As requested, here are the 3 recipes that the sisters in the kitchen whipped up. 

DISH ONE:    EASY SEAFOOD LAKSA

• one small packet of  rice vermicelli noodles
• 1 tbsp of peanut oil
• 1/4 cup good-quality laksa paste – or make your own
• 3 cups of fish or vegetable stock
• 400ml can of coconut milk
• 750g green prawns, de-veined, shelled, tails on
• 250g scallops
• 100g deep-fried tofu, chopped in small cubes
• 100g bean shoots
• 1/2 cup each fresh coriander and Vietnamese mint  plus extra to serve (normal mint will do if you can’t find vietnamese mint)
• 1 large  red chilli, seeds removed, cut into thin strips
• 2 tbs chopped peanuts, to serve
• Fried Asian shallots, to garnish
• Snow peas, cut in half lengthways

Place the vermicelli in a bowl, cover with boiling water and leave for 10 minutes to soak. Drain and set aside.

Place oil in a wok over medium-high heat. Add the laksa paste and stir-fry for 1 minute. Stir in the stock, bring to the boil, then add the coconut milk and simmer for 2 minutes. Add the green prawns, scallops and deep-fried tofu and cook for 2 minutes before adding 1 teaspoon of salt.

Divide the noodles between serving bowls, top with the bean sprouts, snow peas  and the fresh herbs. Pour the laksa soup over the noodles, dividing the seafood equally among the bowls. Garnish with slices of chilli, peanuts, shallots and the extra fresh herbs.

ENJOY!

DISH TWO:  THAI FISH BURGERS

• 60g baby spinach leaves
• 1 lebanese cucumber (130g), seeded, sliced thinly
• 1 tablespoon lime juice
• 2 teaspoons brown sugar
• 2 teaspoons fish sauce, extra
• 4 hamburger buns (360g)
• 1/3 cup (80ml) sweet chilli sauce

Chop fish flesh into small pieces (don’t process in food processer or fish will become rubbery when cooked).  Combine fish,  fish sauce, kecap manis, garlic and chilli  in large bowl with beans, shallots and coriander; shape into four patties.

Cook patties on heated oiled BBQ plate about 15 minutes or until cooked.

Combine spinach, cucumber, juice, sugar and extra sauce in medium bowl.

Split buns in half; toast cut-sideson the BBQ hot plate. Sandwich salad, patties and sweet chilli sauce between bun halves.

ENJOY!

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 !

Asian Honey prawns with Watercress and Watermelon salad

Serves 6 as a light meal.

1/2 cup honey

2 tbs fish sauce

1/4 cup peanut oil

1/4 cup oyster sauce

1/4 cup light soy sauce

3 fresh red chillis finely chopped (seeds optional, keep them in if you like it spicy).

4cm piece of fresh ginger, peeled and grated

6-8 fresh kafir lime leaves, very finely sliced

500gms fresh green peeled prawns

Mix the above ingredients and marinate prawns for 1 hour.    Remove prawns from marinade and grill in hot pan or BBQ until just cooked through.   Toss some watercress and finely sliced red onion in a little olive oil and white wine vinegar, salt and pepper.   Place watercress on a serving plate, top with slices of fresh seedless watermelon, and cooked prawns.  If you like, sprinkle with some toasted slivered almonds.  

Pumpkin, Blue Cheese and Spinach Risotto.

Serves 4-6

2 cups of 1cm cubes diced butternut pumpkin

1/2 cup very finely diced celery

1 red onion, very finely diced.

2 cloves garlic minced.

10 sprigs fresh thyme

400g aborio rice

1-2 cups dry white wine (if it’s not good enough to drink, it’s not good enough to cook with!).

1.1ltrs reduced salt chicken stock, simmering.

1/4 cup crumbled blue chees.

3 cups baby spinach leaves.

Salt / pepper

To cook pumpkin, either spread cubes over an oven tray and drizzle with olive oil, salt and pepper and cook for 20mins in 180c oven or till al-dente. OR fry in hot pan till soft.

Meanwhile, in a large saucepan, heat around 1/4 cup of olive oil, and saute onion, celery and garlic till starting to colour.  Add rice and stir to coat rice in oil, and it begins to colour and turn translucent.   Add wine and stir to combine, scraping the bottom on the pan (this is where all the flavour is).   Allow the wine to reduce right down until nearly all absorbed.  Add the thyme, tied with string so you can remove the stalks.   Now its time to start adding the stock, a ladleful at a time.  Continue to stir after each ladle and dont add the next one till the previous has been absorbed.  This usually takes around 20 mins.   Add salt and pepper as you go along.  When you have a couple of ladles of stock left, it’s time to add the baby spinach.  Stir to coat, and allow the spinach to wilt.   Now add the pumpkin, the blue cheese and the last of the stock.    Check your rice by pressing a grain between your fingers.  It should still be firm, but not hard.  Once all the liquad has been absorbed, stir in a big knob of butter, and finish seasoning with salt and pepper to taste.   Remove the thyme stalks and your ready to serve.    Enjoy !

I recently attended a fundraiser at the local church where my children go to playgroup.

This fundraiser was designed to raise money for the charity Bloom.  For those who haven’t heard of it, it is an organisation which helps to empower victims of trafficking and women at risk through vocational training and employment.  The girls are trained to make cakes – and boy…you should see the designs – like true professionals.  Listening to Amanda speak on the day, I felt a flood of emotion as i learnt of girls as young as my very own daughter being put in these horrid situations.  We so often don’t think of such aweful things happening because they are not right under our noses.

I set up a stall selling and promoting the products for a new party plan company I have teamed up with ,Your Inspiration At Home - selling all the latest cooking gadgets and gourmet foods and booking good taste demos where i get to cook for people in their homes (which i love to do)!  I also thought it would be a great way to raise money if i raffled myself off to cook morning tea in someone’s home!

I was so pleased to find out that the raffle raised just under $200, and the lucky winner was a lovely lady from the local area who was very happy to support such a wonderful cause!

So that is how i found myself cooking my famous jaffa friands for Jenny and 5 of her lovely friends!  The morning tea would have put most to shame, with a gorgeous table set and a spread that ensured we all left very full!

Always a pleasure to meet new people, and an even bigger one knowing that a little time and effort can make such a big difference in a few peoples lives.

Michelle’s lovely friends decided to throw her a birthday “do” just for the ladies…so canapes were on the menu.  Oh and of course a ladies night wouldn’t be complete without cocktails served by a hunky man who goes by the name “bear”!!

With all our prep done, the evening ran very smoothly – there was even time to enjoy a cocktail or two ourselves

The menu was designed by Tanja and Gen, and included some special requests from the Birthday Girl herself (she loves seafood!)

The 15 partygals couldn’t get enough of the:

• BloodyMaryOysterShots                                                                                                                            
• Sesame PumpkinWontons 
• Borscht
• Thai Beef Cuecumbers
• Seared Scallops on seaweed salad with wasabi mayo
• Fresh Salsa Baskets
• Chicken San Choy Bau
• Lemongrass Prawns with Mango Mayo
• Chicken, Pancetta and Broadbean Risotto
• Roasted Tomato and Bocconcini Tartlets
• Moroccan Lamb Pies

       Even “bear” couldn’t get enough of our yummy risotto!

A huge thankyou to the gorgeous Renee for helping out with the dishes!!! 

And a big thankyou to all the lovely ladies for enjoying our food and making us feel very welcome!

Once the bruschetta was served with champange slushies on the deck, the sun set and the girls got changed.      

We started the night with Basil Kiwi mojitos followed by seared scollops on wakame salad with masabi mayonnaise and shots of luscious borsht soup.    

Entree : Walnut and leek tarts topped with onion jam and gruyere served with rocket and pear salad. 

Main : Lemonchello chicken with pan roasted veg and zucchini spaghetti

Dessert : Jaffa friands with Poached orange and chocolate ganache served with chantilly cream.

Thank you to all the wonderful guests who helped make Nicky’s birthday weekend a huge success.  Thank you to “The Knoll” at Maleny.  This house is seriously amazing, you should check out their website, www.knollmaleny.com.au.  And to Elaine and Nicky, thank you ladies for being such a pleasure to work with, you were so organised, you should have your own business.  A special mention to Elaine, I will never listen to Thriller without thinking of you… x  Tan and Gen. 

If you would like us to cater your next event, please drop us a line : info@sistersinthekitchen.com.au or phone us on 0431 917 386.

THEY WOULD HAVE ONE OF THE BEST DAYS EVER!

And so begins the tale of Tanja and Gen – sisters at Paniyiri 2010.

We started our day out with a spot of pampering, I mean if you’re going to get up on stage infront of 30 or 40 000 people, you want to look your best right?  So Tanja and I went down to see the gorgeous gals at I.C Stylz  in Birkdale, where they worked their magic and ta-da, we were transformed into godessess (we wish we were greek godessess) ready to tackle what lay ahead!  A huge thank you to Juanita and Lauren for making us feel pretty spesh!

After a dash of make-up, we made the journey in to Musgrave Park, West End.  I have never been to a Paniyiri Festival but I was most impressed.  Before Tanja and I took to the stage, we had a chance to meander through the huge choice of stalls, all selling greek cuisine by the truck load.  By this time we had built up quite an appetite so we got stuck into the honey puffs, custard slice, stuffed eggplant, nut rolls in kataifi pastry and washed it all down with coffee!!!

Feeling very very full, it was time to go up on the main stage with John Lazarou from the Coffee Club.  It was at this point that we realised just how many people had come along to the festival.  Sheer delight quickly turned to a syncronised “gulp” as we contemplated dancing later in the evening infront of these people, and there were still plenty more people rolling through the gates.

But before we had time to worry about that, we had to make our way up to the Greek Club for our cooking demo with Yahni – the pocket rocket chef of the taverna.  Our theme was “Keeping Traditions Alive – cooking with love”  and we really wanted to show people how easy and important it is to cook traditional greek food – the way it has always been.  Greek’s love their food and they love to keep their recipes simple, so we wanted to honour that in our demo.

With Yahni by our sides, we tackled the first dish of Yemista’s – stuffed capsicums and tomatoes.  The lovely Litza kept us chatting about our experience with MKR and what we have been up to since then, and with all the chatting we realise our little yahni has a case of stage fright.  Bless him!  I guess for him, cooking in the taverna kitchen and cooking up on stage infront of 600 ppl is not the same thing!  Next dish up is Kalamarika Yemista (stuffed calamari or squid tubes).  Yahni showed us some tricks to preping the squid tubes and the results were devine! 

It was really lovely to meet and greet all the people who hung around after our demo, thanks so much for watching and also letting us know your thoughts!

Time for a QUICK coffee (and another mouthfull of greek sweets of course) then it was off to a dancing lesson with the  hellenic dancers.  Tanja and I quickly realised that we’ve seriously been missing out!!!  We want to take up hellenic dancing becasue it is SO MUCH FUN!  We step inside and meet our fellow competitors – Farmer Dave (from big brother), Big Wal (Biggest Looser and Fireman) and Dennis (also a firey).  We team up with our teachers/partners and at the time Tan and I didnt know we had brothers teaching the sisters (quite funny).  First dance – the sousta.  Now if we could just remember “step, behind, step, cross one two in time with the music.

With time running out and the harder of the two dances still left to learn, it was clear that a shot of ouzo was in order!  Now time for the ZORBA.  This one stumped the lot of us and it took our very patient teachers more than a couple of run through’s to get us used to the timing!  All i was thinking was “please just keep talking to me and i should be right – if in doubt break out in a funky move”

who to take out first...

 Just when we thought we might be alright with what we had just learnt….in strolls this gorgeous little thing and starts shimmying all over the place – she’s a belly dancer, and she tells us that we all have to have a crack at a one on one “lesson” on stage with her. “GULP”  All we were thinking was…lets just get the first two dances down pat and worry about the shimmy shimmy later!  (and another slug of ouzo to calm the nerves)

As we weave our way through the crowd and down to the stage, we suddenly realise just how many people have turned out to enjoy paniyiri at it’s best – saturday night!  Effie then proceeds to introduce us one by one onto the stage and we realise that theres no turning back now.  Judges John Lazarou, Chris Parsons and Mark Wilson take their seats.   We take our places and the music starts, oh crap, the Zorba is first. Tan and I are concentrating so hard that we cant even hear the crowd and with only a few mistakes the music stops and the applause is deafening.   We get some really high marks and after the end of the first round, Tan hits the lead by one.  The other dancers (Denise the fireman’s not too bad), score pretty badly and I know this is just killing Wal, who came 2nd last year and is determined to win it this time! Next up is the Sosta, and we nail it. Again the scores are only a point different.

the crows waits with anticipationFor the last set, out walks the gorgeous bellydancer in her Gold bikini, and the belly dancing starts. We watch as she swirls and wriggles and glides her way around the floor and Vas tells us, “Pay attention, you’ll be copying her in a minute”... GULP. Must have been one of the longest 30 or 4 seconds of our life. Both Tan and I give it all we've got (we sisters know how to shimmy!) The others are a crack up, dennis turns a shimmy into a thrust and Dave has the hips shaking all over the place! Wal takes the term literally and gets his belly out! Now we wait for our Judges, Mark Wilson, Chris Parsons and John Lazarou, to add up the scores, and the suspense is killing us. And the winner is.... TANJA. We were stoaked - tans never won a trophy before, and having only beaten me by one point, we've decided to share custody.Tan with her winners trophy

All in all, we had one of the best days since the filming My Kitchen Rules.  We want to know where to sign up to become greek for 11 months of the year.  The other month (October) is reserved for all things GERMAN!  Paniyiri, look out for us next year, we’ll be back with avengence!!!!! xx

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.

This recipe requires a slow cooker.

• 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

1. 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.
2. 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.
3. 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.

Leading up to the Sactuary Cove Boat Show, Gen and I filmed an episode of Channel 7’s Creek to Coast recently, and weren’t we spoilt!      It was hard to take, but someone’s gotta do it.  The story was, after all the hard work of being on MKR, we deserved some pampering….. Enter the $4million cruiser, private chef and day out on the bay.   We even had our camera guy picked up by helicopter so he could get aerials of us going full speed over the bar.    Very exciting stuff, the kids loved it and our boys had a great day taking turns in the captains chair in the bridge.   Lunch was amazing, how nice to be cooked for!       This now wets the appetite for the Boat Show, so be sure to come and visit… Sunday, 23rd May, 11am and 1pm, and stay tuned to Channel 7 for Creek to Coast.

On the menu… gnocchi.   Sounds easy right?   Mash some potato, add some flour and egg, roll to a dough and cut into little pillows.  Place in boiling water till they float and bingo! WRONG…  so much to consider, what type of potatos (doesnt help when they aren’t labelled at the fruit shop).  Then, to boil or not to boil.    We opted to boil, but whole unpeeled, then to dry out on the oven for 10 minutes.     Then, use a strainer, masher or tammi?     We used a ricer, which worked beautifully, and we even threw the discarded potato skins back in the oven with a little olive oil and salt and had the yummiest chips!        We added the flour and eggs, and right as we were about to mix, there was a massive car crash right outside the house.  Clint, being a vet went racing off to help, leaving me with this hot potato mess on the bench… no time to waste, so I dove in and started to mix.       The dough came together quite easily, but once Clint returned (no one seriously hurt but 2 cars written off), we agreed lots more flour was needed.     The results were delicious, especially with the 10 tonnes of nut brown butter and sage sauce that went over the top.   Plenty of parmesan and a good glass of wine, and we had a winner.  

Clint then treated us to Passionfruit Souffle, which we devoured while watching Masterchef.       Funnily enough, Clint txt me the next day to say that when he got home, Boy’s Weekend was on, and guess what Adrain was making?      You guessed it, his Nona’s Gnocchi!    Trick is to have 25% flour, but this info came about 6 hours too late.      Nevermind, we’ll have a crack at it again next time.  Anyone got a good recipe??