Cafe News...

CAFE NEWS

We all enjoyed a busy and fun Cafe on Friday, with Matt’s famous Thai green curry to warm us up and a delectable mixed berry muffin to follow. Mr Hewitt did a wonderful job leading the front of house and as always, Matt and Zoe kept everything running smoothly at the back of house. We all worked together so well and had great fun at the same time. We hope all our guests enjoyed their meal and the Cafe experience we provided.

Our last Cafe for term 2 will be Friday 17th of June. 

Thai Green Vegetable Curry

Ingredients...

Carrot, 2 large, diced

Celery, 2 sticks, diced

Onion, 1 large, diced

Capsicum, 1 red 1 green, diced

Broccoli, 2 cups of small fleurettes           

Cauliflower, 2 cups of small fleurettes

Green Curry Paste, ½ a jar for mild or whole jar for hot

Coconut Milk, 2 tins

Cornflour, ¼ cup mixed with ½ cup of water

Garlic and Ginger, crushed, 1 tablespoon of each

Coriander, ½ bunch chopped “Roots ON”

Kafir lime leaves, 4

Salt and Pepper.

Method

1. Prepare all of your vegetables as required
2. Add oil to a large pot and heat for 30 seconds then add the onion, carrot and celery, sauté for 3 minutes
3. Add the capsicum and sauté another 2 minutes then add the curry paste, garlic and ginger and sauté another 2 minutes.
4. Add the coconut milk plus one empty tins worth of water. Add the lime leaves
5. Turn down the heat and simmer for 10 minutes, stirring occasionally 
6. Add the cauliflower and simmer for 5 minutes
7. Add the broccoli and simmer for 5 minutes
8. Mix the cornflour with the water then mix it into the curry
9. Add salt and pepper to taste
10. Serve over jasmine rice sprinkled with the chopped coriander

NOTE… To make this a chicken curry….. Dice 1 kg of chicken thigh and marinate it in 2 tablespoons of green curry paste with 1 tablespoon of oil for 30 minutes. Add the chicken after step 3 and cook for 3 minutes before moving onto step 4.

Basic Muffin Mix

2 Cups Self Raising Flour

1 Cup Plain Flour

1 teaspoon Bicarbonate of Soda

1 Cup firmly packed Brown Sugar

2 Eggs

1½ cups milk

¾ Cup Vegetable Oil

Method

Sift dry ingredients into a large bowl

Mix eggs, milk and oil separately

Make a well in the dry ingredients and add the wet ingredients, mix well

Bake in oven set at 170 degrees for 20 minutes

Notes

• This “Basic Muffin Mix” is a “base” mix. You can add any extra ingredients to flavour it. Use chocolate chips, apple and cinnamon, berries, bananas etc
• You can double the mix and keep it in the fridge for up to 5 days to make more.
• You can mix different flavours into the basic mix just before you bake it, that way you can have different types of muffins in one cook.