Kitchen of the Year
Courtesy of the Marble & Granite Fitters

Recipes

Pork Spare Ribs with Wade in the Kitchen

April 9th, 2013


Wade completed his apprenticeship with The Marble & Granite Fitters Cairns, and is a fully qualified stonemason. Wade has been with the company from its inception. He is a man of nature and thoroughly enjoys camping and trail bike riding hence his LOVE of natural stone! BBQ dishes are his thing…good Aussie tucker!

Enjoy his all time favorite recipe of…

Pork Spare Ribs

Ingredients (serves 6)

To Prep 15mins – To Cook 50mins

125ml (1/2 cup) honey
80ml (1/3 cup) tomato sauce
60ml (1/4 cup) soy sauce
2 tbs hoisin sauce
3 garlic cloves, crushed
2 tsp finely grated fresh ginger
1 tbs olive oil
1 ½ tsp chilli power or substitute it for sweet chilli sauce
8 (about 1.2kg) pork spare ribs rashes
Vegetable oil, to grease
Steamed jasmine rice, to serve
Mixed salad leaves , to serve

Method

1. Combine the honey, tomato sauce, soy sauce, hoisin sauce, garlic, ginger and chilli powder in a small bowl.
2. Place ribs in a large shallow glass or ceramic dish and pour over the honey mixture, Turn the ribs to evenly coat. Cover with plastic wrap and place in fridge, turning occasionally, for 6 hours or overnight to develop flavours.
3. Preheat over to 210°C. Line a baking dish with foil and pour enough water over the base to cover (this helps to prevent excess marinade from smoking). Brush a wire rack with oil to lightly grease and place in the baking dish over the water. Remover the ribs from the marinade and arrange, in a single layer, on the wire rack. Reserve marinade.
4. Place the reserved marinade in a small saucepan over medium heat. Bring to boil. Reduce heat to low and simmer for 1-2 minutes or until sauce thickens slightly.
5. Meanwhile, bake the ribs is the preheated oven, turning and basting occasionally with the marinade, for 40 – 50 minutes or until ribs are golden and sticky. Remove the ribs from oven.
6. Divide the rice among serving plates. Top with spicy pork spare ribs and serve immediately with mixed salad leaves.

Happy Valentine’s Day with Valetino in the Kitchen

February 14th, 2013


February is that time of year when we celebrate the month of “LOVE” with Valentines Day. Here at The Marble & Granite Fitters Cairns we have our very own Valetino!

Valetino is a proud 3rd generation stonemason from Roman decent. The “LOVE” of natural stone is in his blood! Val is a family man and he embraces his spare time by spending it with his loving wife, and four children. He enjoys sharing his signature pasta dishes with family and friends… buon appetito!

Quickest SUGO

(Sugo meaning; Tomato Sauce)

The Ingredients

• Olive Oil
• 4 Cloves of garlic, peeled and finely sliced
• 1 onion (Optional)
• 1 bunch fresh basil, leaves picked and torn
• 3 x 400g good quality tinned finely chopped tomatoes
• sea salt
• freshly grounded black pepper

The Method

1. Place a non-stick frying pan on the stove and pour in 4 generous splashes of olive oil.
2. Add onion, and garlic, stir gently and once it begins to colour lightly, then add the basil and the tomatoes.
3. Season the sauce with salt and pepper. As soon as it comes to the boil, reduce the heat to simmer for 10 minutes to concentrate the flavours. Before serving discard the basil and garlic. It will be ready when it’s the perfect consistency for any pizza or pasta dish, and most of all a candle night dinner for your loved one.

“Australia Day” the Aussie way with Prawns on the Barbie!

January 22nd, 2013

G’day everyone!

Put aside the T-bone, lambs cutlets, sausages and chicken and let’s celebrate “Australia Day” the Aussie way with Prawns on the Barbie!

I grew up learning the tools of the trade at an early age. But aside from measuring, quoting, and fitting those bench tops; I’m a traditional Aussie with the love of my red, white and blue tucker. I find the enjoyment through sharing my recipes with fellow friends and family. So let the ladies sit down and relax, and let the blokes do what they do best… Stand around the barbeque—one to cook, the other to chat, and the third to grab the next beers once the last ones look empty. So here’s how to enjoy the fair dinkum Aussie tucker this Australia Day with my famous BBQ prawns…

Ivan’s BBQ Prawns

Level of Difficulty: Easy!
Duration: 30min
Marinate: 20 min
Quick BBQ cook: 7 min

Ingredients:

1kg 12 to 24 Prawns (depending on variety)
30mls Olive oil
15gms Fresh Chilli
20gms Garlic
20gms Ginger
½ bunch Chives
20mls Lemon Juice
5gms Paprika
Salt and White pepper.
Chopped fresh coriander for garnish.

Method:

1. Peel all the prawns leaving the head and tail on. Devein and lightly rinse under cold water.
2. Finely chop the garlic, chilli, ginger and chives and place in a large mixing bowl.
3. Combine the rest of the ingredients along with the prawns and mix well.
4. Let the prawns marinate for a minimum of 20 mins.
5. Have the plate side of the BBQ on a high heat until smoking, place a little oil on plate, spread the prawns evenly onto plate, allow to cook for 4 mins.
6. Turn the prawns, close the lid and continue for 3 mins
7. Remove onto platter and garnish with coriander.

Unleash the inner chef in you & Bon appetite!

Hoo roo to you to, from the Prawn Guru

Ivan Gomizel

Cairns High Masterchef 2012

November 16th, 2012

On Wednesday October 24th, four year nine and three year ten students took part in a Masterchef Competition.

The competition was open to all year nine and ten catering and home economics students. Of the 25 entrants, 7 made it to the finals.

The finalists had to prepare and present a dish to a panel of judges in 70 minutes. The meal had to be a main course dish.

The finalists selected were Genevieve Dietz, Kira McDonald, Niamh McDonagh, Daniel Healslip, Jaxon Fitzsimmons, Jessica Veitch and Anna Kirkwood.

The judges tasted each dish and critiqued the dishes before coming to a final decision. There was a delicious array of main meals including ‘Crispy skin Atlantic Salmon’ and ‘Rack of Lamb with Macadamia Nut crust’. The winner was Daniel Healslip of year nine with his fantastic ‘Bush Tucker Surf and Turf’. Second place was awarded to Kira McDonald and third place to Niamh McDonagh.

The prize winners were awarded beautiful gifts donated by Mrs Jo Gomizelj from The Marble and Granite Fitters Cairns which included a granite chopping board, mini stick blender and a rice cooker.

We all really enjoyed the experience of the competition!

Jaxon Fitzsimmons
Year 10
Cairns State High School

Cairns High Masterchef 2011

December 5th, 2011

On Thursday 20th October, two year nine and six year ten students took part in a Masterchef Competition.

The competition was open to all year nine and ten catering and home economics students; of the 32 entrants, 8 made it to the finals.

The finalists had to prepare and present a dish to a panel of judges in 70 minutes. The meal had to be an entree.

The finalists selected were Hannah Thomas, Fiona Butler, Katie Slater, Mitchell Jeanes, Jacob Butler, Sami Fofola, Jana Zak and Niamh McDonagh.

There was cutting, chopping, frying, grilling and steaming as the top 8 battled it out to be crowned Cairns High 2011 Masterchef. There were visits from Heads of Departments and the Principal, Mrs Toppin, to watch us while we cooked.

The judges tasted each dish and critiqued the dishes before coming to a final decision. There was a delicious array of entrees including a Thai beef salad, grilled lamb cutlets, skewers, and seafood bouillabaisse.

The winner was Niamh McDonagh,  of year nine with her fantastic Seafood creation.

Second place was awarded to Jacob Butler  and third place to Jana Zak.

The prize winners were awarded beautiful gifts donated by Mrs Jo Gomizelj from the Marble and Granite Fitters Cairns which included a pasta maker, mortar and pestle and a granite chopping board.

All in all every contestant had had a fantastic experience and a lot of fun!

By Hannah Thomas and Fiona Butler
Year 10
Cairns State High School

Lemon Myrtle Themed Prawns

December 9th, 2010

Ingredients

• 5 Lemon myrtle leaves
• 4 Endeavour prawns, shelled and deveined
• 1 cup caster sugar
• Water
• 1 – 2 red birds eye chillis
• Finely shredded ginger to taste
• A pinch of shredded coriander leaves
• Oil
• 2 cups of rice
• A banana leaf
• Mignonette lettuce leaves

Method

1. Put rice in rice cooker with 3 lemon myrtle leaves and cook.

2. Put 1 cup of sugar into a small saucepan and add enough water to cover. Dissolve over medium heat.

3. When dissolved add chilli, ginger, coriander and 2 lemon myrtle leaves. Cut slits in the leaves to release the flavour.

4. Place oil in a frypan and cook prawns till they curl and turn orange. Drain on paper towel.

5. Keep sauce warm in pan adding a little water until saucepan is ¾ full.

6. Cut and wash a section of banana leaf and put some rice on it. Wrap up and secure with a toothpick.

7. Place lettuce on plate and set prawns on top.

8. Drizzle the sauce over the prawns and serve.

Cairns High 2010 Masterchef

December 9th, 2010

Written by Katie Slater Year 9 Cairns SHS

On Thursday 21st October six year 9 and three year 10 students from Cairns High lined up in their aprons ready to become the 2010 Cairns High Masterchef.

To get in, each contestant had to cook and present a dish of their ‘choice’ in 70 minutes. All catering classes across year 9 and 10 were invited to enter the competition. Forty-one students in total entered this year. Nine were selected to go into the finals. Lisa Fryer, Adam Bird, Jerome Fritz, Khyra Edwards, Katie Slater, Chloe Boulle, Mandy Tsai, Christopher Davis and Kate Wah Day were the students selected.

A week before we had to cook for the judges we were given the task of finding or creating a ‘salad meal’ using one of three meats – beef, chicken or prawns. The judges each tasted and critiqued the dishes and made a final decision. The winner was Year 9 student, Christopher Davis who made ‘Lemon Myrtle Themed Prawns’. Second place was awarded to Khyra Edwards also of Year 9 with year 10 student Mandy Tsai third.

Congratulations were given to all and Chris left with a beautiful granite chopping board and the grand title of 2010 Cairns High Masterchef.

A big thankyou to Mrs Jo Gomizelj from The Marble and Granite Fitters Cairns for judging and donating all the wonderful prizes. As a finalist myself, I was very appreciative of being able to compete. The challenge itself was great fun!!

Minna’s Winning Coconut Beef Stir-Fry Recipe

November 26th, 2009
Coconut Beef Stirfry

Coconut Beef Stirfry

Cairns State High School Masterchef 2009 – Minna Davis

Here is Minna’s winning recipe… enjoy!

Coconut Beef Stir-Fry

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Cairns High 2009 Master Chef

November 26th, 2009
Cairns High Master Chef Contestants Courtesy of Cairns State High School

Cairns High Master Chef Contestants Courtesy of Cairns State High School

On Thursday 22 October, six Year 10 and two Year 9 students lined up in their aprons ready to be the first Cairns High Master Chef contestants.

During the heats each contestant had to cook and present a “signature dish,” in 70 minutes. All catering classes across year 9 and 10 were invited to enter the competition.

This was well received with twenty three students cooking off for the final 8 positions. Jacob Bonham, Summer Norton, Minna Davis, Jerome Fritz, Marina Genesio Pak Poy, Angus Griffin, Paul Raleigh and Laura Woodcock were the lucky and talented finalists.

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Mustard, Lemon and Rosemary Roast Chicken

September 30th, 2009

iStock_000009482784XSmallIt doesn’t matter if you love to cook or you love to eat, someone has to love eating its finished results; otherwise what would be the purpose of cooking?

One of the things I love most about cooking in the kitchen is that it’s the heart and soul of one’s home and a place where you can get to be creative, have fun and create tantalising meals for yourself and the family.

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