Jacican's Story

Wild Game Dinner is coming up on Saturday 10th June and we are currently taking bookings from 2 to 18 people. Six courses of locally sourced Game meats.

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

Potted Duck

This is more of a method, than an exact recipe. I am using local native herbs and spices to flavor my duck. Traditionally you would use Star Anise, juniper berries, cinnamon sticks and black peppercorns. I have started to grow a native herb garden in the backyard to serve as a source of my own herbs and spice, but also as a wind break for the south side of the yard.

Ingredients

Mountain pepper berries

Cinnamon gum

Aniseed gum

Native thyme

Zest of lemon

60 gram salt

Duck breast

Duck or goose fat

Native rosemary

 

Method

Roast of the Mountain pepper berries, Cinnamon gum and bay leaves in the oven on high for 5 minutes, to fully release the flavors of the local herbs. Combine the herbs in a spice grinder and blitz into a powder.

Confit duck 005  Confit duck 004

Combine with the native thyme, salt, and lemon zest. Rub this mixture on to your duck breast and place in a covered container in the fridge for 24 hours.

Confit duck 002  Confit duck 003

After 24 hours, rinse the spice mix of the duck and pat dry.

Pre-heat the oven to 75C.

Melt the duck or goose fat and pour over the legs in a small casserole dish. Make sure the duck is completely covered in the fat. Add the native rosemary. Cook in oven for 18 hours.

Confit duck 001

Remove from the oven and allow to cool in the fat. Remove the duck from the fat. Blitz the fat and pan juice with a hand blender and set aside until needed.

Shred the duck, using two forks. Divide the duck meat between your serving jars. Pour a thin layer of reserved fat over the top. Leave to set in the fridge for 2 hours.

Confit duck 007 

Served with chutney and char-grilled bread.

One of the wonderful things about living in Gippsland at this time of year is wild Mushrooms. I have been picking wild field mushrooms since I was a little kids on the hills of Foster North on Pop's Farm. Later, when I moved to a dairy farm near Loch, myself and my sister would pick as many field mushrooms as we could find, set up a stand on the side of the highway to sell our harvest.

Now that I am older, I have my secret spot, where once a week, I am out harvesting a fresh supply. I have been picking and eating wild field mushrooms for about 40 years (gees, that make me sound old), so I always return to the same spot, where I know the mushrooms are safe and will leave anything I don't recognise in the paddock.

Wild Mushrooms on Toast

Ingredients

Wild Field Mushrooms

White Port (you can use white wine if you wish)

Butter

Thyme

Garlic - chopped.

Sea Salt

Sour Dough Toast

Method

  1. Place a large spoon of butter in a fry pan and heat until frothy.
  2. Add the garlic and thyme to the pan. Cook garlic through.
  3. Fry off mushrooms as quickly as possible. If you do it slow, you will not want to eat them as .... (try it to find out)
  4. Deglaze the mushrooms with a little white port.
  5. Place on top of sour dough toast. Sprinkle with a good helping of sea salt, to bring out the flavour of the mushrooms.

I will be serving Wild Mushrooms atop pan fried gnocchi, as a dish at my 2017 Wild Game Dinner, if you would like to sample some.

Enjoy!

Jaci

 

Roast lamb 001 1000px

I like a handle on my roast lamb, so I french the bone. Roast Lamb is one of the easiest family meals to make using four simple ingredients.

Ingredients

Leg of lamb – french (you can ask your butcher to do that for you)

Fresh Rosemary

Garlic – peeled and sliced

1 cup Olive oil

Roast lamb 005

Method

  1. Pre-heat oven to 190C

  2. Wipe the leg of lamb dry with a piece of paper towel. Place your leg of lamb on a clean chopping board.

  3. Using a small pointed knife make random small slits in the skin about 2 cms deep. You will need to make about 15 cuts – depending on the size of your leg of lamb

  4. Place a 2 cm sprig of rosemary and a slice of garlic in each cut   Roast lamb 004

  5. Place a piece of aluminum foil over the french end of the lamb, to stop it burning.

  6. Place the leg of lamb in a large roasting pan. Pour over olive oil, messaging it in with your hands. Roast lamb 004

  7. Place leg of lamb in hot oven. The rule of thumb is to roast for 1 hour per kg of lamb. 

Roast lamb 002

I have served my roast lamb with home grown mini pumpkins and braised Kale.

Jaci

Note: Photo's in this recipe where taken by Marc Morel

My  food studio “Jacican” in Mirboo North is neither a restaurant or cafe, but a bespoke Gippsland fine dining food experience that can cater for all.

As part of our special Winter serties of "Jacican Cooks Dinner", on Saturday 10th June I will be hosting the annual "Wild Game Dinner."

Jacican gives guests the opportunity to dine intimately in the solitude of the food studio, which is located in the old Mirboo Nth Dairy building.

This way groups of people have the sole focus of their own personal chef, creating a bespoke menu with them that caters for their every need and provides a fine dining experience that is unique to them.

Jacican focuses on Gippsland produce, tantalising the senses, high culinary food art and good company. 

At Jacican, when I say local produce, I mean local produce!

I work with as many local growers, farmers, butchers and hunters as I can to bring dinners that are made completely out of Gippsland produce, including our very own pantry items and vegetables from our own kitchen garden, which ensures a great variety at the dinner table.

During the year, Jaci hosts a series of “Jacican Cooks Dinner” events to highlight whats in season and to bring new dishes and flavours to local Gippslanders.

Cooking whats in season means there is always new combinations of flavours to cook with, and like everyone else, I love creating new recipes and trying new things.

Jacican's Wild Game Dinners have proved very popular in the area, held during the winter months, a warm, rich, 6-course meal using native herbs and spices from my garden, provide a unique and distinctive meal.

Nothing can get more local than wild Gippsland game. Last year we had trout, rabbit, pigeon, duck and venison on the menu. There's nothing like a lovely warm room with the mouth-watering smell that comes with a hot dinner like that.

We finished dinner with wild blackberries for dessert, handmade sweets and hot beverages.

Jacican provides flexible dining choices, tailoring all menus to suit its guests. This includes catering to all dietary requirements, allergies and food intolerance's.

We consult with groups on the menu choices to create something very special, we have a variety of different menu packages, and can also easily arrange dining room seating plans to help bring your friends, family or business teams together.

Groups can spend time sharing food together in the dairy, enjoy some fresh country air in the kitchen garden and can even learn some food skills together with a combined cooking and dining experience.

Degustation menus include a “Country Fare” menu that includes slow roasted Gippsland Pork, a vegetarian “Vegetables of Gippsland” dinner, a “Let Them Eat Meat” carnivorous menu, and even a “Dessert Dinner”, which is six courses of Jacican's most popular desserts.

Bookings from 2 people to 18 people can be taken and you can view the menu and book here.

Copyright @2017 Jacican.com.au  Privacy Policy | Security Policy | Shipping Policy | Terms of Use Accomodation