Sisters in the Kitchen - As seen on "My Kitchen Rules"

Recipes from Redcliffe Festival

Date: 2010.09.19 | Category: Dinner | Response: 0

Tanja and Gen would love to thank everyone who came along to Redcliffe Festival on Saturday 18th September. With 4 cooking demonstrations and the help of 2 amazing chefs from Scarborough, it proved to be a very successful day.

As requested, here are the 3 recipes that the sisters in the kitchen whipped up. Read the rest of this entry »

Redfest Recipes – As requested.

Date: 2010.09.05 | Category: News and Views, Recipes | Response: 2

Thanks to everyone who came to see us at Redfest this weekend…. And as requested, please find below the recipes for the dishes we cooked up. Enjoy !

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All for a good cause…

Date: 2010.07.25 | Category: Uncategorized | Response: 1

What do you get if you mix a bucketful of raffle tickets and 6 lovely ladies?…..
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Happy 40th Michelle

Date: 2010.07.25 | Category: Uncategorized | Response: 0

Another special birthday to cater, this time it was off to the Gold Coast for Michelle’s 40th…and what a night it turned out to be!

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Happy 40th Nicky…

Date: 2010.06.22 | Category: News and Views, Uncategorized | Response: 1

What a wonderful surprise Nicky’s mum organised for her daugters 40th birthday…. US! Yep, as the 10 girls arrived back to the stunning Maleny house after a day of shopping, Gen and I surprised them all, announcing that we were Nicky’s birthday present and would be cooking them all dinner that night. What ensued was a night of hilarity, much laughter and some serious dance moves. Oh, and we even talked food for a little while.

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Greece is the word, Paniyiri was the place!

Date: 2010.05.27 | Category: Uncategorized | Response: 1

If you take 2 sisters and throw them in a park with umpteen tonnes of haloumi, honey puffs, stuffed you name it’s and lots of greek coffee and ouzo – you’d probably think they’d have a fun day right? ……WRONG!!! Read the rest of this entry »

Yassou… Paniyiri – The Festival of Everything Greek!

Date: 2010.05.21 | Category: Uncategorized | Response: 0

This weekend, Paniyiri in Musgrave Park will celebrate all things Greek. Come and join us as we keep traditions alive with Yianni – Head Chef from the Greek Club. Learn how to make Yemista or Stuffed Capsicum and Tomato. Yianni will also be teaching us how to cook calamari. Working with Yianni has been an insightful experience, after all, he’s been cooking for over 40 years. He specialises in char grill… you should try his whole baked snapper, cooked over the coals… delightful! We’re thrilled to bring his teachings from the kitchen to the stage, and hope you’ll join us at 3pm, this Saturday, at the Greek Club.

Of course, if cooking is not your thing, and laughing is… then stay on for Greek Dancing with the Stars. Cheer us on as we go up against local celebrities to take out the crown. Let’s hope one of us sisters does the family proud (keep in mind, we’re cooks, NOT dancers…)! Catch us from 7.30 on the main stage.

Entry to the festival is only $8 with children under 13 free.

Gates open from 12pm on Saturday and 10am on Sunday.

Slow Cooked Lamb Curry

Date: 2010.05.12 | Category: Dinner, Recipes | Response: 0

This is a family favourite…and is so simple -it cook’s itself and if you pop it on before you go to work…all you need to do when you return home is cook up some rice!

This recipe requires a slow cooker.

Ingredients (serves 4)

1/4 cup plain flour
800g diced lamb
2 tablespoons olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
4cm piece fresh ginger, peeled, grated
1 long red chilli, finely chopped (optional)
1/4 cup Korma curry paste
270ml light coconut milk
1 teaspoon Vegetable stock powder
1 cinnamon stick
1 dried bay leaf
steamed rice, yoghurt, naan bread and chopped fresh coriander, to serve

Method

Place flour and lamb in a snap-lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a saucepan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Transfer to a 4.5 litre-capacity slow cooker.
Add onion, garlic and ginger to pan. Cook, stirring, for 4 to 5 minutes or until tender. Add chilli (if using) and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock powder and 3/4 cup cold water. Bring to the boil. Transfer to slow cooker. Add cinnamon stick and bay leaf. Stir to combine.
Cook, covered, on LOW for 6 hours or until lamb is tender. Remove and discard cinnamon stick and bay leaf. Serve with rice, yoghurt, naan and coriander.