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Cuisine a la U3A
 
The year is going quickly with two more cooking classes behind us. Archie and Jeanette Finlayson did some beautiful stir- frys for us. The first one was “Beef with Oyster Sauce” and they kept everyone busy preparing beans, broccoli, corn, snow peas and then chopping beans and green onions. The rice also had to be prepared and the meat thinly coated with corn flour. Two woks had to be heated for cooking and the group was divided so everyone could have a turn at something


Here is the recipe for Chicken with
Sweet Plum Sauce

500 gms. Chicken breasts, sliced thinly
2 Tbs. peanut or vegetable oil
1 medium carrot
1 cup cauliflower pieces
1 small red capsicum
250 gms. Long beans
1 medium zucchini
1 medium onion
1 bottle Oriental Sweet Plum Sauce
1 cup white rice

Slice chicken thinly. Slice carrots, beans, zucchini, onion and capsicum as desired. Wash rice thoroughly and then put into boiling water for 15 minutes. When finished, drain into strainer.
Heat oil in wok and stir-fry chicken in batches until browned. Set aside cooked chicken. Add the
carrots, beans and cauliflower to wok and cook just a few minutes, then add onion ,zucchini and the capsicum and cook as desired. Return the chicken to the wok and mix with the vegetables. Add the bottle of Oriental Sweet Plum Sauce and stir-fry until the mixture is heated through. Serve with the boiled rice

 

 
     
 
The second dish was “Chicken with Sweet Plum Sauce”, which all chicken lovers will appreciate. We had another healthy meal with chicken breasts, carrots, cauliflower pieces, capsicum, zucchini and long beans. This was also served with rice so a huge pot of rice was cooked to serve 18 people
Ann Findlater also treated us with a quick and easy dessert, called, “Jam Roll Cake” with strawberries and fresh cream, using a Tupperware Jel-Ring. There went our “healthy meal”! Everyone enjoyed putting this together, using a bought sponge cake because it wouldn’t be too soft. The cake is sliced thinly and put into the Jel-Ring, then covered with the fruit and cream in as many layers as possible. There was a lot of laughter and sticky fingers with this, and Ann telling us to “keep pressing more in” until you get to the top! When finished it is refrigerated for 30 minutes, unmoulded and served with additional cream!
 
     
Our next recipes will be Rudi’s GADO GADO, and Sally’s Indonesian Sweet Fruit Mixture
     
 
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