Spirited Feasts project a winner
SPIRITED Feasts is definitely not your ordinary school cookbook project.
It's a beautifully presented glossy book with a soft-cover - ideal for the coffee table.
An initiative and labour of love of the Matthew Flinders Anglican College's Friends of Music group, the Spirited Feasts project hopes to raise $100,000 for the new Performance Centre.
The various chapters of the book - Fields, Sea, Farm, Heaven and Local Indulgences - reflect the beautiful local areas and landscapes where the ingredients are grown or harvested, enhanced with photography by renowned landscape photographer Nick Rains.
The cookbook has a large variety of dishes to suit any family.
The recipes are easy to follow and all ingredients are familiar and locally available.
Family-favourite recipes were collected from the school community, while the chapter on Local Indulgences reveals signature dishes from Sunshine Coast restaurants such as Berardos, Fish on Parkyn, Gusto, Harry's on Buderim, Hungry Feel Eating House, Le Baroque, Spirit House, and Thomas Corner Eatery.
Each dish was photographed individually by self-taught artist and acclaimed photographer Paul Hamilton, who is the primary school ICT coordinator.
The Spirited Feast cookbook is priced at $30. To order, visit www.mfac.edu.au/news.
French-style chocolate cake
- ¾ cup caster sugar
- 275g chocolate
- 175g unsalted butter chopped
- 10ml vanilla essence
- 5 free range eggs, separated
- 6 tablespoons flour, sifted
Preheat oven to 170C.
Grease a 22cm spring- form cake tin and sprinkle with sugar.
Set aside 3tbs sugar and place the rest in a heavy-based saucepan with the chocolate and butter.
Cook over a low heat until the sugar is dissolved.
Remove from the heat, stir in the vanilla essence and leave to cool slightly.
Beat the egg yolks into the mixture and stir in the flour.
Beat the egg whites with a pinch of salt until soft peaks form.
Sprinkle in remaining sugar. Add egg whites to the mixture, pour into the tin and tap to release bubbles.
Bake for 50 minutes until cake rises and the top springs back.
Cool on a wire rack.
Barbecued Prawns with Lime and Coriander
- 20 large green prawns, peeled, tails on
- 2 tablespoons ginger, grated
- 2 garlic cloves, chopped
- 1 teaspoon ground coriander
- 125ml oil
- 20 small bamboo skewers
- 1 cup coriander
- 60ml lime juice
- 125ml olive oil
- Sea salt
Process ginger, garlic, coriander and oil in a blender until smooth.
Place the prawns in a dish and pour marinade over top.
Cover and place in fridge for at least an hour.
Blend the coriander, lime juice, oil and a pinch of salt.
Place a prawn on each skewer (soaked in hot water for 20 minutes to stop them burning) and grill on the barbecue for 5 minutes.
Serve with dressing.