Slow cooked Greek Lemon, Oregano Pork and Pearl Barley

Wilbur returned from his walk very excited - he could smell dinner cooking before he even opened the door and exclaimed " Some lucky folk are having a great dinner tonight - I am hoping it's me!" Indeed it was his dinner and he is a very lucky bloke. Slow cooking means the pork just falls apart and combined with all the vegetables and pearl barley means you have a hearty, satisfying dinner that is even better the next day.  Lucky Wilbur!   
                                       Enjoy, Colleen

Preparation      30 minutes
Cooking            2 1/2 to 3 hours.  You will need to check sufficient liquid occasionally

Ingredients
2 kg pork shoulder, discard the skin and the thick fat.  You need a bit of the fat but not all of it.  Roughly 2 kg should leave you with about 1.5kg to cook.  Cut pork into approx 2 inch/ 6cm cubes
olive oil
2  large onions - diced
4 - 6 cloves garlic - peeled ( I leave whole)
Dried Greek Oregano - approx 2 tablespoons, add more later if desired
Thyme leaves from at least 20 stalks
Salt (not too much)
Ground white pepper  (add more at the end if desired)
4 cups (1 litre) Chicken stock (warm) - low salt is preferable
1/2 cup Dry white wine 
additional hot Water to cover 

4 potatoes - skin on, diced
1/2 - 1 sweet potato - peeled and diced
1 - 2 small carrots, diced
4 stalks celery - sliced plus some of the fresh inner leaves for later
4 spring onions - (scallions) white and green sliced
1 cup Pearl Barley, rinsed well 
4 bay leaves
2 stalks rosemary
4 anchovy fillets

Ground Black pepper to taste
more Hot water

generous amount of chopped - parsley, mint and/or some dill
juice and zest of 1 - 2 lemons (I used 2) Add a bit at a time to your taste
Reserve some of the chopped herbs for garnish.

Method
Preheat oven to 160 ℃ (fan assist)  and arrange oven shelves so cooking pot will fit in.

On the stove top, in a large (stove and oven suitable) lidded cast-iron pot, or similar, heat some olive oil.
Gently cook the onions til soften then add the garlic cloves.
Add the pork pieces and sprinkle over the oregano, thyme, a little salt and pepper.
Stir well and begin to brown the meat a little.
Gently pour in the chicken stock, wine and enough water to cover the meat. Cover with a tight fitting lid and place the cooking pot in the oven for approx 2 hours.  (At the  60 minute mark, ie half time - check  and top up water if needed).

After the 2 hours has elapsed, remove pot from oven, leaving oven on.
Add the diced vegetables, pearl barley, bay leaves, rosemary, pepper and anchovy fillets. Add extra hot water if needed.  Don't let the meat dry out. Return to oven and cook for approx another 45 minutes or until potatoes and vegetables are cooked through.

Remove from oven.

Taste and season if needed.  Stir through most of the chopped herbs, lemon juice (taste after 1 lemon and decide if you need juice from 2nd lemon.

Serve and scatter with remaining herbs for garnish and lemon zest.

Serve with a delicious green salad.

                                                        Enjoy!  Colleen

Spiced Fruit Loaf - a favourite recipe from Annabel Langbein

I am surprised that I haven't posted this spiced fruit loaf from Annabel Langbein previously, as it is so rich and aromatic.  I regularly boil double the ingredients for the fruit mixture and store the other half in the freezer ready to defrost and cook next time.  You can also bake smaller loaf tin sizes and store the cooked cakes in freezer for later on.  Although it seems like a long preparation time, the actual hands-on work is only 10 -15 minutes. The mixture does not use any eggs so is a useful recipe if you are baking something for those who are avoiding eggs. Another bonus is that the cake keeps for several days if stored in an airtight container and away from Wilbur. 

     Enjoy!  Colleen

Spiced Fruit loaf. Feed Your Inner Cook

Preparation    10 - 15 minutes
Cooking          5 minutes boiling, 30 - 60 minutes cooling  then 1 hour bake approx.  

                       Cool cooked cake 30 minutes.

Ingredients

To Boil then cool
 1 cup sugar
50 gram butter
1 cup sultanas
1 cup dates – chopped
1 tablespoon honey or 1 tablespoon golden syrup 
1 ¼ cups water 
 Then add:
1 ½ teaspoons mixed spice
1 ½ teaspoons ground ginger
½- 3/4 cup walnuts - chopped.   Or use pecans
½ teaspoon Vanilla Extract
¼ teaspoon salt
 2 cups Plain flour  - sifted with:
1 teaspoon Baking Powder
1 teaspoon Bicarbonate of Soda
 
Method
 
Preheat oven to 160 ˚C.
Prepare a large loaf tin (approx. 23cm x 14 cm)  Or  smaller loaf tins (cooking time will differ)
 
On the stovetop, use a medium size saucepan, add the sugar, butter, sultanas, dates, honey and water. Bring to boil. Simmer for 5 minutes then remove from heat.
TIP: Best to pour into a wide bowl to help it cool.  Leave to cool for 30  - 60 minutes.
 
When mixture has cooled - Stir in the spices, nuts, vanilla and salt.
Add the combined sifted flour, baking powder and bicarb. 
Stir through but do not overwork or the flour will toughen.
Pour into the prepared loaf tin
Bake for 50 min – 1 hour until skewer comes out clean. Smaller tins bake for reduced time.
Leave in pan to cool for 15 minutes before turning out onto a wire rack to cool.
 
Option
Upon taking out of the oven, whilst still very hot baste with a little rum or brandy – a bit less than a cap full.

TIPS AND HINTS  I regularly Boil double the fruit quantity and freeze half for next time. Just defrost and continue as per recipe.  I find that half the boiled mixture should weigh approx 870 gram.

                 Enjoy!  Colleen

Belinda Jeffery Cooking Class at Burringbar

The day I had been looking forward to, had finally arrived. A picturesque drive from Uki to Burringbar through the stunning Northern New South Wales hinterland and we arrive at our destination.  As you walk through the door of the historic hall delicious aromas waft to greet you. Clive and Belinda Jeffery give you the warmest welcome and we introduce ourselves amongst the small group gathered.  For the next 5 hours we will learn, cook, chat and more importantly eat the most delicious food.

     

Click here to see Classes      -  Morning tea included 

Belinda's Fourless Almond and Coconut cake

Ingredients

180g almond meal

60 g desiccated coconut

1/4 teaspoon salt

250g caster sugar

4 x 60g organic/free range eggs

1/4 teaspoon almond essence

1 1/4 teaspoon vanilla extract

200g melted unsalted butter, cooled

2 tablespoons of flaked almonds or coconut shards to decorate

Icing sugar to dust on top

Method

Preheat oven to 180 degrees Celsius. Grease with butter a loose bottom tart tin about 23-24 cm. Line tin with buttered baking paper and dust with flour.

In a medium size bowl combine, almond meal, coconut, salt and sugar, whisk with a balloon whisk for 1-2 minutes.

In another bowl, whisk the eggs, vanilla and almond essence until thoroughly combined. Add the cooled melted butter and mix. Add this butter mixture to the almond mixture.

Stir to combine, scrape into the prepared tart tin.

Spread it out evenly and tip with flaked almonds.

Bake for approximately 40 minutes or until the top of the cake springs back when gently pressed.

Cool the cake in the tin on a wire rack.

Remove baking paper and dust with icing sugar.

Superb !

Mamma Marmalade

Note: These freeze well, slice and wrap separately.

 PS  Colleen is very very happy Mamma Marmalade had this wonderful experience ! Luckily I am not jealous!  ... much !

Spiced Salmon Skewers with Parsley Mint Oil. Inspired by Falastin Cookbook recipe

This is a simple make-ahead dinner with aromatic spices, inspired by recipe in Falastin cookbook. Easy to prepare ahead of time and a variety of side dishes can be served alongside - salads, beans, potatoes or rice- use ingredients you have readily to hand.

The remaining Spice Mix can be stored for next time.  Only make enough Parsley Mint Oil for immediate serving as fresh zingy flavour of herbs fades.  Fresh and delicious. Enjoy!  Colleen

    

Preparation                      Spice mix 5 minutes, Oil mix  5 minutes,  Salmon  15 minutes

Resting time - salmon     1/2 to 1 hour

Cooking                            15 - 20 minutes

Serves                               4  2 skewers each, 3 if hungry (depends on sides served too)

Ingredients

FISH SPICE MIX - I store this in an airtight container ready for next time.  I find this amount does 

2 teaspoons Ground Cardamom

2 teaspoons Ground Cumin

2 teaspoons Ground Turmeric

1 Teaspoon Paprika (not smoked)

1 1/2 teaspoons Salt

generous grinds of Pepper  - approx 3/4 - 1 loose teaspoon worth

1 tablespoon Sumac

Mix together and store in airtight container.  Makes approx 3 tablespoons. Use half in recipe.

Salmon ingredients (can be prepared a day ahead)

wooden skewers soaked in tray of water - minimum 1 hour. 'satay' type, not too long.

approx 400 gram salmon fillet, skin off (usually 2 large portions) - cut into 4cm chunks 

Olive Oil  - 1 - 1 1/2 tablespoons to mix with spice mix,  1 tablespoon for cooking later

2 onions - peeled and quartered. Separate the pieces.  OR use folded up green stem of shallots

150 gram (12) cherry tomatoes - halved

option - could add some slices of small zucchini if desired

1 lemon - cut into wedges for serving.

Parsley Mint Oil   Only make enough for immediate serving as fresh flavour fades

Handful Parsley leaves 

Handful Mint leaves

1 clove garlic - peeled and crushed

1/4 teaspoon salt

good grind of Pepper

Olive Oil

1 Lemon - segment into supremes (ie remove from skin and membranes - use only the lemon flesh segments) and retain any juices  NB  zest the lemon first

Method

Combine the spices for the Fish Spice and set aside.  Use half for this recipe.

In a large bowl, combine (1 1/2 tablespoons approx) of the prepared Fish Spice Mix along with 1 - 1 1/2 tablespoons of Olive Oil - to a paste like consistency. Add oil bit at a time.

Add the salmon chunks and coat with the oily spice.  

Chill for 1 hour if possible.  Half an hour is okay.

Cook the onion quarters in splash of oil in a  medium high heat pan until onion segments soften slightly.  Remove and set aside.

Make the Parsley/Mint oil

Use a small food processor bowl to blitz the leaves, garlic , salt and pepper.

Add the oil a bit at a time until it is a thick liquid, not runny.

Pour into a bowl and add the lemon zest, 

Then add Half of the chopped up lemon supreme segments and any lemon juices saved.

Taste and add extra lemon segments if it needs it. (Lemon zing varies so much)

Then taste again and add salt and pepper to your taste.  Set aside.

Salmon Skewers

Preheat oven to 200 ℃ fan forced, and prepare a tray with baking paper

Remove wooden skewers from water.

Thread the tomato halves, onion segments, salmon chunks and zucchini rounds (if using) onto skewers - about 3 or 4 chunks of salmon per skewer.

Heat a griddle pan (brushed with splash of oil) to very hot and grill the salmon skewers in batches for 3 -4 minutes until all sides are just charred. Pop onto the baking tray and finish cooking in the oven until salmon is just cooked, approx 4 -5 more minutes.

Serve the salmon skewers with a drizzle of the Parsley Mint Oil and wedges of lemon

Delicious!   Enjoy!  Colleen