The launch of our COVID Cook Off last week unleashed an outpouring of culinary creativity from BRHS staff.
It was wonderful to see the BRHS COVID Cook Off facebook group flooded with not only lots of great recipes but also people offering their praise and thanks, and sharing ideas and suggestions.
It was truly a foodie feel-good moment. And it’s only the beginning.
Our special guest judge for Week 1, BRHS’ own Executive Chef Cam Penwill, had a tough task to select a winner.
“It was a really hard choice, with so many great meals and recipes,” he said. “It’s great to see staff being so creative in this time.”
But, unfortunately for Cam, he did have to pick a winner.
The theme for Week 1 was: Your favourite quick and easy “go to” dinner.
“For me the winner is Wendy Whitechurch’s Creamy Chicken with Bacon,” Cam said. “It’s easy to make, and people would have most ingredients on hand. And it looked fantastic – made my mouth water!”
Good on you Wendy. Your prize is in the (figurative) mail.
We’ve posted Wendy’s recipe below.
With so many great recipes submitted, Cam wanted to call out these for special mention, in no particular order…
- Simple Paella – Ashley Coates
- Ravioli w/ Brussel Sprouts – Julie Lawrence
- Sri Lankan Curry – Kathy Kinrade
- Roast Veggie Tart – Libby Burns
- Lemon Spring Greens Carbonara – Bernie Brown
- And of course Leo’s Anti Corona Curry
The PHEW organisers have announced that the theme for Week 2 is: Camping Cuisine!
“When we can once again enjoy a trip to the beach or bush we will have a new repertoire of dishes to try! For those that don’t camp, they can use their imagination!”
Entry deadline is Wednesday, 2 Sept at noon.
To enter, join our BRHS COVID Cook Off facebook group and post your recipe, photos of the dish and any comments.
If you’re not on facebook you can email your entry to firstname.lastname@example.org
Wendy Whitechurch’s Creamy Chicken with Bacon
6 chicken thigh fillets
2 celery sticks
2 bacon rashers
2 garlic gloves
4- 6 baby carrots
150g cup mushrooms, sliced.
1 and 3/4 cups chicken stock
1/2 cup cream
In a large saucepan: Cook chicken until brown. Set aside.
Fry celery, bacon and shallots for about 5 minutes, add mushrooms and garlic and cook for another 4-5 minutes.
Gradually add stock, gently stirring.
Add carrots and thyme. Bring to the boil, reduce heat, cover and cook for 10 minutes.
Return chicken to the pan. Cover and cook for another 10 minutes.
Add cream, stir to combine.
Cook uncovered for about 5 minutes or until carrots are tender.
I throw some thyme sprigs in for a bit of extra flavour. Total cook time is about 45 minutes.