Jan Kelsall (nee Smart)
Jan is our present charming and enthusiastic President (1986). She has been associated with the BAC since its inception. Born in Dowerin, Jan spent her early years in Coolup. The family then moved to Northam where her brothers still farm. She completed her education as a boarder at Methodist Ladies College. Jan went on to train as a nurse at Princess Margaret Hospital for Children. After her marriage to Richard the couple moved first to Gnowangerup and then to Canna (living part of the time in a shed). After three years in the city with their four young children they were convinced that their future definitely lay in the country.
“Boddington and the farm we chose offered us all we needed, pleasant climate, close to town and city and schooling for our children. Later we found a added bonus – the people were nice too!”
Jan became a member of the Williams Art Group and wondered why Boddington had no similar organisation. When Frances Poole and Mary Batt suggested the idea Jan gave them her whole hearted support.
An accomplished homemaker, her dressmaking and floral arrangements skills are always much admired. When needing action, she can be found to great effect on the tennis court in summer, or the golf course in winter. Her great love when time permits, is her water colour painting and her pictures of local scenes are in constant demand.
Nana’s Fish Dish
This recipe was also submitted by Olive Liddelow under the title of Rice Lebanese. The nana in this case is Jan’s mother-in-law, Monty Kelsall.
Ingredients
500g South African Fillet
4 tomatoes
3 onions
¾ cup uncooked rice
750ml white sauce (4 tablespoons flour to 750ml milk/fishstock)
Peper, parsley, breadcrumbs.
Method
Boil rice for 10 minutes (slightly under cooked). Slice and fry onions and tomatoes. Cook fish – drain and reserve liquid for sauce. In a lightly greased casserole layer fish, tomato and onion, white sauce and rice. Finish with a layer of white sauce. Cover with breadcrumbs and dot with butter. Place in a moderate oven 20 to 30 minutes.
Lou’s Mustard
The above mentioned Lou is Lou Palandri (nee Durack), who trained with Jan at Princess Margaret Hospital. Lou has attended those pottery workshops in Boddington conducted by Jane Gooch.
Ingredients
1 cup yellow mustard seeds
1 tablespoon whole peppercorns
1½ cups dry vermouth
1 tablespoon brown sugar
2 teaspoons salt
1 cup black mustard seeds
2 cups olive oil
1½ cups cider vinegar
1 tablespoon green ginger
Method
Soak all ingredients overnight. Put small amounts of mixture through the blender at a time and blend until the required consistency. Seal in jars with plastic lids.
Almond Ice Cream Delight
Ingredients
2 litres ice cream
150g slivered almonds
¼ teaspoon almond essence
1 dessert spoon butter
Method
Remove ice cream from freezer to soften a little. Melt butter in a heavy saucepan, add almonds and cook carefully until golden brown. Reserve a few almonds for decoration. Put approximately 1 cup almonds and ice cream in blender and whisk until almonds are broken into small pieces. Put remaining ice cream into a large bowl and mix in almonds, essence and crushed nuts. Mix thoroughly and quickly – adjust almond essence to taste, but remember too much will be bitter. Pour ice cream into individual serving dishes – Champagne glasses look lovely if you have them. Sprinkle with remaining almonds and freeze immediately.
Coral Cavanagh’s Cheese Cake
This was one of the first cheese cakes introduced to the district and became Coral’s speciality. The introduction of ginger to the base is my own.
Base
Ingredients
1½ cups crushed biscuits (preferably Nice)
2 level tablespoons icing sugar
2 level tablespoons powdered milk
125g melted butter
1 teaspoon ginger
Method
Mix all these ingredients together thoroughly and press into the base of a spring form tin. Set aside in the fridge.
Filling
Ingredients
250 g cream cheese
½ cup lemon juice
1 tin Nestles Condensed Milk
Method
Beat the cream cheese. Add condensed milk gradually, beating all the time until smooth. Gradually add lemon juice and continue beating. Spoon carefully over the base and decorate as desired. Refrigerate.
Wholemeal Carrot Cake
Ingredients
1 cup wholemeal plain flower
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 cup sultanas
1½ cups grated carrot – lightly packed
1 cup raw, brown or white sugar
1 cup chopped pecan or walnuts
2 eggs
½ cup polyunsaturated oil
Method
Sift flour, bicarb soda and cinnamon. Add sultanas, carrot, sugar and nuts. Mix well. Beat eggs and oil with a fork, Add to dry ingredients. Mix well. Bake in a well greased 18 cm by 28 cm tin in a moderate oven for approximately 40 minutes. Allow to stand in tin for 5 to 10 minutes before turning out onto a wire rack. May be iced with lemon or vanilla icing.
Salad Dressing
This recipe is ideal for those who cannot have milk products.
Ingredients
1 level tablespoon plain flower
1 teaspoon salt
⅓ cup vinegar
½ teaspoon mustard
2 tablespoons sugar
1cup water
1 egg
Method
Place all ingredients in a saucepan. Bring slowly almost to the boil for a few seconds. Add 1 dessertspoon margarine. This keeps very well.
Pumpkin Fruit Cake
This cake was first made by Jan for the visit of Michael Cole and the Divas. Although there is a lot of preparation, the result is definitely worth while. This pumpkin fruit cake is designed for those who eschew fruit cake in any form. It is tender, nutty and only vaguely scented with rum and spices. It keeps wonderfully well – if you can keep your hands off it.
Ingredients
1 cup seedless reisins
1 cup pitted dates, roughly chopped
1 cup butter (unsalted if possible)
1 cup pureed cooked pumpkin
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
4 eggs
Finely slivered peel of one orange and 1 lemon
½ cup orange juice
½ cup plus 3 tablespoons dark rum
3½ cups plain flour
2 cups sugar
1¼ cups buttermilk
1 teaspoon ginger
1 teaspoon bicarb soda
1 cup chopped walnuts (slightly toasted)
Icing sugar
Method
Soak raisins in ¼ cup of rum overnight, covered. Sprinkle dates with 1 tablespoon flour, set aside. Cream butter. Add 2 cups sugar and beat well. Add eggs one at a time. Beat thoroughly after each addition. Beat in pumpkin, cinnamon and ginger. Sift flour with baking powder and salt. Combine milk and bicarb soda. Using a wooden spoon stir flour mixture into the pumpkin mix in three parts, alternating with buttermilk mix. Stir in raisins, dates and peel. Spoon into prepared tin, 9 cup capacity. Bake at 170°C for 1¼ hours. Combine remaining rum, ½ cup icing sugar and orange juice. Brush over warm cake until moist, NOT WET.