Monthly Archive for October, 2008

Savoy Cabbage, Pine Nuts, Raisins, Pecorino & Pangrattato Insalata

500-600g savoy cabbage, finely shreddedsavoy cabbage
180g raisins, soaked overnight in sweet marsala
60g pine nuts, toasted
1 bunch parsely, roughly chopped
100g pecorino, grated
salt & pepper
120ml white balsamic vinegar
1 ciabatta (or similar style white loaf), crust removed and processed into coarse breadcrumbs

Salad cream
3 egg yolks
3 tablespoons French mustard
300ml vegetable oil
100ml white wine vinegar
300ml pouring cream
salt & pepper

For the salad cream, whisk together the egg yolks, mustard, vinegar and seasoning. Slowly incorporate the oil, as you would for a mayonnaise, and then the pouring cream. Set aside. The dressing can be prepared several days in advance.

For the pangrattato, in a large heavy pan, heat up just enough oil to cover the bottom. Add the breadcrumbs, and cook whilst continually shaking the pan until golden brown and crispy. Strain off the excess oil and leave to cool on absorbent paper.

To assemble, moisten the shredded cabbage with the white balsamic vinegar and toss through. Add the raisins and pine nuts and most of the parsley, pecorino and toasted breadcrumbs. Drizzle with the salad cream and season to taste. Toss ingredients to combine and add more salad cream if necessary. To serve, place the salad on a plate and liberally grate pecorino over the top. Sprinkle with the remaining parsley and breadcrumbs. Serves 6

Tip: Make sure to shred the cabbage as finely as you can for the best texture for your salad.

 

Recipe created by Todd Garratt, Executive Chef at buzo

Published on October 30, 2008 in Salads & Soups. Closed Tags: .

Grilled Chorizo with Baked Onions, Roasted Sweet Potatoes and Harissa

6 chorizos (either Spanish or South American)

Baked onionschoriso
3 brown onions
1 handful of chopped parsley
white wine vinegar
olive oil
salt & pepper to taste

Roasted sweet potatoes
6 small sweet potatoes, peeled
cumin powder
salt & pepper

Harissa
2 capsicums, roasted and peeled
2 long red chillis, roasted and peeled
6 garlic cloves, roasted and peeled
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon caraway seeds
½ teaspoon fennel seeds
splash of sherry vinegar
4 tablespoons olive oil

Preheat the oven to 180ºC. For the onions, leave the skins on, rub them generously with olive oil and place in a baking dish. Bake until they are soft to the touch, approx. 30 minutes, then allow to cool. Peel off the skins and cut into quarters. Drizzle with a splash of olive oil and vinegar and sprinkle with chopped parsley. Season to taste.

For the sweet potatoes, rub with olive oil, cumin, salt and pepper and bake until tender, approx 20-25 minutes.

For the harissa, place all the seeds in a dry pan over medium heat and roast until you can smell the aromas being released. Grind in a coffee grinder or mortar and pestle until fine. Roughly chop the capsicums and chillis. Place in a food processor along with the ground seeds. While the motor is running, add the garlic then the olive oil and sherry vinegar. Season with salt and pepper to taste.

Cut the chorizo in half lengthways and place flat side down on a hot barbecue. Grill for approximately 3 minutes on each side. To serve, place the onions and sweet potato on a plate and arrange the chorizo on top with a spoonful of harissa. Serves 6

 

Recipe created by Guest Chef Francisco Smoje

Published on October 30, 2008 in Mains. Closed Tags: .

Wicked Elf Pilsner

Wicked Elf Pilsner

 

Brought to you by the husband and wife team from The Little Brewing Company, this beer is a great example of a true European Pilsner. 95% of this beer is Australian (the water) and the rest of the ingredients are fully imported. The malt is a specialty Pilsner malt from Germany, while the hops and a unique yeast strain both hail from the Czech Republic, the birthplace of the original Pilsner style of beer. This delightful Bohemian Wicked Elf Pilsner pours crystal clear and golden with a lovely white head and rewards you with a delightful floral nose peppered with a subtle fruitiness, courtesy of the aromatic Saaz hops. The mouthfeel is crisp and light and the flavour is well balanced with early malt characteristics fading to a lovely lingering hop bitterness.

Pair this with a sharp vintage cheddar.

 

* Please note, the image associated with this beer was incorrect on our newsletter.

Published on October 30, 2008 in Wine. Closed

Balance & Harmony

By Neil Perry

Balance & Harmony – it’s a title that has cause to make you think it’s a book about spirituality. But while this is definitely a cookbook (and an incredible cookbook at that), the title is one that resonates on more levels than one. An indisputable force in the kitchen, Neil Perry has with his most recent cookbook set a new standard to follow, and in doing so, has exposed himself as something more akin to a food god than a mere chef.

Each flip of this beautifully crafted page is like a stroll through heaven, with mesmerising photos and recipes that steal your attention. If Neil Perry’s new restaurant venture Spice Temple, set to open in January 2008, is anything as beautiful as this cookbook, then we certainly have something to look forward to.  

A proud proponent of Asian cooking, Neil Perry shares not just his love for the tastes, textures and flavours of Asian cuisine, but also the techniques used to achieve these. In many ways, Balance & Harmony is an in-depth cooking course, with the book beginning with the easiest dishes and progressing to the more challenging and skill-based styles towards the end. As Perry says himself, the book is really all about Balance & Harmony, the cornerstones of good Asian cooking.

With beautiful rice paper divider pages, antique Chinese cigarette card images and a limited edition fabric-covered gift box, this is an ultra-gourmet gift idea or a treasure to keep and treasure.

Murdoch Books RRP $125

Published on October 30, 2008 in Books. Closed

Shadowfax Chardonnay 2006

Shadowfax Chardonnay 2006

 

Matt Harrop is a skilled winemaker who teases out every last ounce of flavour from Chardonnay with fruit sourced from Beechworth, the Macedon Ranges and Geelong. This cracking white took out the trophy for best white and best Chardonnay at the Sydney Wine Show and I need not elaborate why. It’s got primary notes of lime, slate, white peaches and nectarine leading to a structured palate of improbable balance and length. The oak takes backstage but rounds it out nicely.

Try it with pan-fried salmon and a lemon caper butter.

RRP $25

Published on October 23, 2008 in Wine. Closed

Inca Gold

Quinoa – the ancient grain with a funny name that’s seriously good for you.

 

Twice as nice as rice? Well maybe not, but possibly twice as good for you. Quinoa (pronounced keen-wa) is the high-protein, mineral-rich, gluten-free ‘grain’, that’s taking the place of rice in smart eaters’ kitchens the world over. Related to amaranth, quinoa is not actually a grain, it’s a seed related to the spinach family, but it cooks up like a grain and has a delicious nutty flavour when correctly prepared.
quinoa
Referred to as ‘the gold of the Incas’, quinoa been grown in the South American Andes for thousands of years. It thrives in high, cold climates, which is the reason why commercial crops of it aren’t grown in Australia. The majority of Quinoa available in Australia is grown at high altitude in the mountains of Ecuador, Bolivia and Peru.

Quinoa is the only vegetable source of protein recognised as ‘complete’. This means it contains all of the nine essential amino acids needed for growth and development. Astoundingly, quinoa contains up to 18 percent protein, which is even more than meat. It’s also a good source of iron, zinc, magnesium, phosphorus, Vitamins B6 and E, and fibre. It has more calcium than milk and is higher in fat than any other grain-type food. The fact that quinoa is an alkaline-forming grain (like millet) makes it even more desirable among the health brigade. All this and it is low GI.

Quinoa, in its wholegrain form, is useful in preventing and treating numerous health conditions. Because quinoa is a rich source of magnesium, a mineral that helps relax blood vessels, regular consumption has been shown to help reduce the frequency of headaches in migraine sufferers and promotes cardiovascular health for those concerned about atherosclerosis. This is particularly helpful for post-menopausal women who are suffering any of the symptoms of cardiovascular disease such as high cholesterol and blood pressure. The magnesium in quinoa also helps reduce the risk of Type 2 diabetes, as magnesium is an important co-factor involved in the body’s use of glucose and insulin production.

As with other high-fibre foods such as fruit, the high-fibre content of quinoa may also reduce the risk of developing breast cancer in pre-menopausal women who regularly consume it. Quinoa’s high-fibre content also helps prevent gallstones. Significantly for you mums out there, feeding your children quinoa (and other whole grains) has been shown to reduce the occurrence of childhood asthma especially when combined with regular fish eating.

Quinoa is easy to cook and can be enjoyed all year round as it is light and easy to digest. It can be purchased pre-packaged in supermarkets and in bulk in some health foods shops. When deciding upon the amount to purchase, remember that quinoa expands during the cooking process to several times its original size. Store quinoa in an airtight container. It will keep for a longer period of time, approximately three to six months, if stored in the refrigerator.
To cook quinoa, soak overnight (or for at least 20 minutes!) and rinse well. Add one part quinoa and a pinch of salt to two parts water in a saucepan. Bring the water to the boil and then simmer for 15 minutes. Set aside for 5 minutes to rest. The grains should be fluffy and translucent when cooked. Dry roast the grain in a skillet for a few minutes prior to cooking if you wish to enhance the grain’s nutty flavour.

Tip: Use quinoa like rice or couscous in salads, stews, soup, stir-fries and pilafs and combine with oats, nuts and fruit to make a delicious breakfast porridge. Quinoa flour is also an excellent substitute for wheat flour in quick breads or baked goods that don’t require yeast.

Published on October 23, 2008 in Healthy eating. Closed

Pan Fried Salt Water Barramundi with Orange Butter Sauce and Roast Fennel

4 x 160g pieces barramundi
500ml fresh orange juice
100g soft butter
1kg chat potatoes
4 bunches baby fennel
1l chicken stock
pinch saffron
sea salt
ground black pepper

Preheat oven to 180°C. Strain the orange juice into a saucepan and cook until reduced by two thirds. Remove from the heat.

Place chat potatoes in a saucepan with salted cold water and bring to the boil. Cook until a knife easily goes through the potatoes then strain and allow to cool.

Cut the baby fennel into half lengthwise and place into a baking tray with salt, pepper and butter. Place in the oven and cook for 10 minutes or until it goes a golden color. Remove and keep at room temperature until required.

Heat a little oil in a frypan. When it is very hot, place the fish pieces skin side down. This will give a good color and crisp up the skin. Turn over and then place in the oven for 4 minutes.

While the fish is cooking, slice the chat potatoes and place in a small pan with chicken stock, salt, pepper and saffron. Let simmer on the stove.

Put the orange reduction back on the stove and simmer. Then whisk in the soft butter and take off the heat. Season with a little salt and pepper. It may need a little extra butter if it tastes too sharp.

To serve, place the fennel and potatoes onto the centre of warm plates, then place the fish on top. Pour the sauce around the fish and garnish with chervil and sea salt. Serves 4

 

Recipe created by Guest Chef Greg Anderson, chef/owner of Sugaroom and Sails on Lavender Bay

Published on October 23, 2008 in Mains. Closed Tags: .

Marie Claire Fresh and Fast, Simply Delicious Healthy Food

By Michele Cranston

These guys have always done a great job of producing cookbooks with fast-to-prepare, fresh tasting recipes. So it seems only natural that the next book in their ever popular, and useful, series coin the words. Fresh + Fast however, ups the ante on some of their previous titles with a specific focus on fresh ingredients and photography to match. Indeed, decked out in tones of green and filled with images of leaves and veggies at each turn, it would be hard to look at this cookbook and not want to run to your backyard garden and gig up a fresh spud or carrot… or at least head to your local farmers’ market in search of one. Fast + Fresh is a must-have for salad lovers and healthy eaters who like a bit of flavour with their food, with some solid, along with creative, recipes on show. But it’s also a great option for just about anyone who likes to cook to the seasons and enjoys light, fresh food as an accompaniment to Australia’s warm weather.  And for the guys, there’s some nice pictures of pretty girls too…

Murdoch Books, RRP $39.95

Published on October 16, 2008 in Books. Closed

Giant Steps Sexton Vineyard Chardonnay 2006

Giant Steps Sexton Vineyard Chardonnay 2006

It’s not just Giant Steps, its leaps and bounds in terms of quality for this Yarra based outfit. Phil Sexton cut his teeth at Devil’s Lair before turning his attention to Victoria. The resultant wines are startlingly good. This is quite Burgundian with aromas of white peach, nectarine, cashew and cheesy, leesy notes. A lovely unctuous mouthfeel with quality oak and firm acids all in check.

Great with smoked salmon on sourdough with dill mustard

 

RRP $30

Published on October 16, 2008 in Wine. Closed

Sublime Cheesecakes

It seems every country has a cheesecake – Australia has the gelatine cheesecake, America has the baked, Italy’s is the ricotta or mascapone cheesecake, while France’s is the flatter, neufchatel cheesecake, Germany has quark flans and the list goes on! Perhaps there are so many variations because they’re not only densely, richly delicious but also, incredibly easy to make.  

Cheesecakes are basically a dense baked custard – a mix of cream cheese, cream and eggs baked at a low temperature. You can use any cheese you like – just as long as you give it enough structure to support its fat and water content – and any filling or topping can be used. Think nuts, rosewater, fruit in any form, chocolate, whiskey, raisins, maple syrup – the options are endless.

A stand alone, crust-free cheesecake also makes a great gluten free dessert – the eggs are what bind cheesecakes so no flour is required, although some cheesecakes include cornflour to stabilise the cream mix. The only exception is ricotta where flour is needed to soak up the moisture in the cheese.

If you’re going for a base, there are several different options. I grew up with a version of the Eastern European cheesecake (now considered a New York cheesecake), a lemony baked cheesecake with a sour cream topping and no biscuit base. In Australia however, the biscuit base is an essential part of the cheesecake ensemble and is commonly made using digestive wheat biscuits. I prefer to pre-bake the base to increase its crispness and add a pinch of cinnamon to complement the sweetness. A sponge base (and top) is another alternative as is a nut crumble base and top.

 

 

Mixing Tips

* Beat cheese with a paddle attachment to remove lumps before adding other ingredients. In fact, never blend any two ingredients of different consistencies together without first softening the firmer ingredient to the consistency of the other. The exception is mascarpone which will turn lumpy if overbeaten.

* Beat ingredients slowly and only until evenly mixed. Overbeating incorporates too much air and will cause the cake to rise too high too quickly whilst baking.  As a precaution, tap the prepared cake tin on a bench top to remove any air bubbles before placing it in the oven.

* To avoid overbeating, have your ingredients at room temperature before starting. This reduces the risk of overbeating to reach the right consistency.

* If you prefer a lighter version, separate the eggs in your recipe, whipping up the whites with a bit of sugar then fold through the cheese mix.

 

 

Baking Tips

* Bake cheesecakes slowly at a low temperature. This will allow steam to release gradually and evenly.

* Don’t overbake cheesecakes. Overbaking dries them out causing the cake to shrink and crack.

* Cheesecakes prefer the even temperature of conventional ovens. If using a fan forced oven, reduce the temperature.

* Leave cheesecakes to cool in a switched off oven to allow for gradual cooling and less shrinkage.  If you can’t leave the cake in the oven to cool down, take it cake out while its still quite wobbly in the centre as cream based cakes tend to continue cooking as they cool down.

 

 

Serving

* Always serve cakes at room temperature. Depending on the weather, take your cheesecake out of fridge with enough time to give the ingredients time to relax and release the flavours.

* Use a wet knife to de-mould cheesecakes and to cut into slices. Preferably, dip the knife in warm water and wipe clean between each cut.

 

 

Looking for a delicious cheesecake recipe to test out your newly acquried skills? Click here for the beautiful Berry Compote Cheesecake recipe by our Baker!

 

If you have a question for our baker, email us at [email protected] Yael Shohat is the Executive Director of Yael’s Cakes of Distinction, 23 Clevedon Street, Botany, 02 9695 1695 

Published on October 16, 2008 in Baker. Closed