Latashas Kitchen

21 April 2011

Hello Spice lovers!

So many of you have been sharing the journey of Latasha's Kitchen as it has evolved over the past eight years - this has been a real blessing. I am thrilled to announce that over the coming months there will be more exciting news as we forge ahead with plans to produce our pastes on a much larger scale.

Thanks to a great word-of-mouth campaign from our loyal customers, our pastes have been running out too quickly, and I have been unable to keep up with demand. With our crammed schedule of cooking classes and the day-to-day demands of running the café, I have not had a chance to bottle our range of pastes - for this I must apologise. Your support and constant demand of these store products has given me the confidence to pursue their development further.

For some time now I have been researching and searching for a suitable manufacturer I could work with who could meet the challenge of making our store products on a commercial scale to our exacting requirements - particularly our desire to use only natural products. I am pleased to announce I have found a suitable manufacturer and I will be travelling to Sydney to visit their kitchen to oversee the development of our first products. Our initial plan is to produce five lines this year, and a further five next year. My aim is that the pastes will be of the highest quality available; gluten and preservative free, and made from fresh, local ingredients, as well as some selected imported spices and herbs.

Your favourite blends will eventually be available for sale from your local specialist grocer, deli or butcher - but if not, you should ask your favourite outlet to carry the Latasha's Kitchen range which will be available through their distributor. We will also be developing an online store where products can be purchased direct.

Thank you again for your support and I look forward to sharing more exciting developments over the coming months.

The Giving Gift for Mother's Day

As many of you know, our gift vouchers make ideal gifts for family, friends and staff and are highly sought after. With Mother's Day fast approaching, a voucher would make the perfect gift for that special woman in your life. Fulfill your mum's secret wish and surprise her with a four to six-week hands-on course or what about a Saturday Couple Class? It would be a gift that will long be remembered.

Don't miss out

Sharing the art of cooking delicious food with fresh herbs and spices is the inspiration behind Latasha's Kitchen. With more than 80 cooking classes and course menus to choose from, there's always something for everyone. Our vouchers are highly prized by recipients. Gift vouchers start at $25 and can be purchased in store, online or by phone.

Having said that, I would recommend you use any vouchers you have soon because many of our classes are already booked out over the coming months. Given they are valid up to a year from the date of purchase; I would not like to see anybody miss out on using them.

Please take this link to see the full class schedule.

Popular Dishes

It is always interesting to find out what have been our most popular dishes - in recent weeks it has been our delicious, Goat on the Bone and Fish Sothi. It is indeed gratifying to hear feedback from our customers about what they have liked.

Don't forget freshly prepared hot or chilled food and snacks to go are available Tuesday to Saturday from our kitchen (except over the Easter period). Drop into our store, and place your orders directly with us. You can also ring through your order on 9328 8184.

The menu is downloadable from our website.

RECIPES FOR THE MONTH

Sambal Eggplant and Terung Belado

3 tbsp oil
5 Aubergines (Asian eggplants), halved lengthwise and lightly coated with oil and salt.

Sambal Paste

5 fresh red chilies
5 shallots
1 tsp toasted shrimp powder
2 tbsp oil
3 small tomatoes, deseeded and finely chopped
1 tbsp fresh lemon/lime juice
Salt and grated palm sugar to taste

Method

Make the sambal paste first by grinding the chillies and shallots to a smooth paste in a blender without water. Heat the oil in a wok or skillet over medium low heat, add the paste and stir-fry for 5 minutes until fragrant. Add the tomatoes and stir-fry until soft, then season with the lemon or lime juice and salt. If the paste is too thick, dilute with a few tablespoons of water. Remove and set aside.
Heat oil in a wok or skillet/scanpan and either deep fry the eggplants over medium heat until tender or grill on both sides until cooked through. Remove and drain on paper towels,
Transfer the eggplants to a serving dish. Spread the Sambal Paste on top.

Padang Chicken Curry

(pictured on the thali plate) Kalio Ayam

4 tbsp tamarind juice
1 tsp turmeric powder

1 free range chicken about 1.5kg cut into 12 pieces
1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part bruised
4 kaffir lime leaves
1 turmeric leaf (optional)
1 litre (4 cups) coconut milk
Salt to taste salt

Spice Paste

2 heaped tsp coriander seeds, lightly roasted, then ground
8 fresh red chillies, sliced
2 pieces kemiri nuts (candlenuts) roasted
8 shallots
5 cloves garlic
4cm galangal root slices (use fresh or frozen available from Asian supermarkets)
4cm fresh ginger, peeled and sliced
2½ cm turmeric (use fresh or frozen available from Asian supermarkets)

Garnish

3 tbsp toasted shredded coconut kerisik- pounded or ground
Grated palm sugar
Fresh sliced red chillies

Method

Marinate the chicken pieces with the tamarind juice and turmeric powder for ½ an hour. Then lightly pan fry the chicken pieces to get a good colour.
To make the Spice Paste, grind all the ingredients to a smooth paste in a blender, adding some coconut milk or oil to keep the paste and blade turning.
Heat the Spice Paste in a wok over medium heat. Add the lemongrass lime leaves, turmeric leaf (if using), coconut milk and salt, mix well and bring slowly to a boil. Reduce heat to low and simmer uncovered for about 10 minutes, stirring constantly. Then add the chicken and simmer for another 45 minutes, stirring constantly, until the chicken is tender. Remove from heat and serve. Garnish with toasted ground coconut