Recipes

Each month visitors to our Farmers Market are lucky to catch our resident cooking demonstrations.

The cooking program has been developed to meet the training needs of the hospitality industry. The program runs in close partnership with the Market, supported by the Rotary Club of Hall.

It gives apprentice chefs the opportunity to draw on the fabulous seasonal raw ingredients we have available from the Market and transform them into incredibly delicious dishes.

You can download your favourite recipes below.

Vanilla Brulee

Vanilla Brulee  – 1 litre

1lt cream

2 vanilla bean split

14 egg yolks

110g sugar

 

  • Place cream into pot with split vanilla bean
  • Bring to boil
  • Cream yolks and sugar together
  • Take cream off the stove and temper the yolk sugar with a little of the boiled cream
  • Return yolk and sugar mixture to the pot of cream and cook over low heat until mixture coats the back of the spoon or 82 degrees
  • Strain and cool straight away over ice
  • Once mixture is chilled place into ramekins and put into fridge to set
  • When ready to serve remove from fridge and coat well with sugar and caramelise, either with a blow torch or overhead grill
  • Serve with your favourite biscuit

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Market fish fillet with crushed potato, grilled shallot, smoked bacon, lemon, baby capers

Market fish fillet with crushed potato, grilled shallot, smoked bacon, lemon, baby capers – Serves 4

 4 fish fillets around 110g each

500g chat potato cooked until tender

100g smoked bacon diced and sauté lightly

1 eschallot diced

2 cloves of garlic

1Tb mixed herbs Parsley, chives, shallots

Kewpie to bind all together

4 shallots

100g unsalted butter

10g baby capers

1 lemon segmented and juiced

 

  • Mix cut potato, sautéed bacon, eschallot and garlic together and bind with kewpie, check seasoning and fold through herbs
  • Set aside ready to serve
  • Cook fish skin side down over moderate heat as not to burn the fish,
  • Keep close eye on the skin should be nice and golden
  • Add butter and turn fish over
  • Place potato onto service plates and place fish on top
  • Place lemon and capers into frypan with the remaining butter and check seasoning
  • Place sauce onto fish and serve

 

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Pork Bao

Pork Bao – 4 portions

4 bao buns

4 slices pork belly that has been slow cooked till tender and placed into the fridge to set overnight before porting.

Vegetable pickle

25ml Rice vinegar

25g Sugar

Salt

50g Carrot julienne

100g Cabbage shredded

1ea Red Chilli seeded and sliced

10g Ginger minced

¼ Red onion sliced finely

 

Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chilli, ginger, cabbage, and onion and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving

Hoisin sauce to taste

Cucumber

Shallot

 

  • Make quick vegetable pickle and keep to the side
  • Portion shallot and cucumber into batons
  • Warm bao buns as per manufactures instructions
  • While bun is warming reheat pork belly
  • Split bun in half and brush with hoisin sauce
  • Place pork on top of sauce followed by pickled vegetables, shallot and cucumber
  • Serve straight away

 Pork Marinade  – Will marinade up to 5kg

4Tb honey

20g sesame oil

700ml soy sauce

10g star anise

100g ginger

20ml sake

1Tb pepper

100g Sweet soy

 

  • Place all ingredients into a bowl and mix well
  • Rub all over pork and marinate overnight
  • Cook at 120 degrees for 4 hours or until very tender
  • Chill overnight until ready to portion

 

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

 

Almond Breakfast Crumble

Almond Breakfast Crumble
1 cup almond meal
½ cup puffed Amaranth
½ cups flaked almonds
2 tsp cinnamon
¼ cup honey
2tbsp coconut oil, melted

Add almonds, almond meal, amaranth and flaked almonds to cinnamon & mix
Add honey and melted coconut oil & mix well. Press dough out on a baking tray and bake @160C until golden, cool.
Break into pieces and serve with blueberries & yogurt

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Fish Shashuska

Fish Shashuska
1 onion diced
3 garlic cloves, thinly sliced
3 tbsp olive oil
1 tsp fennel seeds, toasted and lightly crushed
1 tsp ras el hanout
100ml ouzo
600g peeled and chopped Italian plum tomatoes (fresh or tinned)

2 tbsp thyme leaves, picked, plus extra for garnish
zest of 1 lemon
300g fish cut into 4cm pieces
100g Prawn meat
100g sheep’s milk feta,
pinch chilli flakes

Salt and black pepper
In a large frying pan sauté the fennel and garlic in the olive oil on a medium heat for about 10 minutes or until softened.
Add the chilli and fennel seeds and cook for one minute
add ouzo and reduce
Mix in the tomatoes, half of the thyme, the lemon zest, add S&P and stir well. Simmer 15-20 minutes,
Place fish, prawn and fetta pieces along with thyme on top of sauce
Bake in oven for 8-12 minutes, or until the seafood is just cooked, the sauce bubbles and the cheese turns golden.
serve hot with bread on the side

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

 

Grilled Fish with Shiitake Mushroom Dressing

Grilled Fish with Shiitake Mushroom Dressing

1 small whole fish or firm fleshed fillets suitable for grilling
Mixture of Asian greens
Spring onion & coriander to garnish

For the dressing:
140ml vegetable oil
2 tablespoons sesame seeds
2 fresh shiitake mushrooms, finely sliced
100ml apple cider vinegar
3 tablespoons low salt soy sauce
2 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon toasted sesame oil

Warm a pan over medium low heat and when it is hot, add 2 tablespoons of the vegetable oil
Add the sesame seeds and cook, stirring from time to time, until golden, 3- 5 minutes
Add the shiitakes and cook, without letting the sesame seeds burn, about 3 minutes
Transfer to a bowl, add the remaining ingredients and whisk well
Cover and refrigerate to allow flavours to infuse
Warn a grill plate or bbq and grill fish until just cooked.
Stir fry vegetables and serve with fish. Warm dressing slightly ( if refrigerated ) and spoon over fish.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Mince Pies

Mince Pies

Ingredients:
Fruit mince –
• 115g craisins (dried cranberries)
• 50g dried apple, finely chopped
• 40g (1/4 cup) dried cherries
• 75g (1/2 cup) dried pineapple, finely chopped
• 170g (1 cup) sultanas
• 200g brown sugar
• 2 tbsp brandy
• Zest 1 orange
• 80ml fresh orange juice
• 1 apple grated
• 1 tsp mixed spice
Pastry –
• 300g plain flour
• 70g caster sugar
• 175g chilled chopped butter
• Pinch salt
• 1 free range egg, lightly whisked
• Milk for brushing

Method:
– Stir the craisins, dried apple, cherries, pineapple, sultanas, brown sugar, brandy, orange rind and orange juice together in a saucepan over low heat for 5 minutes or until sugar dissolves.
– Stir in the grated apple and mixed spice.
– Set aside to cool completely.
– Rub butter into flour, caster sugar, salt mixture resembles breadcrumbs.
– Add egg and bring dough together.
– Turn onto a clean work surface.
– Shape into a disc.
– Cover with plastic wrap and place in fridge for 20 minutes to rest.
– Preheat oven to 180°C.
– Roll out pastry onto a lightly floured surface until 5mm thick
– Use a round pastry cutter to cut discs from the pastry and line moulds
– Divide the fruit mince among the cases
– Use brush edges with milk and top with either a disc or a star. Brush with milk making sure there is a hole for steam to escape
– Bake for 20 min until golden

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

 

Brandy Butter Ice-Cream

Brandy Butter Ice-Cream
* 140g butter

* 100ml brandy

* 300ml milk

* 2 large egg yolks
* 175g light soft brown sugar
* 150ml double cream

Heat the butter in a small pan until just starting to take on a nutty brown colour –Stir in the brandy to prevent the butter from continuing to brown, then leave to cool.
Heat the milk & cream in a saucepan.
Whisk the egg yolks and sugar in a bowl until pale. Pour over the hot milk, whisking continuously, then return to the saucepan set over a low heat.
Cook for 3-4 mins, stirring, until the custard thickens enough to coat the back of your spoon.
Strain & cool.
Churn in an ice-cream machine until set

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Christmas Pudding

Ingredients:
Dry
* 100g raisins
* 100g currants
* 50g sultanas
* 50g prunes, chopped
* 50g apricots or figs, chopped
* 25g fresh or dried mixed peel
* 50g flaked almonds or, if you cannot eat nuts, sunflower seeds
* 150g fresh pear, puréed in a food processor, with the skin on
* 1 level tsp each of ground ginger and cinnamon
* ½ level tsp ground mace
* 25g gluten-free vegetable suet
Wet
* 2 eggs OR if you cannot eat eggs, 2 heaped tsp of wheat-free and gluten-free baking powder
* 100ml apple juice and 50ml brandy
For the flour
* 50g of gram flour
* 50g of rice flour
Method:
1. Mix all the dry ingredients together in a large bowl.
2. Beat the eggs (if you are using them) with the juice and brandy if you are using it and stir it into the dry mixture.
3. Sieve the flours together with the baking powder (if you are using it instead of the eggs).
4. Fold the flour very thoroughly into the fruit.
5. Spoon the mixture into a pudding basin, cover with doubled grease proof paper and tie with a string or rubber bands.
6. Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level       periodically.
7. Remove basin from the pot, discard the grease proof paper and cover it with new. Allow to cool, then store in a cool larder.
8. To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Frozen hazelnut pudding

For something different this Christmas, try this month’s festive (and somewhat humorous) recipe for frozen hazelnut pudding. The recipe comes from Yvonne Robson from the Rotary Club of Hall.

Ingredients:

  • ½ cup mixed fruit, either with or without peel
  • 200 g glacé cherries, halved or quartered
  • 6 dates, chopped
  • 6 pieces of crystallised ginger, chopped
  • ¼ cup of dark rum
  • crushed hazelnut kernels, lightly roasted
  • slivered almonds, lightly roasted
  • 3 eggs
  • 1⁄3 cup sugar
  • 250 g Nutella (don’t be stingy and buy an el-cheapo brand here – you’ll regret it)
  • 600 ml whipped cream

Method:

Combine fruit in a small bowl, add rum, cover and leave overnight in fridge. If you can’t see the rum for the fruit, add a bit more, but don’t have the rum totally smothering the fruit.

When you’ve finished drinking the rest of the bottle watching the sun go down on a hot, sultry December evening, have a nice lie down, and get prepared for cooking the next day.

Whip cream, adding icing sugar and vanilla to taste. Put aside in the fridge. Remember to use full-fat cream – low fat cream doesn’t whip.

In a saucepan on low heat, put the sugar and the eggs, and whisk until the mixture is light and frothy. Do not boil – you don’t want sweet scrambled eggs.

Add the Nutella and stir until combined. Put the Nutella aside, well away from your children and/or spouse so that you can finish the rest of the jar on your own.

Cool the mixture. While the mixture is cooling, this is a good time to finish the rest of the Nutella.

Add fruit and rum mixture, and combine.

Fold in whipped cream. Add nuts.

Pour the mixture into an ice-cream container, and bung it in the freezer.

Lick the saucepan clean.

Allow a good 24 hours’ minimum to allow the mixture to freeze

Ginger & Rhubarb Trifle

Ginger & Rhubarb Trifle
Ingredients:
Rhubarb jelly
• 500g rhubarb, chopped
• 125g caster sugar
• 30g fresh ginger, peeled and chopped
• 1 & 1/3 gelatine leaves
Crumble:
• 100g plain flour
• 100g salted butter
• 100g demerara sugar
• 50g caster sugar
• 50g oats
Roast rhubarb
• 200g rhubarb
• 75g caster sugar
• 30g fresh ginger
Custard:
• 30g fresh ginger
• 300g single cream
• 60g caster sugar
• 5 egg yolks
• 2 tbsp cornflour
Ginger cream:
• 1 preserved stem ginger, plus 10ml of syrup from the jar
• 250ml double cream

Method:

For the rhubarb jelly, combine the rhubarb, sugar, ginger and 200 ml of water in a saucepan. Bring to a simmer and cook for 15 minutes or until the rhubarb is soft. Pass the mixture through a sieve.

Soak the gelatine leaves in a bowl of cold water for 5 minutes. Return the rhubarb liquid to the saucepan, heat through then remove from the hob. Squeeze the excess water from the gelatine and add to the rhubarb liquid. Stir to dissolve.

Pour the jelly mixture into 4 serving dishes (preferably old-fashioned glass trifle glasses) and set aside in the fridge until set.

To make the crumble, preheat the oven to 150°C/gas mark 2. Combine the caster sugar, demerara sugar, flour, butter and oats in a food processor and blend until the mixture resembles breadcrumbs.

Line a baking tray with baking paper and scatter the crumble over it. Bake for 40 minutes, remove from the oven and leave to cool. Crumble the mixture with your fingers and set aside until ready to serve.

To prepare the roast rhubarb, preheat the oven to 220°C/gas mark 7. Cut the rhubarb into 2 cm pieces and lay them on a lipped baking tray. Peel and grate the ginger and sprinkle it over the rhubarb along with the sugar. Splash with a little water and bake until the rhubarb is tender, but still has some bite – about 10-12 minutes. Remove the rhubarb from the oven and leave to cool on the tray.

To make the custard, roughly chop the ginger and place in a saucepan with the cream. Bring to the boil and then reduce to a low simmer. Meanwhile, whisk the sugar, egg yolks and cornflour together in a heatproof bowl.

Pour the hot cream, a little at a time, into the egg mixture, whisking constantly. Return the custard to the saucepan and cook, over a low heat until it thickens, stirring constantly.

Strain the custard through a fine metal sieve into a clean saucepan. Put a layer of cling film over the surface to prevent a skin forming and leave to cool.

For the ginger cream, whisk the cream in a bowl until soft peaks form. Finely chop the preserved stem ginger and fold into the cream along with the ginger syrup and a little of the crumble mixture.

To finish the trifles, top the jelly with a layer of roast rhubarb pieces then pipe on a layer of cooled custard. Cover with the ginger cream and sprinkle with the remaining crumble mixture. Serve immediately.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

 

Pork tortellini with asparagus

Pork tortellini with asparagus
Ingredients:
Pasta
• 135g semolina flour
• 135g OO flour
• 180g of egg yolk
• 20g of egg white
• 1 pinch of salt
Filling:
• 100g pork sausages
• 50ml white wine
• 100g leek
• 1 dash extra virgin olive oil
• 50g mascarpone
• 50g soft cheese
• 1 handful parmesan, aged 36 months
Asparagus:
• 8 asparagus spears
• Salt to season
Sauce:
• 1 shallot
• 1/2 cinnamon stick
• 1 clove
• 2 juniper berries
• 4 white peppercorns
• 1 bay leaf
• 50ml white wine
• 1 litre pork or veal stock

Method:
To make the pasta, mix the two flours and make a well in the middle. Add the egg yolks, egg white and a pinch of salt.

Mix all of the ingredients together until you have a consistent dough, then knead vigorously for a further 15 minutes. Wrap the dough in cling film and allow to rest in the fridge for at least 2 hours

For the filling, remove and discard the sausage skin and cook the meat in a non-stick pan until well browned, drain in a colander.

Wipe the pan out whilst still hot and return the sausage to the pan. Deglaze with white wine and remove from the heat. Leave the sausage to cool.

Heat a saucepan over a medium heat with a little olive oil, add the leek and sweat down without colour then leave to cool.

Add the sausage, mascarpone cheese, soft cheese and leek to a bowl with a generous handful of parmesan and mix thoroughly. Transfer the filling to a piping bag

To make the ravioli, roll out the dough on a pasta machine to its thinnest setting then cut out discs with a 7cm cutter.

Pipe 1 tsp of sausage filling onto each disc. Fold the pasta over to create a semicircle, pressing out any air. Fold the bottom corners of the semicircle around each other to form a tortellini.

For the asparagus, cut each spear length ways and place in a saucepan of boiling water to blanch for 1 minute. Refresh in iced water then drain, season with salt and reserve.

For the sauce finely chop the shallots and sauté with all the spices in a saucepan with a drizzle of extra virgin olive. Add the white wine and reduce. Add the pork or veal stock and reduce to a sauce consistency and pass through a sieve. Set aside until ready to serve.

Serve tortellini with asparagus and a little of the pork sauce.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

 

Crisp Asparagus Soldiers with Poached Egg & Herb Sabayon

Crisp Asparagus Soldiers with Poached egg & Herb Sabayon

Ingredients:
Herb sabayon
• 1 egg
• 2 egg yolks
• 50ml of vegetable stock
• 1/2 lemon
• 100g clarified butter
• 1 pinch chopped chervil
• 1 pinch chopped chives
• 1 pinch chopped flat-leaf parsley
• salt
• freshly ground black pepper

Asparagus:
• Iced water
• 16 asparagus spears, trimmed and washed
• 1 pinch of salt
Crumb:
• 100g plain flour
• 2 eggs, whisked
• 100g breadcrumbs

Method:
Bring a pot of salted water to the boil. Blanch the asparagus for 1 minute and then plunge into iced water for 1 minute. Drain on some kitchen paper

Prepare 3 bowls for crumbing. Add flour to the first bowl, 2 beaten eggs to the second and breadcrumbs to the third.

Coat each asparagus spear in the flour, then the egg and finally the breadcrumbs until evenly coated.

Bring a pot of water to the simmer with a splash of white vinegar to poach the eggs. You can also use this pot to make the sabayon.
Crack the egg & yolks into a bowl & place over the pan of simmering water, ensuring that the water is not touching the bowl.
When the sabayon mixture starts to become light and fluffy, remove from the heat and continue to whisk while gradually adding the warmed clarified butter. When thickened and smooth mix through the chopped herbs and seasoning to taste.

Set aside in a warm place.
To poach eggs, crack into a small bowl one at a time. Swirl the simmering water then add the egg.
To cook asparagus, heat oil in a saucepan or deep fryer and cook until golden. Drain on paper and serve topped with a poached egg and sabayon.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

 

Olive Tapenade

Olive Tapenade

Ingredients:

100g pitted Kalamata olives

2 small chillies, chopped

2 garlic cloves

30ml olive oil

20ml red wine vinegar

1 sprig fresh thyme

1 sprig parsley, finely chopped

Method:

Place ingredients except for parsley into a blender or food processor and combine until almost smooth.

Top with fresh parsley and drizzle with a little more olive oil.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

 

Bircher Muesli

Bircher Muesli

Ingredients:

100ml dried oats

200ml juice

Fresh fruit and yoghurt

Method:

Bircher muesli is quick and easy and very healthy, well it can be!

Just simply soak your oats in the juice or milk of your choice for up to 48 hours.

Serve with fresh or poached fruits and yoghurt.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.