons until they rise to the surface.

Remove with a slotted spoon ad divide between bowls.

Ladle over the broth and garnish with coriander leaves and spring onion.

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Dessert Bar Master Classes

We have 2 more dates for you for our popular Dessert Bar Master Classes. Booking here

These classes will have you working alongside Jodie Childs who is renowned Dessert Chef. Jodie’s love for desserts was kindled during her apprenticeship at the Hilton which culminated in her becoming the pastry chef at the Hiltons Grange Restaurant. From there she went on to make desserts at The Sugar Club in London and subsequently ran the pastry kitchen at COMO Resorts Cocoa Island in the Maldives. She has traveled extensively, worked with the best in the industry and is a most sought after dessert Chef by the likes of Simon Bryant,Karena Armstrong and Cheong Liew. We are super excited that she has time to teach some classes for us.

There are 2 menus to choose from.

Menu 1 on Sep 25th 6pm

1.Chocolate delice, peanut butter mousse and salted sesame brittle.

2.Chai Brûlée tarts.

3. Brown butter, star anise and pear friands.

4. Raw raspberry and lemon cheesecake.

Menu 2 on 6th Nov

1.Espresso soufflé, Dark chocolate sorbet and Frangelico ganache.

2.Caramelised white chocolate and banana cheesecake.

3.Mango jelly, coconut mousse, pineapple and mint salad.

4.Raw hazelnut and vanilla tart with berries.

Events

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