News

Watermark residents enjoyed a wonderful day of racing at Rosehill Gardens Racecourse.  The weather for Silver Slipper Day was perfect as was the delicious lunch in the Ascot Club.  It was a fabulous day of food, fashion, fillies and fun!

Chef Fiona’s latest cooking class was once again a great success with residents enjoying both the demonstration and the lunch that followed.  Here is Fiona’s delicious recipe for you to try. 

CHICKEN & CACCIATORE CASSEROLE

Ingredients
3 tbsp extra virgin olive oil
6 chicken drumsticks, trimmed of excess fat, skin on
6 chicken thighs, trimmed of excess fat, skin on
1 large onion, chopped
2 celery sticks, chopped
2 carrots, peeled, chopped
150g sliced cacciatore chopped
3 cloves garlic, crushed
125g mushrooms, sliced
100ml dry white wine
720ml tomato passata
½ tsp soft brown sugar
1 tbsp organic balsamic vinegar
1 tbsp sherry vinegar
1 tbsp chopped fresh rosemary
1 bay leaf
150ml chicken stock
1 cup pitted olives
Chopped flat-leaf parsley, to garnish

Method
Heat the oil in a large casserole dish over medium-high heat.  Add the chicken pieces and cook until browned all over.  Transfer to a plate and set aside.  Add the onion, celery, carrot and cacciatore to the pan and cook over low heat for 5 minutes until the onion softens.  Add the garlic and mushrooms and cook for a further minute.

Return chicken pieces to the pan, add the wine and allow to simmer 1-2 minutes.  Add the tomatoes, sugar, vinegar, herbs and stock.  Bring to the boil, then reduce heat to low and cook, covered, for 20 minutes, stirring occasionally.  Add the olives and cook for a further 10 minutes.

Transfer chicken to a platter, then reduce the sauce over high heat for 5-6 minutes.  Serve garnished with parsley.

Chef Fiona Zielinski’s Cooking Class has become a very popular and much anticipated monthly event. We hope you enjoy her latest recipe.

CHICKEN CURRY

300g chicken thigh fillets, diced
1 small onion, finely diced
1 piece lemon grass, finely chopped
2.5cm piece ginger
4 cloves garlic
6 curry leaves
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black mustard seeds
2 tsp tumeric powder
2 small tomatoes, finely chopped
fresh coriander leaf, for garnish
salt and black pepper
2 tbsp vegetable oil for shallow frying the spice mix

In a mortar add: lemon grass, ginger, garlic, cumin, coriander and black mustard seeds. Pound/grind to a fine paste.

Heat the oil to medium and fry the spice mix gently and add the tumeric powder. Fry for about 2 – 3 minutes.

Add the chicken, turn up the heat a bit and fry for 5 – 10 minutes. Add the chopped tomatoes, pepper and salt.

Turn down and simmer for a further 5 – 10 minutes. Chop the fresh coriander and mix through. Serve with rice.