Megan's Kitchen | Cooking school

Megan's Kitchen

Phone: +61 400 239 811

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23.01.2022 Salisbury council School holiday programmes. There's a couple of online cooking sessions by me and what's great is they're free to access and open to the public https://www.salisbury.sa.gov.au//Li/School_Holiday_Program

22.01.2022 If you're still not convinced that a Low Carb Heathy Fat Diet is for you, then watch this. It's a must watch if you're Type 2 Diabetic or pre-diabetic.

19.01.2022 A fun way to end 2020 although I had very few sessions this year.

18.01.2022 I've just finished off a four week programme on Family meal ideas, we made chicken pies, BBQ meatballs and Eggplant Moussaka to name a few. Still awaiting photos from one of the participants hopefully she sees this post. Karen??

14.01.2022 Nutrition for Seniors. Key point JERF Just Eat REAL Food

10.01.2022 Lockdown baking Easy shortcrust pastry 125g butter, cold... 250g plain flour 80g icing sugar 2 egg yolks Dash of cold water Place butter, flour, icing sugar in the food processor. Process until forms breadcrumb texture. Add egg yolks and process, gradually add a dash of water till in chunks together. Do not over process. Remove and bring together with floured hands to form a ball. Press flat, this will make rolling easier. Cling wrap and rest in fridge for half an hour. Roll out, cut rounds and fill with fruit mince. Cold in the making, hot in the baking. 200c hot oven.

10.01.2022 So good to get back to sharing my love and knowledge of good wholesome food. My Baby course transitioning from fluids to solids.

06.01.2022 Christmas cakes session.

05.01.2022 Weekend cooking, if you can't take spicy, hot then my Portuguese Chicken livers are not for you. Livers are high in Vit K2, found mostly in animal products. People with high Vit K2 levels are less likely to develop artery calcification,a major cause of heart disease. Besides chicken livers are yummy. 1 onion, thinly sliced 1/4 tsp ground cloves 1 tsp ground cumin... 1 large jar tomato passata or tomato pasta sauce 2 cloves garlic 1 tsp peri peri chilli, or dried chilli as battle to buy in Australia. 1 tsp smoked paprika 1/4 cup peri peri sauce or any hot sauce, I used Nandos 500g chicken livers, cut into chunks 100ml fortified wine 100ml cream Salt to season Chopped parsley to garnish Olive oil for frying Drizzle oil in frying pan and heat until hot. Add chicken livers and flash fry for a minute on each side until sealed off. Do in batches so they don't stew. Remove, set aside. Add more oil and on medium heat fry off onions and cook until caramelised. Add clove, cumin, chilli, paprika and garlic and gently fry to release aroma. Add tomato sauce and fortified wine and allow to simmer and thicken. Add peri peri sauce and livers back into the pan. Finish off with cream and parsley. Serve with a Portuguese roll, yes the ones topped with flour.

04.01.2022 A gift idea, these are going to my friend's at Emergency Relief Centre where I volunteer.

02.01.2022 Brilliant day cooking for Emergency Relief Centre Uniting Care. The freezer is now full again.

02.01.2022 I'm sharing a friend's recipe that has become a family favourite. I'm always excited to try recipes that are named, "Mom's ......". This one's sure to win you over. Thanks Bee for letting me share. Sorry I forgot to take an after photo, but it is delish. Bee's Mum's Roast chook 1 chicken... 100g butter 1 Tablespoon mild curry powder, I use Keene 1 tsp salt 1 lemon, halved First, halve the lemon and pop it up the chooks botty. Then soften butter in microwave so it is soft enough to blend. Mix in curry powder and salt. Gently open skin from base of chicken breast and shove a teaspoon of mixture under the skin. Be gentle as you don't want to tear the skin. Then gently rub the rest of the butter mixture all over the chicken. Truss the chicken with string. Oven bake 200c for approx 11/2 hours. ( 20 mins per 500g plus 15 mins) Ensure juices run clear. I usually cook in my airfryer or Weber. Serve with roast veg. I like to add fresh twigs of rosemary or thyme to my veg, drizzled with a good amt of olive oil and seasoned. I cut the top of a whole garlic bulb, place on alfoil, drizzle with olive oil and wrap in foil. When veg are cooked, squeeze the delicious, sweet garlic out of the skins.

01.01.2022 After all these years Gary Fettke!!! Hope AHPRA take note... I had to pinch myself to see if this statement from Diabetes Australia was real. Dr James Mueck...e AM I believe you have made a difference Diabetes Australia:- "There are 1.7 million Australians living with all types of diabetes and every person is unique. That means everyone manages their diabetes in slightly different ways. "One part of living with diabetes everyone has to think about is what they eat. We believe there is no one-size-fits-all approach to food and diabetes and that’s why people should talk to a qualified health professional to develop an approach that suits them. "For many people in Australia’s diabetes community that means adopting a low carb approach. We acknowledge that a low carb approach can be great for some people and we support people who choose to do this. "That’s why we developed a position statement to help people make an informed decision about what is best for them. (After reading their Facebook post we would expect Diabetes Australia's Position Statement will be updated from its 2018 publication to reflect this sentiment)... "The Australian Dietary Guidelines are a good starting point for all Australians, but we always recommend that people with diabetes talk to their diabetes healthcare team and get **individualised advice** "The Guidelines are now seven years old and there has been plenty of new research since then. We are pleased the NHMRC has announced a review of the Guidelines, taking into account the best available evidence from leading experts "Diabetes Australia will be contributing to ensure we get the best possible dietary guidelines for people with diabetes." #chooseheath #lowcarb #T2D https://www.diabetesaustralia.com.au//Diabetes-Australia-P