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.
This recipe was given to me by Jannette from Traralgon, as she had had no luck with her hot sauce. The recipe was passed on to her by her husband's Aunt - Mrs Olive Scott when she was farming in Wickliffe, Western Victoria. Mrs Scott now lives in Ararat.
This hot sauce is similar to a "Worcester Sauce" which is a fermented sauce that usallly contains anchovies. Anchovies don't grow on trees in Gippsland, for that matter Victoria, so someone learnt to make Worcester Sauce or hot sauce as I am calling it, using plums. I have also made a similar sauce before with apples. As this recipe contains no fish (or other meat products for the case) it is suitable for vegetarians.
1.8 kilograms Plums
1.2 kilograms Treacle (if you can't get treacle golden syurp will work)
25 grams ground black pepper
15 grams ground ginger
30 grams salt
900 grams brown sugar
3.3 littres of white vinegar (you could use apple cider vinegar if you wish)
7 grams cayanne pepper
110 grams garlic, crushed
Put all the ingredients in a large saucepan and boil until the stones fall away from the plums.
Strain to remove all the plums and return to the saucepan.
Boil for 1 hour more, until the sauce thickens to the consistencey you like.
Bottle and seal.
This recipe should make about 7 x 250 ml bottles
Valentine’s Day is coming up and why not spend it with your loved one at Jacican. Sample my degustation dessert dinner (perhaps you could leave the kids home with Dad and bring a girlfriend). You will come across my sheep’s milk cheesecake early in the evening as course two.
This is my take on a cheesecake using fresh sheep’s milk curd made by the wonderful Burke and Bronwyn of Prom Country Cheese in Moyarra, South Gippsland. You can use goat’s curd for this recipe as well.
While developing a degustation dessert dinner I thought about adding a goat’s milk cheese soufflé to the menu so I tested some recipes. I found that a traditional goat’s milk soufflé – twice baked, was not light enough for dessert. The dish has evolved into a lighter sheep’s milk curd cheesecake. Extra egg whites made the dessert lighter, considering it is part of a long meal – at this point somewhere around 8 or 9 courses.
Sheep’s milk cheesecake.
260 grams sheep’s milk curd
70 grams castor sugar
2 eggs, separated
10 grams plain flour
10 grams castor sugar, extra
2 egg whites
Zest of 1 lemon (save your lemon to use in the citrus jelly that sits under the cheesecake)
- Pre-heat oven to 120°C
- Grease a stainless steel cake tin with butter and coat the inside with sugar.
Shake to remove the excess.
I recommend a 20cm cake tin (I use 2 x 5cm by 18cm rectangle tins). This cheesecake is very thin, about 2 cm high at most so don’t expect much volume.
- In a bowl, combine sheep’s milk curd with 70 grams of castor sugar and mix until you have a smooth cheese mixture with no lumps. Add egg yolks, flour and lemon zest. Mix until combined.
- Whip 4 egg whites with 10 grams of castor sugar to stiff peaks in the mix master. Once you have stiff peaks, gently fold into sheep’s milk cheese mixture.
To make the cheesecake light and fluffy, you need to do this gently and softly.