Rhubarb & Quinoa Trifle
- 800g rhubarb, cut into 4cm pieces
- 100g caster sugar
- Grated zest of one orange
- 100g quinoa
- 200ml cream
For the custard
- 500ml milk
- 6 egg yolks
- 125g sugar
- 50g flour
- ½ vanilla pod
Put sugar, rhubarb, orange zest & 1 tbsp of water into a tray. Cover tightly with foil & bake with until soft but not falling apart. Cool.
To make the custard bring the milk to the boil with the scraped seeds & pod of the vanilla.
Meanwhile whisk the yolks flour & sugar together. When milk is boiled pour over yolk mixture while whisking.
Return to the pan and bring to the boil. Stir constantly to prevent it sticking. Simmer for 3-4 minutes. Pour into a container to cool, covering with cling wrap on the surface to prevent a skin forming.
Cover quinoa with water and bring to the boil. Simmer until tender. Drain.
When custard is cooled, whisk until light. Add 100ml cream and whisk again. Whip remaining cream until soft peak.
Layer quinoa, rhubarb and custard, topping with a dollop of cream. Garnish with berries and mint if desired.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
Rhubarb & Quinoa Trifle
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
Black Lentils and Kale Salad
Recipe by Ivonne Nathan of forchefs
- 100 gm(½ cup) black Lentils
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 10 young kale ribs (about 1 bunch), trimmed and sliced, plus a handful of leaves, rubbed to soften and coarsely chopped, to serve
- 2 tbsp chicken stock or water
- 1 golden shallot, finely chopped
- 1 tbsp coarsely chopped mint
- 40 gm (¼ cup) smoked almonds, coarsely chopped
Feta and mustard dressing
- 80 gm Persian feta
- 2 tbsp extra-virgin olive oil
- ½ tsp Dijon mustard
- 1 garlic clove, crushed
- Juice of ½ lemon
- Cook quinoa in a small saucepan of boiling water until tender (10-14 minutes).
- Drain well and keep warm.
- Heat oil in a large frying pan over medium heat, add garlic and stir until tender and light golden (1-2 minutes).
- Remove with a slotted spoon and set aside. Add kale ribs and cook, turning occasionally, until blistered (2-4 minutes), then add chicken stock and cook until ribs are tender and stock is evaporated (4-6 minutes).
- Toss in leaves and transfer to a platter.
- Combine ingredients in a bowl, then add to quinoa with shallot, mint, almonds and reserved garlic and toss to combine.
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