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.

Raspberry Coulis – cooked (Sauce Melba)

Raspberry Coulis – cooked (Sauce Melba)

Ingredients:

65g frozen raspberries

30g sugar

15ml water

Lemon juice, to taste

Method:

Place in a pan, simmer gently for 15 minutes.

Adjust acidity and sweetness with either sugar or lemon as needed.

Push through a drum sieve, discard seeds.

Store in the cool room.

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.

 

Sweet Pastry

Sweet Pastry

Ingredients:

100g sugar

400g flour, soft (can be substituted for GF four)

Pinch of salt

250g butter or margarine

2 eggs

Method:

Sieve the flour and salt.

Rub in the fat to achieve a sandy texture.

Mix sugar and beaten egg.

Make a well in the centre.

Add egg mixture to make a firm paste, don’t overwork the paste.

Rest for 30 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.

 

Thai Green Chicken Curry

Thai green chicken curry

400g chicken thigh fillets, diced 2cm

200ml Coconut milk

1 Tbspn Thai green curry paste (MAE PLOY brand)

2 Kaffir Lime leaves

10ml Fish sauce

10ml Oil

100g Onion, finely chopped

25g Green beans, Jardinière

1/2 Tbspn Brown sugar

1/2 stick Lemongrass, white only

80g Bamboo shoots, sliced

Coriander leaves, chopped

1/2 tbspn Galangal, grated

75g Jasmine rice

1 tbspn cornflour, mixed with 2 tbspn water

Heat the oil in a heavy pan on medium heat.

Sauté diced chicken thighs to a good colour, remove from pan.

Add the chopped onion, grated galangal, sauté for 1minute.

Add commercial Thai green curry paste, coconut milk, kaffir-lime leaves, fish sauce, lemon grass and brown sugar.

Stir, bring to the boil, simmer gently for 10 minutes and adjust seasoning.

Add chicken thighs and bamboo shoots back into pan, simmer for 20 minutes until the chicken is cooked, add green beans and bring to boil.

Add salt (adjust to taste). Skim the oil on the surface and thicken the sauce lightly with the cornflour slurry.

Remove from pan and place into a bowl.  Sprinkle some coriander leaves for garnish before serving with steamed rice.

Make sure the curry sauce is balanced and slightly salty, before you add the chicken thigh. The chicken will absorb all the flavour, so you will need to taste the sauce before you 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.

 

Roast Capsicum and Walnut Bruschetta with Grilled Haloumi

Roast Capsicum and Walnut Bruschetta with Grilled Haloumi

1 crusty bread loaf, sliced
1 garlic clove, halved
3 red capsicums
50g fresh breadcrumbs
½ tbsp lemon juice
1 tbsp pomegranate molasses
1½ tsp ground cumin
1 tbsp dried chilli flakes
1 small garlic clove, peeled and crushed
50g walnuts, finely chopped by hand
2 tbsp olive oil, plus extra to finish
Picked flat parsley
¼ tsp salt
Haloumi

Place capsicums over a flame and turn occasionally until cooked and skin is blackened. Place in a bowl, and cover with cling film.
Once cool enough to handle, peel capsicums, and discard the skin and seeds.

Pat dry capsicums and place in a mortar. Add breadcrumbs, lemon juice, molasses, cumin, chilli and garlic. Work ingredients with a pestle until well combined. Do not overwork – the capsicums should still have a noticeable texture.

Stir through the walnuts, salt, parsley and olive oil.
Add more pomegranate molasses and salt to taste. The flavour should be quite intense.
Slice haloumi, and grill or pan fry.
Rub bread with garlic and sprinkle with olive oil, then grill.
Top the grilled bread with capsicum then haloumi, 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.

Blood Orange Syrup Cake, Dark and White Chocolate Mousse, Glass Biscuit

Blood Orange Syrup Cake, Dark and White Chocolate Mousse, Glass Biscuit

Ingredients:
4 whole oranges
3 eggs
¾ cup caster sugar
2½ cups almond meal
1 tsp baking powder

Syrup:
2 whole blood oranges
1 cup caster sugar

Dark chocolate mousse:
50g butter, melted
200g good quality dark chocolate
300ml thickened cream

White chocolate mousse:
50g butter, melted
200g good quality white chocolate
300ml thickened cream

Glass biscuits:
100g butter
180g caster sugar
90g glucose
90g flour

Method:
Preheat oven to 170°C. Grease and line a 20cm spring form cake tin.
Place oranges in a saucepan, cover with cold water, and bring to the boil. Cook for 15min. Drain and repeat. Coarsely chop oranges and remove seeds, then place in a blender with a splash of cold water. Pulse until smooth.
In a separate bowl, beat eggs and sugar until thick and pale. Fold in orange, almond meal and baking powder. Pour batter into cake tin.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15min to cool. Gently poke holes all over the top of the cake with a skewer, then spoon over the syrup.
Serve warm or at room temperature with chocolate mousse and glass biscuits.
Syrup
Finely grate orange rind, then juice oranges. Boil rind for 5 mins to soften, then drain and return to pan. Add orange juice and sugar. Place on low heat and stir constantly for about 3 mins, or until sugar dissolves and becomes syrupy.
Chocolate mousse
Place chocolate in a large heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat and allow to cool for 10 mins.
Meanwhile, whip cream until soft peaks form. Fold cream into the melted, cooled chocolate. Pour mousse into a container and refrigerate until set.
Glass biscuits
Preheat oven to 180°C. Melt together butter, sugar and glucose. Add flour and mix until it comes together. Allow to cool, then shape into balls. Place on silicone paper and cook for 10 mins.

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.

Steak Frites, Café de Paris Butter, Grilled Lettuce, Smoked Bacon

Steak Frites, Café de Paris Butter, Grilled Lettuce, Smoked Bacon

Ingredients:

4 x 200g beef sirloin, rump or short loin steaks
2 baby cos lettuce, washed and halved
50g smoked bacon, diced finely
1 clove garlic
4 sprigs sage, finely sliced
Butter
1kg Sebago or Kennebec potatoes, washed, cut and blanched ready for frying

Café de Paris Butter:
3 tsp olive oil
¼ small brown onion, finely diced
10g curry powder
125g unsalted butter, softened
1 small handful parsley leaves
1 clove garlic, crushed
Juice of ½ lemon
2 tsp Worcestershire sauce
3 anchovy fillets
½ tsp baby capers, rinsed
½ tsp sea salt
1 tsp ground pepper
1 small handful basil leaves
1 small handful thyme sprigs, leaves only
½ tsp ground ginger
1 egg yolk
Method:
In a large fry pan melt butter, then add garlic, sage and smoked bacon and cook until lightly coloured. Turn heat down and place lettuce into pan, cut side down, and wilt slightly. Keep warm.
Cook chips in the oven or deep fryer until golden and crunchy. Drain off excess oil and season well with salt.
Season beef steaks well. Cook steaks over medium-high heat until done to desired level, then allow to rest.
Serve steaks with Café de Paris butter, wilted cos lettuce and chips.

Café de Paris Butter
Heat the oil in a frying pan and cook the onion and curry powder over low heat until soft and fragrant. Set aside to cool. Place cooled, cooked onion and all remaining ingredients in a food processor or the chopping attachment of your stick blender, and process until the most of the herbs have been blended into the butter.
Roll butter into a 5cm diameter log, wrap in plastic wrap and refrigerate until firm. Use within a week, any unused butter may be frozen.
To serve, slice Cafe de Paris Butter into rounds and bring to room temperature.

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, Boned and Stuffed Chicken Wings, Chilli, Coriander, Lime Dipping Sauce

Roasted, Boned and Stuffed Chicken Wings, Chilli, Coriander, Lime Dipping Sauce

Ingredients:

200g chicken wings

Stuffing:
Shallots, finely diced
2 cloves of garlic crushed
1 sprig of coriander
Chilli to taste
Toothpicks

Dipping sauce:
2 small red chillies, seeded and diced
¼ bunch mint, chopped finely
¼ bunch coriander, chopped finely
50g brown sugar
Juice of 1 lime

Method:
Bone the chicken wings (see below).
Prepare the stuffing, by mixing together all stuffing ingredients. Season well.
Fill wings with stuffing, up to the top. You can use a piping bag to help the process.
Tie off the top of each wing with a toothpick to hold it in place. Refrigerate until ready to cook.
Prepare the dipping sauce, by mixing all dipping sauce ingredients together. Season well, and adjust to taste.
BBQ stuffed wings over medium to high heat until golden and cooked all the way through.
Serve as a starter with the dipping sauce and a nice cold beer – Happy Father’s Day, Dad!

How to bone chicken wings:
To bone the chicken wings, first disjoint the wings. To do this, bend back the joints until you feel the bones pop from their sockets at both knuckles – this frees the bones the knuckle joints and makes them easier to remove.
Using a sharp paring knife, slice around the cut end of the chicken wing, right down to the bone. Pull the meat and skin back along the bone, turning the meat inside out as you go
When the first bone is completely exposed, hold it back with one finger, and use the knife to carefully free it at the knuckle. You can now remove the large bone. Next, run the knife around the two small bones, then carefully cut between them to split the cartilage that covers their ends.
One at a time, grasp the bones at the tips and pull them straight out firmly, twisting the bone to release it from the cartilage at the wing tip.

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.

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.