Normal soup with those two things thrown in. It was meant to be watercress and pea but the last minute addition of pear was stronger. Watercress is great gear when you can buy it, yesterday was the first time I had seen it in 6 years and it was cheap too. It is quite peppery and is great in salads and as a garnish. If you like the sound of this but can't find watercress, use rocket perhaps or, maybe even try adding some blue cheese. Blue cheese and pear together are awesome.
1 bunch watercress washed and cleaned
2 leeks cleaned and chopped
1 onion chopped
2 sticks of celery chopped
2 cloves garlic chopped
4 or 5 small potatoes chopped
750 ml chicken stock
2 cups frozen peas
1 1/2 pears chopped
Lemon
2 tbs yoghurt (or more)
Salt and pepper
1 tbs butter
Extra virgin olive oil
Saute the onion, celery, leeks and garlic in the butter in a large saucepan. Add the potato and cover with the stock. Simmer for about 20 minutes or until just tender. After10 minutes add the pear. After 15 minutes add the peas. After 20 minutes, add the watercress, mix in and turn off the heat for a couple more minutes. Add salt and pepper, yoghurt and some lemon juice (start with about 1 tbs) and blend with a stick blender. Check for seasoning adding more salt, pepper, lemon or yoghurt as necessary.
Serve in bowls, drizzle with some extra virgin olive oil, with some crusty bread.
Saturday, 16 July 2011
Honey Roasted Pumpkin and Lemon Chicken Pearl Barley Risotto
Noice, and less effort than normal risotto. The pumpkin ended up mushing itself all through the whole shebang.
1/4 pumpkin skinned in 1cm dice
1/2 tbs honey
1 chicken breast
Zest of 1/2 a lemon
Juice of 1/2 a lemon
Some Rosemary stripped
1/2 head of broccoli in small florets
1 stick of celery in small dice (reserve the woody end)
1 1/2 cups pearl barley
1/2 an onion in small dice
2 cloves garlic minced
1 cup white wine (optional)
1 litre of stock
1 knob of butter
Pecorino or Parmesan
1/2 handful of parsley chopped
2 slices bacon
Olive oil
Salt and pepper
Lemon for serving
Add the diced pumpkin to a large mixing bowl, add some olive oil and the honey and toss to combine. Place in a single layer on a lined baking tray and roast in a pre-heated 200C oven for about 30 mins or until they have taken on some colour. Remove when ready.
With a large sharp knife, slice the chicken breast horizontally into three slices of even thickness . Combine the chicken breast with the lemon zest, lemon juice, some olive oil, pepper and rosemary and set aside for ten minutes while you prepare the rest.
Heat the stock in a small saucepan and add in the woody celery bit.
Fry the bacon over medium high in a large heavy based saucepan until mostly crispy then remove to a warm place (I use the grill with the door closed and not on). Cook the chicken in the same pan until just cooked then remove to a warm place. Reduce the heat and saute the onion, celery and garlic until translucent. Add the pearl barley to the pan tossing to coat and removing any sediment from the bottom. Add the wine if using and allow to absorb. Add in about half of the stock and simmer, adding more as it is almost absorbed. Stir occasionally.
While this happening, dice 2 of the slices of chicken and slice the other piece into strips. Chop all of the bacon.
From the time you add the stock it should take about 25 mins to cook, test grains of the barley occasionally after about twenty minutes. A couple of minutes before you think it is ready, add the broccoli florets. When you think it is almost ready add in the last laddleful of stock, as much Parmesan as you like, the butter, parsley, diced chicken, bacon and pumpkin and stir to combine. Add the lid, turn off the heat and allow to sit for a couple of minutes.
Serve in warmed bowls topped with sliced chicken and a squeeze of lemon.
1/4 pumpkin skinned in 1cm dice
1/2 tbs honey
1 chicken breast
Zest of 1/2 a lemon
Juice of 1/2 a lemon
Some Rosemary stripped
1/2 head of broccoli in small florets
1 stick of celery in small dice (reserve the woody end)
1 1/2 cups pearl barley
1/2 an onion in small dice
2 cloves garlic minced
1 cup white wine (optional)
1 litre of stock
1 knob of butter
Pecorino or Parmesan
1/2 handful of parsley chopped
2 slices bacon
Olive oil
Salt and pepper
Lemon for serving
Add the diced pumpkin to a large mixing bowl, add some olive oil and the honey and toss to combine. Place in a single layer on a lined baking tray and roast in a pre-heated 200C oven for about 30 mins or until they have taken on some colour. Remove when ready.
With a large sharp knife, slice the chicken breast horizontally into three slices of even thickness . Combine the chicken breast with the lemon zest, lemon juice, some olive oil, pepper and rosemary and set aside for ten minutes while you prepare the rest.
Heat the stock in a small saucepan and add in the woody celery bit.
Fry the bacon over medium high in a large heavy based saucepan until mostly crispy then remove to a warm place (I use the grill with the door closed and not on). Cook the chicken in the same pan until just cooked then remove to a warm place. Reduce the heat and saute the onion, celery and garlic until translucent. Add the pearl barley to the pan tossing to coat and removing any sediment from the bottom. Add the wine if using and allow to absorb. Add in about half of the stock and simmer, adding more as it is almost absorbed. Stir occasionally.
While this happening, dice 2 of the slices of chicken and slice the other piece into strips. Chop all of the bacon.
From the time you add the stock it should take about 25 mins to cook, test grains of the barley occasionally after about twenty minutes. A couple of minutes before you think it is ready, add the broccoli florets. When you think it is almost ready add in the last laddleful of stock, as much Parmesan as you like, the butter, parsley, diced chicken, bacon and pumpkin and stir to combine. Add the lid, turn off the heat and allow to sit for a couple of minutes.
Serve in warmed bowls topped with sliced chicken and a squeeze of lemon.
Wednesday, 29 June 2011
Borscht
I roasted 2 large beetroot and boiled the rest in this recipe but if you don't have the time or couldn't be bothered, just boil all of them. If you want to make this even more simple, substitute white balsamic for normal vinegar, the yoghurt for cream or sour cream and, leave out the horseradish, mushroom goo and prosciutto. The reason I have added mushroom here is, the gear we ate in Poland included mushroom pierogi. Pierogi is like ravioli and I was too lazy to make that.
500gms beetroot peeled (6 medium and 2 large)
Rosemary
Salt and Pepper
Olive oil
2 whole garlic cloves
2 garlic cloves chopped
1 onion diced
Parsley
1 tbs white balsamic (more may be necessary)
1 tbs horseradish cream
2 cups stock
3 slices grilled and chopped prosciutto (or crispy bacon)
Yoghurt (or cream)
Mushroom goo (I made a very simple version for this)
Peel all of the beetroot. If bothering to roast, wrap the largest 2 beets in foil with a garlic clove, rosemary, some olive oil, salt and pepper in each and roast in a oven for about 40 minutes at 180C or until tender. Cover the remaining beetroot in water in a small-ish pan and bring to the boil then simmer until tender. Reserve the boiling water. Once cooked, allow to cool then dice, with the roasted versions in bite sized pieces.
Saute the remaining garlic and onion in a large saucepan. Once translucent add the chopped boiled beetroot, stock and about half of the reserved cooking water. Bring to the boil and simmer for a couple of minutes. Add half of the parsley, yoghurt, the garlic from the roasted beets, the horseradish and vinegar. Use a stick blender and puree into a soup. If the soup needs more liquid add some more of the cooking water. Check the soup for seasoning adding more of whatever it needs (salt, pepper, vinegar, yoghurt or horseradish).
Spoon into bowls and finish with a little chopped parsley, mushroom goo, chopped proscuitto and some more yoghurt.
500gms beetroot peeled (6 medium and 2 large)
Rosemary
Salt and Pepper
Olive oil
2 whole garlic cloves
2 garlic cloves chopped
1 onion diced
Parsley
1 tbs white balsamic (more may be necessary)
1 tbs horseradish cream
2 cups stock
3 slices grilled and chopped prosciutto (or crispy bacon)
Yoghurt (or cream)
Mushroom goo (I made a very simple version for this)
Peel all of the beetroot. If bothering to roast, wrap the largest 2 beets in foil with a garlic clove, rosemary, some olive oil, salt and pepper in each and roast in a oven for about 40 minutes at 180C or until tender. Cover the remaining beetroot in water in a small-ish pan and bring to the boil then simmer until tender. Reserve the boiling water. Once cooked, allow to cool then dice, with the roasted versions in bite sized pieces.
Saute the remaining garlic and onion in a large saucepan. Once translucent add the chopped boiled beetroot, stock and about half of the reserved cooking water. Bring to the boil and simmer for a couple of minutes. Add half of the parsley, yoghurt, the garlic from the roasted beets, the horseradish and vinegar. Use a stick blender and puree into a soup. If the soup needs more liquid add some more of the cooking water. Check the soup for seasoning adding more of whatever it needs (salt, pepper, vinegar, yoghurt or horseradish).
Spoon into bowls and finish with a little chopped parsley, mushroom goo, chopped proscuitto and some more yoghurt.
Wednesday, 22 June 2011
Coq au Vin
Chicken in wine, there's not much else to say. I portioned a chicken myself (here is an example) but it would be just as easy to ask for 1.5kg or so of chicken pieces with the bone in. Meat cooked with the bone in is a bit more of a pain to eat but tastes heaps better. Use different herbs if it suits and substitute water for stock but, wine is a fair constant in the vin part of vin. The left over meat and sauce was enough to go through 2 packets of pasta.
1.5kg of chicken pieces
1 sprig of rosemary stripped
Porcini salt
Pepper
500gms small button mushrooms
3 bacon rashers diced
2 onions in large dice
3 garlic cloves chopped
2 tbs plain flour
3 or 4 tbs tomato passata
2 cups red wine
2 cups chicken stock
2 tbs olive oil
2 tbs cream
1/2 a handful parsley
1/2 cup basil
2 tbs pine nuts
3 tbs extra virgin olive oil
Parsnip puree
Croutons if you want
Heat the olive oil over a medium high heat, add the chicken pieces and rosemary, brown all over and remove to a clean plate. Add the bacon and fry until its starts taking on some colour then add the onion and mushrooms, giving them some colour. Add the garlic and cook until fragrant. Add the flour and stir and cook for about 2 minutes. Add the chicken, red wine, passata and stock, stir and bring to boil then reduce the heat to low and cover with a lid. Simmer for 45 - 50 mins.
Toast the pine nuts in a small pan until they have a little colour. Blend the pine nuts, extra virgin olive oil and basil to make basil oil.
Remove the chicken and the vegetables with a slotted spoon to a clean plate. Add the parsley and cream to the sauce and blend carefully with a stick blender. Return the chicken and stir in. Serve in warmed large bowls with some parsnip puree, topped with some basil oil.
1.5kg of chicken pieces
1 sprig of rosemary stripped
Porcini salt
Pepper
500gms small button mushrooms
3 bacon rashers diced
2 onions in large dice
3 garlic cloves chopped
2 tbs plain flour
3 or 4 tbs tomato passata
2 cups red wine
2 cups chicken stock
2 tbs olive oil
2 tbs cream
1/2 a handful parsley
1/2 cup basil
2 tbs pine nuts
3 tbs extra virgin olive oil
Parsnip puree
Croutons if you want
Heat the olive oil over a medium high heat, add the chicken pieces and rosemary, brown all over and remove to a clean plate. Add the bacon and fry until its starts taking on some colour then add the onion and mushrooms, giving them some colour. Add the garlic and cook until fragrant. Add the flour and stir and cook for about 2 minutes. Add the chicken, red wine, passata and stock, stir and bring to boil then reduce the heat to low and cover with a lid. Simmer for 45 - 50 mins.
Toast the pine nuts in a small pan until they have a little colour. Blend the pine nuts, extra virgin olive oil and basil to make basil oil.
Remove the chicken and the vegetables with a slotted spoon to a clean plate. Add the parsley and cream to the sauce and blend carefully with a stick blender. Return the chicken and stir in. Serve in warmed large bowls with some parsnip puree, topped with some basil oil.
Parsnip Puree
An excellent swap for mash potato. Just like mash, it will take a few flavour well, but the extra flavours will need to be more subtle to get the most from the parsnip.
2 large parsnip peeled and in medium dice
1 tbs cream
Chopped parsley
salt and pepper
Boil the parsnips until tender. Blend with the other ingredients.
2 large parsnip peeled and in medium dice
1 tbs cream
Chopped parsley
salt and pepper
Boil the parsnips until tender. Blend with the other ingredients.
Monday, 20 June 2011
Slow Roasted Leg of Lamb with Red Wine and Maple Syrup
This was gooood. I've seen maple used with roasts before but usually its pork but I thought I would give it a go and it was worth experimenting with. As an educated guess I would say that a well flavoured honey would work equally as well. Tonight I used about 1 tbs of maple syrup but I think that 2 or 3 would have been better, the flavour really goes to the background but the result is quite complex. The actual best part of this (apart from the ridiculously tender meat) was the mushrooms, they really absorbed all of the flavours and intensified them.
1 lamb leg (mine was about 2.5kg)
2 cups red wine
2 or 3tbs maple syrup
1 sprig of rosemary stripped
3 cloves of garlic in thick slices
4 cloves garlic whole, skin on
About 10 button mushrooms
1 or 2 tbs cream
2 or 3 tsp porcini salt
Pepper
Olive oil
Potato (I used Desiree)
Thyme sprigs
Steamed snow peas
Make small incisions into the lamb with a small sharp knife all over the lamb. Widen each with either your finger or the non-business end of a spoon or knife. Shove the slices of garlic into the newly formed holes in the lamb, pour a little oil over the lamb, season with porcini salt and pepper and massage the rosemary all over the leg. Add the mushroom, whole garlic, wine and maple syrup into a roasting dish or large saucepan, add the lamb on top, add foil (or a lid) and place into a pre-heated 130C oven for 3 hours. After 3 hours remove the lid, increase the temperature to 140C and baste the lamb with the red wine. Place back into the oven for another 2 hours uncovered, basting every 20 - 30 minutes. Slice the potatoes in half length ways and boil until just tender. Remove the lamb from the oven to a clean plate and cover with foil and a tea towel. Squish the garlic out of its skin into the red wine, add the cream and mix in. Place the red wine on the stove top over a medium heat to reduce a little, adding more liquid if required. Heat some olive oil in a large frying pan over a medium heat and add the thyme then the potatoes cut side down. Cook until golden. Carve the meat, serve with the potato and steamed snow peas and the red wine and maple sauce.
1 lamb leg (mine was about 2.5kg)2 cups red wine
2 or 3tbs maple syrup
1 sprig of rosemary stripped
3 cloves of garlic in thick slices
4 cloves garlic whole, skin on
About 10 button mushrooms
1 or 2 tbs cream
2 or 3 tsp porcini salt
Pepper
Olive oil
Potato (I used Desiree)
Thyme sprigs
Steamed snow peas
Make small incisions into the lamb with a small sharp knife all over the lamb. Widen each with either your finger or the non-business end of a spoon or knife. Shove the slices of garlic into the newly formed holes in the lamb, pour a little oil over the lamb, season with porcini salt and pepper and massage the rosemary all over the leg. Add the mushroom, whole garlic, wine and maple syrup into a roasting dish or large saucepan, add the lamb on top, add foil (or a lid) and place into a pre-heated 130C oven for 3 hours. After 3 hours remove the lid, increase the temperature to 140C and baste the lamb with the red wine. Place back into the oven for another 2 hours uncovered, basting every 20 - 30 minutes. Slice the potatoes in half length ways and boil until just tender. Remove the lamb from the oven to a clean plate and cover with foil and a tea towel. Squish the garlic out of its skin into the red wine, add the cream and mix in. Place the red wine on the stove top over a medium heat to reduce a little, adding more liquid if required. Heat some olive oil in a large frying pan over a medium heat and add the thyme then the potatoes cut side down. Cook until golden. Carve the meat, serve with the potato and steamed snow peas and the red wine and maple sauce.
Saturday, 18 June 2011
Pizza Topping Suggestions
Its endless. If you like 4 kinds of cheese do it, if you like swine in 5 varieties do it. The only real key is not to over crowd. Apart from the regulars (mushroom, tomato, semi-dried tomato, onion, bacon etc), these are some of the toppings we use.
Potato and rosemary: Slice potato very thinly (I recommend using a mandolin), pat dry and toss through some garlic oil and finely chopped rosemary with some salt and pepper. Place on top of the pizza in a single layer only overlapping slightly. Sprinkle with some grated parmesan and a little more oil. Cook until it has a golden colour.
Oven roasted capsicum: Rub some oil over a capsicum and stick it on a shelf in a preheated 180C oven with an oven proof dish underneath to catch the escaping juices (discard these they will burn). Roast until the skin has mostly blackened, remove to a clean bowl, cover with cling wrap and allow to cool. Peel the skin off and slice. Add the leftover juice to a marinade or salad dressing.
Oven roasted pumpkin: Cut into bite sized pieces and coat in a mixture of garlic oil, balsamic vinegar and salt and pepper and roast for 20 minutes or so until tender and with a little colour.
Dressed Rocket: Wash and pat dry some rocket then dress with an acid (balsamic, wine vinegar, lemon etc) and extra virgin olive oil and shavings of parmesan. Put this on after the pizza has been cooked.
Basil leaves: Put 'em on whole, one layer under the cheese.
Barbecued balsamic thyme chicken: We use it heaps.
Grilled prosciutto: Speaks for itself, great with chicken.
Toasted pine nuts: If you haven't used toasted pine nuts you are missing out. Pour half of a small bag of pine nuts into a small saucepan and dry roast until they have a little colour on most sides. Watch carefully that they don't burn. Sprinkle on your pizza.
Lamb: Slow roasted, barbecued, braised, shank, its pretty good. Great with some drops of yoghurt on after cooking.
Oven roasted cherry tomatoes: Also pour a little of the oil over the top afterwards.
Feta: In all of its wonderful guises. If you are using gear in oil, top the finished pizza with a little of the oil.
Sweet potato: Use the same method (or similar) as for the pumpkin or even more easily, get a potato peeler and slash at one raw, above the pizza.
Chilli flakes: We have to put these on afterwards due to the stinkin kids...
Crab: Spend $15 and buy a tub of crab meat, spread over 2 pizzas. Better still, toss it through roasted capsicum juice first.
Pork fillet: Season it with salt and pepper and some herbs and sear in a pan and finish in a 180C oven for 15 mins. Thinly slice and add to the pizza. It should be pink but remember it will continue to cook on the pizza and, as pork fillet has no fat it will dry out terribly if it is over cooked.
Pear: Sounds poxy but it is great with pork. Slice it thinly and scatter.
Egg: Make sure the base has an edge and crack a couple of whole eggs on, give it some diced bacon and stuff.
Caramelised onion: Rad. Use store bought gear (the Always Fresh Caramelised Onion Relish is excellent) or try this caramelised onion recipe. Great with pork and pear and some dressed rocket.
Potato and rosemary: Slice potato very thinly (I recommend using a mandolin), pat dry and toss through some garlic oil and finely chopped rosemary with some salt and pepper. Place on top of the pizza in a single layer only overlapping slightly. Sprinkle with some grated parmesan and a little more oil. Cook until it has a golden colour.
Oven roasted capsicum: Rub some oil over a capsicum and stick it on a shelf in a preheated 180C oven with an oven proof dish underneath to catch the escaping juices (discard these they will burn). Roast until the skin has mostly blackened, remove to a clean bowl, cover with cling wrap and allow to cool. Peel the skin off and slice. Add the leftover juice to a marinade or salad dressing.
Oven roasted pumpkin: Cut into bite sized pieces and coat in a mixture of garlic oil, balsamic vinegar and salt and pepper and roast for 20 minutes or so until tender and with a little colour.
Dressed Rocket: Wash and pat dry some rocket then dress with an acid (balsamic, wine vinegar, lemon etc) and extra virgin olive oil and shavings of parmesan. Put this on after the pizza has been cooked.
Basil leaves: Put 'em on whole, one layer under the cheese.
Barbecued balsamic thyme chicken: We use it heaps.
Grilled prosciutto: Speaks for itself, great with chicken.
Toasted pine nuts: If you haven't used toasted pine nuts you are missing out. Pour half of a small bag of pine nuts into a small saucepan and dry roast until they have a little colour on most sides. Watch carefully that they don't burn. Sprinkle on your pizza.
Lamb: Slow roasted, barbecued, braised, shank, its pretty good. Great with some drops of yoghurt on after cooking.
Oven roasted cherry tomatoes: Also pour a little of the oil over the top afterwards.
Feta: In all of its wonderful guises. If you are using gear in oil, top the finished pizza with a little of the oil.
Sweet potato: Use the same method (or similar) as for the pumpkin or even more easily, get a potato peeler and slash at one raw, above the pizza.
Chilli flakes: We have to put these on afterwards due to the stinkin kids...
Crab: Spend $15 and buy a tub of crab meat, spread over 2 pizzas. Better still, toss it through roasted capsicum juice first.
Pork fillet: Season it with salt and pepper and some herbs and sear in a pan and finish in a 180C oven for 15 mins. Thinly slice and add to the pizza. It should be pink but remember it will continue to cook on the pizza and, as pork fillet has no fat it will dry out terribly if it is over cooked.
Pear: Sounds poxy but it is great with pork. Slice it thinly and scatter.
Egg: Make sure the base has an edge and crack a couple of whole eggs on, give it some diced bacon and stuff.
Caramelised onion: Rad. Use store bought gear (the Always Fresh Caramelised Onion Relish is excellent) or try this caramelised onion recipe. Great with pork and pear and some dressed rocket.
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| Balsamic thyme chicken, mushroom and asparagus |
Pizza Dough
I bought a really great edition of Donna Hay Magazine a couple of years ago that had a special about pizza and since then, we have enjoyed kick ass pizza once a month or so. Prior to that, we used kebab bread as bases or thin crust pizza bases which out here are hard to find. In any case, it takes less time to make your own base then it does to go down to the shop and buy them, is way cheaper and the result is infinitely better. I have even converted my brother to hand made bases who usually mocks me and tells me that what I cook is ghey. A few things to consider:
- the first time you make them, it is a pain but it gets easier.
- make the bases as big or small as you wish.
- fold the bases over to make calzones.
- make more dough then you need, roll out, place between sheets of baking paper, cover in cling wrap and freeze on a flat surface.
- alternatively freeze the dough in balls.
- don't use too many toppings, less is way better and you get a crunchier result.
- don't put cheese all the way to the edge, leave a border.
- save time on making pizza sauce and just use 1 tbs of tomato passatta, (passatta is pureed tomato, its cheap and tasty), if you need more flavour in your pizza, add fresh herbs.
- alternatively use garlic oil on the base
- if you do want to make a lot of effort, try something like this Oven Roasted Cherry Tomato Pizza Sauce
1 cup luke warm water
1 small packet of yeast (2 tsp)
1 tsp sugar
1 pinch salt
375gms plain flour
1 tbs olive oil
Combine the water sugar and yeast in a bowl/container, allow to sit for about 5 minutes until it bubbles/foams. Pour the flour into a large mixing bowl, add the salt, oil and yeast water and stir with a wooden spoon to combine. Turn out onto a floured bench top and knead for about 5 minutes or until in is shiny and elastic. Watch here for a demo, it's 7 seconds long. Lightly oil a large bowl, place the dough inside, cover with a tea towel and allow to prove for 30mins. This amount of dough will make 3 large pizza bases or 6 to 8 little ones. Divide into however many portions you want and roll out one at a time. Do this on a floured bench and is easier if you have flour on the rolling pin. Dust you pizza tray with flour or semolina/polenta, top with whatever you want and bake in a hot oven (230C) for about 20mins.
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| Garlic oil and tomato passatta |
Roasted Chicken With Garlic, Lemon and Porcini Butter
There are many variations and methods of roasting the foul bird. Add wine to the bottom, roast with and then without a lid, pot roast, with stuffing, covered in herbs, covered in spices, stuff under the breast, roast in a barbecue on top of a beer can, and so it goes. This time I have opted for flavoured butter under the breast skin and a skewered lemon in the guts. You could use any flavour that takes your fancy. The only really important point is to cook it properly, uncooked chicken not only sucks its dangerous. Allow 20mins per 450gms with the first 15mins at 220C then the remaining time at 190C ('The Cooks Book'). In any case check it, skewer to the thigh, if it bleeds it needs more lovin, if not take it out and cover it. I would also check it 20mins before the recommended time as sometimes they cook early.
2kg whole chicken
3 tbs butter
2 cloves garlic minced
5 cloves garlic whole, skin on
1 tbs chopped rosemary
2 tsp porcini salt
2 tsp balsamic vinegar
Zest of 1 lemon
1 lemon
3 thick slices of peeled sweet potato
1 peeled carrot halved length ways
1 cup white wine
2 cups chicken stock
3 tsp sugar
Salt and pepper
1/3 cup parsley chopped
Olive oil
Roast potato/pumpkin and steamed greens
Pre-heat the oven to 220C. Combine the butter, lemon zest, porcini salt, balsamic and rosemary in a bowl. Separate the skin from the breast meat from the cavity end of the chicken and with your fingers, push as much butter as you can under the skin trying very carefully not to break the skin. Rub the remaining butter over the rest of the chicken. Jab the lemon a few times with a small knife and insert in the cavity with 2 garlic cloves and secure the legs with kitchen string. The lemon and garlic steam through the chicken flavouring it from the inside out. Rub oil over the sweet potato, carrot and 3 of the garlic cloves and place of the bottom of the roasting tray tightly grouped. Place the chicken on top of the vegetables and roast as per above. When cooked remove from the oven, turn the chicken upside-down to allow the resting juices to run back through the breast, cover with foil then a tea towel and allow to rest while you make gravy.
To make the gravy, remove the vegetables and garlic (sans skin) from the roasting tray and puree using a blender. The vegetables and garlic a) have taken on all of the flavour from the chicken and b) will thicken your gravy. Place the roasting tray on the stove top over a medium high heat, sprinkle in the sugar. When the sugar has some colour, deglaze with the wine and remove any crusty bits from the pan. Pour the wine mixture into a saucepan with the chicken stock and stir in the vegetable puree. Reduce over a medium high heat until at your required consistency. Pour in the resting juices from the chicken, reduce the heat to low. Carve the chicken. If you've every wondered how to do this easily, here is an example from YouTube. Add any little bits of meat to the gravy along with the parsley and check for seasoning.
Serve with roasted potatoes and pumpkin and steamed greens.
Any leftover gravy is brilliant to poach eggs in for breakfast the following day. Thin the gravy a little with water and only use a medium to low heat to poach with. It sounds gross but its wicked.
2kg whole chicken
3 tbs butter
2 cloves garlic minced
5 cloves garlic whole, skin on
1 tbs chopped rosemary
2 tsp porcini salt
2 tsp balsamic vinegar
Zest of 1 lemon
1 lemon
3 thick slices of peeled sweet potato
1 peeled carrot halved length ways
1 cup white wine
2 cups chicken stock
3 tsp sugar
Salt and pepper
1/3 cup parsley chopped
Olive oil
Roast potato/pumpkin and steamed greens
Pre-heat the oven to 220C. Combine the butter, lemon zest, porcini salt, balsamic and rosemary in a bowl. Separate the skin from the breast meat from the cavity end of the chicken and with your fingers, push as much butter as you can under the skin trying very carefully not to break the skin. Rub the remaining butter over the rest of the chicken. Jab the lemon a few times with a small knife and insert in the cavity with 2 garlic cloves and secure the legs with kitchen string. The lemon and garlic steam through the chicken flavouring it from the inside out. Rub oil over the sweet potato, carrot and 3 of the garlic cloves and place of the bottom of the roasting tray tightly grouped. Place the chicken on top of the vegetables and roast as per above. When cooked remove from the oven, turn the chicken upside-down to allow the resting juices to run back through the breast, cover with foil then a tea towel and allow to rest while you make gravy.
To make the gravy, remove the vegetables and garlic (sans skin) from the roasting tray and puree using a blender. The vegetables and garlic a) have taken on all of the flavour from the chicken and b) will thicken your gravy. Place the roasting tray on the stove top over a medium high heat, sprinkle in the sugar. When the sugar has some colour, deglaze with the wine and remove any crusty bits from the pan. Pour the wine mixture into a saucepan with the chicken stock and stir in the vegetable puree. Reduce over a medium high heat until at your required consistency. Pour in the resting juices from the chicken, reduce the heat to low. Carve the chicken. If you've every wondered how to do this easily, here is an example from YouTube. Add any little bits of meat to the gravy along with the parsley and check for seasoning.
Serve with roasted potatoes and pumpkin and steamed greens.
Any leftover gravy is brilliant to poach eggs in for breakfast the following day. Thin the gravy a little with water and only use a medium to low heat to poach with. It sounds gross but its wicked.
Monday, 13 June 2011
Corn, Roasted Pumpkin and Balsamic Chicken Pasta
Tasty. Could have added pine nuts. The pumpkin by itself was really tasty.
1/4 of a pumpkin diced
1 tbs garlic oil
Balsamic vinegar
4 pieces barbecued balsamic thyme chicken, barbecued
1 onion in small dice
2 cloves garlic minced
1 tbs extra virgin olive oil
1 cup white wine
3 tbs cream
2 cobs of corn, kernels sliced off
1/2 a handful each of basil and parsley2 tbs grated Parmesan
Chilli flakes
Salt and pepper
Coat the pumpkin pieces in balsamic, garlic oil, salt and pepper and roast in the oven for 20 - 30 minutes, until tender with a little colour. Remove to a clean bowl. Saute the onion and garlic over a medium heat, when translucent add the white wine and simmer for 5 minutes. Boil the pasta. Add the corn, pumpkin and cream and simmer for 5 more minutes. Drain the pasta and pour straight back into the pasta saucepan to catch a little of the cooking water. Pour the pasta and left over pasta water into the pumpkin mix, season with salt and pepper. Roughly chop the parsley and tear the basil, add the Parmesan, toss through the pasta, add a lid and leave for 5 minutes. Serve in warmed bowls and sprinkle with chilli flakes.
1/4 of a pumpkin diced
1 tbs garlic oil
Balsamic vinegar
4 pieces barbecued balsamic thyme chicken, barbecued
1 onion in small dice
2 cloves garlic minced
1 tbs extra virgin olive oil
1 cup white wine
3 tbs cream
2 cobs of corn, kernels sliced off
1/2 a handful each of basil and parsley2 tbs grated Parmesan
Chilli flakes
Salt and pepper
Coat the pumpkin pieces in balsamic, garlic oil, salt and pepper and roast in the oven for 20 - 30 minutes, until tender with a little colour. Remove to a clean bowl. Saute the onion and garlic over a medium heat, when translucent add the white wine and simmer for 5 minutes. Boil the pasta. Add the corn, pumpkin and cream and simmer for 5 more minutes. Drain the pasta and pour straight back into the pasta saucepan to catch a little of the cooking water. Pour the pasta and left over pasta water into the pumpkin mix, season with salt and pepper. Roughly chop the parsley and tear the basil, add the Parmesan, toss through the pasta, add a lid and leave for 5 minutes. Serve in warmed bowls and sprinkle with chilli flakes.
Sweet Potato Mash with Oven Roasted Rosemary Garlic
I have already created a post about mash but this was slightly different, very simple and tasty as. Use different herbs, even a little curry paste rubbed on, use more or less potato/sweet potato, use more or less garlic. Whatever. Roasted garlic is much much milder in taste so don't be afraid of it.
2 garlic cloves
A few rosemary leaves
Olive oil
1 medium sweet potato diced
3 medium potatoes diced
1 tbs Greek yoghurt
2 tbs grated Parmesan cheese
1 tbs butter
Salt and pepper
Milk (if necessary)
Coat the garlic in olive oil and rosemary leaves. Place on some baking paper on a tray then roast in the oven for about 20 minutes. Boil the potato and sweet potato until tender. Remove the skin from the garlic. Drain the water, allow the steam to escape for a bit, add the butter, garlic, rosemary leaves, cheese and then mash. Add the remaining ingredients and check the seasoning. If the consistency is not quite right, add some milk. Thrashing about in the mash with a fork for a minute or so will give you a fluffier texture.
2 garlic cloves
A few rosemary leaves
Olive oil
1 medium sweet potato diced
3 medium potatoes diced
1 tbs Greek yoghurt
2 tbs grated Parmesan cheese
1 tbs butter
Salt and pepper
Milk (if necessary)
Coat the garlic in olive oil and rosemary leaves. Place on some baking paper on a tray then roast in the oven for about 20 minutes. Boil the potato and sweet potato until tender. Remove the skin from the garlic. Drain the water, allow the steam to escape for a bit, add the butter, garlic, rosemary leaves, cheese and then mash. Add the remaining ingredients and check the seasoning. If the consistency is not quite right, add some milk. Thrashing about in the mash with a fork for a minute or so will give you a fluffier texture.
Risotto with Greek Lamb Sausage and Oven Roasted Mushroom
Any sausage would be fine, this was just what was available at the butchers.
500gms Greek lamb sausages
2 large field mushrooms
2 cups risotto rice
4 cups chicken stock (more may be necessary)
1/2 an onion finely diced
3 cloves of garlic minced
1 tbs butter
Extra virgin olive oil
1 cup white wine
Salt and pepper
1/2 a handful of parsley finely chopped
2 tbs grated Parmesan cheese
Heat the stock in a medium sized saucepan. Line a baking tray with baking paper, place the mushrooms on top, sprinkle them with white wine, garlic, salt and pepper and extra virgin olive oil and place into a pre-heated 180C oven for about 20 minutes or until collapsed. Fry the sausages in a large, heavy based frying pan with high sides cover with foil and keep warm. Tip out all except about 1 tbs of sausage fat then saute the onion and 2 cloves of minced garlic over a medium high heat. When translucent add the risotto rice and toss to coat, toasting for about 1 to 2 minutes. Add the wine and allow to almost completely absorb. Reduce the heat to medium. From this point add 1 ladle of stock at a time when each previous one is almost absorbed. When the stock is almost all gone, try a few rice grains, if they are still uncooked add more stock to your saucepan and continue until cooked. This should take about 18 - 20 minutes. Chop up half of the sausages and mushroom. When adding the final ladle, add the chopped sausage and mushroom, chopped parsley, the Parmesan, check for seasoning, toss and add the lid and turn off the heat. Allow to sit for 4 or 5 minutes.
Spoon the risotto into warmed bowls, top with slices of the remaining sausage and mushroom and some extra virgin olive oil.
500gms Greek lamb sausages
2 large field mushrooms
2 cups risotto rice
4 cups chicken stock (more may be necessary)
1/2 an onion finely diced
3 cloves of garlic minced
1 tbs butter
Extra virgin olive oil
1 cup white wine
Salt and pepper
1/2 a handful of parsley finely chopped
2 tbs grated Parmesan cheese
Heat the stock in a medium sized saucepan. Line a baking tray with baking paper, place the mushrooms on top, sprinkle them with white wine, garlic, salt and pepper and extra virgin olive oil and place into a pre-heated 180C oven for about 20 minutes or until collapsed. Fry the sausages in a large, heavy based frying pan with high sides cover with foil and keep warm. Tip out all except about 1 tbs of sausage fat then saute the onion and 2 cloves of minced garlic over a medium high heat. When translucent add the risotto rice and toss to coat, toasting for about 1 to 2 minutes. Add the wine and allow to almost completely absorb. Reduce the heat to medium. From this point add 1 ladle of stock at a time when each previous one is almost absorbed. When the stock is almost all gone, try a few rice grains, if they are still uncooked add more stock to your saucepan and continue until cooked. This should take about 18 - 20 minutes. Chop up half of the sausages and mushroom. When adding the final ladle, add the chopped sausage and mushroom, chopped parsley, the Parmesan, check for seasoning, toss and add the lid and turn off the heat. Allow to sit for 4 or 5 minutes.
Spoon the risotto into warmed bowls, top with slices of the remaining sausage and mushroom and some extra virgin olive oil.
Sunday, 5 June 2011
Pork Knuckle in Belgian Beer
Pork knuckle rules. I have wanted to cook it for years but couldn't find a decent recipe, fortunately two chef mates of mine were trading recipes on facebook and I was pointed in the direction of this one at SBS. Cheers Cook Learn Love, Fordonfood and the German guy with the crazy beard on SBS. I have varied the recipe slightly as, the best example I tried in Germany was cooked in beer, glorious glorious beer. For the curious, pork knuckle is the pork hock pre bacon-ing process. 1 pork knuckle should be enough for 2 people.
2 small onion sliced
1 Granny Smith apple sliced
2 garlic cloves (skin on)
1 pork knuckle
1tbs garlic oil
3 tsp caraway seeds
1 tbs salt
2 stubbies Hahn White beer (a Belgian styled beer)
Chicken stock
Braised red cabbage
Rosemary and Garlic Potatoes (substitute the parsley for rosemary)
Preheat the oven to 180C. Toss the onion, garlic cloves and apple together and place in the bottom of a large pot or deep roasting dish, I used a non-stick pan. Rub the garlic oil on the knuckle, followed by the salt and caraway seeds. Stand the pork knuckle up on the onion/apple mixture and place carefully in the oven to roast for 2.5 hours. The knuckle will more than likely topple over, try to lean it against something so that the skin crisps up if it does. Top up the liquid level if it drops too low with chicken stock. Remove the skin from the garlic cloves and mush through the onion/apple mixture. Carve the meat and serve on top of the onion/apple mixture with the braised red cabbage and rosemary potatoes.
2 small onion sliced
1 Granny Smith apple sliced
2 garlic cloves (skin on)
1 pork knuckle
1tbs garlic oil
3 tsp caraway seeds
1 tbs salt
2 stubbies Hahn White beer (a Belgian styled beer)
Chicken stock
Braised red cabbage
Rosemary and Garlic Potatoes (substitute the parsley for rosemary)
Preheat the oven to 180C. Toss the onion, garlic cloves and apple together and place in the bottom of a large pot or deep roasting dish, I used a non-stick pan. Rub the garlic oil on the knuckle, followed by the salt and caraway seeds. Stand the pork knuckle up on the onion/apple mixture and place carefully in the oven to roast for 2.5 hours. The knuckle will more than likely topple over, try to lean it against something so that the skin crisps up if it does. Top up the liquid level if it drops too low with chicken stock. Remove the skin from the garlic cloves and mush through the onion/apple mixture. Carve the meat and serve on top of the onion/apple mixture with the braised red cabbage and rosemary potatoes.
Braised Red Cabbage
Tasty, ate it with three meals from the one batch.
1/2 a red cabbage finely shredded
1 Granny Smith apple peeled and grated
1/4 cup vinegar (I used white wine vinegar)
3 tbs brown sugar
1 cup red wine
1/2 a lemon
Combine all of the ingredients except the lemon in a large saucepan with a lid. Make a small well in the middle and place the half lemon in, cut side up. Bring to the boil reduce the heat to medium low or lower, add the lid and simmer for 1.5 hours. Remove the lemon and serve with, whatever.
1/2 a red cabbage finely shredded
1 Granny Smith apple peeled and grated
1/4 cup vinegar (I used white wine vinegar)
3 tbs brown sugar
1 cup red wine
1/2 a lemon
Combine all of the ingredients except the lemon in a large saucepan with a lid. Make a small well in the middle and place the half lemon in, cut side up. Bring to the boil reduce the heat to medium low or lower, add the lid and simmer for 1.5 hours. Remove the lemon and serve with, whatever.
Saturday, 4 June 2011
Bacon, Tomato and Persian Feta Pasta
Nothing ground breaking here but it was very tasty. Literally only took as long as filling the water and boiling the pasta. The feta I used I bought from a local deli and it was fantastic, Yarra Valley Persian Fetta. If you get a chance, try it.
2 slices bacon diced
1 clove garlic sliced
5 or so medium shrooms in slices
5 cherry tomatoes quartered
2 tsp chopped thyme
2 tsp chopped rosemary
1/2 a cup of white wine
3 heaped tsp Persian feta
Cracked pepper
1/3 cup grated parmessan
1 handful of basil leaves
2 tbs extra virgin olive oil
1 packet of pasta
Lemon
Chilli flakes
Fill a large saucepan with water, add some salt and put on the boil. Add the extra virgin to a large frying pan and heat to medium high. When hot add the thyme leaves, allow to crackle then add the mushroom slices. Cook for about five minutes then remove to a clean plate. Add the bacon to the same pan and fry for a couple of minutes, when it has some colour add the mushroom, rosemary and garlic. When aromatic add the wine and reduce the temperature to medium. Put the pasta in the salted water and cook. When the wine has reduced by half, add the feta, tomato and pepper to the mushroom and fold in, reducing the heat to low. When the pasta is cooked tip it into a colander then quickly back into the saucepan to keep a little of the cooking water. Toss the pasta through the sauce with the parmessan and torn basil leaves. Serve with a squeeze of lemon and top with chilli flakes.
2 slices bacon diced
1 clove garlic sliced
5 or so medium shrooms in slices
5 cherry tomatoes quartered
2 tsp chopped thyme
2 tsp chopped rosemary
1/2 a cup of white wine
3 heaped tsp Persian feta
Cracked pepper
1/3 cup grated parmessan
1 handful of basil leaves
2 tbs extra virgin olive oil
1 packet of pasta
Lemon
Chilli flakes
Fill a large saucepan with water, add some salt and put on the boil. Add the extra virgin to a large frying pan and heat to medium high. When hot add the thyme leaves, allow to crackle then add the mushroom slices. Cook for about five minutes then remove to a clean plate. Add the bacon to the same pan and fry for a couple of minutes, when it has some colour add the mushroom, rosemary and garlic. When aromatic add the wine and reduce the temperature to medium. Put the pasta in the salted water and cook. When the wine has reduced by half, add the feta, tomato and pepper to the mushroom and fold in, reducing the heat to low. When the pasta is cooked tip it into a colander then quickly back into the saucepan to keep a little of the cooking water. Toss the pasta through the sauce with the parmessan and torn basil leaves. Serve with a squeeze of lemon and top with chilli flakes.
Wednesday, 1 June 2011
Savoury Mince with Pearl Barley
Savoury mince when I grew up was mince, veg and powdered curry, heaps of it, all slapped on toast. At the time I loved it but I have grown tired of curry powder. The concept I have used here is the same, meat and veg, avoided using tomato (and therefore ragu/spag boll) and, used fresh herbs, stock, white wine, pearl barley and a little bit of cream. Pearl barley is very cheap, has a subtle flavour and a great texture. Use any vegetables you have pretty much and if you don't have wine/stock, use water. I served this with a turkish garlic bread from my Garlic Oil recipe.
1 kg beef mince
1 onion in small dice
2 cloves garlic crushed
2 slices bacon diced
1 sprig rosemary stripped and chopped
2 tsp thyme chopped
1 cup pearl barley
1 zucchini grated
1 medium sweet potato peeled and grated
6 or 7 mushrooms chopped
1 cup white wine
500ml chicken stock
2 tbs cream
Pepper
Chopped parsley
Extra virgin olive oil
Saute the onion, rosemary, thyme, bacon, garlic and mushrooms until the onion is translucent over a medium heat in a large saucepan with a lid. Add the beef and brown at medium high. Add the wine, return to the boil and simmer for 3 or 4 minutes to remove the alcohol. Add the stock and stir in the pearl barley, return to the boil, reduce the heat to medium low and add the lid. Simmer for 20 minutes then add the zucchini and sweet potato, stir and add the lid, simmering for a further ten minutes. Check that the pearl barley is tender, if not add the lid and simmer until ready. Remove the lid, turn off the heat and add the cream and allow to sit for 5 minutes. Make your garlic bread. Check for seasoning, spoon into bowls and top with a little extra virgin and chopped parsley, serving with garlic bread.
1 kg beef mince
1 onion in small dice
2 cloves garlic crushed
2 slices bacon diced
1 sprig rosemary stripped and chopped
2 tsp thyme chopped
1 cup pearl barley
1 zucchini grated
1 medium sweet potato peeled and grated
6 or 7 mushrooms chopped
1 cup white wine
500ml chicken stock
2 tbs cream
Pepper
Chopped parsley
Extra virgin olive oil
Saute the onion, rosemary, thyme, bacon, garlic and mushrooms until the onion is translucent over a medium heat in a large saucepan with a lid. Add the beef and brown at medium high. Add the wine, return to the boil and simmer for 3 or 4 minutes to remove the alcohol. Add the stock and stir in the pearl barley, return to the boil, reduce the heat to medium low and add the lid. Simmer for 20 minutes then add the zucchini and sweet potato, stir and add the lid, simmering for a further ten minutes. Check that the pearl barley is tender, if not add the lid and simmer until ready. Remove the lid, turn off the heat and add the cream and allow to sit for 5 minutes. Make your garlic bread. Check for seasoning, spoon into bowls and top with a little extra virgin and chopped parsley, serving with garlic bread.
Saturday, 28 May 2011
Polenta Crusted Pan Fried Potato Chunks
I saw the Hairy Bikers coat potato in semolina to roast in goose fat. It sounded like a great idea so I decided to try something similar. Takes a bit of time, about 30 minutes, but the result is real proper golden and crunchy potato. This was served with crumbed fish. The potatoes have been requested a second night in a row to go with my Pear and Lemon Pork Belly recipe.
Potato
3 or 4 tbs polenta (or semolina)
Thyme sprigs
Oil (I used canola)
Salt
Peel and cut the potato into the sized chunks you want, I went for about 2 or 3 cm cubes. Boil the potato in a saucepan with a lid for a few minutes to par cook them. Drain the water and allow the steam to dry off your spuds somewhat. Add the polenta to the potato, put the lid on and shake about gently to scuff up the potato and coat in the polenta. Add enough oil to be a few mil deep in a large saucepan and heat to medium high. Place all of the scuffed potato and the thyme sprigs into the oil and fry on all sides until there is a golden colour. Drain on absorbent paper and season with salt.
Potato
3 or 4 tbs polenta (or semolina)
Thyme sprigs
Oil (I used canola)
Salt
Peel and cut the potato into the sized chunks you want, I went for about 2 or 3 cm cubes. Boil the potato in a saucepan with a lid for a few minutes to par cook them. Drain the water and allow the steam to dry off your spuds somewhat. Add the polenta to the potato, put the lid on and shake about gently to scuff up the potato and coat in the polenta. Add enough oil to be a few mil deep in a large saucepan and heat to medium high. Place all of the scuffed potato and the thyme sprigs into the oil and fry on all sides until there is a golden colour. Drain on absorbent paper and season with salt.
Friday, 27 May 2011
Crumbs for Fish/Chicken
Use anything you find tasty really but all I would suggest is make your own bread crumbs, its simple. I have made bread crumbs with Chinese five spice in, onion and garlic powder, onion, oregano, just salt and pepper and, a combination of the following and various other herbs. For the bread mix I just use what is at hand, tonight it was left over sourdough bread and 2 slices of bruschetta bread, both I found in the freezer. Sliced white also works. Bought stuff is OK and functional but lacks depth as it is too fine and quite flavourless. Having said that the Japanese version of store bought bread crumbs, Panko, is wicked. If I can get it in western Queensland, you can get it anywhere. Whatever you think you won't use (before you taint it with raw egg etc), put in a freezer bag and into the freezer for another time.
6 slices of bread (ish)
3 or 4 slices of parmessan
1 handful of parsley
A few sprigs of thyme
Salt and pepper
Zest of 1 lemon
Polenta or semolina
2 or 3 eggs whisked
If the bread you wish to use is not stale, stick it under the grill at a medium heat for a couple of minutes either side but don't toast it as such. Combine the bread (torn), parmessan, parsley, thyme, zest, salt and pepper in a blender/whizz thing and pulverize until you have a both a fine and chunky texture. In order have bowls/plates filled with polenta, egg and bread crumb. Dip your meat product into the previous in the written order, pressing in the crumbs and shallow fry.
Serve with slices of lemon and whatever else.
6 slices of bread (ish)
3 or 4 slices of parmessan
1 handful of parsley
A few sprigs of thyme
Salt and pepper
Zest of 1 lemon
Polenta or semolina
2 or 3 eggs whisked
If the bread you wish to use is not stale, stick it under the grill at a medium heat for a couple of minutes either side but don't toast it as such. Combine the bread (torn), parmessan, parsley, thyme, zest, salt and pepper in a blender/whizz thing and pulverize until you have a both a fine and chunky texture. In order have bowls/plates filled with polenta, egg and bread crumb. Dip your meat product into the previous in the written order, pressing in the crumbs and shallow fry.
Serve with slices of lemon and whatever else.
Monday, 23 May 2011
Chilli Jam
As I used about 10 times the recommended amount of chilli, this wasn't ridiculously hot. Cleaning the chilli's was a bit time consuming but the result was a flavour that was nothing but chilli. I think next time I make this I might add some cardamon seeds as well. Use chilli jam on meat, sandwiches or as a dip.
500 gms long red chilli's
4 cloves garlic chopped
2 capsicum diced
3 tomato skinned and diced
1 thumb of ginger grated
2/3 cup white wine vinegar
500 gms white sugar
1 or 2 star anise
Slice all the chilli's length ways then remove the seeds/membrane with a teaspoon. Rinse all of the chilli's under a tap to remove any remaining seeds. Combine all of the ingredients (sans star anise) in a large saucepan and mix with a spoon. Add the star anise last and pay attention to where it is. Bring the saucepan to the boil and reduce the heat to medium low. Reduce until you reach a jam like consistency, mine took about 2 hours. To test if it is thick enough, spoon some onto a plate and place in the freezer for 1 minute then run your finger through it. If it roughly keeps its shape its ready, if not, keep reducing. When ready, remove all of the star anise (biting into star anise sucks), turn off the heat and add a lid and allow to cool. Spoon into sterilized jars.
500 gms long red chilli's
4 cloves garlic chopped
2 capsicum diced
3 tomato skinned and diced
1 thumb of ginger grated
2/3 cup white wine vinegar
500 gms white sugar
1 or 2 star anise
Slice all the chilli's length ways then remove the seeds/membrane with a teaspoon. Rinse all of the chilli's under a tap to remove any remaining seeds. Combine all of the ingredients (sans star anise) in a large saucepan and mix with a spoon. Add the star anise last and pay attention to where it is. Bring the saucepan to the boil and reduce the heat to medium low. Reduce until you reach a jam like consistency, mine took about 2 hours. To test if it is thick enough, spoon some onto a plate and place in the freezer for 1 minute then run your finger through it. If it roughly keeps its shape its ready, if not, keep reducing. When ready, remove all of the star anise (biting into star anise sucks), turn off the heat and add a lid and allow to cool. Spoon into sterilized jars.
Sunday, 22 May 2011
Pear and Lemon Pork Belly
This recipe is very similar to my Pork Belly in Apple Cider recipe, was equally as tasty and probably a bit lighter due to the lemon. The roasted lemon and caraway seeds complimented each other very well and the pear was awesome with the meat.
1.5 kg piece pork belly (more if you want)
Olive oil
1 onion sliced
1 pear sliced thinly
2 tsp caraway seeds
1/2 tbs salt (or more)
1 lemon quartered
4 garlic cloves
1 tbs cream
Chicken stock
Parsley finely chopped
Roasted potato and sweet potato
Steamed beans
Preheat an oven to 180C. Spread the onion out on a roasting tray to the same size as the pork belly piece, sprinkle the caraway seeds, pear and garlic on top. Toss in a little oil. Pour in about 1 cup of chicken stock. Rub the salt and some of the caraway seeds into the scored skin of the pork along with some oil. Place the pork on top of the onion, cover with foil/lid and put into the oven for 1 1/2 hours, removing the lid/foil after an hour. Remove the pork from the oven to a cutting board. Using a sharp knife, some tongs and some swear words, slice the skin from the belly in one piece. Pour the cooking liquid into a saucepan, remove and discard the pear core, squeeze the garlic out and, place on a high heat to reduce. Add chicken stock if necessary. Stick the skin, fat side down under the grill on high on the lowest shelf, turn if desired. Watch carefully that it doesn't burn. When the crackle is ready, remove it to a drying rack with absorbent paper underneath (less cleaning up) to dry out and harden. Add the cream and parsley to the sauce and reduce the heat to very low until you are ready to serve. Slice the pork thickly and serve with the roasted vegetables, beans, chips of cut crackling and the sauce.
1.5 kg piece pork belly (more if you want)
Olive oil
1 onion sliced
1 pear sliced thinly
2 tsp caraway seeds
1/2 tbs salt (or more)
1 lemon quartered
4 garlic cloves
1 tbs cream
Chicken stock
Parsley finely chopped
Roasted potato and sweet potato
Steamed beans
Preheat an oven to 180C. Spread the onion out on a roasting tray to the same size as the pork belly piece, sprinkle the caraway seeds, pear and garlic on top. Toss in a little oil. Pour in about 1 cup of chicken stock. Rub the salt and some of the caraway seeds into the scored skin of the pork along with some oil. Place the pork on top of the onion, cover with foil/lid and put into the oven for 1 1/2 hours, removing the lid/foil after an hour. Remove the pork from the oven to a cutting board. Using a sharp knife, some tongs and some swear words, slice the skin from the belly in one piece. Pour the cooking liquid into a saucepan, remove and discard the pear core, squeeze the garlic out and, place on a high heat to reduce. Add chicken stock if necessary. Stick the skin, fat side down under the grill on high on the lowest shelf, turn if desired. Watch carefully that it doesn't burn. When the crackle is ready, remove it to a drying rack with absorbent paper underneath (less cleaning up) to dry out and harden. Add the cream and parsley to the sauce and reduce the heat to very low until you are ready to serve. Slice the pork thickly and serve with the roasted vegetables, beans, chips of cut crackling and the sauce.
Oven Roasted Cherry Tomato Pizza Sauce
Generally for pizza I only use Garlic Oil on the base because I am a bit over canned/bottled tomato. I felt like something different this time, had a few cherry tomatoes and wanted to use them. The result was Oven Roasted Cherry Tomato with some capsicum thrown in, blended with some basil and pine nuts. On the pizza I had roasted sweet potato chunks, chicken, shroom and some dressed rocket at the end. Dressed rocket on pizza at the end is brilliant.
Oven Roasted Cherry Tomato (w/ capsicum thrown in)
1/2 a packet of pine nuts
5 or 6 basil leaves
Extra virgin olive oil
Blend the lot, smear on the base of your pizza, add whatever on top. Put any left over sauce on biscuits, with some meat or through some pasta.
Oven Roasted Cherry Tomato (w/ capsicum thrown in)
1/2 a packet of pine nuts
5 or 6 basil leaves
Extra virgin olive oil
Blend the lot, smear on the base of your pizza, add whatever on top. Put any left over sauce on biscuits, with some meat or through some pasta.
Sunday, 8 May 2011
Asparagus, Pea and Mint Risotto
Light and tasty, very simple. This sounds complicated but it is not. Also, as we were trying this asparagus concoction prior to mixing, we decided that it would be great on biscuits or bruschetta.
Risotto
2 cups risotto rice
4 cups chicken stock (more may be necessary)
1/2 an onion finely diced
2 cloves of garlic minced
1 tbs butter
1 tbs olive oil
1 cup white wine
Asparagus Mixture
2 bunches asparagus, woody ends removed
3 or 4 slices of Parmesan from a block
1/2 a handful each of mint and parsley
Juice of half a lemon
1 cup frozen peas
2 whole garlic cloves
Salt
4 Barbecued Balsamic Thyme Chicken thighs (click the link)
Chilli flakes
For the asparagus mixture allow the peas to defrost then combine the ingredients in a blender using only half the lemon. Check for seasoning, add more lemon if necessary. Set aside.
Barbecue the chicken, remove to a clean plate, cover and rest. When required, chop 2 of the thighs up relatively finely, slice the other 2 thinly.
Heat the stock in a medium sized saucepan, place in the woody asparagus ends and parsley stalks. Using a large, heavy based frying pan with high sides, saute the onion and 2 cloves of minced garlic over a medium high heat. When translucent add the risotto rice and toss to coat, toasting for about 1 to 2 minutes. Add the wine and allow to almost completely absorb. Reduce the heat to medium. From this point add 1 ladle of stock at a time when each previous one is almost absorbed. When the stock is almost all gone, try a few rice grains, if they are still quite uncooked add more stock to your saucepan and continue until cooked. This should take about 18 - 20 minutes. When adding the final ladle, add the asparagus mixture, juice from the cooked chicken, the chopped chicken and add the lid and turn off the heat. Allow to sit for 4 for 5 minutes.
Spoon the risotto into warmed bowls, top with sliced chicken pieces and chilli flakes.
Risotto
2 cups risotto rice
4 cups chicken stock (more may be necessary)
1/2 an onion finely diced
2 cloves of garlic minced
1 tbs butter
1 tbs olive oil
1 cup white wine
Asparagus Mixture
2 bunches asparagus, woody ends removed
3 or 4 slices of Parmesan from a block
1/2 a handful each of mint and parsley
Juice of half a lemon
1 cup frozen peas
2 whole garlic cloves
Salt
4 Barbecued Balsamic Thyme Chicken thighs (click the link)
Chilli flakes
For the asparagus mixture allow the peas to defrost then combine the ingredients in a blender using only half the lemon. Check for seasoning, add more lemon if necessary. Set aside.
Barbecue the chicken, remove to a clean plate, cover and rest. When required, chop 2 of the thighs up relatively finely, slice the other 2 thinly.
Heat the stock in a medium sized saucepan, place in the woody asparagus ends and parsley stalks. Using a large, heavy based frying pan with high sides, saute the onion and 2 cloves of minced garlic over a medium high heat. When translucent add the risotto rice and toss to coat, toasting for about 1 to 2 minutes. Add the wine and allow to almost completely absorb. Reduce the heat to medium. From this point add 1 ladle of stock at a time when each previous one is almost absorbed. When the stock is almost all gone, try a few rice grains, if they are still quite uncooked add more stock to your saucepan and continue until cooked. This should take about 18 - 20 minutes. When adding the final ladle, add the asparagus mixture, juice from the cooked chicken, the chopped chicken and add the lid and turn off the heat. Allow to sit for 4 for 5 minutes.
Spoon the risotto into warmed bowls, top with sliced chicken pieces and chilli flakes.
Shanks with a Gazpacho-(ish) Yoghurt Sauce
As with any meal, the difference between a good and a well tasty meal is how you finish it. It doesn't take much effort and really just compliments your hard work. For example, Parmesan/chilli flakes/extra virgin olive oil on pasta, dressed rocket on a pizza or Gremolata with osso bucco. Tonight I wanted to avoid the bottled tomato flavour with my shanks and thought about modifying my Fresh Tomato Sauce recipe for shanks. It was easy, punchy, quick and handy on omlettes the next day and with the pasta that accompanied the left over shanks and their juice.
Shanks
4 lamb shanks
1/2 a medium sweet potato in small dice
1 small onion in small dice
4 large button mushrooms in small dice
1/2 a sprig of rosemary stripped and roughly chopped
1 rasher of bacon in small dice
1 cup red wine (or more)
1 cup stock (or more)
Salt and pepper
Olive Oil
2 or 3 bay leaves
Some good Mash
Gazpacho Sauce
1 handful cherry tomatoes
2 cloves garlic
7 or 8 basil leaves
3 tbs natural yoghurt
Salt and pepper
Oil the shanks and season them. Add the sweet potato, onion, bay leaves, mushroom, bacon, a little pepper and the rosemary into a French oven or large saucepan with a lid. Toss to combine, add the shanks, wine and stock and place in a preheated 140C oven for 3 hours. Add more wine if you wish and sear the shanks prior if you want but I don't think it makes much difference.
For the gazpacho-ish yoghurt sauce, combine the ingredients in a blender.
Spoon some mash into each bowl, spoon some cooking liquid and vegetables in (minus the bay leaves), place a shank in each and top with some gazpacho gear.
Shanks
4 lamb shanks
1/2 a medium sweet potato in small dice
1 small onion in small dice
4 large button mushrooms in small dice
1/2 a sprig of rosemary stripped and roughly chopped
1 rasher of bacon in small dice
1 cup red wine (or more)
1 cup stock (or more)
Salt and pepper
Olive Oil
2 or 3 bay leaves
Some good Mash
Gazpacho Sauce
1 handful cherry tomatoes
2 cloves garlic
7 or 8 basil leaves
3 tbs natural yoghurt
Salt and pepper
Oil the shanks and season them. Add the sweet potato, onion, bay leaves, mushroom, bacon, a little pepper and the rosemary into a French oven or large saucepan with a lid. Toss to combine, add the shanks, wine and stock and place in a preheated 140C oven for 3 hours. Add more wine if you wish and sear the shanks prior if you want but I don't think it makes much difference.
For the gazpacho-ish yoghurt sauce, combine the ingredients in a blender.
Spoon some mash into each bowl, spoon some cooking liquid and vegetables in (minus the bay leaves), place a shank in each and top with some gazpacho gear.
Gremolata
This is the traditional accompaniment for osso bucco buuuut it is brilliant with any stew/casserole. The garlic wakes everything up and the lemon rind cuts through the richness of stewed beef and lamb really well. Toy with it, add some mint or rosemary etc or anchovies.
1 good handful of parsley
3 cloves garlic
Zest of 1 lemon
Extra virgin olive oil
Finely mince the garlic and parsley with a large chefs knife. Add the rind and mix in some olive oil until you have a nice consistency, mostly green and a bit runny.
1 good handful of parsley
3 cloves garlic
Zest of 1 lemon
Extra virgin olive oil
Finely mince the garlic and parsley with a large chefs knife. Add the rind and mix in some olive oil until you have a nice consistency, mostly green and a bit runny.
Wednesday, 27 April 2011
Roast Venison with Red Wine, Beetroot and Mushroom Sauce
New winner of tastiest thing I have ever cooked. This recipe is a culmination of ideas from 2 friends and some of my own. The thing that made this so tasty was the beetroot. It was cooked under the venison with some garlic then pureed and added to the sauce. I have sort of used this idea in past to flavour gravies but never to create the central flavour. I don't see why this couldn't be done with different types of meat. One of the other benefits to this recipe was that there was very little preparation. This was served with steamed beans and roasted parsnip and potato. As with most of my left over sauces, this one ended up in pasta with chunks of the left over meat with some parsley and parmesan.
1 piece of venison for roasting (mine was 1.5 kg)
1 large beetroot in 1cm slices
1 head of garlic, cloves separated
7 slices prosciutto (more if necessary)
Sage leaves (guessing about twenty)
Pepper
Salt
500 gms mushrooms diced
Extra virgin olive oil
1 cup red wine
1/2 cup chicken stock
3 tbs cream
Roasted potato and parsnip
Steamed beans/greens
Preheat an oven to 220C. Calculate the cooking time for the venison at 20 mins per 450gms + 20 mins extra cooking time. Roast for the first 20 minutes at 220C then reduce the heat to 180C. Lay the beetroot slices in your cooking dish (cast iron frying pan, non stick frying pan, roasting pan), I used a 30cm non stick frying pan. Place the whole garlic cloves on top of the beetroot, sprinkle the lot with a little olive oil. Crack some pepper over the venison and place as many sage leaves as you feel necessary on the venison. Lay strips of prosciutto over and under the venison, no need to be too pedantic, its going to warp in the oven. Cook in the oven as per above. Remove the venison from the oven to a clean plate, cover with foil and a tea towel to keep warm.
Remove the beetroot and garlic (removing the garlic skin) from the pan, process in a blender or similar. Add the extra virgin olive oil to the pan, heat to medium high and cook the mushroom with a little salt. When they have some colour, add the red wine and reduce until the booze smell is gone. Add the beetroot goo, the cream and the chicken stock and simmer over a medium heat or until you have reached the required consistency. Add the juice from the resting venison to the sauce. Slice the venison, arrange on a plate with steamed greens and roasted potato and parsnip. Add sauce and enjoy.
 |
| A lamb rump and bacon version - still great. |
1 large beetroot in 1cm slices
1 head of garlic, cloves separated
7 slices prosciutto (more if necessary)
Sage leaves (guessing about twenty)
Pepper
Salt
500 gms mushrooms diced
Extra virgin olive oil
1 cup red wine
1/2 cup chicken stock
3 tbs cream
Roasted potato and parsnip
Steamed beans/greens
Preheat an oven to 220C. Calculate the cooking time for the venison at 20 mins per 450gms + 20 mins extra cooking time. Roast for the first 20 minutes at 220C then reduce the heat to 180C. Lay the beetroot slices in your cooking dish (cast iron frying pan, non stick frying pan, roasting pan), I used a 30cm non stick frying pan. Place the whole garlic cloves on top of the beetroot, sprinkle the lot with a little olive oil. Crack some pepper over the venison and place as many sage leaves as you feel necessary on the venison. Lay strips of prosciutto over and under the venison, no need to be too pedantic, its going to warp in the oven. Cook in the oven as per above. Remove the venison from the oven to a clean plate, cover with foil and a tea towel to keep warm.
Remove the beetroot and garlic (removing the garlic skin) from the pan, process in a blender or similar. Add the extra virgin olive oil to the pan, heat to medium high and cook the mushroom with a little salt. When they have some colour, add the red wine and reduce until the booze smell is gone. Add the beetroot goo, the cream and the chicken stock and simmer over a medium heat or until you have reached the required consistency. Add the juice from the resting venison to the sauce. Slice the venison, arrange on a plate with steamed greens and roasted potato and parsnip. Add sauce and enjoy.
Sunday, 17 April 2011
Sweet Potato Chips
Hella easy. You could apply this also to parsnip, potato, carrot and beetroot. I most recently did this in a kitchen with a deep fryer, but this also works in a heavy based saucepan at a high heat. This works really well with rosemary salt. Last time I cooked this, it was still crunchy when being finished an hour after cooking, I don't see why this couldn't be stored in an air tight container for later use.
1/2 a sweet potato
Oil for frying (at least 1.5 litres for stove top)
Salt
Heat the oil. Peel the sweet potato and discard the skin. Using the same peeler, hack away at the sweet potato until you have only an unhackable stub left. Sprinkle the sweet potato into the oil, cooking in batches of about a handful. Sprinkling the slices in will keep them mostly separate. If using a deep fryer, sprinkle the slices into the frying basket for easier removal. If using a saucepan, follow the same process removing with a slotted spoon. When crispy and coloured (usually when the oil has stopped bubbling), remove, gently shake off excess oil, and place on absorbent paper. Sprinkle with salt while still hot and oily. Repeat until it has all been cooked. Serve with a meal as a vegetable or as a garnish. Alternatively serve as a snack or with nibbles.
1/2 a sweet potato
Oil for frying (at least 1.5 litres for stove top)
Salt
Heat the oil. Peel the sweet potato and discard the skin. Using the same peeler, hack away at the sweet potato until you have only an unhackable stub left. Sprinkle the sweet potato into the oil, cooking in batches of about a handful. Sprinkling the slices in will keep them mostly separate. If using a deep fryer, sprinkle the slices into the frying basket for easier removal. If using a saucepan, follow the same process removing with a slotted spoon. When crispy and coloured (usually when the oil has stopped bubbling), remove, gently shake off excess oil, and place on absorbent paper. Sprinkle with salt while still hot and oily. Repeat until it has all been cooked. Serve with a meal as a vegetable or as a garnish. Alternatively serve as a snack or with nibbles.
Rosemary Potato Discs
We do this from time to time. The kids love it and surprisingly they maintain their crispness after having been in the fridge. You can use different or no herbs but I would recommend that bottled herbs are avoided, they are overpowering. You can cook these in oil or fat (duck, goose or chicken). This last time I cooked them I used some of the rendered fat that had risen to the surface from the Garlic Thyme Pot Roasted Chicken recipe. Not every one will be picture perfect, some will be limp, some may be burnt a tad, they still taste good. For more even cooking, turn the trays around and change shelves half way through. Store any leftovers in an air tight container in the fridge. A mandolin makes this heaps easier.
4 large potatoes sliced (about 3ml)
1 sprig rosemary stripped and finely chopped
2 tbs olive oil
Salt and pepper
Preheat an oven to 180C. Combine the ingredients in batches so that you get a more even spread of oil and rosemary. Using 2 or 3 biscuit trays, spread out the potato in a single layer, pouring the oil/rosemary from the bowl over the top. Roast for about 30 mins, keeping an eye on them, changing shelf height if necessary. Remove from the oven, place the discs on a cooling rack in a single layer, sprinkle with a little more salt. Eat when cool enough either as a snack or with a meal.
4 large potatoes sliced (about 3ml)
1 sprig rosemary stripped and finely chopped
2 tbs olive oil
Salt and pepper
Preheat an oven to 180C. Combine the ingredients in batches so that you get a more even spread of oil and rosemary. Using 2 or 3 biscuit trays, spread out the potato in a single layer, pouring the oil/rosemary from the bowl over the top. Roast for about 30 mins, keeping an eye on them, changing shelf height if necessary. Remove from the oven, place the discs on a cooling rack in a single layer, sprinkle with a little more salt. Eat when cool enough either as a snack or with a meal.
Saturday, 16 April 2011
Pork Belly in Apple Cider
This is the first time I have attempted pork belly in cider, I have been meaning to do a pork roast in cider for a while. It was worth the wait. If you haven't tried it before, give it a go. After some consultation with a friend this was the direction I decided to take, slowly and, removing the skin at the end and grilling to create crackle while reducing the cooking liquid with some cream. I had planned on placing sliced apple under the pork with some leek but forgot. The leek was omitted and the apples were fried in butter in wedges and served under the pork on the plate. I think that it worked out better this way as the apples weren't mush all through.
1.5 kg piece pork belly (more if you want)
1 onion sliced
1 sprig rosemary stripped and chopped
2 tsp caraway seeds
1/2 tbs salt (or more)
Pepper
4 garlic cloves in thick slices
2 bottles of cider (liquid to half way up the meat)
1 tbs cider vinegar
4 Granny Smith apples, quartered, core removed
1 tbs butter
2 or 3 tsp sugar
2 tbs cream
Some Mashed Potato (previous recipe)
Steamed beans
Preheat an oven to 140C. Spread the onion out on a roasting tray to the same size as the pork belly piece, sprinkle the caraway seeds and garlic on top. Rub the salt, pepper and rosemary into the scored skin of the pork. Place the pork on top of the onion, pour in the cider (until about half way up the meat), cover with foil and put into the oven for 2 1/2 hours.
1.5 kg piece pork belly (more if you want)
1 onion sliced
1 sprig rosemary stripped and chopped
2 tsp caraway seeds
1/2 tbs salt (or more)
Pepper
4 garlic cloves in thick slices
2 bottles of cider (liquid to half way up the meat)
1 tbs cider vinegar
4 Granny Smith apples, quartered, core removed
1 tbs butter
2 or 3 tsp sugar
2 tbs cream
Some Mashed Potato (previous recipe)
Steamed beans
Preheat an oven to 140C. Spread the onion out on a roasting tray to the same size as the pork belly piece, sprinkle the caraway seeds and garlic on top. Rub the salt, pepper and rosemary into the scored skin of the pork. Place the pork on top of the onion, pour in the cider (until about half way up the meat), cover with foil and put into the oven for 2 1/2 hours.
Remove the pork from the oven to a cutting board. Using a sharp knife, slice the skin from the belly in one piece.
Pour the cooking liquid into a saucepan and place on a high heat to reduce.
Stick the skin, fat side down under the grill on high on the lowest shelf, turning if desired. Watch carefully that it doesn't burn. When the crackle is ready, remove it to a drying rack with absorbent paper underneath (less cleaning up) to dry out and harden.
In the mean time, melt the butter in a large frying pan and cook the apple wedges flesh side down for about 5 minutes on a medium high heat, remove and cover. Check the reduced cooking liquid for sweetness, if necessary add the sugar and the vinegar, salt and pepper. Add the cream to the sauce and reduce the heat to very low until you are ready to serve.
Serve with the apple under the pork, mashed potato, beans, chips of cut crackling and the sauce.
Maple and Rosemary Roasted Carrot Soup
The tastiest soup I have made. I have finished this dish with four extras, you don't in fact need any but they taste damn good together.
5 carrots halved and quartered
1/2 pumpkin in 4 cm wedges
4 garlic cloves chopped
1 sprig rosemary chopped
1/3 cup maple syrup
2/3 cup olive oil (use less if preferred)
1 tbs butter
1 potato chopped
2 onions chopped
2 stems celery sliced
1 handful of parsley chopped
1/2 cup white wine
2 cups stock
Natural yoghurt
Extra virgin olive oil
1/2 cup sliced bacon
Pre-heat an oven to 180C. Combine 1/3 cup olive oil, the maple syrup, 2 cloves of crushed garlic, salt and pepper and the rosemary in a bowl. Toss the carrots in the maple mix. Coat the pumpkin slices in a little oil. Place both the carrot and pumpkin on a grease proof lined tray, pouring over any mixture and then into the oven for 30 minutes or so.
In the meantime saute the celery, onion and remaining garlic in the butter, adding the remaining oil if necessary until translucent. Add the white wine and allow to reduce by half. Add the stock and potato, bring to the boil and reduce to medium low. Cook the bacon in a small saucepan over a medium heat. Allow the rendered fat to make the bacon crispy then remove to absorbent paper.
When the oven vegetables are tender and there is some caramelisation, remove, chop roughly and add to the pot, including any crusty bits. Add half the parsley and if necessary add more stock to mostly cover the vegetables. Allow to simmer for 5 to 10 minutes to allow the flavours to infuse. Blend the soup to your required consistency, add half the bacon pieces, add more stock if required, maple and seasoning if necessary (it should be subtle).
Serve with more parsley, more bacon, a swirl of extra virgin and a teaspoon of yoghurt.
5 carrots halved and quartered
1/2 pumpkin in 4 cm wedges
4 garlic cloves chopped
1 sprig rosemary chopped
1/3 cup maple syrup
2/3 cup olive oil (use less if preferred)
1 tbs butter
1 potato chopped
2 onions chopped
2 stems celery sliced
1 handful of parsley chopped
1/2 cup white wine
2 cups stock
Natural yoghurt
Extra virgin olive oil
1/2 cup sliced bacon
Pre-heat an oven to 180C. Combine 1/3 cup olive oil, the maple syrup, 2 cloves of crushed garlic, salt and pepper and the rosemary in a bowl. Toss the carrots in the maple mix. Coat the pumpkin slices in a little oil. Place both the carrot and pumpkin on a grease proof lined tray, pouring over any mixture and then into the oven for 30 minutes or so.
In the meantime saute the celery, onion and remaining garlic in the butter, adding the remaining oil if necessary until translucent. Add the white wine and allow to reduce by half. Add the stock and potato, bring to the boil and reduce to medium low. Cook the bacon in a small saucepan over a medium heat. Allow the rendered fat to make the bacon crispy then remove to absorbent paper.
When the oven vegetables are tender and there is some caramelisation, remove, chop roughly and add to the pot, including any crusty bits. Add half the parsley and if necessary add more stock to mostly cover the vegetables. Allow to simmer for 5 to 10 minutes to allow the flavours to infuse. Blend the soup to your required consistency, add half the bacon pieces, add more stock if required, maple and seasoning if necessary (it should be subtle).
Serve with more parsley, more bacon, a swirl of extra virgin and a teaspoon of yoghurt.
Monday, 4 April 2011
Potato, Corn and Bacon Soup
I used the stock left over the Garlic Thyme Pot Roasted Chicken recipe. Store bought would be fine, but I recommend that you add a few chopped herbs in with the onion mixture like sage, rosemary, thyme or parsley. I also used the fat that had solidified on top of the stock from the same recipe to fry the potato wedges in. If you have it use it, if not use duck fat if possible or, a combination of butter and olive oil.
1 kg potato chopped
2 1/2 medium onions chopped
Kernels from 2 corn cobs
3 bacon slices chopped
3 cloves garlic chopped
1 cup white wine
1 litre chicken stock
3 tbs cream
Salt and pepper
Chopped parsley
Pesto
Chicken fat (duck fat or, butter and olive oil)
4 small potatoes cut into thin wedges
1/2 tbs stripped rosemary
Cook the onion, bacon and garlic in some butter until translucent. Add the wine bringing it the boil for a minute or so. Add the potato and corn and chicken stock, bring to the boil and reduce the temperature to medium low. Cook until the potato is tender. Turn off the heat put the lid on and allow the flavours to develop for an hour. Check for seasoning, sdd the cream and some parsley and blend with a stick blender. Heat the chicken fat in a frying pan, add the rosemary and potato wedges, turning and removing when golden. Serve the soup in bowls with some potato wedges and a sprinkling of pesto.
1 kg potato chopped
2 1/2 medium onions chopped
Kernels from 2 corn cobs
3 bacon slices chopped
3 cloves garlic chopped
1 cup white wine
1 litre chicken stock
3 tbs cream
Salt and pepper
Chopped parsley
Pesto
Chicken fat (duck fat or, butter and olive oil)
4 small potatoes cut into thin wedges
1/2 tbs stripped rosemary
Cook the onion, bacon and garlic in some butter until translucent. Add the wine bringing it the boil for a minute or so. Add the potato and corn and chicken stock, bring to the boil and reduce the temperature to medium low. Cook until the potato is tender. Turn off the heat put the lid on and allow the flavours to develop for an hour. Check for seasoning, sdd the cream and some parsley and blend with a stick blender. Heat the chicken fat in a frying pan, add the rosemary and potato wedges, turning and removing when golden. Serve the soup in bowls with some potato wedges and a sprinkling of pesto.
Sunday, 3 April 2011
Pulled Pork, Beetroot and Mushroom Pasta
Slow cooked meat is awesome. I used the meat and braising liquid as the sauce for a pasta but this could just as easily be served with mash or polenta. Because there was so much pork after it was shredded, it spread the amount of pasta a lot further also. If possible serve this with some good quality crusty bread.
Olive oil
1.2 kg pork shoulder roast
1/2 sprig rosemary stripped
Salt and pepper
1 beetroot in small dice
500gms mushroom in small dice
4 shallots (or 1 small onion) thinly sliced
4 cloves garlic chopped
2 cup red wine
1 cup chicken stock
2 tsp garlic oil
1/2 cup cream
Parsley chopped
1 packet of linguine
Parmesan cheese
Extra virgin olive oil
Preheat an oven to 140C. Season the pork with salt and pepper and rosemary then coat in some olive oil. Sear the pork on all sides in a large saucepan and remove to a clean plate. Add some more oil, the shallots, garlic and mushrooms, sauteing until the translucent and fragrant. Deglaze the pan with the wine. Return the wine/mushroom mixture to the boil, add the beetroot and stock and stir to combine. Place the pork on top with resting juices, baste with some of the mixture, cover with a lid and place in the oven for 2 .5 hours. Remove saucepan from the oven, remove the pork to a clean plate, place the pan on a medium low heat, add the cream and if necessary a little more stock. Cook the pasta. Shred the pork with two forks, it should fall apart easily, discard the fat and bone, add the pork to the sauce with a little parsley and garlic oil . Check for seasoning and mix through the pasta. Serve topped with a little extra virgin and Parmesan.
Olive oil
1.2 kg pork shoulder roast
1/2 sprig rosemary stripped
Salt and pepper
1 beetroot in small dice
500gms mushroom in small dice
4 shallots (or 1 small onion) thinly sliced
4 cloves garlic chopped
2 cup red wine
1 cup chicken stock
2 tsp garlic oil
1/2 cup cream
Parsley chopped
1 packet of linguine
Parmesan cheese
Extra virgin olive oil
Preheat an oven to 140C. Season the pork with salt and pepper and rosemary then coat in some olive oil. Sear the pork on all sides in a large saucepan and remove to a clean plate. Add some more oil, the shallots, garlic and mushrooms, sauteing until the translucent and fragrant. Deglaze the pan with the wine. Return the wine/mushroom mixture to the boil, add the beetroot and stock and stir to combine. Place the pork on top with resting juices, baste with some of the mixture, cover with a lid and place in the oven for 2 .5 hours. Remove saucepan from the oven, remove the pork to a clean plate, place the pan on a medium low heat, add the cream and if necessary a little more stock. Cook the pasta. Shred the pork with two forks, it should fall apart easily, discard the fat and bone, add the pork to the sauce with a little parsley and garlic oil . Check for seasoning and mix through the pasta. Serve topped with a little extra virgin and Parmesan.
Saturday, 2 April 2011
Caramelised Onion
Takes time but it is really worth it. The hardest part is slicing the onions up, the rest is done by slow cooking and a watchful eye toward the end. You need to allow about three hours. Onions are cheap, it lasts for over a week in the fridge and can be used in heaps of ways. My favourite is on biscuits with creamy/blue cheese. Turn it into a tart by spreading on puff pastry 1cm in, add some extra thyme and a little crumbled feta, bake for about 20 mins at 200C. Saute some garlic, add some white wine, when the alcohol evaporates (the booze smell is mostly gone) add some cream and 2 tbs of the onion and mix through pasta. Sandwiches, scrambled egg, salads, use your imagination. A word of warning though, 1 tbs of onion gear would be about the equivalent of 1/2 an onion, eat too much and there will be consequences.
1.5 kg onions, halved length ways and sliced
1/2 a handful of fresh thyme sprigs, stripped
2 tbs olive oil
4 cloves garlic roughly shopped
1 tbs balsamic vinegar
1/2 tbs raw or brown sugar
2 tsb garlic oil
Add some the oil to a large heavy based saucepan over a medium heat, add the onions, add the garlic, add the lid. When the onion mixture just begins to bubble, turn the heat down to medium low or less. Stir occasionally for an hour, remove the lid. Cook for a further hour stirring occasionally. In the final hour to half hour, watch more closely as it will be begin to 'catch' and brown, do not allow to burn (use your nose). When the onion starts to take on quite a dark colour, add the balsamic and sugar and continue to cook for 5 minutes. Check for seasoning, add garlic oil.
1.5 kg onions, halved length ways and sliced
1/2 a handful of fresh thyme sprigs, stripped
2 tbs olive oil
4 cloves garlic roughly shopped
1 tbs balsamic vinegar
1/2 tbs raw or brown sugar
2 tsb garlic oil
Add some the oil to a large heavy based saucepan over a medium heat, add the onions, add the garlic, add the lid. When the onion mixture just begins to bubble, turn the heat down to medium low or less. Stir occasionally for an hour, remove the lid. Cook for a further hour stirring occasionally. In the final hour to half hour, watch more closely as it will be begin to 'catch' and brown, do not allow to burn (use your nose). When the onion starts to take on quite a dark colour, add the balsamic and sugar and continue to cook for 5 minutes. Check for seasoning, add garlic oil.
Monday, 28 March 2011
Osso Bucco in Dark Beer
I learnt a few things from this recipe. Firstly, as it turns out any almost any liquid is suitable to cook in. Secondly, not to be afraid of braising in beer, it is awesome. I was expecting a really condensed beer flavour but there was not. The flavour was developed but complimented the others and was no stronger in flavour than red wine is in braising. Thirdly, to use more beer next time. I thinned the beer out with a little chicken stock fearing it would be too intense. Finally, to make small incisions in the connective tissue around the outside of the osso bucco, otherwise it curls up. Any cut of stewing meat would be suitable to substitute with and, use any beer you think would be appropriate.
Olive oil
Salt and pepper
1/2 a sprig of rosemary chopped
1 slice of osso bucco per person (1kg diced if using other meat)
3 shallots sliced thinly (or 1 small onion)
2 field mushrooms in big chunks
4 garlic cloves roughly chopped
Bouquet garni (1/2 a handful of different herbs tied together with kitchen string)
3 tbs dried porcini mushrooms (optional)
1.5 stubbies of Tooheys Old
1 capsicum oven roasted, skinned and chopped
7 or 8 silverbeet leaves deveined and chopped
2 tsp garlic oil
Parsley chopped
Mash potato
Preheat an oven to 140C. Oil the osso bucco slices and season with salt, pepper and rosemary. Make a few shallow vertical cuts around the outside of each slice to stop it from curling. Sear the osso bucco over a medium high heat in a large saucepan. When you have good colour, transfer to a clean plate. Add the onion, garlic and mushrooms to the pan, toss occasionally until fragrant. Deglaze the pan with the beer, add the porcini, place the osso bucco on top of the mushroom mixture, add the bouquet garni, put on the lid and transfer to the oven for 2 1/2 hours. Remove the saucepan from the oven, take out the meat and cover it. Remove the bouquet garni, mix in the garlic oil, capsicum and silverbeet and cook over a medium low heat for five minutes. If necessary add a little chicken stock. Mix in the parsley, check for seasoning, spoon into bowls, add some mash, place the meat on top.
Olive oil
Salt and pepper
1/2 a sprig of rosemary chopped
1 slice of osso bucco per person (1kg diced if using other meat)
3 shallots sliced thinly (or 1 small onion)
2 field mushrooms in big chunks
4 garlic cloves roughly chopped
Bouquet garni (1/2 a handful of different herbs tied together with kitchen string)
3 tbs dried porcini mushrooms (optional)
1.5 stubbies of Tooheys Old
1 capsicum oven roasted, skinned and chopped
7 or 8 silverbeet leaves deveined and chopped
2 tsp garlic oil
Parsley chopped
Mash potato
Preheat an oven to 140C. Oil the osso bucco slices and season with salt, pepper and rosemary. Make a few shallow vertical cuts around the outside of each slice to stop it from curling. Sear the osso bucco over a medium high heat in a large saucepan. When you have good colour, transfer to a clean plate. Add the onion, garlic and mushrooms to the pan, toss occasionally until fragrant. Deglaze the pan with the beer, add the porcini, place the osso bucco on top of the mushroom mixture, add the bouquet garni, put on the lid and transfer to the oven for 2 1/2 hours. Remove the saucepan from the oven, take out the meat and cover it. Remove the bouquet garni, mix in the garlic oil, capsicum and silverbeet and cook over a medium low heat for five minutes. If necessary add a little chicken stock. Mix in the parsley, check for seasoning, spoon into bowls, add some mash, place the meat on top.
Sunday, 27 March 2011
Garlic and Red Wine Sauce
I made this for a lamb rack. After eating the lamb rack though, I have decided to either trim all of the fat off prior to cooking or deal with lamb cutlets only. The lamb was delicious, the sauce was excellent but, that much fat on a plate is not cool. The oil combination I used for the garlic was rubbed on the exterior of the lamb, the tomatoes I placed under the lamb while it roasted and I used the resting juices. You could just as easily roast the tomatoes by themselves for 15 minutes or so (until they begin to collapse), coated in a little oil.
1 head of garlic
Extra virgin olive oil
Porcini salt
Pepper
Black cherry vinegar (or balsamic)
1 handful of cherry tomatoes
1 tbs butter
1 shallot diced (or 1/2 a small onion)
1 cup red wine
1 cup stock (I used chicken)
Cut the top off the head of garlic exposing the tip of each clove. Combine the oil, porcini salt, pepper and vinegar in a bowl and whisk to combine. Place the garlic in some foil and cover with the flavoured oil, seal the foil and roast in the oven for 1 hour at 180 C. With 20 minutes to go for the garlic, oil the tomatoes and bung them in the oven. Saute the shallot in the butter over a medium heat. When translucent add the wine then stock. Reduce, adding more stock if necessary, reducing the temperature if necessary. Remove the garlic from the oven and using the back of a large knife, squish the garlic out onto a chopping board then squish the garlic some more, adding it to the sauce. Add any meat resting juice you may have and add the tomatoes to the sauce, squishing them a little. Check for seasoning, add some parsley, add a little butter if wanted. Put on meat.
1 head of garlic
Extra virgin olive oil
Porcini salt
Pepper
Black cherry vinegar (or balsamic)
1 handful of cherry tomatoes
1 tbs butter
1 shallot diced (or 1/2 a small onion)
1 cup red wine
1 cup stock (I used chicken)
Cut the top off the head of garlic exposing the tip of each clove. Combine the oil, porcini salt, pepper and vinegar in a bowl and whisk to combine. Place the garlic in some foil and cover with the flavoured oil, seal the foil and roast in the oven for 1 hour at 180 C. With 20 minutes to go for the garlic, oil the tomatoes and bung them in the oven. Saute the shallot in the butter over a medium heat. When translucent add the wine then stock. Reduce, adding more stock if necessary, reducing the temperature if necessary. Remove the garlic from the oven and using the back of a large knife, squish the garlic out onto a chopping board then squish the garlic some more, adding it to the sauce. Add any meat resting juice you may have and add the tomatoes to the sauce, squishing them a little. Check for seasoning, add some parsley, add a little butter if wanted. Put on meat.
Friday, 25 March 2011
Blue Cheese Sauce
This is my first attempt at making blue cheese sauce, not from timidity, my wife hates stink cheese. There are a few components about this recipe that make it interesting. Primarily, it is a simple process with few ingredients and takes very little time to prepare. Secondly, not very much sauce is required as the stuff it is made of is strong. I had about 2 tbs on my massive piece of rump and it was plenty. Finally, as with any recipe I create, quantities are not particularly important and, ingredients are interchangeable or omittable. For example, if you don't have wine don't use it, if you don't have stock use a little water, use veal/beef/vegetable stock instead of chicken stock, use red wine instead of white wine, use different blue cheeses, like cream? use more of it. Whatever.
I can see this being useful with chicken, roasts, salads (when the sauce is cold), with avo on toast, in mayo. Again, whatever.
1 shallot in small dice (or 1 small onion)
1 tbs butter
1 heaped tsp of garlic oil
30 - 40 gms Blue Castello
1/3 cup white wine
2 tbs cream
1/3 cup chicken stock
Steak resting juice
Chopped parsley
Melt the butter over a medium heat, add the shallot and garlic oil. When the shallot is translucent (about 5 minutes) add the wine, allow to come back to the boil then add the cheese, cream and chicken stock. Allow to return to the boil then reduce the heat to medium low. Reduce for 10 minutes, adding the steak resting juice and, more stock if necessary.
Finish the sauce with a small squeeze of lemon, check for seasoning, add some chopped parsley.
I can see this being useful with chicken, roasts, salads (when the sauce is cold), with avo on toast, in mayo. Again, whatever.
1 shallot in small dice (or 1 small onion)
1 tbs butter
1 heaped tsp of garlic oil
30 - 40 gms Blue Castello
1/3 cup white wine
2 tbs cream
1/3 cup chicken stock
Steak resting juice
Chopped parsley
Melt the butter over a medium heat, add the shallot and garlic oil. When the shallot is translucent (about 5 minutes) add the wine, allow to come back to the boil then add the cheese, cream and chicken stock. Allow to return to the boil then reduce the heat to medium low. Reduce for 10 minutes, adding the steak resting juice and, more stock if necessary.
Finish the sauce with a small squeeze of lemon, check for seasoning, add some chopped parsley.
Saturday, 19 March 2011
Crispy Teriyaki and Nori Chicken
This is a great recipe as finger food for parties. The only downside is it can be a bit time consuming as you need to cook in batches, allow about an hour. I have basically stolen this recipe (with a couple of modifications) from an Anglo/Japanese cookbook called Yoshoku.
Sunflower/grape seed oil (about 1.5 litres)
1kg chicken thighs chopped into thirds
2 nori sheets (sushi paper)
Teriyaki marinade (see previous recipe)
2 cups corn flour
Salt
Pepper
3 or 4 lemons
Combine the chicken with the teriyaki marinade in a bowl and refrigerate. Heat the oil in a large saucepan over a medium high heat. Roughly chop the nori sheets then put into a food processor to finely chop, pushing the pieces down occasionally. You can do this with a knife but it is messy, the shards fly everywhere. Season the corn flour with salt and pepper and the finely chopped nori, stirring with a fork to combine. Drain the chicken well and dust in the corn flour, removing to a clean plate (this step is a tad gluggy on the fingers but worth it). Deep fry the chicken turning if necessary. It should be cooked when it takes on a golden colour, if in doubt, cut a piece open - have a squiz then eat it. As you remove the chicken, sprinkle with a little salt and a squeeze of lemon juice. Cook in batches topping up the oil as necessary.
Serve the chicken with wedges of lemon.
Sunflower/grape seed oil (about 1.5 litres)
1kg chicken thighs chopped into thirds
2 nori sheets (sushi paper)
Teriyaki marinade (see previous recipe)
2 cups corn flour
Salt
Pepper
3 or 4 lemons
Combine the chicken with the teriyaki marinade in a bowl and refrigerate. Heat the oil in a large saucepan over a medium high heat. Roughly chop the nori sheets then put into a food processor to finely chop, pushing the pieces down occasionally. You can do this with a knife but it is messy, the shards fly everywhere. Season the corn flour with salt and pepper and the finely chopped nori, stirring with a fork to combine. Drain the chicken well and dust in the corn flour, removing to a clean plate (this step is a tad gluggy on the fingers but worth it). Deep fry the chicken turning if necessary. It should be cooked when it takes on a golden colour, if in doubt, cut a piece open - have a squiz then eat it. As you remove the chicken, sprinkle with a little salt and a squeeze of lemon juice. Cook in batches topping up the oil as necessary.
Serve the chicken with wedges of lemon.
Basic Teriyaki Marinade
This is another recipe we use relatively regularly. It is simple and tasty with few ingredients. Whats really great about this though is that you can really dress it up, it is possible to add all kinds of additional flavours. Some suggestions would be chilli (fresh or dried), five spice, mirin, wakame, sesame seed and lemon/lime juice. Mostly often we use this for chicken thighs.
1/2 cup teriyaki (I prefer Kikkoman)
2 tsp grated ginger
1 -2 cloves of garlic minced
1 tsp sesame oil
Mix it all together.
1/2 cup teriyaki (I prefer Kikkoman)
2 tsp grated ginger
1 -2 cloves of garlic minced
1 tsp sesame oil
Mix it all together.
Sunday, 6 March 2011
Pork with Canelli Beans and Star Anise
2 large potatoes in large dice
1 large carrot in large dice
2 handfuls uncooked canelli beans
1 onion in large dice
3 pork forequarter chops in large dice
1 chilli sliced
3 garlic cloves sliced
1 litre chicken stock
Sage chopped
1 rosemary sprig stripped
1 star anise
1 handful flat leaf parsley (stems removed and chopped)
Zest from 1 lemon
Extra virgin olive oil
Parmesan cheese for serving
Combine the pork with a small amount of olive oil, salt, pepper, zest and half the rosemary. Brown the pork in a casserole dish and remove to a clean plate. Saute the onion, garlic, remaining rosemary and chilli over a medium heat until the onion is transparent. Deglaze the pan with stock, lifting all of the sediment from the bottom. Add the pork, vegetables, sage, parsley stalks and the star anise. Simmer over a low heat for 1.5 to 2 hours keeping an eye on the level of stock. Check for seasoning and serve with parmesan shavings, a squeeze of lemon, a little extra virgin olive oil and fresh parsley leaves.
Saturday, 5 March 2011
Fresh Tomato Sauce
This is the first time I have bothered to skin and deseed a tomato, I really wish I had done it earlier. Provided you have tomatoes that smell like tomatoes, the result should be fantastic. The process itself takes very little time. Score one end of a tomato and dunk it in the water you are boiling for your pasta, in less than a minute it will have blistered where you scored it. Remove the tomato, peel of the skin, quarter and jam you thumbs in there to take out the pulp. In total, about 2 minutes.
This entire recipe should only take the time it takes to boil the water and the pasta. Prepare the ingredients as the water starts to boil and cook the sauce while the pasta boils. I am guessing that capers would be great in here as well.
2 deseeded ripe tomatoes
1 shallot sliced
1 garlic clove sliced
Olives (I used Always Fresh Deli Style Olives)
1 small handful of basil and parsley
3 tbs extra virgin olive oil
Squash the olives with the back of a large bladed knife, remove the seeds and give the flesh a rough chop. Roughly chop the tomato. Roughly chop the parsley and basil. Heat the olive oil, add the shallot and garlic. When aromatic, add the tomato and olives with some salt and pepper. Toss the contents and reduce the heat. Add the herbs just before you add the sauce to your pasta.
This entire recipe should only take the time it takes to boil the water and the pasta. Prepare the ingredients as the water starts to boil and cook the sauce while the pasta boils. I am guessing that capers would be great in here as well.
2 deseeded ripe tomatoes
1 shallot sliced
1 garlic clove sliced
Olives (I used Always Fresh Deli Style Olives)
1 small handful of basil and parsley
3 tbs extra virgin olive oil
Squash the olives with the back of a large bladed knife, remove the seeds and give the flesh a rough chop. Roughly chop the tomato. Roughly chop the parsley and basil. Heat the olive oil, add the shallot and garlic. When aromatic, add the tomato and olives with some salt and pepper. Toss the contents and reduce the heat. Add the herbs just before you add the sauce to your pasta.
Barbecued Vegetable Ravioli (Filling)
I bought a ravioli making device and test drove it last night. Heaps easier than trying to form them yourself. Sadly, unless you have a pasta machine or can buy freshly made pasta, rolling it out by hand is not worth the effort. Try as you might, you cannot roll it out thin enough. Regardless, the filling for the ravioli would make either an excellent pasta sauce of its own (thinned a little) or would be fantastic as a dip. Very simple and tasty.
1 smallish eggplant
1 field mushroom
1 zucchini
1 small beetroot peeled
Thyme
Sage
Olive oil
2 cloves garlic
1 shallot
3 tbs sour cream
1/2 grated Parmesan
1 small handful of basil leaves
1 tbs white balsamic vinegar
Slice all vegetables (except the shallot) into 1 to 2 cm slices. Chop the sage and thyme. Combine the sliced vegetables and herbs and some olive oil in a bowl with some salt. Barbecue the vegetables until cooked. Combine all ingredients in a food processor checking for seasoning.
1 smallish eggplant
1 field mushroom
1 zucchini
1 small beetroot peeled
Thyme
Sage
Olive oil
2 cloves garlic
1 shallot
3 tbs sour cream
1/2 grated Parmesan
1 small handful of basil leaves
1 tbs white balsamic vinegar
Slice all vegetables (except the shallot) into 1 to 2 cm slices. Chop the sage and thyme. Combine the sliced vegetables and herbs and some olive oil in a bowl with some salt. Barbecue the vegetables until cooked. Combine all ingredients in a food processor checking for seasoning.
Wednesday, 2 March 2011
Pan Fried Field Mushroom
A little white wine would work very well with this also.
Butter
Olive oil
Field mushrooms
Garlic sliced
Sage leaves (or other)
Porcini salt
Cracked pepper
1/3 cup chicken stock
Heat a non-stick pan to medium, melt the butter and when it starts foaming, add some olive oil to stop it from burning. Add the sage leaves and garlic and fry until aromatic. Remove the stem from the field mushroom and place gill side down into the flavoured oil. Fry for five minutes then turn over placing the cooked garlic and sage leaves on top with some porcini salt and cracked pepper. Allow to fry for a couple of minutes then add the chicken stock, placing a lid on top. Reduce the heat to medium-low cooking for another 4-5 minutes or until the stock has reduced. Remove to a plate whole or slice and display as necessary.
Butter
Olive oil
Field mushrooms
Garlic sliced
Sage leaves (or other)
Porcini salt
Cracked pepper
1/3 cup chicken stock
Heat a non-stick pan to medium, melt the butter and when it starts foaming, add some olive oil to stop it from burning. Add the sage leaves and garlic and fry until aromatic. Remove the stem from the field mushroom and place gill side down into the flavoured oil. Fry for five minutes then turn over placing the cooked garlic and sage leaves on top with some porcini salt and cracked pepper. Allow to fry for a couple of minutes then add the chicken stock, placing a lid on top. Reduce the heat to medium-low cooking for another 4-5 minutes or until the stock has reduced. Remove to a plate whole or slice and display as necessary.
Steak
So rad, so easy to do but, so often killed to death.
Olive oil
Herbs finely chopped (eg rosemary)
Porcini salt (optional)
Preheat the barbecue or frying pan to very hot. Take steaks from the fridge and coat lightly in olive oil and chopped herbs and a little fresh cracked pepper. When the meat is close to room temperature add to the cooking surface, turning after a minute or so to 90 degrees. When a few small pools of blood form flip the steak preferably to a fresh hot spot on the barbecue, turning 90 degrees again after a minute or so. When a few small pools of blood come through remove the steak from the barbecue to a plate, cover and put in a warm place to rest for 5 minutes. If you want a medium steak, allow for a few more pools of blood on either side. If you are unsure if it is cooked, poke it with your finger, if it is really soft, its not cooked, if its hard, its way way cooked.
There are three very simple methods of finishing steak without making sauce. One, as soon as it is removed, place a knob of butter on top, the residual heat will melt it. Two, once cooked add some porcini salt. Three, spoon a little of the resting juice back on top again.
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- The best quality steak you can afford will give you the best result you can afford. I can't afford King Island beef and I can't afford Wagyu. The cuts I buy are rump, rib fillet, t-bone, rib on the bone and eye fillet (I can get it where I live for $18 a kg) and, I prefer meat from the butcher.
- If you can get steak cryovaced, store the meat whole in the fridge for up to three months, it will be more tender, great for when it is on sale.
- Only salt meat just before you cook it. To see why simply get some meat and put some salt on it and watch the blood come out, it only takes a few minutes and you'll see why.
- If you do decide to cook a thick piece (eg rib on the bone or eye fillet), after you have seared it, finish it in a preheated oven (180C) for about 15 minutes. Check it occasionally,
- Resting meat not only makes it more tender by allowing the fibres to relax it also stops the eater from ending up with blood all over the plate and, the resting juice is perfect for adding into sauces or spooning a little back over the top.
- I usually finely chop fresh robust herbs (sage, rosemary, thyme) and rub them on the steak with some olive oil while the meat comes to room temperature.
- Have the cooking surface mingin hot before you start.
- If you are using a barbecue you can achieve the criss-crossed effect by turning the meat anywhere between 45 and 90 degrees after the first minute or so on each side.
- The last 5 points are applicable to any meat suitable for frying.
 |
| Rib on the bone |
Olive oil
Herbs finely chopped (eg rosemary)
Salt and Pepper
Butter (optional)Porcini salt (optional)
Preheat the barbecue or frying pan to very hot. Take steaks from the fridge and coat lightly in olive oil and chopped herbs and a little fresh cracked pepper. When the meat is close to room temperature add to the cooking surface, turning after a minute or so to 90 degrees. When a few small pools of blood form flip the steak preferably to a fresh hot spot on the barbecue, turning 90 degrees again after a minute or so. When a few small pools of blood come through remove the steak from the barbecue to a plate, cover and put in a warm place to rest for 5 minutes. If you want a medium steak, allow for a few more pools of blood on either side. If you are unsure if it is cooked, poke it with your finger, if it is really soft, its not cooked, if its hard, its way way cooked.
There are three very simple methods of finishing steak without making sauce. One, as soon as it is removed, place a knob of butter on top, the residual heat will melt it. Two, once cooked add some porcini salt. Three, spoon a little of the resting juice back on top again.
Tuesday, 1 March 2011
Whole Mushroom and Cognac Sauce
I served this with steak on the weekend, it was low maintenance and tasty. The simple ingredient that really makes the difference here is the resting juice from the steak which I had cooked after starting the mushrooms off. You can use that idea for any warm/cooked sauce that you make, much like in gravy. Its not a punch in the face but it gives sauces more depth. Of course the most prominent flavour here though will be the cognac but you could just as easily use brandy or port, even scotch whiskey if you wanted to. This is enough for 6 steaks.
1 tbs garlic oil (more if necessary)
1 shallot thinly sliced
1 bag of small button mushrooms
3 tbs cognac
1/2 cup stock (use what you have on hand)
3 tbs mascarpone (substitute with any form of cream)
The resting juices from steak
Add the garlic oil and shallots to a pan over a medium heat. When aromatic add the mushrooms whole and toss through the flavoured oil. Continue to move about occasionally until coloured all over and a bit soft, about ten minutes. Add the cognac to the pan (be careful it may flare), stirring to remove any caramelised bits from the bottom. When almost completely reduced (about 1 minute) add the stock and allow to reduce. Cook steak, rest steak somewhere warm. Once reduced add the mascarpone and turn down heat to medium low. When reduced add the resting juice from the steak, increase the heat and reduce further. Check for seasoning and spoon over your steak.
1 tbs garlic oil (more if necessary)
1 shallot thinly sliced
1 bag of small button mushrooms
3 tbs cognac
1/2 cup stock (use what you have on hand)
3 tbs mascarpone (substitute with any form of cream)
The resting juices from steak
Add the garlic oil and shallots to a pan over a medium heat. When aromatic add the mushrooms whole and toss through the flavoured oil. Continue to move about occasionally until coloured all over and a bit soft, about ten minutes. Add the cognac to the pan (be careful it may flare), stirring to remove any caramelised bits from the bottom. When almost completely reduced (about 1 minute) add the stock and allow to reduce. Cook steak, rest steak somewhere warm. Once reduced add the mascarpone and turn down heat to medium low. When reduced add the resting juice from the steak, increase the heat and reduce further. Check for seasoning and spoon over your steak.
Wednesday, 16 February 2011
Mashed Potato
Mashed potato is capable of taking almost any flavour. For the mash itself I allow one medium sized potato per person and about 1 tbs of butter for 4 people. Use as much milk as is necessary to gain the right consistency and don't be afraid of salt. If you are adding other dairy products, reduce or replace the milk. Also, try different spuds, I really like kipfler potatoes in mash. Try the following additives to mash or combinations there of (example: mayo and sour cream make it taste like potato salad).
- Natural yoghurt
- Sour cream
- Finely diced spring onion or shallot
- Horseradish or horseradish cream
- Wasabi paste
- Mayonnaise
- Parmesan cheese (particularly excellent with yoghurt)
- Porcini salt
- Sauteed mushroom
- Feta
- Feta oil (instead of milk)
- Cream
- Minced parsley
- Rosemary
- Thyme
- Roasted/confit/fresh garlic
- Parsnip
- Lemon rind
- Extra virgin olive oil (instead of milk)
- Roasted cherry tomato oil (instead of milk)
- Blue cheese, Camembert, Costello
- Browned butter (buerre noisette, nut brown butter)
- Seeded mustard
- Truffle salt
Tuesday, 15 February 2011
Basil'd Chicken
This is a stupidly easy method for getting a fresh, green, basil flavour into chicken. This also works well with steak, bacon or basically just about anything hot. The result is subtle but noticeable. I can see this method also being transferable to other soft herbs and lemon rind, if you were to use a microplane. Two other tips I can offer here are 1) try and always and have meat you are about to cook, close to room temperature and; 2) only add salt to meat just prior to cooking.
Chicken pieces (I prefer thigh fillets)
Salt and pepper
Olive oil
Basil leaves
Lemon (optional)
Preheat a barbecue to high. Season the chicken with salt and pepper and coat in olive oil. Line the bottom of a tray with basil leaves. Cook the chicken on the barbecue and when ready remove and place on the prepared tray. Add more leaves to the top of the chicken and either add more chicken on top or cover with foil and rest for a few minutes.
Chicken pieces (I prefer thigh fillets)
Salt and pepper
Olive oil
Basil leaves
Lemon (optional)
Preheat a barbecue to high. Season the chicken with salt and pepper and coat in olive oil. Line the bottom of a tray with basil leaves. Cook the chicken on the barbecue and when ready remove and place on the prepared tray. Add more leaves to the top of the chicken and either add more chicken on top or cover with foil and rest for a few minutes.
Saturday, 5 February 2011
Lemon and Rosemary Barbecued Potato
I imagine this would also work roasted.
Potato
Olive Oil
Stripped rosemary
1 lemon
Salt and Pepper
Slice the potato into rounds about 0.5 cm wide. Slice the lemon in half and squeeze the juice into a bowl with the remaining ingredients. Toss to coat and cook on a preheated barbecue plate, remove when golden on both sides (approx 5 minutes).
Potato
Olive Oil
Stripped rosemary
1 lemon
Salt and Pepper
Slice the potato into rounds about 0.5 cm wide. Slice the lemon in half and squeeze the juice into a bowl with the remaining ingredients. Toss to coat and cook on a preheated barbecue plate, remove when golden on both sides (approx 5 minutes).
Beetroot and Feta Dip
This would also work very well with raw beetroot. Try to use the best extra virgin olive oil you can be bothered using, it makes a difference.
2 medium beetroot
2 medium beetroot
2 tbs crumbled feta
1 clove garlic
1 handful of mint leaves
1/3 cup extra virgin olive oil (may need more)
1 tbs cherry vinegar (may need more)
Salt and pepper
Peel and cut the beetroot into wedges. Season the wedges then coat in olive oil then roast in an oven at 200C for 30 mins then allow to cool. Put all of the ingredients in a food processor and blend. If the mixture is too dry, add more extra virgin olive oil. Taste the dip and see if it needs a) more mint b) more vinegar c) more salt/pepper d) more garlic.
Serve with toasted crusty bread. We ate this with barbecued lamb backstraps and a parsley salad.
Tuesday, 1 February 2011
Mushroom and Silverbeet Risotto
This did require some preparation but it was very tasty. If you don't have silverbeet use spinach. When I made this I used the leftover stock from the Garlic Thyme Pot Roasted Chicken recipe which was about 400ml and topped it up with store bought stock. I also used the fat from the top of the stock instead of the olive oil and butter to toast the rice.
2 cups risotto rice
4 cups chicken stock (more may be necessary)
8 silverbeet leaves deveined and roughly chopped
2 tbs yoghurt (natural or Greek)
1/2 an onion finely diced
2 cloves of garlic minced
1 cup grated Parmesan cheese
1 sprig rosemary stripped
2 tbs pesto
5 chicken thigh fillets
1 lemon
2 tbs butter
2 tbs olive oil
300 gms diced mushroom
1 1/2 cups white wine
Combine chicken and pesto and allow to marinade in the fridge for a while.
Steam or boil the silverbeet until just cooked, drain, squeeze out any moisture, allow to cool then blend with the yoghurt in a food processor then set aside in the fridge.
Heat 1 tbs butter in a large heavy based frying pan, when it foams add 1 tbs olive oil. Add the stripped rosemary and half of the garlic, cooking until fragrant then add mushrooms, toss to coat and saute until mostly cooked. Add 1/2 cup white wine and reduce, remove and set aside.
Cook the chicken in a frying pan in a little oil over a medium heat (so the pesto doesn't burn) until just cooked and set aside.
Heat the stock in a medium sized frying pan. Using a large, heavy based frying pan with high sides, saute the onion and remaining garlic over a medium high heat. When translucent add risotto rice and toss to coat, toasting for about 1 to 2 minutes. Add the wine and allow to almost completely absorb. Reduce the heat to medium. From this point add 1 ladle of stock at a time when each previous one is almost absorbed. When the stock is almost all gone, try a few rice grains, if they are still quite uncooked add more stock to your saucepan and continue until cooked. This should take about 18 - 20 minutes.
When the stock has been absorbed and the rice is just cooked, remove from the heat, stir in the silverbeet, any juice from the chicken, mushrooms and Parmesan cheese. Check for seasoning then spoon into serving bowls.
Top with sliced chicken and a squeeze of lemon.
2 cups risotto rice
4 cups chicken stock (more may be necessary)
8 silverbeet leaves deveined and roughly chopped
2 tbs yoghurt (natural or Greek)
1/2 an onion finely diced
2 cloves of garlic minced
1 cup grated Parmesan cheese
1 sprig rosemary stripped
2 tbs pesto
5 chicken thigh fillets
1 lemon
2 tbs butter
2 tbs olive oil
300 gms diced mushroom
1 1/2 cups white wine
Combine chicken and pesto and allow to marinade in the fridge for a while.
Steam or boil the silverbeet until just cooked, drain, squeeze out any moisture, allow to cool then blend with the yoghurt in a food processor then set aside in the fridge.
Heat 1 tbs butter in a large heavy based frying pan, when it foams add 1 tbs olive oil. Add the stripped rosemary and half of the garlic, cooking until fragrant then add mushrooms, toss to coat and saute until mostly cooked. Add 1/2 cup white wine and reduce, remove and set aside.
Cook the chicken in a frying pan in a little oil over a medium heat (so the pesto doesn't burn) until just cooked and set aside.
Heat the stock in a medium sized frying pan. Using a large, heavy based frying pan with high sides, saute the onion and remaining garlic over a medium high heat. When translucent add risotto rice and toss to coat, toasting for about 1 to 2 minutes. Add the wine and allow to almost completely absorb. Reduce the heat to medium. From this point add 1 ladle of stock at a time when each previous one is almost absorbed. When the stock is almost all gone, try a few rice grains, if they are still quite uncooked add more stock to your saucepan and continue until cooked. This should take about 18 - 20 minutes.
When the stock has been absorbed and the rice is just cooked, remove from the heat, stir in the silverbeet, any juice from the chicken, mushrooms and Parmesan cheese. Check for seasoning then spoon into serving bowls.
Top with sliced chicken and a squeeze of lemon.
Garlic Thyme Pot Roasted Chicken
Pot roasting is fantastic and requires little preparation. This recipe takes about ten minutes to prepare, 2 1/4 hours to cook, the cold meat stays moist and the left over stock can be used in risotto. The fat will rise to the top when refrigerated and the stock should keep for at least a week. This recipe is largely inspired by a Donna Hay recipe but I have included it here as I think the stock from this chicken is the business for risotto.
1.5 kg whole chicken
1 head of garlic, cloves peeled
1 handful of thyme
1 lemon (skewer the skin a few times)
6 potatoes washed and quartered
1 onion halved the sliced lengthwise
1/2 cup white wine
1/2 cup stock
Put half of the thyme, a few garlic cloves and the lemon in the cavity of the chicken. Tie the legs with string. Place the chicken and the rest of the ingredients into a fitting casserole dish, season with salt and pepper and put into a pre-heated oven (150C) with the lid on for 1 1/2 hours. Remove the lid, add some veg if you wish then continue cooking for a further 45 mins.
1.5 kg whole chicken
1 head of garlic, cloves peeled
1 handful of thyme
1 lemon (skewer the skin a few times)
6 potatoes washed and quartered
1 onion halved the sliced lengthwise
1/2 cup white wine
1/2 cup stock
Put half of the thyme, a few garlic cloves and the lemon in the cavity of the chicken. Tie the legs with string. Place the chicken and the rest of the ingredients into a fitting casserole dish, season with salt and pepper and put into a pre-heated oven (150C) with the lid on for 1 1/2 hours. Remove the lid, add some veg if you wish then continue cooking for a further 45 mins.
Wednesday, 26 January 2011
Shanks
For this recipe I haven't dusted the shanks in seasoned flour and herbs and I didn't add any tomato to the braising liquid. With no tomato the shanks seemed less 'heavy' and without dusting the shanks I saved heaps of time.
3 lamb shanks
1 sprig rosemary, 1/2 stripped 1/2 finely chopped
2 cloves garlic minced
1 onion thinly sliced
8 mushrooms quartered
8 slices dried porcini mushroom finely chopped
2 carrots in small dice
8 silverbeet leaves deveined and shredded
1/4 cup port
1/2 bottle red wine
500 ml stock
1 handful fresh basil
1/2 cup extra virgin olive oil
Some great mashed potato
Heat olive oil to medium high in a deep, wide, heavy based saucepan add the stripped rosemary and sear the shanks on all sides then set aside. Add onion, garlic, remaining rosemary and mushrooms to the pan and cook until fragrant and the mushrooms have a little colour. Add more oil if necessary.
Deglaze the pan with port and when almost evaporated add the wine and allow the alcohol smell to cook out. Add the carrot, porcini mushroom and stock then place the shanks on top, add the lid and place into a pre-heated (150C) oven for three hours. Remove the lid, baste and continue cooking for a a further ten minutes. Remove the shanks from the pan and set aside in a warm place.
Place the saucepan on the stove top over a medium heat and add the silverbeet. While the silverbeet cooks blend the basil and extra virgin olive oil.
Serve the shanks on top of the sauce, mash to the side and top with the basil oil.
3 lamb shanks
1 sprig rosemary, 1/2 stripped 1/2 finely chopped
2 cloves garlic minced
1 onion thinly sliced
8 mushrooms quartered
8 slices dried porcini mushroom finely chopped
2 carrots in small dice
8 silverbeet leaves deveined and shredded
1/4 cup port
1/2 bottle red wine
500 ml stock
1 handful fresh basil
1/2 cup extra virgin olive oil
Some great mashed potato
Heat olive oil to medium high in a deep, wide, heavy based saucepan add the stripped rosemary and sear the shanks on all sides then set aside. Add onion, garlic, remaining rosemary and mushrooms to the pan and cook until fragrant and the mushrooms have a little colour. Add more oil if necessary.
Deglaze the pan with port and when almost evaporated add the wine and allow the alcohol smell to cook out. Add the carrot, porcini mushroom and stock then place the shanks on top, add the lid and place into a pre-heated (150C) oven for three hours. Remove the lid, baste and continue cooking for a a further ten minutes. Remove the shanks from the pan and set aside in a warm place.
Place the saucepan on the stove top over a medium heat and add the silverbeet. While the silverbeet cooks blend the basil and extra virgin olive oil.
Serve the shanks on top of the sauce, mash to the side and top with the basil oil.
Sunday, 23 January 2011
Mint and Parmessan Crusted Lamb Cutlets
Try this for an entree, simple and tasty. Its seems like heaps of oil but there will be almost as much left.
4 lamb cutlets
1 cup polenta (or semolina)
1/2 cup Parmesan cheese (from a microplane)
3 tbs chopped mint
Rind from 1 lemon
Salt and pepper
1 egg
2 tbs butter
1 tbs olive oil
Combine polenta, cheese, mint, rind, salt and pepper. Beat the egg. Dip the lamb in egg then coat in mixture. Melt the butter over a medium heat until it foams then add the oil. Add the cutlets cooking until golden on each side, it should medium in the middle.
4 lamb cutlets
1 cup polenta (or semolina)
1/2 cup Parmesan cheese (from a microplane)
3 tbs chopped mint
Rind from 1 lemon
Salt and pepper
1 egg
2 tbs butter
1 tbs olive oil
Combine polenta, cheese, mint, rind, salt and pepper. Beat the egg. Dip the lamb in egg then coat in mixture. Melt the butter over a medium heat until it foams then add the oil. Add the cutlets cooking until golden on each side, it should medium in the middle.
Saturday, 22 January 2011
Barbecued Balsamic Thyme Chicken
This is one of the few recipes I cook regularly. I often cook this in large batches and freeze either for the kids, quick pastas or open faced sandwiches. Generally though the reason I cook it is for pizza. If you don't have thyme, use fresh rosemary.
1 kg chicken thigh fillets
1 tbs garlic oil
2 tbs fresh thyme sprigs
2 tbs Balsamic vinegar
Salt and pepper
Combine the lot and let marinade in the fridge for an hour or so. Barbecue.
1 kg chicken thigh fillets
1 tbs garlic oil
2 tbs fresh thyme sprigs
2 tbs Balsamic vinegar
Salt and pepper
Combine the lot and let marinade in the fridge for an hour or so. Barbecue.
Pumpkin, Sage and Chicken Pasta
This started out as ravioli filling and then I realised that I suck at making ravioli. It was however delicious and simple. Here I have used cottage cheese instead of ricotta which I believe tasted better. If you can be bothered making your own pasta it is definitely worth the effort.
1 packet of pasta of your choice (or 300gms homemade)
2 chicken thighs
1 tbs garlic oil
300gms pumpkin
1 1/2 tbs butter
1 good handful of sage
100gms cottage cheese
1 clove garlic minced
3 slices prosciutto
Dice the chicken with a sharp knife then with one hand on the handle and the other a bit back from the pointy end with fingers pushing down, rock the knife over the chicken and mince it. This will give larger chunks than minced chicken, alternatively, buy minced gear. Heat the garlic oil over a medium high heat and before it colours add the chicken. As this begins to fry add 1 tbs of chopped sage. When cooked, check for seasoning then set aside to cool.
Boil the pumpkin and when cooked mash with the butter and 1/2 a tbs of chopped sage and check for seasoning. Set aside to cool. Grill the prosciutto until crispy then set aside to cool slightly before crumbling. Boil the pasta in salted water. While the pasta is cooking combine the chicken, pumpkin, crumbled prosciutto and cottage cheese. Once the pasta is cooked, drain leaving 1 - 2 tbs of cooking water then stir through 2/3 of the pumpkin mixture.
Add the remaining butter to a small saucepan and when melted add the garlic, adding 10-ish sage leaves 30 seconds later. When the leaves are crisp remove from the heat. Put the pasta in bowls and add some of the remaining mixture to the top of each bowl. Pour some of the sage butter over each bowl.
1 packet of pasta of your choice (or 300gms homemade)
2 chicken thighs
1 tbs garlic oil
300gms pumpkin
1 1/2 tbs butter
1 good handful of sage
100gms cottage cheese
1 clove garlic minced
3 slices prosciutto
Dice the chicken with a sharp knife then with one hand on the handle and the other a bit back from the pointy end with fingers pushing down, rock the knife over the chicken and mince it. This will give larger chunks than minced chicken, alternatively, buy minced gear. Heat the garlic oil over a medium high heat and before it colours add the chicken. As this begins to fry add 1 tbs of chopped sage. When cooked, check for seasoning then set aside to cool.
Boil the pumpkin and when cooked mash with the butter and 1/2 a tbs of chopped sage and check for seasoning. Set aside to cool. Grill the prosciutto until crispy then set aside to cool slightly before crumbling. Boil the pasta in salted water. While the pasta is cooking combine the chicken, pumpkin, crumbled prosciutto and cottage cheese. Once the pasta is cooked, drain leaving 1 - 2 tbs of cooking water then stir through 2/3 of the pumpkin mixture.
Add the remaining butter to a small saucepan and when melted add the garlic, adding 10-ish sage leaves 30 seconds later. When the leaves are crisp remove from the heat. Put the pasta in bowls and add some of the remaining mixture to the top of each bowl. Pour some of the sage butter over each bowl.
Garlic Oil
This is one method of producing garlic oil, takes very little time, lasts for weeks in the fridge and is extremely versatile. The other method requires whole cloves in oil and more time, however according to another mate of mine, creates a more intense result. I have yet to explore it.
Once you have made this, let it sit at room temperature for twenty minutes or so before using. I almost solely use this as the base for pizza now instead of tomato sauce. Spread some over the bread of your choice with a little parsley and grill for a snappy garlic bread, use as the base for bruschetta, boil some new potatoes discard the water and return to the heat adding some garlic oil, salt pepper and parsley for super quick garlic potatoes. Etc etc.
5-6 large garlic cloves (more if you want)
Extra Virgin olive oil
Peel and finely mince the garlic. Once it is all chopped, keeping one hand on the handle of a large knife and the other on the blunt edge, squash the garlic at a low angle pulling toward you. Repeat until you have a paste of sorts. Transfer into a small dipping bowl (a ramekin will do) and fill to 2/3 or 3/4 with the oil. Top up as necessary.
Once you have made this, let it sit at room temperature for twenty minutes or so before using. I almost solely use this as the base for pizza now instead of tomato sauce. Spread some over the bread of your choice with a little parsley and grill for a snappy garlic bread, use as the base for bruschetta, boil some new potatoes discard the water and return to the heat adding some garlic oil, salt pepper and parsley for super quick garlic potatoes. Etc etc.
5-6 large garlic cloves (more if you want)
Extra Virgin olive oil
Peel and finely mince the garlic. Once it is all chopped, keeping one hand on the handle of a large knife and the other on the blunt edge, squash the garlic at a low angle pulling toward you. Repeat until you have a paste of sorts. Transfer into a small dipping bowl (a ramekin will do) and fill to 2/3 or 3/4 with the oil. Top up as necessary.
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