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Updated 24 June 2007 Seafood School classes 23 July 2007             Tempura &              6.30 – 8.30pm Teppan yaki  25 July 2007             Salt & pepper           6.30 – 8.30pm                              squid & prawns 29 July 2007             BBQ                       11am – 3pm

SLOW COOKERS - as discussed with John Clarke on ‘Off the Eaten Track” on 8th July 2007 (see www.abc.net.au/newcastle). Why use a slow cooker? comfort food, especially in winter older generations more used to slow cooking than younger but it is changing good for busy people, especially if working convenient (some programmable) cheaper meat cuts so saves money improves nutrition cooking slowly at lower temperature delicious as time for flavours to develop safe What can be cooked in a slow cooker? probably more than you realise meat, vegetables, soups, casseroles, puddings, fruit, rice puddings Slow cooker tips preheat for 20 mins on low or cook on high for 1st hour don’t cook frozen food do not overfill slow cooker for moist cooking almost cover meat or poultry with liquid for effective heat transfer reduce liquid as little evaporation brown meat before cooking to seal juices, appearance/flavour if no cake tin available that fits in slow cooker, simply spray removable ceramic bowl of slow cooker and pour cake mix directly into bowl to cook.   Recipes Recipes John and I have talked about in previous years (already on the ABC NSW website - (see www.abc.net.au/newcastle): Slow cooked spinach and roasted pine nut stuffed leg of lamb Slow cooker lamb shank and vegetable soup. SLOW COOKERS - as discussed with John Clarke on ‘Off the Eaten Track” on 8th July 2007 (see www.abc.net.au/newcastle). Honey mustard lamb roast with baby potatoes Serves 4 - 6 8 - 9 hours on low Ingredients 1.8kg leg of lamb, deboned 12 sprigs fresh rosemary 2-3 cloves garlic, thinly sliced salt and cracked black pepper 1/2 cup honey 1 tablespoon wholegrain mustard 1 tablespoon lemon juice 2 teaspoons lemon zest 2 tablespoons butter or oil 12 baby potatoes (chats) Method Trim any excess fat from lamb. Make small incisions into lamb using a sharp knife. Press garlic and rosemary into cuts. Place lamb in slow cooker and season with salt and pepper.  Combine honey, mustard, lemon juice, zest and butter in a bowl and pour over lamb. Cover and cook on low for 8 – 9 hours. Add baby potatoes for the last hour of cooking.  Notes: (1 Australian tablespoon = 4 teaspoons/20mls) Before cooking, brown lamb in frypan until golden for added flavour. Lamb could also be stuffed then tied with string to hold together - combine blanched English spinach or rocket and toasted pine nuts. Spread over lamb, roll meat from one side to the other and tie securely with cooking twine. Cook liquid left in slow cooker on high until reduced and thicker or combine 1 tablespoon cornflour with 2 tablespoons water. Stir into liquid and cook on high until thickened.

Updated 22 June 2007 Seafood School classes   BBQ - Saturday 24th June, 2007 - 11.00am - 3.00pm   Stir Fry - Thursday 28th June, 2007 - 6.30 - 8.30pm   Japanese for Entertaining - Saturday 30th June, 2007 - 10.00am - 3.00pm We meet at Sydney's largest Japanese grocery store where we identify some of the essentials of Japanese cookery and shop for Japanese ingredients. Then it's back to the Seafood School for a seafood cookery demonstration before you prepare your own delicious Japanese lunch with a cook-at-the-table hotpot as the centrepiece.   Check the website for all the other Seafood School classes, including celebrity & guest chefs - www.sydneyfishmarket.com.au <http://www.sydneyfishmarket.com.au>

And don't forget to come and visit me at the Good Food & Wine Show, Exhibition Centre, Darling Harbour www.goodfoodshow.com.au <http://www.goodfoodshow.com.au>  - Friday 15th June 10.00am - 6.00pm   Saturday 16th June 10.00am - 6.00pm   Sunday 17th June 10.00am - 5.00pm

Updated 2 May 2007 Brigid’s book Steaming in soft cover mini format, now available by mail order. Emailbrigid@brigidtreloar.com.aufor details or to order.

Radio ABC NSW with Carol Duncan on April 24, 2007 about ANZAC BISCUITS (www.abc.net.au/newcastle and click on “the Day Shift”) “Like any famous recipe there are many variations but this is our family favourite from a well used, tattered old cookbook with yellowing pages and splotches of heavens knows what splattered on some of the pages. I've never actually taken much notice of the book itself, but it turns out to be an old, pre Pamela Clark, hard back Women's Weekly Biscuit cook book that cost all of $2.50! Remember those days? During World War 1 these nutritious, long lasting biscuits, made with ingredients that wouldn’t spoil easily during the long sea voyage, were sent to our Australian soldiers overseas. Supposedly, the name was changed from Soldiers’ Biscuits to ANZAC Biscuits after the landing at Gallipoli. They were packed in used tins, such as Billy Tea tins, which kept them airtight.” Anzac Biscuits Makes 36 Ingredients 1 cup rolled oats 1 cup plain flour 1 cup sugar (raw, white or brown) 3/4 cup coconut 125g butter 1 tablespoon golden syrup 1 1/2 teaspoons bicarbonate of soda 2 tablespoons boiling water Method Combine rolled oats, flour, sugar and coconut in a large bowl. Place butter and golden syrup in a small saucepan over a low heat until melted or microwave in a covered bowl on medium high, stirring occasionally. Mix soda with boiling water. Stir mixture into butter. Pour butter mixture into dry ingredients and stir until well combined. Place tablespoonfuls of mixture onto a lightly greased or baking paper lined oven tray and flatten gently with a fork. Allow room for biscuits spreading as they cook. Cook in moderately slow oven, 170°C for 20 minutes. Loosen biscuits from tray but leave to cool on tray. When completely cold store in an airtight container. Notes:  Coconut can be reduced or omitted completely, but reduce the butter and sugar.

Sydney Seafood School - Brigid’s next cooking classes Salt & Pepper Squid on Friday 4 May, 6:30 - 8:30pm BBQ on Sunday 6 May 2007, 11am - 3pm Tempura & Teppanyaki on Wednesday 16 May 2007, 6:30 - 8:30pm Bookings essential! www.sydneyfishmarket.com.au or telephone 02 90041111 A corporate group cooking up a storm at a recent Sydney Seafood School class……

Simple Beautiful Food with Matching Wines -  Creston College, University of NSW, Sunday, 29th April 2007, 3 - 5pm

Muslim community radio 92.1FM (www.2mfm.org <http://www.2mfm.org> )  takes up the challenge - a regular new cooking segment with Brigid & Mona, broadcast in English, every 2nd Monday at 4pm.

Recent workshops: 'Kids moving out of home - learning to cook simple but healthy meals.' Even kids love sushi but can they make their own? Of course, it's not so hard! A kids holiday workshop for 5 - 11 year olds to make 4 different types of sushi.