All posts tagged free range eggs

Lamb Mince Tagine

Tagine ingredients

  • 2 cups lamb mince, cooked* (see accompanying method)
  • 1 Sucuk (Turkish sausage)
  • 1 roasted red capsicum, sliced
  • 2 tbsp caramelised onions
  • 2 tbsp feta
  • 1 handful baby spinach
  • 2 tomatoes, cut in quarters and roasted
  • 6 eggs

Tagine method

Heat the tagine over an open medium flame for a few minutes. (No oil is necessary as the lamb mince will provide the moisture.)

Add the mince and Sucuk, mix through to heat and add the remaining ingredients carefully. Try not to pack the ingredients in too tightly
as this will hinder the cooking process.

Crack the eggs into the mixture, reduce the flame and cover with a lid, cooking slowly until the eggs are to your liking. Serve
with bread.

Lamb mince ingredients

  •  1kg mince
  •  3 tbsp olive o
  •  2 whole cloves garlic, crushed
  • 1 brown onion, diced
  •  1 tsp harissa
  •  2 tsp ground cumin
  •  2 tsp ground coriander
  •  2 tsp ras el hanout
  •  2 tsp black pepper
  •  2 tsp salt
  • 4 tbsp pomegranate molasses

Lamb mince method
Heat olive oil in a pan on a medium heat, add garlic and onions and cook for 5-10 minutes until the onions are soft.

Add the lamb mince and cook for another 10-15 minutes until browned.

Add all the spices, mix and break up the mince with a wooden spoon. If the mixture appears dry add a small amount of water.

 

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 Brownie

Chocolate Brownie 

Ingredients

  • 180 grams butter
  • 2 cup(s) caster Sugar
  • 0.75 cup(s) good quality cocoa
  • 3 Eggs (lightly beaten)
  • 1.5 cup(s) self-raising flour
  • 1 teaspoon(s) vanilla essence
  • 250 grams good quality chocolate (milk, dark, or both), chopped into small pieces
  • 1 cup(s) chopped walnuts
  • 1 handful(s) icing sugar for dusting

 

Method

Preheat oven at 170°C

Melt butter in sauté pan over low- medium heat, remove pan from heat.

Stir in sugar, cocoa, eggs, flour and vanilla, mix well.

Stir through chocolate pieces and walnuts, spread mixture evenly over pan.

Bake for 25 minutes (no lid). The brownies will seem quite soft, but they will firm up as they cool.

Remove from oven and allow to cool 5 minutes. Run spatula around edge, invert onto a splatter guard and allow cooling for a further 5 minutes on wire racks.

Cut into square pieces, lightly dust with icing sugar and serve warm with vanilla ice-cream.

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

Prepared by

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology

Brandy Brulee with Cherry Compot

Brandy Brulee with Cherry compot

Recipe by Ivonne Nathan of forchefs

Ingredients:
Compot:
• 500g cherries, pitted to give 300g, halved
• ½ 1tsp vanilla essence
• 110g sugar
• 2 tsp arrowroot

Brulee:
• 6 egg yolks
• 100g sugar
• 30ml brandy
• 170ml milk
• 470ml cream

Method:
– Put cherries, vanilla, sugar & 2 tbsp water into a pan. Bring gently to a simmer and stir to dissolve sugar. Simmer for 5 or 6 minutes until slightly thickened.
– Take 1 tbsp liquid from the pan and mix with the arrowroot to form a paste. Add this back in and bring back to the boil. Simmer for 2 minutes then divide it among the ramekins or oven proof glasses. Chill until set.
– Preheat oven to 120C
– Whisk sugar, yolks and brandy together. Pour cream & milk in and combine well. Strain and pour into moulds.
– Place in a tray and fill with hot water 2/3 up the sides. Cover with loosely with foil and bake for 30 min or until custards have set
– Cool, then sprinkle with a little caster sugar and use torch to make the toffee crust

Ivonne Nathan

Forchefs Trainer 

 M 0448 975 478  E ivonnenathan@rgt.com.au              www.rgt.com.au

Scrambled Eggs with Truffle

Scrambled Eggs with Fresh Black Truffles

Recipe by Ivonne Nathan of forchefs

Ingredients:

  •  4 Slices Sour dough bread
  • 40g Black Truffle
  • 10 free range Eggs
  • 100ml cream
  • Good pinch sea salt
  • Freshly ground black pepper

Method:

  • Leave the eggs (in their shells) along with the cleaned truffle in an airtight container in the fridge for 48 hours before you are going to use them
  • When ready to prepare eggs, grate truffle with a microplane.
  • Crack eggs & whisk with salt, pepper & cream in a bowl
  • Place the bowl over a pan of simmering water & whisk gently until cooked
  • Toast bread
  • Serve on toasted bread

 

23 Garratt St Wanniassa, ACT 2903         PO BOX 3007 Wanniassa, ACT 2903     ABN: 55 067 362 485

P: 02 6241 2969   F: 02 6241 2631   E:ivonnenathan@rgt.com.au www.forchefs.com.au

 

Fresh eggs, get your fresh eggs here! – October 2013

You can’t beat fresh eggs for taste and versatility. There’s just so much you can do with these little gems. The guys at Holbrook Paddock Eggs have the freshest free range eggs for you each week at the Market, and farmer Sam Pincott and his wife Prue have expanded supply over the cooler months to ensure there’s always plenty of fresh eggs waiting for you. Having never missed a market, Sam and Prue operate this family business near Holbrook in southern NSW. Their grass fed Isa Brown hens enjoy the true meaning of free range, as they are free to roam the paddocks as they please. The benefit of allowing the hens freedom is a premium quality egg – no hormones or antibiotics are used and the eggs are vibrant and as natural as you can get. Grab some on your next visit to the Market.