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Wednesday, 11 May 2011
Saturday, 7 May 2011
Autumn Mushrooms
My favourite dish at this time of year is a nice simple Wild Mushroom Risotto.
I normally use Slippery Jacks, Shiitake, & Pine mushrooms. Its a bit tedious cleaning & peeling the Slippery Jacks, but worth the effort!
Monday, 11 April 2011
Saturday, 9 April 2011
Finding the Path....
Time to blow the dust off this baby & get it back on the road!! Where this will lead, who knows, but I'll let it find it's own way...
Friday, 15 October 2010
Paper Chef #57 - Chicken Roll
Sometimes Paper Chef throws a combination of ingredients at you that leaves you wondering how you can possibly combine such diverse into one dish. This was the case this month.
The random ingredients selected by Sarah from Simply Cooked left me a bit worried. How could I pull Dried Dates, Currents, Bread, & Kale into a dish????????
Firstly I had to find a substitute for Kale (wrong season) so something from the same family to keep it similar - cavoelo nero was the choice.
Next: What to create.
Thinking about the different flavours, sweet for the currents & dates; neutral with bread (well most types); & savoury cabbage... Hmmmm.
For what ever reason (& I still don't know where it came from) I decided to do a chicken roll or stuffed chicken.
A chicken breast, flattened, with a cavolo nero (or kale), date & current layer, rolled & steamed.
Actually sounded quite nice, and tasted great, but didn't photograph well at all...
Contents:
2 tbls chopped currents
2 tbls finely diced dates
1/2 cup fresh bread crumbs
1 clove garlic, finely chopped
1/4 stp chili powder
2 tbls butter
1 tsp fresh tarragon, chopped
Handful cavolo nero leaves (no stems)
2 chicken breasts
Salt
Pepper
Process:
Clean & remove any stems from the cavelo nero - you only want the tender leaves - & place into a steamer.
Steam until very tender & remove to cool.
When cool enough to handle, finely chop.
Melt butter in a saucepan over a low heat.
When starting to bubble add the garlic & cook until starting to go translucent.
Add dates, currents & chili, & cook for a few minutes.
Add bread crumbs & gently stir allowing them to absorb all the butter.
Add tarragon & remove from heat and allow to cool.
Pound the chicken breasts into a flat roughly rectangular shape.
Place each flat breast on a piece of cling film - hindsight is amazing.
Spread a layer of the chopped cavolo nero over each breast.
Layer the sweet bread crumb mixture over it & season with salt & pepper.
Messy part now.. Tightly roll the chicken & hope the stuffing doesn't fall out too much, use the cling film to help roll it.
Wrap tightly in 2 layers of cling film.
Steam for about 8-9 minutes, just enough to cook the chicken & warm the the centre.
Gently remove the cling film - I used scissors rather than trying to unwrap.
with a Sharp knife, cut slices on an angle.
This was served with a verblanc.
The random ingredients selected by Sarah from Simply Cooked left me a bit worried. How could I pull Dried Dates, Currents, Bread, & Kale into a dish????????
Firstly I had to find a substitute for Kale (wrong season) so something from the same family to keep it similar - cavoelo nero was the choice.
Next: What to create.
Thinking about the different flavours, sweet for the currents & dates; neutral with bread (well most types); & savoury cabbage... Hmmmm.
For what ever reason (& I still don't know where it came from) I decided to do a chicken roll or stuffed chicken.
A chicken breast, flattened, with a cavolo nero (or kale), date & current layer, rolled & steamed.
Actually sounded quite nice, and tasted great, but didn't photograph well at all...
Contents:
2 tbls chopped currents
2 tbls finely diced dates
1/2 cup fresh bread crumbs
1 clove garlic, finely chopped
1/4 stp chili powder
2 tbls butter
1 tsp fresh tarragon, chopped
Handful cavolo nero leaves (no stems)
2 chicken breasts
Salt
Pepper
Process:
Clean & remove any stems from the cavelo nero - you only want the tender leaves - & place into a steamer.
Steam until very tender & remove to cool.
When cool enough to handle, finely chop.
Melt butter in a saucepan over a low heat.
When starting to bubble add the garlic & cook until starting to go translucent.
Add dates, currents & chili, & cook for a few minutes.
Add bread crumbs & gently stir allowing them to absorb all the butter.
Add tarragon & remove from heat and allow to cool.
Pound the chicken breasts into a flat roughly rectangular shape.
Place each flat breast on a piece of cling film - hindsight is amazing.
Spread a layer of the chopped cavolo nero over each breast.
Layer the sweet bread crumb mixture over it & season with salt & pepper.
Messy part now.. Tightly roll the chicken & hope the stuffing doesn't fall out too much, use the cling film to help roll it.
Wrap tightly in 2 layers of cling film.
Steam for about 8-9 minutes, just enough to cook the chicken & warm the the centre.
Gently remove the cling film - I used scissors rather than trying to unwrap.
with a Sharp knife, cut slices on an angle.
This was served with a verblanc.
Monday, 6 September 2010
56th PaperChef entry
Ahhhhhh. Asa from Miss Meister's mat med mera looks like she loves to set a challenge so this month's Paper Chef had a theme, as well as the 4 random ingredient. Life is fun
So what were the ingredients & theme?
Capers
Peaches
Pumpkin/Squash
Lemongrass
and the theme: Vegetarian
To say it was a diverse range of ingredients is an understatement. What to do...
I thought something a bit different was in order, so a Pumpkin Tagine was born, with Couscous & a Parsley & caper Salad (the salad is based on a Nigella recipe) would work nicely & it did!
Components:
1 400g can chickpeas, drained & rinsed
2 tbsp olive oil
1 tbsp butter
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
1 tblsp finely chopped coriander root
1 cinnamon stick
1/4 tsp dried chilli flakes
400g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in quarters
4 yellow squash, quartered
8 cherry tomatoes
1/2 red capsicum, peeled & sliced
1/2 a preserved lemon, chopped
1/2 cup frozen peas
1/2 cup vegetable stock
water
Couscous:
100g couscous
3 large dried peaches, chopped
20g slivered pistachio
125ml water or vegetable stock
1 stalk leomongrass
20g butter
Parsley Salad
1 bunch curly leaf parsley
2 tbls capers, soaked & well rinsed
1/2 spanish onion
olive oil
lemon juice
1/2 cup yogurt
1/2 cup coriander leaves
Process:
Tagine:
In a large pot, heat the oil and butter and cook the onion and garlic until soft and lightly golden.
Add the spices, cook for a couple of minutes, then add the chickpeas, pumpkin, potatoes, tomatoes, stock & just enough water to cover.
Season with salt and simmer gently until the potatoes are almost soft.
Add the squash and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy).
Couscous:
Place the stock or water into a saucepan over a low heat.
bruise the lemongrass stalk & place into the liquid & bring to a low simmer.
Simmer for 5 min to allow the lemongrass to infuse the liquid.
Remove the lemongrass & add the butter & allow to melt.
Remove from the heat & add the couscous & cover.
Leave for 10min.
Add the diced dried peaches & pistachio, & fluff with a fork.
Salad:
Finely slice the onion & soak to remove some of the harshness.
Remove any large stalks from the parsley & roughly run a knife though it.
drain the onion & capers & toss with the parsley.
Drizzle with oil & lemon juice
To Serve:
Sprinkle tagine with coriander & serve with yogurt on the side.
The flavours of each individual dish meld together nicely.
So what were the ingredients & theme?
Capers
Peaches
Pumpkin/Squash
Lemongrass
and the theme: Vegetarian
To say it was a diverse range of ingredients is an understatement. What to do...
I thought something a bit different was in order, so a Pumpkin Tagine was born, with Couscous & a Parsley & caper Salad (the salad is based on a Nigella recipe) would work nicely & it did!
Components:
1 400g can chickpeas, drained & rinsed
2 tbsp olive oil
1 tbsp butter
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
1 tblsp finely chopped coriander root
1 cinnamon stick
1/4 tsp dried chilli flakes
400g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in quarters
4 yellow squash, quartered
8 cherry tomatoes
1/2 red capsicum, peeled & sliced
1/2 a preserved lemon, chopped
1/2 cup frozen peas
1/2 cup vegetable stock
water
Couscous:
100g couscous
3 large dried peaches, chopped
20g slivered pistachio
125ml water or vegetable stock
1 stalk leomongrass
20g butter
Parsley Salad
1 bunch curly leaf parsley
2 tbls capers, soaked & well rinsed
1/2 spanish onion
olive oil
lemon juice
1/2 cup yogurt
1/2 cup coriander leaves
Process:
Tagine:
In a large pot, heat the oil and butter and cook the onion and garlic until soft and lightly golden.
Add the spices, cook for a couple of minutes, then add the chickpeas, pumpkin, potatoes, tomatoes, stock & just enough water to cover.
Season with salt and simmer gently until the potatoes are almost soft.
Add the squash and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy).
Couscous:
Place the stock or water into a saucepan over a low heat.
bruise the lemongrass stalk & place into the liquid & bring to a low simmer.
Simmer for 5 min to allow the lemongrass to infuse the liquid.
Remove the lemongrass & add the butter & allow to melt.
Remove from the heat & add the couscous & cover.
Leave for 10min.
Add the diced dried peaches & pistachio, & fluff with a fork.
Salad:
Finely slice the onion & soak to remove some of the harshness.
Remove any large stalks from the parsley & roughly run a knife though it.
drain the onion & capers & toss with the parsley.
Drizzle with oil & lemon juice
To Serve:
Sprinkle tagine with coriander & serve with yogurt on the side.
The flavours of each individual dish meld together nicely.
Wednesday, 11 August 2010
Paper Chef #55
Its been a while since I've had the time & motivation to post a recipe, but I forced myself to do this month's Paper Chef Challenge.
As soon as I saw the ingredients that had been posted by Alessio from Recipe Taster I knew what I wanted to make - some type of fruit buns. With the random ingredients of Dried Dates, Cranberries, Flour, & Candied Orange Peel it was just a matter of what type sweet bun to make.
I settled on a type scroll, something I hadn't done before to give me a bit of a challenge. With this recipe you can change the types & proportions of dried fruits that you use. As I'm not a fan of the candied orange peel, there was significantly less of it....
Spiced Fruit Scrolls
Contents
2 cups self-raising flour
pinch salt
90g butter
2/3 cup milk
filling
60g butter
3 tbls brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
200g finely chopped dried fruit (in this case dried cranberries, dates & orange peel)
Glaze
1/2 cup icing sugar
2 tbls hot water
Structure
Preheat oven to 210c.
Sift flour & salt into a bowl.
Rub the butter into the flour using your fingertips.
Add most of the milk mixing lightly, to form a soft dough, add more milk if needed.
Knead the dough lightly & roll out into a rectangle 25x40cm.
Filling
Beat the butter, sugar & spices until light & fluffy.
Spread evenly over the rolled out dough.
Scatter the dried fruits evenly over the butter mixture.
Firmly roll up the pastry from the long side.
Cut into 3cm slices and place cut side up on a lightly greased tray. Be careful not to put them too close together (like I did) or they will turn into one solid pastry.
Bake for about 12min or until golden brown.
Glaze
Mix the icing sugar & water to form a runny syrup.
When the scrolls are ready remove from the oven & place on a rack to cool.
As they are cooling brush with the glaze.
As soon as I saw the ingredients that had been posted by Alessio from Recipe Taster I knew what I wanted to make - some type of fruit buns. With the random ingredients of Dried Dates, Cranberries, Flour, & Candied Orange Peel it was just a matter of what type sweet bun to make.
I settled on a type scroll, something I hadn't done before to give me a bit of a challenge. With this recipe you can change the types & proportions of dried fruits that you use. As I'm not a fan of the candied orange peel, there was significantly less of it....
Spiced Fruit Scrolls
Contents
2 cups self-raising flour
pinch salt
90g butter
2/3 cup milk
filling
60g butter
3 tbls brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
200g finely chopped dried fruit (in this case dried cranberries, dates & orange peel)
Glaze
1/2 cup icing sugar
2 tbls hot water
Structure
Preheat oven to 210c.
Sift flour & salt into a bowl.
Rub the butter into the flour using your fingertips.
Add most of the milk mixing lightly, to form a soft dough, add more milk if needed.
Knead the dough lightly & roll out into a rectangle 25x40cm.
Filling
Beat the butter, sugar & spices until light & fluffy.
Spread evenly over the rolled out dough.
Scatter the dried fruits evenly over the butter mixture.
Firmly roll up the pastry from the long side.
Cut into 3cm slices and place cut side up on a lightly greased tray. Be careful not to put them too close together (like I did) or they will turn into one solid pastry.
Bake for about 12min or until golden brown.
Glaze
Mix the icing sugar & water to form a runny syrup.
When the scrolls are ready remove from the oven & place on a rack to cool.
As they are cooling brush with the glaze.
Thursday, 5 August 2010
Mace
The good thing about a multi-cultural society is that you have access to a wide variety of produce & spices. European, Asian, Indian, Native Australian, & to a lesser extent Central & Southern American goods are now readily available, relatively affordable & of a high standard. 
Take this Mace for example. A large bag of it bought from our local Indian store just around the corner. Not some crushed up dried out leftover husks, but full pungent shells begging to be used. Love it :)
Take this Mace for example. A large bag of it bought from our local Indian store just around the corner. Not some crushed up dried out leftover husks, but full pungent shells begging to be used. Love it :)
Saturday, 12 June 2010
Vodka cured Salmon on Potato & Thyme Pikelets
This post was supposed to be my entry into the PaperChef Challenge #53, but due to workload & lack of time it didn't get written up in time :(
The ingredient were selected by Cathy from ShowFood Chef
They were:
Dried Mushrooms
Thyme
Vodka
& her selection of Salmon.
As soon as I read that I knew what I wanted to do: Vodka cured Salmon, thyme potato pikelets & a mushroom paste.
The vokda cure is very simple & easy, but needs at least 24hrs curing time.
Simply mix 2tbls sugar, 2tbls sea salt, 2tbls (unflavoured) vodka, 1 tsp English mustard, 1 tbls fresh black peppercorns crushed (they were in season so why not). This amount of cure covers a 500g piece of salmon. rub the paste into the salmon & then place the fish skin side up on a bed of dill. Pour all the remaining paste over the fish & cover it with cling film, place a weight on the fish & leave it in the fridge to cure.
Paul created a mushroom "caviar" using the dried truffles that have been hiding in the back of the cupboard. The potato & thyme pikelets were a quick & simple recipe on which to serve these little canopes.
The ingredient were selected by Cathy from ShowFood Chef
They were:
Dried Mushrooms
Thyme
Vodka
& her selection of Salmon.
As soon as I read that I knew what I wanted to do: Vodka cured Salmon, thyme potato pikelets & a mushroom paste.
The vokda cure is very simple & easy, but needs at least 24hrs curing time.
Simply mix 2tbls sugar, 2tbls sea salt, 2tbls (unflavoured) vodka, 1 tsp English mustard, 1 tbls fresh black peppercorns crushed (they were in season so why not). This amount of cure covers a 500g piece of salmon. rub the paste into the salmon & then place the fish skin side up on a bed of dill. Pour all the remaining paste over the fish & cover it with cling film, place a weight on the fish & leave it in the fridge to cure.
Paul created a mushroom "caviar" using the dried truffles that have been hiding in the back of the cupboard. The potato & thyme pikelets were a quick & simple recipe on which to serve these little canopes.
Sunday, 6 June 2010
Geometrica
Who said food isn't mathematical? 
Someone forgot to tell this Romanescu brocoli.
Oh & it tastes good too!!
Someone forgot to tell this Romanescu brocoli.Oh & it tastes good too!!
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