fbpx

Welcome to Jacican

blog header

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

2019 is the year to focus on cooking classes, as well as getting out and about and meeting new (and all my) friends.

Now you can only visit Jacican as a guest in a cooking class or when you book a private gathering. Private gathering can be anything. This year we have had Vegan cooking classes, private harvest lunches, group training for mentors and their mentees.

Upcoming Jacican events: Pastry Cooking classes and Harvest Lunches

Jaci

 Harvest Lunch jacican homepageHarvest Lunch - pick, cook, share a 3-course meal

  domesDomesCooking classes

  PastiesPastriesCooking classes

roast pork GCLM Winter 2018 Wattlebank Park farm

This is the continuing story of Nadine, from Wattlebank Park Farm, taken from the Winter 2018 edition of Gippsland Magazine. The article was put together by me, using Nadine's recipes ...

 ... Before Nadine could cook the pork, we were interrupted, by a piglet visiting the back door to say hello, creating a farming interlude. This is the real meaning of free range farming.

roast pork GCLM Winter 2018 Wattlebank Park farm piglet

Nadine free-range farms, Wessex Saddleback Pigs. A black and white pig, that are known for their placid nature and natural mothering skills. At Wattlebank Park farm the pigs roam freely (in a large fenced paddock), living on a lower protein diet, without any commercial feed. All piglets are raised by their mothers, before weaning at 12 weeks.

To get your pork to cook to the optimal result, it is a good idea to have a meat thermometer handy.

1 kg boned rolled pork loin

Salt and pepper

Olive oil

Method

  1. 1. Preheat oven to 220c
  2. 2. If your pork has not been scored by the butcher, you will need to do this first. Dry pork skin. Massage olive oil salt and pepper into the dry scored pork skin.
  3. 3. Place pork on a baking tray and into your preheated oven bake for 20 mins then turn down to 180c. Cook for 40 min per kg of pork or until internal temp reaches 71c.

roast pork GCLM Winter 2018 Wattlebank Park farm 2

Nadine served the pork with a jar of pickled quinces from my pantry.

This is the continuing story of Nadine, from Wattlebank Park Farm, taken from the Winter 2018 edition of Gippsland Magazine. The article was put together by me, using Nadine's recipes ...

... Like myself, Nadine is a great supporter of other local farmers, producers, and artisans. As her farm does not supply poultry, we source a chicken from a Korumburra, free-range chicken grower. Sadly, as the cost of product and regulations has overwhelmed the farmer, this product is no longer available. We used the last roast chicken from this small holding for our meal and to share this recipe with you.

roast chicken GCLM Winter 2018 Wattlebank Park farm

If you would like to see more Gippsland produce, please remember to get out there and support your local farmer and buy their local farmed goods.

Ingredients

Freerange 2kg Chicken

Salt

Pepper

Butter

1 cup chicken stock

Method

1. Preheat oven to 220c

2. Pat down the skin on the chicken with kitchen towel place chicken on a baking tray and set aside.

3. In a small pan melt 50g of butter until just melted. Brush butter over chicken then, sprinkle with salt and pepper. Turn oven down to 180c and place chicken in the oven bake for 30 mins.

4. After 30 mins add 1 cup of warm chicken stock to the bottom of the pan under the chicken. Cover the chicken with foil and return to the oven. Bake for a further hour or until the juices run clear between the thigh and the leg.

We served the chicken with slow oven roasted red onions.

roast chicken GCLM Winter 2018 Wattlebank Park farm 2

chip 2

One of the things I remember from chef school was the chips you get from your local Fish n Chips shop should be triple cooked.

Frozen chips are normally pre-cooked before they are snapped frozen – the first cook. The second cook is to blanch the chips in the deep fryer set at a temperature of 150C. The third cook is to deep fry the chips until golden brown and very crispy at 190C. At home, this may take you up to three days to create the best triple cooked extra crispy chips possible.

For this recipe, I used Cream Royal potatoes from Cummaudo farms.

1-kilogram potatoes.

Vegetable oil for deep frying

Salt

Method

  1. Peel your potatoes and wash very well. And I mean very well, as mine come with a little of the famous red Thorpdale dirt still on them.
  2. Cut your potatoes into large chips, by hand. Place your cut potatoes chips in a large saucepan of cold water with a little cooking salt and bring to the boil. Reduce the heat to medium and continue to simmer, until your potatoes and cooked through and very soft.
  3. Drain your potatoes very gently, as they will be so soft that they will want to fall apart. Line a tray with a clean tea towel and place the potato chips on the tray, not touching each other. Place your tray of potatoes chips in the freezer overnight.
  4. The next day, heat the oil in your deep fryer to 150C. Slowly and carefully place the chips in the deep fryer and fry until a light golden colour and cooked through. Drain your potatoes well and once cool enough to handle, place back on the tea towel lined tray, not touching and return to the freezer. They will need to be in the freezer for at least two hours, but overnight would be ideal.
  5. On day three, heat the oil in your deep fryer to 190C. Slowly and carefully place the chips in the deep fryer and fry until deep golden-brown colour and the chip are extra crispy. Drain well and season with salt.

chip

Copyright @2019 Jacican.com.au  Privacy Policy | Security Policy | Shipping Policy | Terms of Use Accomodation | Sitemap