Dawn Newman (Née Woods)

Dawn grew up and has lived most of her life in the Fremantle area. At one stage she attended the historic Princess May High school. Eight years working as a library assistant at South Fremantle High School was followed by the position of Matron’s secretary at Fremantle Hospital. Dawn and husband Brennan came to Boddington at the beginning or 1986 when Brennan was appointed to the staff of the local high school as the Manual Arts Master. One of Dawn’s many activities before coming to Boddington was catering for weddings and private dinner parties in people’s homes. The decision to provide “a little extra” lead to learning the art of chocolate making and through experience perfecting hand rolling, resulting in a second place in the open section at the 1985 Royal Show and first prize in the Narrogin Show in 1986. Dawn describes herself as a “gunner” but she has an impressive list of craft skills to her credit and is always willing to share her knowledge with others. A quiete and efficient administrator, Dawn took over the “Shoppe” when Lyn Spencer left the district.

Salmon and Pineapple Casserole

Ingredients

1 large tin salmon

60g butter

1 small tin pineapple pieces

1½ cups milk

1 teaspoon curry powder

2 onions

Salt and pepper to taste

Method

Fry onions in butter. Do not brown. Add curry and flour. Stir gently. Add milk and juice from pineapple pieces. Stir until thickened. Fold in drained salmon. Pour into casserole dish. Top with breadcrumbs and dot with butter. Place in oven to brown 15 to 20 minutes. Serve with rice or noodles.

Serves six.

Satay Beef (Chinese)

Ingredients

500g Fillet or tender grilling steak

Pepper

1 teaspoon cornflour

1½ teaspoons soy sauce

2 teaspoons sesame oil

2 tablespoons water

Sauce

1 clove garlic

3 teaspoons satay sauce

1 teaspoon curry powder

1 teaspoon sugar

1 medium onion

2 teaspoons dry sherry

1 teaspoon soy sauce

Method

Cut meat into small slices. Pound gently. Put meat into a bowl and add soy sauce, pepper, sesame oil, cornflour and water. Mix well and stand for half an hour or more. Heat oil in a wok or frypan, sauté meat, separating it as it starts to brown. When browned remove from wok. Peel and slice onions into strips, not rings. Add to pan with crushed garlic and a small amount of oil. Sauté gently. Combine remaining sauce ingredients and add to pan. Stir through. Add meat and cook for about 1 minutes stirring thoroughly.

Serves four.

Chocolate Coconut Creams

Dawn is a talented maker of chocolates and since coming to Boddington has been very generous in sharing her expertise with all who wish to learn. Dawn’s chocolates were served as “afters” when the arts Council catered for a Lion’s Ladies night in the old Golf Club House. The guest speaker for the evening was Lord Cadogan, Earl of Chelsea, who was here to visit his properties of “Snaigow” and “Culford”.

Ingredients

90 ml cream

375 g milk chocolate

3 tablespoons icing sugar

200 g cream coconut

60 g susalted butter

375 g chocolate for dipping

Method

Cut coconut into pieces and add cream. Melt in top of double saucepan until combined. Melt chocolate and butter in top of double saucepan. Remove from heat. Add icing sugar and mix well until smooth. Add cream coconut mixture and mix together. Cover and stand for about three hours until the consistency is firm enough to form balls. Roll into balls. Insert toothpicks and place in freezer. Remove after ½ hour. Meanwhile melt chocolate for dipping. Dip the balls in dipping chocolate.

Decorate as desired or spoon over grated chocolate as soon as dipped.

Recipes and Reminiscences

Recipe index