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.

Yoghurt Ice Cream

250 ml Thickened cream

250 ml Milk

60g Sugar + further 100g

3 Egg yolks

250 ml Greek yoghurt

pinch salt

Combine cream, milk, and 100g sugar in pan, simmer until sugar dissolves.

Whisk yolks and 60g sugar together

Add hot cream mix to yolks, whisk to combine

Return to pan and heat to thicken to coating consistency, stirring continuously

Strain custard, cool, whisking occasionally

Whisk yoghurt and salt into custard. Chill

Transfer to ice cream machine and churn

Alternatively freeze in a metal container, whisking every hour to keep ice crystals small

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.

Ricotta Fritters with Orange Curd & Maple Syrup

Riccotta Fritters with Orange Curd & Maple Syrup

110 gm plain flour, sieved

2½ tbsp pure icing sugar

1½ tsp baking powder

2eggs

125 ml milk

1½ tsp finely grated orange rind

caster sugar

Orange curd:

2 eggs

60 gms caster sugar

80 ml orange juice

70 gm unsalted butter, diced, at room temperature

1/3 cup ricotta

For orange curd, whisk eggs, sugar and orange juice in a heatproof bowl placed over a saucepan of simmering water until light, fluffy and mixture thickly coats the back of a spoon

Remove from heat and leave to coolslightly before whisking in butter a little at a time, beating well between additions.

Cover and refrigerate until cold and set then transfer to a piping bag with a 3mm plain nozzle

Fritters:

Preheat oven to 150C. Heat 8cm of oil in a large saucepan to 180C over medium-high heat. Meanwhile, whisk flour, icing sugar, baking powder and tsp salt in a bowl. Whisk ricotta, eggs, milk and orange rind in a separate bowl, then whisk in flour mixture. Spoon half-tablespoonfuls of mixture into oil in batches and fry turning occasionally, until deep golden-brown and cooked through.

Remove with a slotted spoon and drain on paper towels, then transfer to a baking tray and keep warm in oven while you fry remaining fritters (ensure oil returns to 180C between batches).

Pierce fritters with the tip of the piping nozzle and carefully pipe in a little curd, wipe away excess curd and roll filled fritters in sugar. Serve warm, drizzled with maple syrup

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.

Pumpkin & Bacon Tart

Pumpkin & Bacon Tart

For the pastry:

110g flour

70g butter

2 tbsp cold water

Sift flour and grate cold butter into the center. Use a butter knife to stir in water. As  pastry comes together use finger tips to form a ball.

Flatten and then chill for 10 min.

400 gm Jap pumpkin, seeded and coarsely chopped

1 tbsp olive oil

12 long thin rashers (about 300gm) smoked flat bacon or speck, rind removed

50 ml (2½ tbsp) maple syrup

Preheat oven to 200c. Drizzle pumpkin with olive oil, season to taste and roast until golden and very soft (45-55 minutes). Set aside to cool, then mash with a fork until smooth.

Roll out pastry to a rectangle that’s 15cm x 35cm and 5mm thick. Transfer to a lightly floured baking tray and spread pumpkin evenly over pastry, leaving a 1cm border. Trim bacon to the width of the pastry and arrange cross ways on top of pumpkin, overlapping slices until tart is covered. Bake until starting to colour and puff (15-20 minutes), then reduce temperature to 180C, brush tart with half the maple syrup and return to oven until golden and cooked through (7-10 minutes). Remove and brush with remaining maple syrup and season to taste.

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.

 

Flat Bread

Flat bread

250 g self-raising flour, plus extra for dusting

sea salt

1 teaspoon baking powder

350 g natural yoghurt

200g goats cheese

2 Zucchini

Extra virgin olive oil, for drizzling.

Olives- optional
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.

Dust a clean work surface with flour, then tip out the dough.

Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).

Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.

Thinly slice the eggplant or Zucchini, brush with oil, season & grill.

Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball), flatten the dough, with your hands, then use a rolling pin & roll until 3-5 ml thick
Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end

Heat a grill plate until quite and cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs; whilst still warm spread with goats’ cheese and place zucchini on top.

Drizzle with extra virgin olive oil and sprinkle with olives if using

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.

 

 

Roasted Cauliflower

Roasted Cauliflower

½  head of cauliflower cut into florets
2 tablespoons melted butter
1 teaspoon Indian curry powder

½ lemon squeezed
salt & peppers
Natural yogurt, picked flat parsley and lemon wedges to serve

Mix melted butter, lemon & curry powder together with a good pinch of salt & toss cauliflower in it.

Spread on a roasting tray and roast at 200C until golden & soft.

Serve sprinkled with parsley and drizzled in yogurt with lemon wedges

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.

Cauliflower & Blue Cheese soup

Smooth Cauliflower and Blue cheese soup

Ingredients:

1 medium Cauliflower

25g butter

2 small onions – diced

1 litre stock – chicken/vegetable

200g stron blue cheese – diced

100ml cream

salt & pepper

Method:

  1. Bring the stock to the boil and then remove from heat and reserve.
  2. Melt the butter in a clean pot. Add the onions and seasonings and sweat.
  3. Break up the cauliflower to even pieces (about 4-5 cm), and add to pot.
  4. Pour in just enough stock, to cover cauliflower, cover pot with a lid and bring to the boil.
  5. Turn heat down and simmer for 10 minutes.
  6. Remove from Heat and blend with stick blender to create puree.
  7. Add the Blue cheese and stir until it has melted into the puree. It will be pretty thick. Return to low heat and add more of the stock a little at a time, stirring to combine until you have just about reached desired consistency.
  8. Remove from heat.
  9. Add Cream and adjust seasoning.

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.

 

Chocolate Truffles

Chocolate Ganache:

200g Dark chocolate

100ml Cream, thickened

  1. Boil cream
  2. Pour over chopped chocolate in a bowl, leave 2 minutes
  3. Stir to melt chocolate
  4. Strain onto a clean tray – chill to set to piping consistency
  5. Spoon into a piping bag with a star nozzle, pipe small rosettes onto silicon paper, chill to set completely

To make chocolate truffles:

Set the ganache in the fridge for longer at step 4.

With clean dry hands, roll teaspoon size balls of ganache

Roll the choc balls through cocoa powder and place on a lined tray.

Put the tray back in the fridge for an hour or two to set properly.

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.

 

French toast with poached pear and truffles

French toast with poached pear and truffles

Ingredients:

  • Bread 2 slices
  • Egg 1
  • Milk 20ml
  • Butter 20g
  • Pears poached in sugar and cinnamon
  • Maple syrup
  • Black Truffle shaved
  • Crème freche

Method:

  1. Combine milk and egg
  2. Add bread to soak
  3. Gently fry bread in butter
  4. Serve with pear, shaving of truffle and crème freche
  5. Drizzle with maple syrup

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.

Fresh pasta with Lemon & Truffle Oil

Fresh pasta with Lemon and Truffle Oil

Ingredients:

  • Fresh pasta 200g
  • 1 Lemon zest and juiced
  • Truffle oil 15ml
  • Pecorino cheese 15g
  • Fresh herbs 2 tbsp chopped

Method:

  1. Cook pasta to instructions
  2. Heat truffle oil in pan and saute lemon zest
  3. Add cooked pasta to pan and toss gently
  4. Add lemon juice and fresh herbs
  5. Finish with pecorino cheese

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.

 

Mushroom Pate with Truffle Oil

Mushroom Pate with Truffle Oil

Ingredients:

  • 1 onion chopped
  • 3 cloves garlic chopped
  • 500gm mixed mushrooms chopped
  • 5 springs fresh thyme
  • 1/2 tablespoons olive oil
  • 200gm cashews freshly roasted
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons fresh parsley
  • 2 Tbs quality truffle oil
  • salt to taste

Method:

  1. Sauté the oil, onion, garlic, mushrooms, and thyme until fragrant and cooked.
  2. Add the mushroom mixture and all the other ingredients (except the truffle oil) to a food processor and pulse until the desired consistency has been reached.
  3. If necessary a little water can be added.
  4. Chill prior to serving.
  5. Top with a layer of truffle oil and serve with grilled sourdough.

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.

 

Ricotta Gnocchi served with braised Leeks

Ricotta Gnocchi  served with braised Leeks

Ingredients:

250g fresh Ricotta (not ricotta spread)

50g Plain flour

½ egg

Pinch nutmeg

½ cup grated parmesan cheese

125ml cream

10g butter

2 sage leaves

Orange rind to taste

Method:

Combine all of the gnocchi ingredients, season and gently mix, without overworking the gnocchi

Tip out onto a lightly floured surface and cut into 4 sections

Roll each section into a sausage 1 cm thick, cut into pieces.

Remove onto a lightly floured tray.

Bring a large pot of salted water to boil.

Cook gnocchi in boiling water, remove each one as it rises to the surface.

Heat butter in pan, add gnocchi and colour gently, add cream and heat gnocchi through

Serve garnished with sage and orange zest.

If Ricotta spread is used, you will need to increase the amount of flour to 150g.

Braised Leeks

1 leek, thinly sliced

50g butter

2 apples peeled, cored and sliced

50g sultanas

Heat butter gently and add apples and leeks

Cook for 15 minutes until soft then add sultanas

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.

Gingerbread Cake

Gingerbread Cake

Ingredients:

375g self-raising flour

1 tbsp ground ginger

3 tsp ground cinnamon

1 tsp ground nutmeg

250g brown sugar

200g unsalted butter, chopped

100g golden syrup

3 eggs, beaten

350 ml milk

Method:      

Preheat oven to 150°C.

Grease and line a baking tray 30 cm x 30 cm x 5cm deep

Sift the dry ingredients

Melt the butter and golden syrup, stirring to combine, leave to cool 5 minutes

Add the egg and milk to the golden syrup and stir to mix

Fold in the flour to combine to a batter and add spiced apples

Pour into the lined tin

Bake the cake for 15 – 20 minutes or until a skewer comes out clean

Leave to cool in the tin for 5 minutes, remove paper and cool on a wire rack

Cut into squares to serve with the caramel ice cream and caramel 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.

 

Pancakes

Pancakes:

900 ml milk
3 eggs
300 gr plain flour
• Combine all ingredients and do not overmix
• Heat a small amount of butter in pan and pour in batter
• Flip when mixture is looking dry or bubbles appear.
• Serve with saute mushrooms & spinach or sweet with a little lemon and sugar

Savoury Filling:

10g butter – melted

200g variety of wild and field mushrooms

15 ml extra virgin olive oil

1 sprig thyme

1 clove garlic chopped finely

Sea salt to taste

Lemon juice to taste

Pepper to taste

Continental parsley

Heat oil and butter together, add mushrooms, garlic, seasoning and thyme, toss to mix.

Sauté on medium heat until just cooked, turning up heat to evaporate liquid if necessary, taking care not to burn garlic or it will be bitter.

Add a squeeze of lemon and toss parsley through mix.

Serve mushrooms with crepe, top with crème fraiche and goats cheese if desired

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.

 

Upside down Apple Cake

Upside down Apple Cake:

Ingredients:

250 gr butter
250 gr sugar
250 gr flour
5 eggs
vanilla beans
sugar to caramelise
5 apples peeled, sliced

Method:
• Caramelise apples with sugar
• To prepare the cake, cream butter and sugar, add vanilla and eggs gradually, add flour and pour gently over the apples
• Bake moderate oven for 15 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.

Rhubarb breakfast Rice pudding

For the Rhubarb:

200g Rhubarb cut into short lengths

70g sugar

Toss rhubarb in sugar and bake in 160 C oven until just softened

 For the rice:

400 ml whole milk
450 ml double cream
75g caster sugar
1 vanilla pod, split and seeds scraped
200g pudding rice

Put milk, cream sugar & rice into a saucepan. Bring to the boil & simmer gently until rice is just cooked.

At this point you can chill the rice until morning

Sabyon:

50g sugar
3 large egg yolks

Place egg yolks and the 50g sugar in a bowl over a bain marie and whisk to a Sabyon.

Fold sabyon into rice pudding and serve topped with Rhubarb

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.