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.

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.

 

Kids Cooking in Gippsland

Involving children in meal preparation has many benefits, according to local Gippsland chef, Jaci Hicken, who conducts her “Kids in the Kitchen” cooking program every school holidays in Mirboo Nth.

 Jaci says it's important to make sure kids have a fun and engaging time in the kitchen and that they learn to cook simple things to begin with. “Benefits include encouraging picky eaters to try new foods and educating kids about where their food comes from, so that they make better food choices when they are older,” she says.

 

Jacican Food Studio in Mirboo North, is holding its annual Fathers Day High Tea from 10am -6pm on Sunday 3rd September 2017.

Dad Gert the car at orbost October 1975lowres

(Pictured is Jaci's Dad and "Gert" his car, in Orbost 1975).

Local Chef, Jaci Hicken, invites you to attend her special afternoon tea for all Gippsland's dads, which includes her special Lemon Meringue Tart and to enjoy the country surrounds and her extensive kitchen garden.

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.

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