Selbonne Cooking School
My mum used to run cooking classes from home. She named it the Selbonne Cooking School, as a nod to the Sorbonne University in Paris and because we lived on Selborne Road. Here are a few of her famous recipes.
All Original Recipes by Lindis Krejus-Verlin
All Original Recipes by Lindis Krejus-Verlin
Honey Glazed Ham
1 cup brown sugar
½ cup dry sherry
¼ cup honey
2 tsp seeded mustard
1 7-8 kg smoked ham
1. Place the first four ingredients in saucepan. Stir over low heat. Increase heat and simmer till glossy.
2. Cut zig zag shape on rind at shank end. Remove skin by sliding fingers under and ease off. Try not to take fat off. Score diamond shape in fat. Try not to pierce ham.
3. Pre-heat oven to 160c. Brush some glaze liberally on ham. Place baking paper in baking tin. Place ham on top. Bake in oven for 20 minutes. Remove and glaze again.
4. Keep basting with glaze every 15 – 20 minutes. Check for colour. It may be necessary to increase heat to 180c to achieve the golden glaze.
All up about 1 ½ hours in oven.
Here’s my mum in her element on Christmas Day 2009. See the ham over in the right.
Here’s my boi Mikey on a Christmas in July party in 2018. He thought it was a good idea to crispen the fat even more with a blow torch. This is optional.
Maybe not the best closeup but it’s one of my favourite dishes. Taken in 2009 at the Queenscliff Fest.
Mum in Queenscliff with all the ladies who joined us at her annual Queenscliff Fest in 2009. This was a cooking class and sit down dinner at our cousin Maureen’s wonderful holiday house in Queenscliff.
Penne with chicken and
peas
300g smoked chicken,
coarsely shredded
1 onion finely chopped
1 clove garlic finely chopped
1 tbsp coarsely chopped sage
2 tsp basil pesto
100ml dry white wine
400ml chicken stock
400ml pouring cream
150g podded peas (300g unpodded)
Heat oil in casserole and sauté chicken until golden. Remove from casserole and add onion, garlic and sauté over low to medium heat for 5 to 10 minutes or until translucent. Add sage and pesto and cook for two minutes. Add wine, reduce by half, then add stock, cream and chicken. Season to taste with freshly ground pepper and simmer, uncovered for about 1 hour. Stir occasionally.
Add peas and cook for 10 minutes or until peas are tender and sauce is reduced to a coating consistency.
Cook penne in boiling water until al dente. Drain and add to sauce. Serve with freshly grated parmesan.
Serves 4
1 onion finely chopped
1 clove garlic finely chopped
1 tbsp coarsely chopped sage
2 tsp basil pesto
100ml dry white wine
400ml chicken stock
400ml pouring cream
150g podded peas (300g unpodded)
Heat oil in casserole and sauté chicken until golden. Remove from casserole and add onion, garlic and sauté over low to medium heat for 5 to 10 minutes or until translucent. Add sage and pesto and cook for two minutes. Add wine, reduce by half, then add stock, cream and chicken. Season to taste with freshly ground pepper and simmer, uncovered for about 1 hour. Stir occasionally.
Add peas and cook for 10 minutes or until peas are tender and sauce is reduced to a coating consistency.
Cook penne in boiling water until al dente. Drain and add to sauce. Serve with freshly grated parmesan.
Serves 4
