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Permanent link to archive for 6/12/10. Monday, December 6, 2010
Last Tango in Canberra

Here's our crew from last Saturday's cookery class in Australia's National capital Canberra. The event: a birthday bash for Nicola, in red-dotted apron.

Canberra Tango:

It was a very character-driven culinary adventure. The men, headed by Dave (front, in black) husband of Nicola were super-enthusiastic.

The ebullient Kara, sister of Nicola in pink apron with white dots, added extreme comedy relief of top-quality quirky-sitcom standard. All meant in the nicest possible way, Kara.

The home kitchen and lovely aromatic patio garden bedecked with heavenly star jasmine was courtesy of Dave's Dad Jim (back left).

The food we cooked was tasty and plentiful, the company cordial, the weather conducive. What more could you ask for my last cookery event for 2010. What a year! Adios amigos.


Posted by Kurma on 6/12/10; 2:46:04 PM from the dept.

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Last Tango in Canberra

Christmas Recipes from Kurma's Kitchen #2 - Polenta

Want another Christmas lunch idea? Try using polenta, a very versatile grain. It can be used in many ways, it's hearty and filling, and easy to handle. If you haven't used it before, here's a delicious recipe from my first cookbook, Great Vegetarian Dishes, now enjoying its 20th Birthday.

polenta:

Italian Fried Corn-Bread (Polenta)

Polenta is a yellow maize or cornmeal popular in northern Italy. Regarded there as a staple food, it can be used in many ways after it has been prepared as a rather thick porridge. Here in Australia, polenta is prepared from a special strain of corn grown in Queensland known as Yellow Dent.

Plain boiled polenta can be grilled, baked, or, as in this recipe, fried. Served with a homemade tomato sauce and sprinkled with parmesan cheese, it makes a delicious side dish. Serves 6-8 persons.

2 litres water,
2 teaspoons salt,
3½ cups cornmeal (polenta),
90g butter,
3 tablespoons olive oil,
fresh, herbed tomato puree to serve,
parmesan cheese to serve.

Bring to the boil the water and salt in a 6-litre/quart saucepan over full heat. Gradually sprinkle the cornmeal over the water, stirring constantly with a wire whisk. Make sure that there are no lumps of cornmeal. Reduce the heat to low. Continue to stir the polenta mixture until it is very thick (approximately 10 minutes).

Leave the polenta over low heat for about another 5 minutes, stirring occasionally. It will be ready to remove from the heat when a wooden spoon will stand upright in the centre of the mixture and not drop to the side of the pan.

Spoon the mixture into an oiled 28 cm x 18 cm dish. Smooth out the mixture and leave to cool at room temperature for at least 4 hours.

Carefully turn out the slab of polenta from the tin and cut it in half lengthways. Cut each half into seven slices crossways, each one 4 cm wide.

Heat the butter and oil together in a heavy frying pan. When hot, add about 6 slabs of polenta to the frying pan and reduce the heat to low. Fry gently until the polenta is dark golden brown on each side.

Serve the polenta on a serving dish topped with fresh tomato sauce and gratings of Parmesan cheese.


Posted by Kurma on 6/12/10; 4:03:16 AM from the dept.

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Christmas Recipes from Kurma's Kitchen
2 - Polenta


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