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Cooking demonstrations

Cooking demonstrations

The cooking demonstrations by Rix Jenkins, using produce supplied by Peel Farmers Market, were very popular.  Below are recipes from the demonstration - enjoy!

Chamula spiced lamb cutlets with Quinoa salad and Harrissa

2 Racks of lamb cut into cutlets 

Harrissa

2 large Red capsicums, roasted and peeled

1 Red Chilli

2 cloves of garlic

1 tablespoon smoked paprika

½ cup light olive oil

100g corianders

1 tablespoon coriander seeds

1 Tablespoon cumin seeds

Salt and Pepper

 

Chamula

1 cup of harrissa (from above recipe)

100g Coriander (roots and all)

Juice of one lemon

1 table spoon coriander seeds

1 table spoon cumin seeds

¼ cup olive oil

Salt and pepper

 

Quinoa Salad

1 ½ cups quinoa

2 cups pumpkin, cubed and roasted

1 cup coriander, washed and chopped

1 cup mint leaves, washed and chopped

1 cup flat leaf parsley, washed and chopped

Juice of 1 lemon

3 table spoons olive oil

 

Method: 

Blend all ingredients of the harrissa together, test for seasoning and adjust if necessary. Set aside half for serving with the meal. With the remaining half add all ingredients from the chamula recipe and blend until smooth. Coat the lamb cutlets with this marinade and refrigerate for at least 30 minutes.  

Cook Quinoa until tender or until the outside husk is coming away from the grain. Drain and season with salt and pepper, lemon juice and oil. Add roasted pumpkin and herbs, and toss together. 

Lightly oil a hot barbecue or pan. Sear the cutlets for approximately 2- 4 minutes each side (2 minutes = rare, 4 minutes = well done). Remember to only turn the cutlets once and rest for a few minutes before serving. 

Serve the cutlets on the Quinoa salad, with the Harissa at the side. Serves 6

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Marron with herb butter served on Steamed Greens

 

 

6 Marron (cut in half, cleaned well)

 

Herb butter,

200g butter, room temperature

2 tablespoons basil

2 tablespoons Italian parsley

2 teaspoons thyme

 

Greens,

1/2 Broccoli

1 bunch asparagus

300 g snow peas

400g spinach

 

To cut marron in half, use a large kitchen knife and using the tip, put knife straight through the head then slice through the tail. Rinse under running water.

 

 Mix all herb butter ingredients together and place onto a sheet of cling film then roll into a log, chill then slice into pieces the size of 50 cent coins.

 

Place flesh side down on a hot BBQ for one minute then turn over and place three pieces of butter on each marron half. Cook until flesh is opaque, this will only take a few minutes.

 

Mean while, place a large pan of water on to boil and steam all vegetables except the spinach until just tender, then place vegetables and spinach into a large bowl and toss with olive oil, sea salt and pepper.   

 

Serve on a large platter with greens on the bottom and marron stacked on top.

Serves six.