Jacican's Story

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.

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I have just finished reading Sean Brock's Heritage, as I was inspired by his commitment and passion for his local produce and preserving Southern foodways and heirloom ingredients. Using his recipe for fried Chicken as a guide, I have put my own spin on it and added local to Gippsland seasonings.

I use Jindi farms Nine Mile seasoning or if I'm after a bit of a kick, their Hell's Gate rub.

Ingredients

1 litre water

50 gram salt

1 kg Chicken pieces – I like to use winglets and drum sticks

cornflour

Salt & pepper

600 ml butter milk

corn meal

vegetable oil fro deep frying.

Method

  1. make a brine out of the water and salt. Cover the chicken pieces with brine and leave in the fridge over night.
  2. Drain the brine from the chicken and rinse well under cold water. Dry the chicken pieces well.
  3. Make up your frying station. Using three containers place the corn flour seasonaled with salt and pepper in one, the butter milk the next and the corn meal in the last.
  4. Dust the chicken in the corn flour and shake off any excess. Next place the chicken in the butter milk to coat. Remove from buttermilk and finely place in cornmeal.
  5. Heat your oil to 190C in a deep fryer. Once the oil has reach temperature, fried the chicken in batches until golden brown. Remove from oil and drain well.
  6. Place fried chicken in metal bowl and toss through your desired seasoning

I first experienced Kim Chi, before the turn of the century, as uni students we visited the local Korean BBQ joint. Sitting on the floor, barbecuing dinner over hot coals, served with a large selection of Korean side dishes. And the one side dish that you eat with every meal (and I mean every meal) is Kim Chi – a pickled fermented cabbage.

Kimchi recipe jacican 008

 

Kim Chi is made from salted and fermented vegetables, with the addition of Korean chilli powder (Gochugaru), ginger, garlic, leek and fish sauce. The most common form of Kim Chi – the one you eat with everything, is made using Chinese Cabbage, Wok Bok. I have made a daikon radish and turnip varieties before as well.

Ingredients

2 kg Chinese cabbage – Wok Bok
200 g salt

Kimchi recipe jacican 006

 

Kimchi paste

150 gram gochugaru – Korean chilli powder*
300 gram leek
30 grams garlic – minced
20 grams ginger – minced
200 grams daikon – shredded
20 ml fish sauce
2 tablesspoons salt
1 tablespoon sugar

If you would like to make a vegetarian version, feel free to leave the fish sauce out.

Method

Day 1

Cut the Chinese cabbage in half, then quarters. Place in a non corrosives bowl. Sprinkle the 200 grams of salt between the leaves of the cabbage. Cover with cold water and leave over night, up to 24 hours. You will need to weight down the cabbage with a kimchi stone. I just use a couple of dinner plates.

haydenfruit

Year Seven Mirboo North Secondary College Student Hayden Anders got the chance recently to demonstrate both his cooking and communication skills, being interviewed by Johnathon Kendall on ABC Gippsland Radio's Breakfast Show over the recent school holidays.

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All of us are a little time poor, so cooking a piece of sliverside in the slow cooker is an ideal time saving meal. Sliverside is a relatively cheaper cut of beef, that requires a long slow cooking in moist heat. I use the slow cooker for this, which allows me to do other things while the meat simmers away. The vinegar is added to the cooking water helps to tenderises and flavour the meat. This lovely piece of silverside came from Wattlebank Park farm, near Wonthaggi in Gippsland.

 

Ingredients

Sliverside 017

1 piece of silverside – about 1.5 kg

2 dried bay leaves

2 Allspice (pimenta)

50 grams pickled lemon

1 teaspoon black pepper corns

2 stick cinnamon

2 shallots

½ cup white vinegar

 

Method

  1. Place the herbs, spices, shallots and silverside in the slow cooker. Pour over the vinegar. Cover the meat with cold water.    Sliverside 014  Sliverside 029  Sliverside 008  Sliverside 028  Sliverside 007

  2. Cook according to the instructions on your slow cooker. I place mine on low and leave for about 6 hours.

The beauty of cooking the silverside this way is once you think you have cooked the meat through, you can leave the meat in the cooking liquid to stay moist until need.

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I have served the sliverside on top of fluffy mushed spuds and squash dried broad beans. Beetroot relish make the prefect quick accompaniment.

Jaci

PS. The lovely photo's in this recipe and blog where taken by Marc Morel.

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