The Melting Pot

THE MELTING POT MULTICULTURAL COMMUNITY COOKBOOK

ISSUE 01 • JUNE 2020 • FEATURING KALGOORLIE-BOULDER HOME COOKS

The Champion Family

The Champion Family

Lilian Walters

David Holle

Varinder Sapehiyia

Comfort "Connie" Brown

Elmarie Dreyer

Ali Kent

Dylan Martini

Masocco/Feltre

Elmarie Dreyer

Lilian Walters

CONTENTS

TABLE OF

1 KANGAROO STEWÂ 2 DAMPER 3 SUMMER ROLLS 4 GLUHWEIN 5 CHAI TEA 6 GHANIAN FRIED CHICKEN 7 LEMON MERINGUE CHEESECAKE 10 WELSH CAKES 11 BARRA CURRY 12 RISOTTO ALLO ZAFFERANO 13 MALVA PUDDING 14 CALABRIAN NEPITELLE PASTRIES

16 NIGERIAN JOLLOF RICEÂ 17 MOUTABAL 18 TEOCHEW STYLE BRAISED DUCK 19 WELSH RAREBIT & LEEK TART 21 UNRIPE PLANTAIN PORRIDGE 22 RED CURRY PASTE 23 LOLLY CAKE 24 ZUCCHINI & RICOTTA ROLL UPS The Ogwus Family

Toni Keown & Kellie George

Lilian Walters

Danielle Foster

Ada Ugwu

Kalgoorlie-Boulder Community Garden

Janelle Shilton

Marta Perona, Mia & Olivia Lambert

Australia

KANGAROO STEW Recipe: The Champion Family Yield: 5-10 Prep Time: 15 mins Cook Time: 40 mins Difficulty: Easy

"Growing up in Kalgoorlie raised by my Grandparents, this was our favourite meal." -Bouyden

Ingredients:

Method:

· 1kg Kangaroo meat · 4 cups water · 1 onion · 1/2 cup sultanas · 2 tomatoes · 3 potatoes · 2 sweet potatoes · 2 carrots · 1 red capsicum · 2 celery stalks · 4 tsp canola oil · 2 tsp curry powder

1. Chop all the vegetables and meat into cubes.

2. Add meat, curry powder and half the canola oil into bowl and mix well.

3. Heat fry pan and add remaining oil. Cook the meat until brown, then transfer to a large saucepan.

4. Add the vegetables (with exception to potato and sweet potato) to the same fry pan and cook for 3-4 mins until brown.

5. Add water, potatoes and sweet potatoes to the saucepan with meat. Bring to the boil.

6. Add all remaining vegetables to the saucepan and cook until meat is tender (about 40 mins).

7. Once meat is tender, add the sultanas and cook for 1 min.

Pair this with delicious damper.

1

Australia

DAMPER Recipe: The Champion Family Yield: 5-10 Prep Time: 10 mins Cook Time: 30 mins Difficulty: Easy

Ingredients:

Method:

· 500g self-raising flour · 1 tsp salt · 20g butter, softened · 1 cup milk · 1/2 cup water

1. Preheat oven to 220 degrees Celcius. Grease a baking tray.

2. In a large bowl, stir together the flour and the salt. With your hands, rub in butter.

3. Make a well in the centre of the flour mixture and pour in the milk and water. Stir until the dough comes together.

4. Turn the dough out onto a lightly floured surface and form into a round loaf 20cm across. Place the loaf onto the prepared tray and using a sharp knife, cut a cross in the top.

5. Bake for 25 mins in the preheated oven, then lower the temperature to 180 degrees Celcius and continue to bake for an additional 5 to 10 mins. The loaf should be golden brown and the bottom should sound hollow when tapped.

2

Vietnam

SUMMER ROLLS Recipe: Lilian Walters Yield: 8 Prep Time: 30 mins Cook Time: 30 mins Difficulty: Medium

Ingredients:

· 150g pork belly, rind removed · 16 large raw, peeled prawns · 1 stalk of lemongrass, crushed · 1 block of rice vermicelli · 4 sprigs of mint, leaves picked · 4 sprigs of coriander · 4 sprigs of perilla leaves · 2 chinese chives, cut into 10cm lengths · 1 carrot, peeled and grated · 1/4 cucumber, cut into thin matchsticks · 1 soft lettuce, 1/2 shredded · 4 tbsp salted roasted peanuts, roughly chopped · 8 rice paper wrappers · Salt for seasoning

For the dipping sauce: · 1 tbsp sugar · 2 tbsp lime juice · 1 tbsp fish sauce · 1 garlic clove, crushed · 1 bird's eye chilli, finely sliced · Sesame seeds for garnish

Method: 1. Put the pork belly in a pan and cover with water. Bring to the boil, then turn down the heat, cover and simmer for 20-25 mins, until cooked through.

2. Allow to cool, slice thinly. Put the lemongrass and 1 tbsp salt in a pan and bring to the boil.

3. Add the prawns, turn down the heat and poach for 2 mins until pink. Drain and cut in half.

4. Put the noodles in a large bowl and pour over boiling water until cooked.

5. Half fill a large bowl with cold water. Dunk a wrapper in until pliable. Lay flat on the chopping board.

6. Arrange two sliced chives horizontally, close to the bottom edge.

7. Place four prawn halves in a horizontal line. Top with a line of herb leaves.

8. Add a pinch of carrot and a few cucumber sticks, some of the sliced pork, then a small clump of vermicelli.

9. Finish with some shredded lettuce and a line of crushed peanuts.

10. Bring the bottom edge of the wrapper tightly up over the filling, and fold the sides in over it.

11. Continue to roll up tightly and place on a plate, joint-side down.

12. Cover rolls with lettuce leaves or a damp tea towel to keep them fresh.

13. To make the dipping sauce, whisk the sugar into the lime juice to dissolve, and then add the remaining ingredients. Adjust to taste if necessary.

3

German

GLÜHWEIN Recipe: David Holle Yield: 4 litres Prep Time: 30 mins Cook Time: 30 mins Difficulty: Medium

Ingredients:

· 5 bottles red wine (fruity Shiraz or Cabernet) · 5 oranges (ripe and sweet) · 1 apple, thinly sliced · 15 cl brown Rum (Jamaican) – Note: Do not use Bundaberg!! · 1 whole vanilla bean · 5 tsp cinnamon powder · 10 whole cloves · 2 whole star anise · 3 dried pimento berries · 5 cardamom seeds · 60g brown sugar

Method: 1. Heat the red wine (important: the wine must not boil), add rum, orange juice (pressed from oranges) and very thinly sliced apple.

2. Crush all other spices, then add them, along with sugar into the wine mix. Stir until sugar is dissolved.

You may like to add whole cinnamon sticks, which you may take out a bit earlier if desired. This way you are able to control the cinnamon intensity a bit better, you may like to filter the spices out before serving.

"Glühwein roughly translates as "glowing-wine", whether from the temperature the wine is heated to, or the feeling you gain from drinking it, nobody quite knows."

4

CHAI TEA

India

Recipe: Varinder Sapehiyia Yield: 8 Prep Time: 5 mins Cook Time: 15 mins Difficulty: Easy

FUN FACT: The folklore surrounding Chai dates back to 9,000 years ago to an ancient royal court in India. It was said that the reigning King created the recipe as a healing Ayurvedic beverage. From the 1830s black tea was gradually assimilated into the existing Chai spice mix and the beginnings of Chai as we know it emerged.

"Indian Chai gets consumed in every single household regardless of cast, creed or socioeconomic stratification.

The first thing you get offered as a guest throughout India is Chai tea."- Varinder

Ingredients:

· 2 inch piece of fresh ginger · 2 cinnamon sticks (or 1g grounded cinnamon) · 1 tsp black pepper (or 1g grounded pepper) · 10 whole cloves · 6 ground cardamom pods · 30-50g fennel seeds · 6 cups cold water · 4-6 bags of black tea (preferably Darjeeling) · 2 cups whole milk · 1/2 cup (packed) golden brown sugar

Method: 1. Combine cinnamon, black pepper, cloves, cardamom pods and fennel seeds and ground together using mortar and pestle. Add the mix to 6 cups of water in large pot and add ginger.

2. Add the black tea bags hanging into the water.

Use the lid to grip the tea bags over the pot. Bring to the boil over high heat.

3. Once boiled, reduce heat to medium. Partially cover the pot and add sugar. Whisk until sugar dissolves and let simmer for 3 mins. Add milk and let simmer for another 4-5 mins.

4. Once milk has simmered, squeeze excess liquid out of tea bags and discard.

5. Strain chai tea into teapot and serve hot.

5

GHANIAN FRIED CHICKEN

Ghana

Recipe: Comfort "Connie" Brown Yield: 45 Prep Time: 30 mins Cook Time: 1 hr 30 mins Difficulty: Challenging

Ingredients:

· 2 large fresh onions · 4kg chicken (skin on) · 1 whole fresh ginger · 10-16g fresh garlic · 2 tsp fresh rosemary · 4-6 tsp salt · 2 tsp cloves · 2-4 tbsp chicken powder stock · 3L vegetable oil to fry · 1kg plain flour

Method: 1. Prepare the chicken by removing all the excess hair from either the wings or the thigh.

2. Blend all the fresh and dry ingredients together (with exception of plain flour) to form a smooth paste.

3. Cut and wash your chicken, and then marinate the chicken with all the paste mix.

4. If you want to fry it straight away, put the marinated chicken into a container with a lid to shake everything together. Otherwise, put it in a fridge for 30 mins before frying them.

Connie "This fried chicken means a lot to me, we normally have this chicken during special occasions like naming ceremonies, parties, weddings & funerals. It represents the culture I am from."- Connie

5. Get your flour in a bowl and use tongs and use to coat the chicken with flour.

6. Using a deep fryer or a cooking pot, pour oil and wait for it to warm. Wait for at least 3 mins before frying your chicken.

7. When frying, check for bubbles in the oil, which means that the chicken is not ready. When it’s ready, there should be no bubbles and you can hear a sizzling in the oil, it means the chicken is ready eat.

8. Use a sieve to drain the excess oil from the chicken when taking it from the oil, or use a paper towel to drain the oil after frying.

6

LEMON MERINGUE CHEESECAKE

Italy

Recipe: Elmarie Dreyer Yield: 8-12 Prep Time: 0 Cook Time: 4 hrs Difficulty: Challenging

Ingredients: For the Biscuit Base: · 200g (1/2 pack) McVities Original Digestives · 80g unsalted butter · 12-15 Sponge Finger Biscuits (cut in halve)

For the Lemon Cheesecake: · 250g regular cream cheese (room temperature) · 397g sweetened condensed milk · 300ml whipping cream · 1/3 cup fresh lemon juice (4 lemons) · 3 tsp gelatine powder · 60ml hot water

For the Lemon Curd: · 1/4 cup full cream milk · 1/2 cup caster sugar · 40g butter · 2 tbsp corn flour Method: · 1/3 cup fresh lemon juice (4 lemons) · 1 tbsp lemon rind (finely grated) Biscuit Base · 3 egg yolks

· 1 tsp gelatine powder 1. Line the base of a spring form cake tin with baking paper. · 20ml hot water 2. Place the digestive biscuits in a food processor and blitz

until fine crumbs form.

For the Italian Meringue: 3. Melt the butter and add to the biscuit crumbs. Mix well. · 3/4 cup caster sugar 4. Place the mixture in the cake tin and press firmly with a · Pinch of Cream of Tartar spatula or spoon until even and smooth. · 1/4 cup water 5. Place in refrigerator for 30 mins. · 3 egg whites

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Lemon Cheesecake

6. Mix the cream cheese in a stand mixer at low speed until smooth.

7. Add the sweetened condensed milk and mix until well blended.

8. Add the lemon juice.

9. Whip the cream until stiff peaks form and add to the cream cheese mixture.

10. Mix the 3 tsp of gelatine powder with the 60ml hot water and stir until dissolved.

11. Add the gelatine mixture slowly to the cream cheese mixture with the machine running at a medium speed (3).

12. Place the cut sponge finger biscuits (with the caster sugar side to the outside) around the edge of the cake tin.

13. Pour about 1/3 of the cream cheese mixture into the cake tin, position and secure the sponge finger biscuits.

14. Add the remaining mixture, level and smooth on top.

15. Place in the refrigerator for 90 mins.

Lemon Curd

16. Start making the lemon curd 60-75 mins after the cheesecake mixture went into the refrigerator.

17. Add half of the milk and the caster sugar to a saucepan. Heat until the sugar is melted. Bring to the boil and turn down to medium heat.

18. Mix the corn flour with the remaining milk and add to the warm milk/sugar mixture while continuously stirring with a whisk.

19. Add the butter and stir until melted.

20. Add the egg yolks, lemon juice and lemon rind.

Mix over low heat until it starts to thicken.

21. Dissolve the 1 tsp of gelatine powder in the 20ml of hot water and add to the lemon curd mixture.

22. Remove from stove top and leave to cool down (do not allow to set).

23. Remove the cake tin from the refrigerator and pour the lemon curd on top of the cheesecake layer.

Smooth the top with a spatula.

24. Put back in the refrigerator for 2 hours to set.

Italian Meringue

25. Place the caster sugar and water in a small saucepan. Heat until sugar has dissolved.

26. Whisk the egg whites and Cream of Tartar in the meantime until soft peaks form.

27. Bring the sugar mix to the boil until the “soft ball” stage (110 degrees Celcius). Remove from the heat.

28. Slowly add the sugar mixture to the egg whites with the mixer at medium speed.

29. Keep mixing for 5-10 mins until silky and smooth.

30. Remove the cake from the tin.

31. Pour the meringue mixture on top of the layers in the cake tin. Shape as needed with a spatula or spoon.

32. Brown with a chef’s torch as desired.

8

FOOD REFLECTS A SHARED HISTORY.

9

gwus F amily Wales

"Pice ar y maen" a Welsh teatime treat, is a staple of any Welsh market.

Serve them hot and sugary with a cup of tea.

Perfect for making with children."

WELSH CAKES Recipe: Ali Kent Yield: 16 Prep Time: 10 mins Cook Time: 10 mins Difficulty: Easy

Ingredients:

· 225g plain flour · 85g caster sugar · 1/2 tsp mixed spice · 1/2 tsp baking powder · 100g butter, cut into small pieces · 50g currants · 1 egg, beaten · A dash of milk

Method: 1. Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a dash of milk if it seems a little dry – it should be the same consistency as short crust pastry.

2. Roll out the dough on a lightly floured work surface to 2cm thickness. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with butter, and place over a medium heat.

3. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Dredge in caster sugar. Cakes will stay fresh in a tin for 1 week, delicious with jam and butter.

10

Australian/ Asian Fusion

BARRA CURRY Recipe: Dylan Martini Yield: 2-4 Prep Time: 30 mins Cook Time: 25 mins Difficulty: Easy

Ingredients:

· 5–8 fresh curry leaves · 1 tbsp mustard seeds · 1 tsp tamarind paste · 1 tsp turmeric · 1 pinch salt · 2-3 fresh chillies (sliced lengthways) · Fresh coriander (for seasoning) · 400ml coconut cream · 2-3 large barramundi fillets (cubed) · 1 brown onion (diced) · 2 cloves garlic (crushed) · 1 peeled knob of ginger · 1/2 stalk of lemongrass · 100g snow peas · 1 red capsicum (sliced) · 100g cherry tomatoes (halved) · 25g lime juice (2 limes) · 2 tbsp vegetable oil · 1 & 1/2 cups basmati rice

Method:

1. Heat vegetable oil in large non-stick frying pan over medium heat. Add curry leaves and mustard seeds and sauté for 1-2 mins.

2. Add onion, garlic and cherry tomatoes and fry for 5 mins or until softening. Add snow peas.

3. Meanwhile, cook basmati rice in separate pot according to packet instructions.

4. Add tamarind paste, turmeric, coconut cream and salt. Reduce for 5 mins with lid off. Later on you can add more spices to get the desired flavour/colour.

5. Add barramundi pieces and fry with lid on.

Curry should be yellow and have desired flavour.

Cook barramundi until it starts to flake apart when touched. Add lime juice.

6. Once cooked, season with coriander and fresh chillies. Serve hot with rice.

"Growing up in Darwin I got to enjoy amazing Asian street food at the weekly Markets. The flavours were strong and the food was fresh, and nothing beat the local Barramundi. This dish is a homebrew, influenced by my childhood memories of the Darwin Markets."- Dylan

11

Italy

RISOTTO ALLO ZAFFERANO Recipe: Masocco / Feltre Yield: 6 Prep Time: 1 hr Cook Time: 2 hrs 20 mins Difficulty: Medium

Ingredients:

For the Risotto:

· 1g saffron · 500g Italian Carnaroli risotto (Arborio will be fine) do not wash the rice · 8 tbsp of extra virgin olive oil · 120g good quality unsalted butter · 180g freshly grated parmesan cheese (Parmigiano Reggiano)

For the Broth: · 2L of cold water · 1kg of beef chuck (1 whole piece) · 2 brown onions · 4 carrots · 2 celery stalks · 3 bay leaves · 1 tsp pepper grains · 16g of salt

Method:

1. For the broth, place all ingredients into a large pot.

Place onto stove with the lid on and let simmer for 2 hrs on low heat.

2. Begin making risotto once broth is cooked. Cut the butter and put it in the fridge, grate the parmesan.

3. In a casserole dish add extra virgin olive oil and rice at medium heat. Stir the rice until translucent. Continue gently stirring.

4. When rice is translucent (be careful not to burn) and continuing to gently stir, add the first ladle of broth. You will hear the rice sizzle.

5. Continue to slowly add broth whilst stirring. The broth will need to be at level with the rice. Not too much, not too little.

6. Continue this for 14 mins then add the saffron. (Taste the rice to ensure it is not overcooked). When you think the rice is cooked, stop adding broth to ensure it won’t be too watery.

7. Once rice is cooked, remove pot from the heat.

8. This step is the "Mantecatura", add the butter from the fridge and the parmesan cheese, and keep stirring for 5 mins.

9. Put the risotto onto the plate and serve hot.

The rice should be pretty compact and creamy. You should be able to eat it with the fork. If you need the spoon something went wrong. Enjoy.

12

South Africa

MALVA PUDDING Recipe: Elmarie Dreyer Yield: 6 Prep Time: 15 mins Cook Time: 1 hr Difficulty: Easy

Ingredients:

For the Pudding: · 250g golden brown sugar · 1 egg · 15ml apricot jam · 250g plain flour · 5g bicarbonate of soda · 20g butter · 5ml vinegar · 1 cup milk

For the Sauce: · 250ml cream · 200g white sugar · 125g butter · 125ml boiling water · 5ml vanilla essence

"Malva pudding is a traditional South African sweet baked dessert. It’s a favourite of my family in winter and was also one of the favourite desserts of the late Nelson Mandela."

- Elmarie

Method:

1. Beat egg and golden brown sugar until thick and light.

2. Stir in the apricot jam.

3. Sift flour and bicarbonate of soda together.

4. Melt butter and add vinegar. Mix with milk.

5. Add sifted dry ingredients to egg mixture alternating with milk/butter mixture.

6. Pour batter into a non-stick baking pan or well buttered oven proof dish. Bake at 180 degrees Celcius for 45 mins to 1 hour.

7. Combine sauce ingredients and heat to boiling point.

Pour over pudding as soon as it comes out of the oven. (I remove the pudding from the oven 30 mins into the cook, pour over the hot sauce and put it back in the oven for the remaining time.)

8. Serve hot with vanilla custard or vanilla ice cream.

13

CALABRIAN NEPITELLE PASTRIES

Italy

Recipe: Lilian Walters Yield: 20 Prep Time: 20 mins Cook Time: 25 mins Difficulty: Easy

Ingredients:

For the dough:

· 400g plain flour · 150g caster flour · 170g softened butter · 3 eggs · 1 egg separated · Pinch of salt

For the filling: · 300g figs blanched · 150g walnut pieces · 150g ground almond · 100g currants soaked in orange or grapefruit juice · 200g plum relish or marmalade · Rind of 2 oranges · 1 tsp cinnamon · Pinch of clove powder

Method:

1. To start making the dough, sift the flour into a large mixing bowl and stir in the sugar.

2. Add softened butter and using the tips of your fingers rub the butter into the flour until fully blended.

3. Make a well into the centre, add eggs, egg yolk and salt and combine.

4. Knead until smooth. I like to push my knuckles into the dough, twist spread, recombine and repeat.

5. Refrigerate.

6. Start making the filling by coarsely chopping the blanched figs and mix with the walnuts, ground almond, currants, relish, orange rind, cinnamon and clove powder.

7. Roll out the dough on a lightly floured board. Aim for a 5mm sheet.

8. I have a tendency to throw together mixed size rustic shapes but you might prefer to cut precise 10cm squares or circles.

9. Brush all over the pastry pieces with the reserved egg white.

10. Place a dollop of the filling in the centre of each pastry piece, draw up into a pouch and pinch together the edges to seal.

11. Don’t be too generous with the filling. If the edges don’t seal the Nepitelle will ooze and become too dry.

12. Egg white glaze the top of the sealed pastries.

13. Bake at 160 degrees Celcius for 20-25 mins.

14. Serve with cream, custard or quince jelly.

14

FOOD FROM HOME IS A CRUCIAL FORCE FOR CONNECTING WITH YOUR ROOTS.

15

Nigeria

The O gwus F amily

NIGERIAN JOLLOF RICE

"Jollof rice is a classic delicacy in Nigeria. It is an everyday meal and served on special occasions like weddings, birthday parties and Christmas dinners.

Jollof rice is cooked with long grain rice and seasoned with curry, thyme, served with fried plantain or choice of salads."

Recipe: The Ogwus Yield: 6-10 Prep Time: 45 mins Cook Time: 35 mins Difficulty: Medium

Ingredients:

Method:

· 4 cups uncooked long grain rice · 5-6 cups chicken or beef stock · 400g medium size fresh roma tomatoes · 2 large red capsicums · 3 medium onions · 1 scotch bonnet pepper (hot) optional · 1/3 cup oil (vegetable/canola oil) · 3 tbsp tomato paste · 2 tsp curry powder · 500g cooked chicken or beef · Knorr cube (chicken seasoning) · 1 tsp thyme · Salt to taste

1. Rinse the rice and then cook in 2 cups of water with medium heat for about 15 mins and set aside.

2. In the blender, blend the roma tomatoes, capsicum and 1 onion until smooth.

3. In a large pan, add oil, sliced onion, season with salt and add blended tomatoes. Also add thyme, curry powder and knorr cube stir and set on a medium heat for about 10-15 mins. Cook until the raw taste of tomatoes is gone.

4. Add 2 cups of chicken or beef broth to the tomatoes paste, add 2 spoons of the paste, and then add the rice. Stir and add chicken seasoning or beef, taste and adjust seasoning to taste.

5. Put the lid and cook on a medium heat 15-20 mins until rice is well cooked.

6. Add more water or broth if rice is not cooked. Enjoy your sumptuous Nigerian Jollof.

16

Syria This recipe forms part of a meal plan Kellie & Toni followed when raising awareness for Syrian refugees.

A Syrian refugee in a Jordanian camp would typically receive these ingredients in a ration pack.

MOUTABAL (EGGPLANT DIP) Recipe: Toni Keown & Kellie George Yield: 3 serves Prep Time: 10 mins Cook Time: 30 mins Difficulty: Easy

Ingredients:

Method:

For the dip:

1. Bake the eggplant in a 200 degree Celcius oven for 30 mins, turning halfway through cooking.

2. When cool enough to handle peel the skin away before mashing with all the other ingredients 3. Serve in a bowl drizzled with olive oil and garnished with the pine nuts and sprinkle with sumac.

· 1 large eggplant · 4 tbsp greek yoghurt · 2 tsp tahini · 1-2 cloves crushed garlic · Juice of 1/2 lemon For the garnish: · Pine nuts toasted · Sumac · Olive oil

If in season, sprinkle pomegranate jewels on top.

Serve with pita bread.

17

TEOCHEW STYLE BRAISED DUCK

China

Recipe: Lilian Walters Yield: 6-10 Prep Time: 45 mins Cook Time: 35 mins Difficulty: Medium

Ingredients:

· 4 pieces of duck (2 drumsticks & 2 breast fillets) · 6 cloves of smashed garlic · 1 tbsp of minced ginger · 1/2 tsp of five spice powder · 2 tbsp of shaved palm sugar · 6 tbsp of thick dark soy sauce · 3 tbsp of light soy sauce · 1 tbsp of oyster sauce · 6 dried shiitake mushrooms, rehydrated in hot water · 2 star anise · 1 cinnamon stick · 1/2 tsp of ground black pepper · 4 cups of water · 2 tbsp of grapeseed oil

Method: 1. Heat oil in a thick bottomed pot.

2. Add duck and brown the sides of each piece. Remove and set aside.

3. Drain rendered fat. Leave 1-2 tablespoons.

4. Fry garlic cloves and ginger on medium heat in the pot until fragrant.

5. Add in five spice powder, light soy sauce, thick dark soy sauce and oyster sauce and stir for a few seconds.

6. Add in the browned meat and stir the mixture for 2-3 mins.

7. Add in the shiitake mushrooms, star anise, cinnamon stick, ground black pepper and water. Ensure that the liquid fully covers the duck.

8. Bring to the boil, cover the pot and simmer for 1.5-2 hrs.

9. Serve with vegetables, congee or steamed rice.

18

Wales

WELSH RAREBIT & LEEK TART

Recipe: Danielle Foster

Yield: 8 Prep Time: 15 mins Cook Time: 50 mins Difficulty: Easy

Ingredients: · 440g shortcrust pastry · 20g unsalted butter · 3 large leeks, white parts only, sliced · 3 medium eggs · 175ml double cream · 100g strong cheddar, grated · 2 tsp wholegrain mustard · 1 tsp fresh thyme, picked

19

Method: 1. Preheat the oven to 180 degrees Celcius. On a lightly floured surface, roll out the pastry to 1cm thickness. Line a 20cm fluted tart case with the pastry and chill for 10 mins. Place a layer of baking paper in your pastry case, making sure to cover the sides. Weigh down the paper with baking beans and cook in the oven for 15 mins. Remove and allow to cool slightly.

2. Meanwhile, melt the butter in a medium frying pan on a medium heat. Add the leeks to the pan and cook gently for 10 mins or until beginning to soften. Set aside.

3. In a bowl, whisk together the eggs, double cream and 70g of the cheese. Season to taste.

4. Lower the oven to gas 3, 160 degrees Celcius, fan forced 140 degrees. In a separate bowl, mix together the remaining cheese and 1/2 tsp of mustard.

5. Spread the remaining mustard on to the bottom of your pastry case. Pour in the leeks and top with the cheese mixture. Sprinkle over the thyme. Cook for 35-40 mins on the middle shelf of the oven, until the filling has just set. Your tart should have a slight wobble when lightly shaken. Allow to cool down for 10 mins before serving.

FUN FACT

In the year 1346 Prince of Wales, Edward the Black Prince, defeated the French at the Battle of CrĂŠcy.

Welsh archers are said to have fought bravely in a field of leeks and as a reminder began to wear a leek in their caps every St David's Day. To this day, leeks feature heavily in Welsh celebrations and in traditional food dishes.

FUN FACT

20

Nigeria

UNRIPE PLANTAIN PORRIDGE Recipe: Ada Ugwu Yield: 6-10 Prep Time: 45 mins Cook Time: 35 mins Difficulty: Medium

Ingredients: · 2-3 handful of kale or spinach · 6 fingers unripe plantain · 1 medium red bell pepper · 2 medium onions · 1 medium smoked mackerel (or diced meat) · 1/2 coarsely ground crayfish · 1 tsp salt · 1 cup palm kennel oil · 1-2 seasoning/stock cubes of your choice · 8 cups of water

Method:

FUN FACT Native to India and the Caribbean, plantains serve an important role in many traditional diets.

When used in cooking they are treated more like vegetables than fruit. The edible fruit of plantain bananas has more starch than the common dessert banana and is not eaten raw.

1. Peel the unripe plantains, chop into cubes, put in a pot and add 8 cups of water.

2. Chop half of 1 onion, and add to the pot with 1/2 cup of crayfish, salt and seasoning cube to taste. Allow to cook for 10-15 mins.

3. While it’s cooking, chop up the remaining onions and pepper and prepare a sauce by frying the pepper in palm oil.

Add the smoked fish or diced meat and cook, stirring it continuously for 10 mins 4. Add in the spinach/kale as the onions, pepper and fish/meat are sizzling, allow to cook for a further 5 mins.

5. Pour the sauce into the unripe plantain, stir in the sauce and turn off the heat.

6. Allow to stand for a few minutes and food is ready to serve.

21

Thailand

RED CURRY PASTE

Yield: 125g Prep Time: 0 Cook Time: 30 mins Difficulty: Easy

Recipe: Kalgoorlie-Boulder Community Garden Ingredients:

Method:

· 3-4 dried, long, red chillies about 13cm long · 8-10 dried, small, red chillies about 5cm long · 2 lemon grass stalks, white part only finely sliced · 1 tsp very finely chopped makrut or kaffir lime leaves · 2.5cm piece of galangal finely sliced · 4-5 garlic cloves finely chopped · 3-4 Asian shallots finely chopped · 5-6 coriander roots finely chopped · 1 tsp peppercorns · 1 tsp coriander seeds · 1 tsp cumin seeds · 2 tsp shrimp paste · 1 tsp ground coriander dry roasted · Peanut oil

1. Remove the stems from the dried chillies and slit the chillies lengthways with a sharp knife.

Discard the seeds and soak the chillies in hot water for 1-2 mins or until soft.

2. Drain and roughly chop.

3. Using a mortar and pestle, pound the chillies, lemon grass, lime leaves and galangal into a paste.

4. Add the remaining ingredients and pound until the mixture is smooth.

5. Add peanut oil as required to assist.

6. Use the paste as required or store in an air tight jar.

7. The paste will keep for 2 weeks in the fridge and 2 months in the freezer.

Many of the herbs and spices featured are available at the Kalgoorlie-Boulder Community Garden, located in Hammond Park.

22

New Zealand

LOLLY CAKE Recipe: Janelle Shilton Yield: 16 slices Prep Time: 15 mins Cook Time: 2 hrs Difficulty: Easy

Ingredients:

Method:

· 250g malt biscuits · 190g eskimo style lollies · 100g butter, melted · 1/2 can of sweetened condensed milk · 1/2-3/4 cup desiccated coconut

1. Crush or process the biscuits to fine crumbs and place in a mixing bowl.

2. Cut the eskimo lollies into thirds and add to the bowl, along with the melted butter and condensed milk. Mix as best you can, then turn onto a clean board or sheet of baking paper and form into a log.

3. Roll the log in coconut, and refrigerate for several hours until firm. Serve in slices.

"Lolly cake is a staple at every kids birthday party in New Zealand."

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Mia & Olivia

ZUCCHINI & RICOTTA ROLL UPS Recipe: Marta Perona, Mia & Olivia Lambert

Ingredients:

· 3 medium zucchinis · 400g firm ricotta at room temperature · 1 can diced tomatoes · 1 small onion · 2 cloves garlic · 1 handful of cheese · Olive oil · Salt · Italian herbs (Basil, oregano, etc)

Yield: 4 Prep Time: 30 mins Cook Time: 40 mins Difficulty: Easy

Method: 1. Pre-heat the oven to 180 degrees Celcius. If your ricotta is runny, line a colander with cheese cloth to allow excess water to drain.

2. Slice zucchini long ways about 1/2 cm thick this works best if you use a mandolin.

3. Spread olive oil thinly on both sides of the zucchini slices and sprinkle some salt.

4. Heat a griddle pan or a sandwich press and grill the zucchini until just soft. Set aside to cool.

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Method Continued...

5. In the meantime, dice the onion, crush the garlic and cook in 1 tsp of oil until soft. Add the can of diced tomatoes - rinse the can with a little water and add to the pan. Add salt according to your taste and simmer on low for 10 mins.

6. While the tomatoes are cooking, add 1/2 teaspoon of Italian herbs (or more according to your taste) to the ricotta and mix with a fork until it reaches a soft consistency.

7. Spread half of the tomato mix in the base of an ovenproof dish.

8. Now spread a tablespoon of the ricotta mixture on the grilled zucchini slices. Be gentle, this can get a bit messy! Roll the zucchini up and stand upright in the ovenproof dish.

Continue this process until all the zucchini are used, you might have a bit of ricotta leftover.

Mix it through with the rest of the tomatoes and spread on top of the zucchini.

9. Bake for 30 mins, then sprinkle some grated cheese on top and cook for a further 10 mins until golden.

Fun Fact:

Tips: This dish works well with grilled eggplant or oven roasted capsicum too!

For a vegan version, substitute the ricotta with tofu ricotta - 1 packet of firm ricotta, drained, cut into cubes and placed in a food processor.

Pulse until the tofu resemble ricotta consistency then add 2 tbsp of nutritional yeast, salt to taste, a little oil or water to loosen things up if necessary and 1 tsp of Italian herbs. Pulse until all ingredients are incorporated and continue the steps as above.

Used in abundance all over Italy, ricotta — in all its various forms — has played an important part in Italian cucina for centuries. This soft, sweet, white cheese is made from what is left over after making other cheeses.

Strictly speaking, ricotta is not really considered a cheese, but a latticino — which means a dairy by-product. As well as savory recipes, ricotta can be mixed with condiments such as sugar, cinnamon, orange flower water, strawberries and chocolate shavings and served as a dessert.

This basic combination (often with additions such as citrus and pistachios), also features prominently as the filling of the Sicilian cannoli.

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WHERE TO SOURCE INGREDIENTS Although local supermarkets and farm direct fruit and vegetable deliveries provide great options, an exciting new development is coming to Kalgoorlie-Boulder.

Kalgoorlie-Boulder Community Garden (KBCG) Multicultural Food Garden The Community Garden located at Hammond Park, is run by a volunteer committee of 8 members to oversee management of the garden.

KBCG members were eager to offer a fresh produce option to our multicultural community. They sought funding from the City of Kalgoorlie-Boulder to provide a safe space to grow international food and to promote social harmony.

The group were successful in securing funds to create an environment for people of all generations to nurture and enjoy.

KBCG are looking for ideas for exotic herbs, vines, vegetables, shrubs and fruit trees. All plants will be labelled with their botanical and common names and their country of origin.

Once built, a Multicultural Harvest Food Festival will be held to celebrate the opening of the Multicultural Food Garden and to sample the food.

Kalgoorlie-Boulder Community Garden Inc. Memorial Drive, North Kalgoorlie, WA 6430 @KBCommunityGarden

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08 9021 9600