The Divine Party Food workshop was graced by 24 people this Saturday, including 4 men and two ‘girlies groups’. Bob, came all the way from the Southern Highlands. He’s been a vegetarian for decades. He came to get some inspiration on new recipes and that’s what he got!

Once again we got to enjoy a great community minded friendly atmosphere while learning and doing together.

Eric from Earthcare took the group on a tour of the community garden. We got to pick fresh borage flowers to use as a lovely purple garnish. Plus salad veges in abundance.

Of course a few folk popped over to the artists studio just across the way to have a peek and peruse. A few also went to visit the Secret Garden nursery on campus on their way home.

Ling framed the session with her enthusiastic words. “Let’s have fun. The workshop is about being loving, happy and I believe we are all creators of our own happiness. I have decided to be happy in every moment of my life. Which, I find helps me to bounce back when the going gets tough.”

A select few of the recipes are listed below, and check out the photos down the bottom. All of the recipes will be appearing in the upcoming RawLao cook book. The workshop attendees took away a printed copy of all the recipes for the day.

Nam Lao     Joan’s Nut Patties
Green and Red Capsicum Boats     Divine Golden Pockets
Photo Gallery

Nam Lao

These are delicious crisp and golden balls of rice, Lao style.

INGREDIENTS

Rice – 4 cups
Water – cups
Desiccated coconut – 3 cups
Egg – 1 (optional)
Garlic – 3 cloves crushed
Vegetarian soya chicken – 1 cup, chopped finely.
Soy Sauce – 4 tablespoons
Kaffir Lime Leaves – 20. Chopped finely
Red Curry Paste –  3 dessert spoons
Rice bran oil for deep fry – 500 ml

 Method

• In a large saucepan wash the rice with cold water. Add the 4 cups of water and bring the rice to boil on high heat, stirring constantly. Once boiled, turn the heat down to low and cover the saucepan. Stir occasionally until all the water is absorbed and the rice is cooked.
• In a large salad bowl, pour in all the rice. Stir in all the ingredients and mix well.
• With your hands (gloves on), squeeze the rice into balls and set them aside on a tray.
• The balls will be deep fried in a deep saucepan.
• Deep fry in 500 ml of oil. Make the oil hot. Deep fry the balls until golden brown.
• Ready to serve.

TIPS

While cooking the rice balls they may fall apart. To avoid this make sure you leave the rice ball cooking on the one side until it is brown, this will help it stick together. Then you can turn it over without it breaking. And, use the ones that fell apart to make another dish!! Make a yummy salad dish. Slice in some tomatoes, capsicum etc. Love food, Hate waste.

Joan’s Nut Patties

Ingredients

Mixed nuts – 1/2 kg
Egg x 1
Bread crumbs – 2 cups
Red curry paste – 2 tablespoons
Kaffir lime leaves – 20 finely chopped
Water – 1/3 cup
Rice bran oil – 500 ml

 method

• Chop the nuts to a coarse texture
• In a large bowl, add egg, nuts, kaffir lime leaves, red curry paste and breadcrumbs and mix well. Gradually add water and mix to form a dough.
• Spoon the nut mixture onto your hand and shape into a pattie
• set the patties aside ready to fry
• In a fry pan pour some oil. On a low heat fry the nut patties on both sides until golden brown.
• Ready to enjoy.

Seaweed Rice Squares

Seaweed Rice Squares

Red and Green Capsicum Boats

ingredients

Soy nuggets – 300g (1/2 packet)
Green Capsicum – 9 x small sized
Red capsicum – 9 x small sized
Sunflower seeds – 1 cup – soak for 6 hours or overnight
Coriander – 1 bunch
Pepper – 1 pinch
Soya sauce – 3 tablespoons
Australia organic Olive Oil extra virgin – 2 tablespoons

method

• Wash and finely chop the coriander.
• wash and cut the capsicums in half and remove the seeds
• drain the sunflower seeds. Blend to a paste add water as required.
• Once blended add the soy sauce and pepper
• Fry the soy nuggets until golden brown. Then chop into small pieces. Mix the nuggets into the sunflower paste and stir in the coriander.
• spoon the mixture into the capsicum boats
• Serve with delicacy

Divine Golden Pockets

ingredients

Broccoli – 1 head
tomatoes – 4
Red capsicums – 1 large
Oranges – 2
Mint – 1 bunch
Soya golden pockets – 1 packet
Lemon juice – from 1 lemon
Vegetarian duck – 200 grams
Olive oil – 2 tablespoons
Soya Sauce – 3 tablespoons

METHOD

• In a frying pan add two tablespoons of oil and fry the vegetarian duck. Then dice finely.
• Wash and finely dice the broccoli, red capsicum, orange and tomato. Mix with the vegetarian duck.
• Add the soy sauce and lemon juice
• In a large salad bowl, toss all the ingredients
• then spoon the salad ingredients into the golden pockets.
• Mouth watering.

Curried Rosemary Soy Slices

Cooking the Soy Seaweed Slices for the Curried Rosemary Soy Slices

Party Food Gallery