Archive for the 'How to cook' Category

By Yasmin Newman

While nothing particularly noteworthy to look at, rice holds many claims to its name. It is one of the most widely cultivated cereal in the world, and, known of as far back as 3000 BC, it is also one its oldest. With its feverish disposition to grow in tropical, equatorial and temperate zones as well as in dry or swampy conditions, it is no surprise that rice can be found in the traditional foods of so many cultures, from Japanese to Moroccan and even African.

Two varieties of the rice plant can be traced back in our culinary calendar, oryza sativa – the most well known and widespread today, and oryza glaberrina, the younger of the two. Oryza sativa is believed to have originated in southern India and then spread north into China. Over thousands of years, it continued upon its journey through Asia and became a staple in Korea, the Philippines, Japan and Indonesia. From here, various explorers, crusaders and wars brought rice to the Middle East and Europe, and in turn, cemented rice as one of the world’s most loved, and most depended upon, foods.

Rice is always eaten cooked, but it is served in a multitude of ways – you’ll find it hot and cold, either sweet or savoury, as well as an accompaniment or as a main. And while its inherent subtle flavour makes it the perfect cooking all-rounder, rice is also naturally versatile and willingly takes on the characteristics of the ingredients around it.

There are many types of rice. To get the best out of rice, and your dish, it is important to choose the right type for your purpose. Rice can be divided into different grains, as well as the processing it is given after harvesting.

Types of grain

Short grain – As the name implies, this main variety of rice has short, round grains which tend to stick together when cooked. For this reason, short grain rice is preferred in many Asian dishes, the clumped grains best for eating with chopsticks. Short grain also produces a creamy texture when cooked, and you’ll often find this type used in puddings. Italian rices such as Aborio or Vinalone Nano are good examples of short to medium-grain rices. Perfect for risottos or paellas, they are able to absorb large amounts of liquid and sustain long, slow-cooking times without becoming too soft or goop.

Medium-grain – There are a variety of medium-grains around, however many also fall on the border of short- and long-grain rice types. Generally speaking, medium-grain rice is preferred in dishes where the rice grains should be distinct but still hold together, as in croquettes or arrancini.

Long-grain – Unlike its short-grain sister, this variety retains its individual grains when cooked and remains separate. Long grain rice has an almost fluffy texture and is the first choice for plain boiled rice, as well as many savoury dishes including salads.

Fragrant-rice – These varieties fall under the above categories, however their unique and aromatic flavours make them worthy of mentioning. Think basmati, jasmine and also Thai white rice.

Types of rice

White rice – Also known as polished rice, white rice has been husked and has had its bran coating removed. It is quick to cook and easily digested.

Brown rice - Also known as husked or whole rice, brown rice is named after its characteristic beige colour. Since only the outer husk has been removed, it is more nutritious than white rice. It is also more filling and takes longer to cook. With its nutty taste, brown rice goes really well with vegetable dishes and stuffings.

Wild rice – Actually the seed of a grass related to the rice family. It is quite expensive, but its beautiful, nutty flavour make it a popular choice for special occasions. Try mixing it with brown or white rice.

Rice flour – Made by finely grinding white rice. Suitable for baking cakes, to thicken sauces and also as a substitute for those with a gluten intolerance.

To experience the diversity of rice, and its different flavours and textures, we’ve put it to good use in three different recipes. For a side dish, try our Persian Rice Salad filled with a mix of wild and brown rice, and for a main an Indian chicken biryani using basmati. And let’s not forget dessert – crispy rice cakes made with aborio. Staple or not, rice, it seems, is perfect for anytime of the day and, wherever you are…

Recipes:

Persian Rice Salad

Chicken Biryani

Pistachio and Chocolate Crispy Rice Cakes

Indulge in the simple pleasure of baking bread and enjoy soul-warming, crusty delights fresh from the oven.

By Yasmin Newman

Baking a loaf of bread is something we should all do at least once in our life. It is simple. It is natural. It is fulfilling. Made from the most basic of ingredients – flour, yeast, salt and water – bread plays a role in almost all meals, be it center stage in a fresh sandwich, croutons in a light, summer salad or as an accompaniment to a winter stew. But for all its simplicity, bread is incredibly diverse, and boasting flavours from the sweet and delicate to the stout and full-bodied.

The true origin of bread is hard to pin down, but it is believed that leavened bread was discovered by the Egyptians, who stumbled upon fermentation by chance with a piece of dough which had become sour. We can trace, and indeed thank, everything from brioche to baguettes to the unearthing of leavened bread. However it was in the Middle Ages that the bakery trade really began to flourish and breads of varying kinds spread across the lands.

Today, the term bread incorporates the near endless lists of breads from around the world, each having developed out of local tastes and available ingredient. Traditionally, flour was most often made from wheat, but often, and increasingly, bread flour is made from rice, corn (maize) and rye. For maize-made bread, think flat breads and tortillas from Mexico and South America. Scandinavia and Germany on the other hand, are well known for their black, sturdy rye breads. And while bread is usually baked in an oven, it is sometimes cooked in oil, as in North Africa, or steamed, as with some Chinese breads.

Types of bread

There are different ways to categorise breads, and each bread can fall into several categories. Loosely speaking however, breads can be divided into:

Leavened bread – Any bread which has been leavened in some way, either through commercial yeast or the ‘sponge method’. Includes many of your common breads, from baguettes to packaged sliced bread.

Flat bread – Quick to make. Made without a leavening agent, they do not need time to rise or ‘proof’.

Lean bread – Made from plain (all-purpose) flour or bread flour with little or no fat (hence lean). Common examples include the French baguettes and Italian ciabatta.

Wholegrain bread - Made from any wholegrain, including wholemeal wheat, cracked wheat, bulgur and rye to pumpernickel, sesame and sunflower seeds. Wholegrain breads are typically denser and sturdy, with an earthy, full-bodied flavour.

Sourdough bread – Sourdough is the most ancient form of making leavened bread. No commercial yeast is used; instead a mix of flour and water is used to attract airborne wild yeasts which feed on the starch in the flour, resulting in fermentation. The bread is characteristically sour.

Rich bread – These are made with substantial quantities of butter or egg which give the bread a sweeter taste and more yellow colour. Brioche, doughnuts, scones and challah are common rich breads.

Bread Baking Basics

Making bread consists of three main steps:

Kneading – Consists of combining the water, yeast or leaven, flour and salt into a homogenous mixture. Whether by hand or with a stand mixer, kneading helps to incorporate the yeast into the dough and develop the gluten which gives bread its structure, crumb and chewiness.

Rising and Proving – Here the yeast or leaven is given time to rise or ferment. This usually takes about an hour at room temperature and the resulting dough is about double its size. Before the second, and final, rise or "proving", the dough is punched or folded to even out any gas bubbles and then shaped into a loaf or rolls.

Baking - Whether you use a bake stone or baking sheet, make sure to leave a couple of centimetres space around your dough to allow for even baking, and always preheat your oven prior to baking – the dough’s initial contact with a hot oven is necessary in creating a well-risen, well-formed finished loaf. To check if you’re bread is properly cooked, give it a slight tap on the bottom, and it should emit a hollow sound. You’ll also be able to gauge by the colour – well browned is best for superior crust and flavour.

Serving and Storing

As tempting as fresh, warm bread straight from the oven may be, make sure to properly cool your bread before slicing. Technically speaking, your bread hasn’t finished baking until it is cool and the excess moisture has evaporated. You’ll also find less difficulty when slicing. For best results, remove bread immediately from the pan, cool on wire racks and use a serrated knife to avoid tearing or squashing.

The best thing about homemade bread is that it contains no preservatives – just pop whatever won’t be eaten within three days into the freezer. Otherwise, store your bread at room temperature in a paper bag or in a bread box.

Baking a loaf of bread – whether a gourmet focaccia, crispy flat bread or a chunky loaf filled with nuts, seeds and fruit (see our delicious recipes below) – is a simple task, so there’s no need to be daunted. Simply roll up your sleeves, get out some flour and away you go!

Try our delicious bread recipes!

Mixed Brown Seed & Date Low GI Loaf

Lavash

Roasted Pumpkin, Pumpkin Seed and Feta Focaccia

Ever dreamt of having a chef’s pantry? Well throw on an apron and join us as we uncover the secrets of the perfect pantry…

By Yasmin Newman and Camilla van Beuningen

With this guide, you’ll have all the cooking tools and ingredients you need to whip up mouth-watering meals in no time at all. From classical French and Italian dishes to the exotic tastes of Asia, Africa and beyond, the culinary world will be your oyster.

Equipment

Chef’s knife, buy the best you can afford and keep it sharp
Knife steel
Serrated knife
Tongs
Good-quality peeler
Good-quality grater
Zester
Lemon juicer (preferably wooden)
Colander
Balloon whisk
Wand blender
Hand mixer
Chef’s apron
Oversized, linen tea towels

Tip: A pair of tongs is a chef’s best friend. But, make sure to buy a pair that’s not too long, or too short. The right pair can make cooking a dream, allowing you to flip meat, sauté vegetables and keep your kitchen tidy.

Knowing your knives

Knowing which knife to use isn’t as important as knowing how to take care of them.
Make sure to keep them nice and sharp – a blunt knife will slow you down and can be a dangerous. Wash your knives as soon as you use them and have them sharpened by a professional every six months.

1. Serrated utility knife
3. Small utility knife
2. Santoku (All-purpose knife)
4. Small chef’s knife
5. Chef’s knife
6. Bread knife

Spices

Cardamom seeds
Coriander seeds
Cumin seeds
Cinnamon quills
Cloves
Nutmeg
Paprika
Black & pink peppercorns
Szechwan peppercorns
Saffron threads
Sea salt
Star anise
Sumac
Turmeric

Tip: Always buy whole spices, not ground. They’ll last longer and their flavour is more pungent. To refresh old spices, dry roast them in a pan until fragrant.

Condiments & Sauces

Good-quality olive oil
Sesame oil
Peanut oil
Canola oil
Aged balsamic vinegar
Red-wine vinegar
White-wine vinegar
Mirin
Soy sauce
Hoisin sauce
Sweet chilli sauce
Fish sauce
Tabasco
Wasabi
Whole-egg mayonnaise
English mustard
Dijon mustard
Wholegrain mustard
Tahini
Miso paste

Tip: Miso paste is a great way to add flavour to a meal. Spread on top of some fish, bake in the oven and finish off with some chopped shallots. It can also be used to add a unique flavour to vegetables. Try it with a range of vegetables from roasted eggplant, sweet potato to parsnip.

Canned goods

Tomato paste
Whole, peeled tomatoes
Butterbeans
Cannelloni beans
Chickpeas
Capers
Olives (black and green)
Anchovies
Sardines
Salmon
Smoked oysters
Tuna

Tip: XXXX

Dry goods

Arborio rice
Jasmine rice
Basmati rice
Sushi rice
Brown rice
Couscous
Polenta
Pasta
Noodles
Lentils, red, brown, yellow
Self-raising flour
Plain flour
Corn flour, made from corn not wheat
Baking powder
Sugar, white, brown, caster and Demerara (hard to get in some supermarkets)
Breadcrumbs
Breakfast cereal
Dried fruits
Nuts, almonds, pecans, pine nuts and macadamias
Sesame seeds
Long-life pita bread

Tip: XXXXX

Feeling inspired? Dust off your spice collection and use our recipe ideas to turn simple ingredients into special dishes the whole family will enjoy.

Crispy Flatbreads with Salsa Verde

Butterflied Prawns Szechewan-Style

Twisted French Vinaigrette

Ripe for the plucking, tomato’s staring role in salsas, sauces, chutney and salads started as a bit part in culinary history.

By Yasmin Newman

The tomato had a rough climb to its now cherished spot in modern cuisine. A native of South America (the English word stemming from the Aztec tomatl), the tomato started out as small, bitter berries whose odour was thought to deter ants and mosquitos. Believed to be poisonous, it was used as ornamental decoration. Yet, intrepid eaters eventually discovered the vegetable-like qualities of the fruit, and popularity of the tomato gradually spread across the Mediterranean through Italy, France and Spain in the 18th Century. In fact the Italian word for tomato, pomodoro, comes from its original name pomi’doro meaning ‘love-apple’, hinting at its original colour. Or maybe it was a forewarning of the eternal love affair the Italians would develop with the enigmatic fruit.

Other cultures have also fallen for the tomato. You can find it adding rich flavour and texture to just about everything, from French salad (which showcases the tomato at its fragrant, juicy best) to Indian curry, Mexican salsa and African stew. Which explains perhaps why tomatoes are one the most popular fruits worldwide. It comes from a popular family of fruit/vegetable varieties that includes the potato, eggplant and tobacco … so maybe fame was just meant to be.

Health Benefits

Tomatoes not only taste good, they are good. They’re rich in Vitamin A and C, and in their raw state, Vitamin E. Standard red varieties offer a generous dose of lycopene, a substance that gives tomatoes their red colour. Lycopene is a powerful antioxidant believed to help prevent prostate and breast cancers as well as heart disease.

Tomato Types

Tomatoes come in many shapes and sizes … and colours … and varieties! From bright red to glowing yellow, green, purple and even stripped, there are just too many to list on one page. Most tomatoes however fall loosely under five different groups: beef, cherry, hollow, plum and round.

Beef – best for slicing into salads or onto sandwiches. Also good for cooking.

Cherry - with a little extra sweetness, these are perfect for eating raw, tossed into a salad or added to homemade pizza.

Hollow - with thick walls, and easy to remove seeds, their hollow compartments make them great for stuffing.

Plum - more commonly known as Roma, they’re also known as egg, Italian and paste tomatoes. They’re great for making sauces and the best for oven or sun-dried tomatoes.

Round – the best known and most widely used, these are your all purpose tomatoes and work well sliced, grilled, fried, dried or cooked.

Selection

Like most things epicurean, the test of a good tomato is its smell. But colour and feel are also great indicators. Choose

tomatoes that don’t have blemishes or bruises and that ‘give’ slightly when gently pressed.

When selecting, keep in mind when you are going to use them and what are going to do with them. If you plan to eat them raw that night, go for the ripest, firmest tomatoes you can find. Or, if you’d like to keep them for a couple of days to pop in a salad later in the week, select under-ripe tomatoes. These commonly have green ‘shoulders’ or green patches. Leave them somewhere warm, preferably in the sunlight and they will ripen and attain their full colour and flavour in a day or two. If you plan to cook them, go for richly red tomatoes.

Storage

Originally from a warm climate, tomatoes suffer in the cold. Store them at room temperature rather than in the fridge, which can rapidly diminish their fresh flavour.
Tomatoes should also be bought in small quantities so you can store and use within a few days. If you must keep them in the fridge, take them out a few hours before serving.

Try our easy-to-prepare recipes (see below) to give you a little taste of the tomato’s amazingly diversity. From a simple salad, to chunky, sweet chutney, you’ll be swept away by its range of textures and depth of flavour.

Green Tomato Chutney

Rustic Tomato Salad

Roasted Tomato, Thyme and Goats Cheese Tart

Enjoy the sensational taste of sushi by making your very own. With a few tips and trade secrets, you’ll be making sushi like a serious pro.

By Yasmin Newman

Sushi. To many, it is an incredibly simple dish (albeit incredibly sublime). However to the untrained eye, or indeed palette, the simplicity of sushi belies its complexity.

Delicately marrying vinegar-flavoured rice with the clean taste of raw fish, in Japan, where sushi is the national dish, the preparation of sushi is considered an art form and the sushi chef a virtuoso performer. Presentation, as much as taste, is key to Japanese cuisine and in this respect, sushi stands out as one of its shinning stars.

Like many gastronomic specialties, a charming tale surrounds the origins of sushi. As legend has it, an old man and his wife kindly left some rice in a bird’s nest near their house. Later, when they discovered fish in the nest, they were pleasantly surprised by the flavour the fermented rice had imparted on the fish. And so sushi began…

More factual accounts describe sushi’s development as a means of preserving carp by layering it between beds of vinegared rice. At first the rice was discarded, but before long it came to be eaten with the fish, and many different combinations and ways of serving it evolved. In modern times, the term sushi applies to the rice, rather than the fish.

Today, sushi is a fashionable favourite the world over, however, the word itself is used to broadly describe a range of different sushi varieties. The most popular, or commonly known, varieties include:

Maki-zushi - Rolls of sushi rice and seafood or vegetables wrapped in nori seaweed. These are often cut into bite-sized rounds for eating.

Nigiri-zushi – Slivers of raw fish, or other ingredients including omlette, layered over bite-sized mounds of sushi rice.

Nori-maki – A cheaper version of nigiri-zushi with more rice and less perfect presentation.

Chirashi-zushi - ‘Scattered sushi’. Seafood and vegetables served either in, or on, sushi rice in a bowl.

Temaki-zushi – Hand-rolled cones of nori seaweed containing sushi rice and various fillings.

Little-known fact: Sushi is pronounced ‘zushi’ when followed by a vowel.

Sushi rice

Regardless of what form the sushi finally takes, sushi rice will always feature. The vinegared rice of sushi is slightly harder and more ‘chewy’ than plain boiled rice, as it is cooked with less water. Cooling the rice quickly, while tossing, helps to achieve this effect, as well as giving the rice its signature glossy sheen.

Traditionally, a sushi apprentice will spend their first two years learning how to make sushi rice, an art that requires considerable skill. It is believed that for sushi mounds to be molded properly, all the rice grains should be facing the right way!

Eating sushi

In Australia, chopsticks are commonly used; however, traditionally, sushi is eaten with your hands. To best appreciate the subtle flavours of sushi, dip the fish side into the soy sauce, putting the same side into your mouth, so the fish meets your taste buds first. Do not dip the rice side into the soy as you will taste only soy, and the rice will loose its structure.

For wasabi, try placing a dab on your chopstick rather than mixing it into the soy sauce as this can overpower the flavour of the sushi.

To refresh your palette between pieces, eat a slice of pickled ginger. Drinking green tea is also commonplace; the tea is believed to remove the oiliness from the fish and prepare the palette for the next bite. Beer, wine and particularly sake are also popular accompaniments.

Want to make your own sushi? Click here for a step-by-step guide and some delicious sushi suggestions courtesy of FoodinFocus and guest chef and sushi master Takasan Yohioka of Kobe Jones Sydney.

Step-by-step guide to sushi

Freshly Shucked Oyster and Caviar Sushi

Tuna, Mango and Sesame Inside-out Roll

Sesame Crusted Salmon with Wasabi Mayo and Scallions

Salmon, Avo and Scallion Hand Roll