Monthly Archive for May, 2008

Peruvian Pepper Lady

4-6 black peppercorns
2 teaspoons fresh lime juice
1 tablespoon raspberry puree, fresh or frozen
1 tablespoon apple juice
2 teaspoons vanilla sugar
2 1/2 tablespoon Pisco or brandy
2 teaspoons raspberry liqueur
1/2 egg white*

Place all the ingredients in a cocktail shaker. Shake gently till frothy. Pour over ice into a tumbler or cocktail glass. Drink immediately.

* Make sure the egg white is fresh and well chilled before using.

 

Recipe created by David Hernandez, The Argyle

 

Want to learn more about mixologist David Hernandez? Click here!

Published on May 12, 2008 in Drinks. Closed Tags: .

King George Whiting with Silk Eggplant Caponata

1 medium eggplant, cut into 1cm cubesking george whiting with silk eggplant caponata
200ml olive oil
1 medium brown onion, diced
1 red capsicum, diced
1 celery stalk, diced
1 lemon, zested and juiced
1 tablespoon toasted pine nuts
20g pitted olives, thinly sliced
1 tablespoon currants, soaked in 1 tablespoon water and 1 tablespoon red wine vinegar
1/4 bunch continental parsley, finely chopped
red wine vinegar
olive oil
salt and pepper
8 fillets of King George Whiting
100g plain flour
100ml olive oil
2 lemons, cut into 4 cheeks

Place the eggplant cubes in a medium bowl and sprinkle with 2 teaspoons of salt. Stand for 15 minutes. Wash in cold water and pat dry with kitchen towel. Meanwhile, heat 50ml of the olive oil in large fry pan on medium/high. Add the onion and fry for 3-4 minutes till soft, add the celery and cook for a further 2-3 minutes, then the capsicum. Remove from heat. Heat remaining olive oil in a new fry pan on medium/high. Add eggplant and fry for 5-7 minutes till golden. Remove and place on kitchen paper to absorb any excess oil. In a medium bowl combine the onion, celery and capsicum mix with the eggplant. Stir in the lemon zest and juice, pine nuts, olives, currants and parsley.

Season with a splash of red wine vinegar, olive oil, salt and pepper. Set aside and keep warm. Lightly coat the fish fillets with plain flour. Heat olive oil in a fry pan on medium/high and fry the fish for about 2 minutes on each side till golden and crisp. To assemble place a spoonful of caponata on a plate, two fillets of whiting on top, one lemon cheek and drizzle with a good olive oil. Serves 4

 

Created by Daniel Hughes, Head Chef, Manta Restaurant

 

Want to learn more about Daniel Hughes and Manta Restaurant? Click here!

 

Published on May 5, 2008 in Mains. Closed Tags: .

Clafoutis di Lampone Amore

3 medium eggscalfoutis
130g caster sugar, extra for sprinkling
60g plain flour, sifted
100g unsalted butter, melted and extra for greasing
1/4 teaspoon baking powder
100g ripe raspberries
300g ripe blackberries
Vin Santo or a good sticky wine
Crème fraiche or vanilla ice cream to serve

Preheat oven to 200°C. Using a little softened butter, grease a 10 x 15 x 5cm baking dish. Beat eggs till light and fluffy, 2-3 minutes. Add the sugar and beat till pale and thick, 3-5 minutes. Using a large spoon gently fold in the flour, butter and baking powder. Pour mix in the prepared baking dish. Scatter the berries over the top of the batter. Bake for 20-25 minutes or until the centre of the cake is solid and not runny. Splash some Vin Santo over the top as soon as it comes out from the oven. Sprinkle the extra sugar on top. Serve warm with vanilla ice cream or crème fraiche. Serves 4

Created by Ruben Martinez, Head Chef, La Sala

Want to learn more about Ruben Martinez and La Sala? Click here!

Published on May 5, 2008 in Desserts. Closed Tags: .

Cauliflower Soup with Sage Burnt Butter

½ a cauliflower or 4 cups florets, cookedcauliflower soup with sage burnt butter
1 medium potato, cooked
2 cups milk
½ cup cream
½ cup water
¼ teaspoon freshly grated or ground nutmeg
salt and pepper
4 tablespoons butter
8 sage leaves

Place 1/2 the cauliflower and potato in a food processor with 1/2 of the milk, cream and water. Process for 2-3 minutes till smooth. Repeat with the remaining ingredients. Place the soup in a medium saucepan on low heat. Simmer for 5 minutes. Stir in the nutmeg and season. In a small pan melt the butter and cook till it is a brown foamy colour. Add the sage leaves and fry them till crispy, approx. 10-30 seconds. Remove from heat immediately. Serve the soup hot and drizzle with some burnt butter and a sage leaf.

 

Recipe by Camilla van Beuningen

 

Other delicious soup recipes:

Rustic Beef Soup with Beans and Veggies

Chilled Pawpaw Soup with Chilli and Parmesan Croute

Mixed Berry Soup with Floating Island Meringue

Published on May 1, 2008 in Salads & Soups. Closed Tags: .

Rustic Beef Soup with Beans and Root Veggies

Filling, but not too heavy, this chunky beef soup is a perfect match for an Aussie winter. For something a little heartier, simply add more chunks of flavoursome vegetables and mixed beans.

2 tablespoons olive oilrustic beef soup
1kg beef shin or osso bucco
2 French shallots, peeled
2 cloves garlic, crushed
1 cup peeled and diced carrots
½ cup diced leeks, washed
½ cup diced celery, washed
2 bay leaves
4 sprigs thyme, extra for garnish
3 cups beef stock
fresh parsley leaves for garnish
salt and pepper
2x420g tins butter beans or mix beans, drained and rinsed
Crusty bread to serve

In a medium size saucepan heat the olive oil on medium/high. Brown the pieces of beef in batches and set aside. Add the vegetables to the pot and cook till soft, 5-7 minutes. Return the beef to the pot. Stir in the herbs and stock and bring to the boil. Reduce the heat to a simmer and cook for 1 hour or till the meat falls off the bone. Add more water if the soup is too thick. Add the beans just before serving and heat through, 2-3 minutes. Adjust the seasoning and sprinkle with some chopped parsley or picked fresh thyme leaves. Serve very hot with crusty bread.

 

Recipe by Camilla van Beuningen

 

Other delicious soup recipes:

* Cauliflower Soup with Sage Burnt Butter

* Chilled Pawpaw Soup with Chilli and Parmesan Croute

* Mixed Berry Soup with Floating Island Meringue

 

Published on May 1, 2008 in Mains. Closed Tags: .

Rustic Beef Soup with Beans and Root Veggies

Filling, but not too heavy, this chunky beef soup is a perfect match for an Aussie winter. For something a little heartier, simply add more chunks of flavoursome vegetables and mixed beans.

2 tablespoons olive oilrustic beef soup
1kg beef shin or osso bucco
2 French shallots, peeled
2 cloves garlic, crushed
1 cup peeled and diced carrots
½ cup diced leeks, washed
½ cup diced celery, washed
2 bay leaves
4 sprigs thyme, extra for garnish
3 cups beef stock
fresh parsley leaves for garnish
salt and pepper
2x420g tins butter beans or mix beans, drained and rinsed
Crusty bread to serve

In a medium sized saucepan heat the olive oil on medium/high. Brown the pieces of beef in batches and set aside. Add the vegetables to the pot and cook till soft, 5-7 minutes. Return the beef to the pot. Stir in the herbs and stock and bring to the boil. Reduce the heat to a simmer and cook for 1 hour or til the meat falls off the bone. Add more water if the soup is too thick. Add the beans just before serving and heat through, 2-3 minutes. Adjust the seasoning and sprinkle with some chopped parsley or freshly picked thyme leaves. Serve very hot with crusty bread.

Recipe by Camilla van Beuningen

Other delicious soup recipes:

* Cauliflower Soup with Sage Burnt Butter

* Chilled Pawpaw Soup with Chilli and Parmesan Croute

* Mixed Berry Soup with Floating Island Meringue

Published on May 1, 2008 in Salads & Soups. Closed Tags: .

Chilled Pawpaw Soup with Chilli and Parmesan Croute

Spice up your next dinner party with this unique starter. Smooth, slightly sweet pawpaw combines with a hint of chilli and lime for a flavour burst from the Caribbean. Who knew soup could be so sexy…

2 tablespoons light olive oil
1 medium Spanish onion, cut into small dice
1 clove garlic, crushed
1 teaspoon ground paprika
½ teaspoon chilli powder
¼ cup white wine
1 cup chicken or vegetable stock or water
2 cups pureed ripe pawpaw
2 teaspoons Tabasco sauce
salt and pepper to taste

In a medium saucepan heat the olive oil on medium. Add the onion and garlic. Cook on a low heat for 5-10 minutes till soft. Stir in the paprika and chilli powder, cook for 30 seconds. Add the wine, bring to the boil and simmer for 1 minute. Stir in the stock/water and pawpaw. Cook for 5-7 minutes till warm. Set aside to cool and place in an airtight plastic container. Refrigerate for a few hours or overnight to chill. Before serving, season to taste with Tabasco sauce and salt and pepper. Serves 4

 

Recipe by Camilla van Beuningen

 

Other delicious soup recipes:

* Cauliflower Soup with Sage Burnt Butter

* Rustic Beef Soup with Beans and Root Veggies

* Mixed Berry Soup with Floating Island Meringue

Published on May 1, 2008 in Salads & Soups. Closed Tags: .

Prawn and Kiwi Cocktail

1½ cups cooked medium prawns, peeled and deveinedprawn and kiwi cocktail
1 cup cubed peeled kiwi fruit, cut into large dice
1 tomato, deseeded and cut into thin strips
1 small red chilli, deseeded and finely chopped
½ lime, zested and juiced
1 tablespoon olive oil
2 teaspoons chopped fresh chives, extra for garnish
1 tablespoon chopped fresh mint, extra for garnish
salt and pepper

In a medium sized mixing bowl, combine the prawns, kiwi fruit, tomato, chilli and lime zest and juice. Toss well without breaking the fruit. Just before serving toss the olive oil and herbs through. Serve cold on mixed salad leaves or on its own. Serves 4

Tip: Serve immediately as the kiwi fruit will start to act on the prawns to break them down. For a slightly different taste, substitute the prawns with crabmeat or crayfish. If you do not like seafood, use smoked chicken instead.

 

Recipe by Camilla van Beuningen

To learn about the amazing, superfood qualities of kiwifruit, click here!

Published on May 1, 2008 in Entrees. Closed Tags: .

Chilled Pawpaw Soup with Chilli and Parmesan Croute

Spice up your next dinner party with this unique starter. Smooth, slightly sweet pawpaw combines with a hint of chilli and lime for a flavour burst from the Caribbean. Who knew soup could be so sexy…

2 tablespoons light olive oilchilled pawpaw soup with chilli and parmesan
1 medium Spanish onion, cut into small dice
1 clove garlic, crushed
1 teaspoon ground paprika
½ teaspoon chilli powder
¼ cup white wine
1 cup chicken or vegetable stock or water
2 cups pureed ripe pawpaw
2 teaspoons Tabasco sauce
salt and pepper to taste

In a medium saucepan heat the olive oil on medium. Add the onion and garlic. Cook on a low heat for 5-10 minutes till soft. Stir in the paprika and chilli powder, cook for 30 seconds. Add the wine, bring to the boil and simmer for 1 minute. Stir in the stock/water and pawpaw. Cook for 5-7 minutes till warm. Set aside to cool and place in an airtight plastic container. Refrigerate for a few hours or overnight to chill. Before serving, season to taste with Tabasco sauce and salt and pepper. Serves 4

 

Recipe by Camilla van Beuningen 

 

Other delicious soup recipes:

* Cauliflower Soup with Sage Burnt Butter

* Rustic Beef Soup with Beans and Root Veggies

* Mixed Berry Soup with Floating Island Meringue

Published on May 1, 2008 in Entrees. Closed Tags: .

Roasted Pumpkin, Pumpkin Seed and Feta Focaccia

Give classic Italian foccaccia a gourmet twist with crunchy seeds and chunks of soft pumpkin and melted feta. Perfect for thick, open-faced sandwiches or served simply on its own.

15ml or 1 tablespoon dry yeastroasted pumpkin, pumpkin seed and feta
1½ cups warm water
1 tablespoon olive oil
2 teaspoons salt
1 tablespoon brown sugar
2 cups plain flour + 1 cup extra for dusting and kneading
2 cups roasted pumpkin cubes
2 tablespoons pumpkin seeds + extra for garnish
½ cup Danish style feta
(Extra flour for dusting and kneading)

In a small bowl, mix the yeast in the warm water and stand for 5 minutes. Add the olive oil, salt and sugar and stir well. Place the flour on a clean surface. Make a well in the centre and slowly add the warm liquid using your hands to form a dough. Knead for 5 minutes. If the dough is too wet knead in more flour till you have firm, springy dough. Lightly flour a large bowl. Place the dough in it. Cover with plastic wrap or a tea towel. Place in a warm spot. Let the dough rise for 1 hour or till it has doubled in size. Heat the oven to 190°C. Lightly flour a large baking tray. Place the dough on a floured surface and knead for 5 minutes. Lightly knead in the pumpkin pieces, pumpkin seeds and feta, making sure you keep some for garnishing the top of the bread. Form the bread into a log shape. Place on a floured tray and bake for 30 to 40 minutes or till the bread sounds hollow when tapped on the base. Cool for 10 minutes before slicing.

Tip: Roast the pumpkin with olive oil and seasoning for 30 minutes on 200°C. Kneading is best done using the palm of your hand and pushing firmly on the dough. The bread can be made into any shape, just be sure to adjust the cooking time for thinner or fatter loaves.

Recipe by Camilla van Beuningen

Other delicious bread recipes:

* Lavash

* Mixed Brown Seed and Date Low GI Loaf

Want to learn how to bake a perfect loaf of bread? Click here to read our ‘How to’ for bread basics.

Published on May 1, 2008 in Entrees. Closed Tags: .