Holiday Catering and more

Hey there,

So here is one of my Holiday Menus I've created for Eric and Allens xmas party, contact me to have your holiday party catered for and your own special menu.

Savanna Xmas Party 2009

Blue Cheese Pop Overs with Roast Herb Tenderloin and Horse Radish Cream

Grilled Vegatable Platter with Herb Pesto Cream

Potato and Pea Samosos with Cliantro Chutney

Adobo Shrimp Cocktail

Chicken Pesto and Pinenut Pizzetas

Italian Sausage Rolls with Honey BBQ Sauce

Grilled Chicken, Bacon and Blue Cheese Tartlets

Let's get your holiday party started.....

JA

In Home Cooking Classes

Hello all,

Im happy to anounce the launch of my....


In Home Cooking Classes:

I will come to your home and Instruct you and 7 of your guests (8 minimun) on how to cook some of my favorite menu combinations from $65.00/person Included an Appitiser, Main Course, Side and Dessert (food Included and can bring aditional equipment if necessary for up chagre) or we can design a menu just for you and your guests and even help with wine paring for your menu. Some of the classes I've designed are below and for more info ask for a In Home Cooking Class packet to be emailed to you. 

I'll set up 1 hour before cook off time instruct you through your evening (aprox 2 hours) and clean up while you enjoy your dinner. My classes are designed as hands on-demo or demo only and will be designed to work in your space.

I have below some class list's and for a taste here is one of my Holiday classes, Im teaching Monday Night.....

Cali-Oz Holiday Dinner $75.00 / person (expanded menu)

Arugula and Shaved Fennel Salad with Candied Macadamia Nuts
and Honey Cider Dressing

Grilled Barramundi Skewers

Adobe Pork Loin with Grilled Catus and Cranberry Chutney

Sauted Green Beans with Mushrooms and Garlic

Pumpkin, Potato and Goat Cheese Gratin

Macadamia Nut, Orange and Rosemary Tart

Let your freinds know and email about your In Home Cooking Class we can even design gift bags (with great kitchen tools from my favourite cooking store Sur La Table) to give your guests as a wonderful reminder of your specialy designed class.

Here are some of my Cooking Classes for an infomation package on classes email me.

Art of Baking
Cup Cake and Cookie Decorating
Simply Aussie Dinner
Chicken Fundamentals
How To - Seafood
Meat - What you Want to Know
Pasta, Pasta, Pasta
Morrocasn Night's Feast
Homemade Holiday Gifts
Spanish Ta Ta Tapas
Brazilian on the Beach
Death By Chocolate
Simply Southern Dinner
The Greek Islands
Lightly French
Italian Dinner Date
Saute and Frying - How To
London Calling
Hors d' Oeuvres for Dinner
La La Latin Feast



Looking forward to cooking with you and your guests soon,

Jon-Antony

the Goss

Hello all,

Its been a few days but finally back been working on a Cali-Oz Holiday Menu for a friend and I will post it on here sometime soon, My favorite cook store is closing one of its locations Sur La Table on walton street will be closing on Dec 31st Go visit and say hello to Joy the Assistant Manager, this is where my teaching career began I"ll miss it. Planiing on going and taking some pics maybe i'll see you there.

Cheers,

JA

The Goss

Okay so i've been thinking over this very hard, and i've decided that if things dont pick up for me on the chefing trail by the end of Febuary I am most likly heading back home to my family in Australia to Live. If you have any advice or help let me know. I will keep you posted and if i do leave i will be having a big party to say Farwell to you all. But till then keep watchin my blog....

Cheers

JA

The Dish

Saltana Scones

1 1/4 pounds self rising flour
1 stick of unsalted butter
1/3 cup white granulated sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup chopped saltanas (golden rasins)
1 cup whipping cream
1 cup whole milk

Rub butter into the self rising flour, then add sugar, salt and cinnamon. Fold in Saltanas the cream and milk.
Using and ice cream scoop, scoop balls of the dough and place on parchment lined sheet trays brush tops
 with a little cream and sprinkle with sugar and bake in preheated oven at 400 degrees and bake for 15-20 minutes.
Eat warm with whipped cream and your favorite jam.

The Class

So halloween is now over and i guess we are heading into the holiday season, Im running behind on a couplke of recipes so i'll be posting them through out today. Im running off to the store to grab some things to make my chicken, blue cheese and bacon tart, if you want the recipe become a follower and let me know.

Cheers,

JA

The Class

Well hello bloggers.... had a fun and highly active group in class last night, hands on  New England Supper, Im looking forward to tonight demo at  the mart Wine Harvest Dinner with my great assisant Brie. If i dont see you at class have a great Halloween.

JA

The Class

Thanks to the ladies of Pampered Chef, we had a Iorn Chef cook off today and they were all a treat to have in the kitchen, and i loved the Southwestern Spice and the Chipotle Rub. Ladies as promised im working on your recipes Including the scones and will post them very soon.

P.S. Im working on my own range of Aussie spices if yoou ladies know of who might like to know more at The Pampered Chef let me know or if you your self want to know more shoot me an email.

Again thanks for a fun class and hope you all enjoy your stay in Chicago.

JA

The Dish

Here is one of my fav recipes for Farm Raised Barramundi follow this link to see my video.

 

 

 

Macadamia Nut Crusted Barramundi Fillets

1 lb fish fillet (Fresh or Frozen)
2 tablespoons Yellingbo Olive Oil
1 teaspoon lime zest
1 tablespoon chopped parsley
2 cloves finely minced garlic
1 cup of chopped macadamia nuts
1 teaspoon salt
1/2 teaspoon pepper
4-5 cedar pappers soaked in cold water

Slice fish into strips about 1 inch wide and the full width of the fillet.  On your cedar planks place a little olive oil then the barra fillet, in a small mixing bowl place chopped mac nuts, lime zest, garlic and parsley. Mix and top with some of the mac mix and then roll up cedar papers and tie. Place on a hot grill and cook for two minutes. Turn and cook one or two more minutes. Serve wrapped with a little salad on the side.

The Plate

Noodle Zone...on clark street in andersonville is off my list for good. I've given the noodle zone many, many chances and tonight was the last i ordered a green chicken curry probally one of the easiest things to make in asian cooking and it was terrible, actually it sucked probally one of the worst asian meals ive eaten in my 20 year's as a chef, they even have asian cooks in the kitchen!

Avoid this place if you like food.

JA