qcwa.org.au/countrykitchens February 2018 What we’ve been up to at Country Kitchens Welcome to our February edition of the Monthly Munch! The Country Kitchens team are gearing up for an exciting 2018. With the last two rounds of Hands on Nutrition Workshops planned, we have almost reached our 2015-2018 targets. Another key milestone for the program. We are excited to report that the QCWA has submitted an application for further funding of the QCWA Country Kitchens Program. Queensland Health has received our application and we are eagerly awaiting feedback. The Country Kitchens team will be working on an information kit for members and branches who are interested in supporting this submission. Thank you again to QCWA for your support and feedback on the submission. We wish all of the International Weekend attendees a successful, fruitful and fun weekend ahead. Thank you to our CK Facilitators who will be presenting healthy German recipe ideas for delegates on Saturday. Our Fabulous Facilitator Training and Networking Weekend was held at RFH over the weekend with great success. We started the weekend with a leadership and team work activity - "The Marshmallow Challenge’’. The challenge was an excellent way to kick off the weekend with teams testing strategies, racing the clock and plenty of laughs ensued.
Transcript
qcwa.org.au/countrykitchens
February 2018
What we’ve been up to at Country KitchensWelcome to our February edition of the Monthly Munch!
The Country Kitchens team are gearing up for an exciting 2018. With the last two rounds of Hands on Nutrition Workshops planned, we have almost reached our 2015-2018 targets. Another key milestone for the program.
We are excited to report that the QCWA has submitted an application for further funding of the QCWA Country Kitchens Program. Queensland Health has received our application and we are eagerly awaiting feedback. The Country Kitchens team will be working on an information kit for members and branches who are interested in supporting this submission. Thank you again to QCWA for your support and feedback on the submission.
We wish all of the International Weekend attendees a successful, fruitful and fun weekend ahead. Thank you to our CK Facilitators who will be presenting healthy German recipe ideas for delegates on Saturday.
Our Fabulous Facilitator Training and Networking Weekend was held at RFH over the weekend with great success. We started the weekend with a leadership and team work activity - "The Marshmallow Challenge’’. The challenge was an excellent way to kick off the weekend with teams testing strategies, racing the clock and plenty of laughs ensued.
Country Kitchens Facilitators
qcwa.org.au/countrykitchens
Country Kitchens Facilitators in the Spotlight!After feedback and planning at the 2017 QCWA State Conference, the Fabulous Facilitator Training and Networking Weekend was born. The Country Kitchens team developed the content for the weekend based on the feedback that facilitators wanted more support for planning and implementing community activities.
After our Marshmallow Challenge kicked off the weekend facilitators spent the day improving their knowledge of forming and maintaining partnerships, accessing resources and intelligence and improving their social media skills.
Our facilitators also saw a sneak peak of some of our 2018 resources for valuable feedback. The Country Kitchens team are developing resources to support the Country of Study Germany, the Produce of the Year Carrots and the Health Awareness Topic - Diabetes. These resource will be finalised over the next month and be made available to all facilitators and branch members.
Saturday night was a celebration of the long day of learning and growing community activity ideas. We had a guest appearance by our Country Kitchens Celebrity Chef Suzie. Suzie dazzled our taste buds with a variety of vegetable dishes including ratatouille, apple and spinach salad and a delicious creation affectionately dubbed The Rainbow Lorikeet! Thanks Suzie for your expert tips and tricks to make vegetables delicious!
qcwa.org.au/countrykitchens
Sunday morning our facilitators stepped into the spotlight and showcased their skills. Our wide range of community activates were presented including showcases, recipe promotion, foodie talks and back to basics sessions. The presentations were engaging, informative and full of laughs.
The highlight of the weekend was the opportunity for our facilitators to network with each other. When we share good news stories, our experiences and our hurdles we can grow and learn so much. If you were unable to attend the weekend, we will be sending out an information pack and course content to all of our facilitators over the next month.
Recipe of the Month
Korean BBQ Cooking
YOU WILL NEEDKettle BBQ (or equivalent that uses hot coals) Clean kitchen scissorsTongs x 2 (1 for the coals and 1 for the food)Plate for cooked itemsOil Spray
METHODMAKE the coals as hot as per recommended instructions for your BBQ. SPRAY the open grill with oil and place the whole piece of meat on the grill. AFTER a minute or 2 (when the meat starts to colour) turn. Once the meat has been lightly coloured on both sides use the kitchen scissors to cut the meat into thin pieces. COOK these thin pieces until they have started to get charcoal grill marks (the smell will be amazing!!).TIP Build the coals up on one side so that you have a ‘cooking side’ and a ‘keeping warm side’. This will also help to keep the temperature up for longer and make the cooking faster.
HOW BEST TO EAT SSAMSsam means ‘to wrap’ or ‘wrapped’. I think that the best way to eat a Korean BBQ is to just pick up a bit of lettuce or seaweed and create a wrap with all the delicious ingredients of your choice and munch away!!! Traditional note: In Korea you’re meant to put the whole Ssam in your mouth at once, so when you’re out and about make sure you make ‘small ssam’ otherwise you’ll end up wearing most of it.
qcwa.org.au/countrykitchens
Beef BulgogiServes 4-6 Prep time 150 minutes Cook time 20 minutes
INGREDIENTS6 tablespoons soy sauce2 tablespoons sugar 2 tablespoons rice wine (can use dry sherry)½ large onion grated / minced1 nashi pear (can use an apple) grated1 tsp. minced garlic1 teaspoon mince ginger800g beef sirloin / tenderloin is best but you can use any thin cut beef steak.
METHODBLITZ all ingredients, except beef, in a blender until a wet paste. TENDERIZE beef with a mallet. Make it as thin as possible. MARINATE the beef for 2 hours minimum. COOK as per instructions below.
Courtesy of Nikki Verrall, Brisbane City Nights Branch
Tip!Hot coals are the best if you cook this on a normal BBQ it will still taste good butnowhere near as amazingas it does if you use coals.We cook this over alittle webber.
qcwa.org.au/countrykitchens
P 3026 1220 M 0408 806 200 A RFH on Gregory, 89-95 Gregory Tce, Brisbane Q 4000 E [email protected]
Longreach
Condamine Miles Dalby
In My Country Kitchen Cookbook UpdateThank you to all of QCWA members who submitted a recipe or photo for the In My Country Kitchens Cookbook. Chapter cover photo winners were selected at QCWA State Conference and have been notified. The Country Kitchens team are sorting all of the recipes by Division and selecting those that will be included in the final book. There have been plenty of rumbling tummies while sorting through your delicious submissions. We are heading in the right direction for a final copy around Mother’s Day 2018. We will keep updating you along the way.
Where are we going next?Christmas Break, the Country Kitchens Team is hitting the ground running with a new round of workshops starting next week!
WORKSHOPS
Chloe and Alice will be kicking things off in the Maranoa Division, visiting Condamine, Dalby and Miles. We will be talking all things Australian Dietary Guidelines, salt and hypertension. The CK Team will prepare a delicious morning tea of Rainbow Frittata and Crunchy Slaw and then it’s the participants turn to get into the pop up kitchen to prepare a Moroccan Cous Cous Salad, Pesto Pasta Salad and delicious spiced meats for lunch.
Connie and Alice will be heading west at the end of February to visit Quilpie for a one off workshop event. We have all ages covered with a Get Kids Cooking Workshop in the morning followed by an Adults Hands on Nutrition Workshop in the afternoon. The day will be packed full of nutrition information sessions, cooking demonstrations by the CK Team, fun in the pop up kitchens for all participants and a chance to taste all the delicious food prepared.
There are still spots left at most workshops – check out the Country Kitchens website Calendar of Events at www. qcwa.org.au/countrykitchens/events/ for more details on how to register.
COMMUNITY ACTIVITY
Finally at the start of March Connie will be making her way out to Longreach for the launch of the Pack, Munch, Play Cookbook. Congratulations to CK Facilitators Fiona Owens and Bry Kerr on the development of their kids’ cookbook.
