The boys blitzed the bakeoff at Westernport Water’s annual Australian Biggest Morning Tea last week.
Master chef for the fund-raising morning was maintenance manager Kevin Donahoo.
The event raised $822 for the Anti-Cancer Council. Half the total was raised by staff, with a matching donation from the water corporation.
“It was the largest amount we’ve raised for the event,” said customer service manager and morning tea organiser Merryl Todd. “Next year we’re simply going to have to drink more tea to raise more money!”
She estimated 80 cups of tea were served out to more than 40 staff members who participated in the fundraiser.
Other culinary highlights included a sour cream apple cake baked by Michael Balfour who works in the corporation’s mapping section, and the ‘you-beaut’ sausage rolls cooked by Merryl herself.
“But the standout offering was Kev’s cornmeal chili cups,” she said. “You ought to get the recipe”.
So we have.
KEV’S CORNMEAL CHILI CUPS
2 tblsps oil
1 large onion, chopped
2 cloves garlic, chopped
2tsps chili powder
2tsps ground cumin
425g tin chopped tomatoes
425g tin red kidney beans, drained
Salt and pepper
185g cream cheese
2 cups plain flour
1 cup cornmeal
METHOD: Heat oil, add onion and stir until softened.
Add garlic and beef and stir until browned.
Add chili powder and cumin, stirring for about a minute.
Add tomatoes and beans.
Simmer, uncovered, on low about one hour or until liquid evaporates and mixture is dry.
To make corncups: blend butter and cream cheese until smooth.
Gradually mix in flour, pinch salt and cornmeal.
Knead on lightly floured surface until smooth.
Roll pastry into 2.5cm balls and press into greased deep patty pans.
Bake in a moderate over for 20 minutes or until golden-brown.
Remove and fill with hot chili mixture.