Welcome to Jacican

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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

Hello. How are you going?

Lets eat cake

I have met many of you over the last 5ish years that Jacican has been in operation. For me it's been a slow process, starting with only being open for appointment, then on one Sunday a month. In 2015, I started opening every Sunday, with plans to extend open hours as soon as I could. But alas, things always happen in small business, or as I like to call them 'road blocks' occur.

Finally in November 2016, we over came Jacican's largest road block and gained a permit to trade Friday, Saturday and Sunday for breakfast, lunch and dinner. It was almost Christmas, so the business discussion was taken to hold off until now, before spreading the words to tell everyone - and I mean everyone - whats happen at Jacican.

So we made this commercial, to be play during Master Chef 2017 on the WINTV network, only for Gippsland (and to feed the internet).

Let me know if you see Jacican anytime this week or over the next 3 weeks on the WIN News Gippsland in either MasterChef Australia or the The Project. I would love it if you could tag someone who would love a cooking classes, share this post, comment (as long as it's nice) or just plain old LIKE it. There will be a Jacican cooking class gift voucher for two up for grabs.

While I was waiting for now to come around, I've been working on new cakes. This also could be called a new way of making the same cakes. This has led me to developing the cakes you will make as part of my domes cooking class. Black forest - with white chocolate mousse on the outside and bright shiny mirror glaze. I've made mine yellow today, but next week it maybe a differnet colour. I will even share with you the secret of how to make your own globe shaped glazed cake, like the one pictured.  

  Berry globe pink glaze

Thanks for watching.

Jaci

PS I will run this until Thursday 18th of May 2017, once week three of Master Chef AU has finished and randomly selected a name from the shares, comments, like and tags on the 19th of May. There will be a catch, you will have to be able to get your self to Mirboo North on a Saturday afternoon for a cooking class sometime over the following 12 months. This is for over 18 year olds only.

 

Once a month I make a fresh batch of lemon curd. This year has been a great year for lemons and my first from my own trees. This year I've have had regulars turn up with buckets of lemons and at one stage having about 200 lemons to use up. There was lemon curd, lemon marmalade, pickled lemons, lemons preserved in salt and sugar.

We make lemon curd and other flavor curds in my Pastry - tarts cooking classes, as well as occasionally at a Long Lunch

Ingredients

ingredients

3 fresh lemons (juice and zest)
150gms cream
195gms caster sugar
4 eggs plus
1 large egg yolk

In Australia hot cross buns first appear in the store just after Christmas. Traditionally eaten on Good Friday, that’s a long time to keep them good for eating (nearly 4 months this year). The cross on the bun is to symbolise the crucifixion and the spices inside the bun are to remind Christians of the “spices put on the body of Jesus”.

Swan and oak 2017 032

At this point in time I should let you all known that I’m not particularly religious, although growing up I celebrated the holidays by eating Hot Cross buns and hunting for Easter eggs on Sunday. Local to Mirboo North we have our own ‘Hot Cross Bun’ making lady – Betsy.

Betsy, along with her husband Greg and children run Oak and Swan, a traditional sour dough bakery. Betsy, originally from Leongatha, makes many different breads using her own five year old sour dough starter following a holistic organic approach. I have noted down Betsy’s Hot Cross Bun recipe to share with you.

Recipe

1kg Flour – good quality, high extraction flour. Betsy mills her own from flour from organic grains grown in the Victorian Mallee Region

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300 grams sour dough starter

400 grams full cream milk – warm

100 grams butter – melted

10 grams salt

10 grams mixed spice

10 grams sugar

2 eggs – whisked

10 grams lemon zest

150 grams currents

150 grams sultanas

150 grams mescals

Extra flour, water and a little sugar

 

Method

  1. Start the day before and soak your currents, sultanas and mescals by coving with boiling water.
  2. Mix everything together, including the dried fruit and its soaking water
  3. If your mix is a little dry, you may add a little more water
  4. Bulk prove your dough for 6 hours at room temperate, for a slow and even proving.
  5. Knock back the dough. Divide and shape into your rolls. You should have enough dough for 2 dozen rolls.
  6. Place on the tray they are going to bake on and prove again until the rolls have risen. This will take about 1 to 2 hours
  7. Mix together the extra flour water and extra sugar to a paste. Pipe the crosses on to the rolls. One year Betsy made Hot Cross Buns without the cross, which became difficult to sell, as they are not “Hot Cross buns” without the cross.
  8. Bake in a 220C oven for 20 minutes. You will need to check after the 20 minutes to see if they are cooked. If not, a little longer will be needed.Swan and oak 2017 009Betsy placing her hot cross buns in the wood fired oven

  9. Once out of the oven, quickly brush over a light sugar glaze.

Swan and oak 2017 007

Eat fresh out of the oven, I know I did, ripped in half and plenty of butter.

If you would like me to get in any of Betsy traditional sour dough for you to buy and take home, you can order from Jacican by 7am any Thursday morning for pick up the following Saturday.

Jaci

Swan and oak 2017 003

Oak & Swan tradional Allen Scott wood fired oven

We make this recipe in my Cooking Class - Macarons, as well as macarons, appearing on the High Tea menu.

Together we can make pink Macaron shells to be filled with any pink flavor you can think of.
Maybe Strawberry bubblegum, raspberry, salt and vinegar, Watermelon, musk stick, red skin ... the list can just go on

Special equipment needed: electric beater with a metal bowl and whisk attachment, probe thermometer, piping bags (1 for the macarons and 2 for the fillings)

Ingredients

150 grams almond meal

150 grams icing sugar

55 grams egg white (approximately 1-2 egg whites)

150 grams caster sugar

38 grams water

powdered food coloring

½ teaspoon powdered egg white (you can use ready-made pavlova mix)

55 grams egg white (approximately 1-2 egg whites)

Method

Sift icing sugar and almond meal together.

Macarons Pink Shells 010

Place the first 55 grams of egg whites in the metal bowl.

Combine caster sugar and water in a saucepan over low heat. Stir until the sugar is dissolved.

Macarons Pink Shells 008

Increase the heat and bring the sugar mix to the boil, heating it until it reaches 118oC. When it gets close to the temperature, add the powdered egg whites to the egg whites in the metal bowl and start to whip.

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