the yum kitchen - fisher & paykel · each dish you create within the yum kitchen has been...

THE YUM

KITCHEN

BEHINd EvErY prodUCT Is a sTorY aNd

THaT sTorY sTarTs wITH YoU. YoUr HoME

Is aN ExprEssIoN of wHo YoU arE aNd

How YoU lIvE. oUr passIoN Is CrEaTINg

BETTEr prodUCTs THaT TUrN EvErYdaY

roUTINEs INTo ENjoYaBlE ExpErIENCEs.

wE UNdErsTaNd THE dYNaMIC NaTUrE of

ModErN lIvINg. wE dElIvEr prodUCTs

THaT arE adapTaBlE, fUNCTIoNal aNd

dUraBlE, as wEll as HUMaN. wE doN’T

jUsT MaKE THINgs THaT fIT THE spaCE

provIdEd, wE CrEaTE prodUCTs THaT fIT

THE lIvEs lIvEd aroUNd THEM. lIvE lIfE -

wE’ll TaKE CarE of THE dETaIls.

54

CooKINg sCHool allIaNCEs

Fisher & Paykel has an extensive network of alliances with some of Australia’s most renowned cooking schools. Stretching from the heart of Sydney’s Fish Market and as far west as Perth, each school offers a very distinctive, yet memorable experience. Regardless of whether you decide to enjoy the unique tastes of the sea, the exotic flavours of the Middle East, or to try your hand at a more delicate pastry class, each offers a fun, social atmosphere to relax and learn.Cooking with state-of-the-art Fisher & Paykel appliances, students are able to experience first hand the innovation and thoughtfulness that goes into each and every Fisher & Paykel appliance. This complimentary cook book features recipes from all our cooking school partners, including the one that hosted you at Fisher & Paykel YUM Kitchen at the Good Food & Wine Show. Use it to re-create and master what you learnt or to try something completely new.

NSW:Bar-Be-school, Willoughby www.bbqschool.com.au

Essential Ingredient, Newcastle www.essentialingredientnewc.com

sydney Cooking school, Neutral Bay www.sydneycookingschool.com.au

sydney seafood school, Pyrmont www.sydneyfishmarket.com.au vIC:Bottega rotolo ‘To the plate’, Cremorne www.bottegarotolo.com.au Tas:Bottega rotolo ‘To the plate’,Hobart www.bottegarotolo.com.au

sa: Bottega rotolo ‘To the plate’, Norwood www.bottegarotolo.com.au wa:Matters of Taste, Bicton www.mattersoftaste.com.au Qld:grass Tree Kitchen, Deagon www.grasstreekitchen.com.au

sauce, Toowoomba www.thesaucekitchen.com.au

spirit House, Yandina www.spirithouse.com.au

Our cOOkiNg SchOOl alliaNceS:

7

graNT BUrgE wINEs THE Barossa vIgNEroN

My commitment to the Barossa is absolute, and with very good reason. I’m honoured to be a fifth generation member of a great winemaking and grape growing dynasty that has been a part of the Barossa since 1855.

I strongly believe fine wines are born in the vineyard, and the vineyard is the cradle of wine quality. With this in mind, I have developed one of the most extensive networks of premium quality vineyards in Australia, strategically positioned throughout the Barossa region. I have carefully selected my vineyards for their suitability to the varieties we grow here.

My other passionate belief is that given its rich history and unique environment, the Barossa deserves to be recognised as one of the greatest wine regions of the world.

Grant Burge Wines is Barossa through and through, and a Grant Burge label is your guarantee of quality and integrity.

6

fisher & paykel are pleased to partner with grant Burge wines for the fisher & paykel YUM Kitchen.

Each dish you create within the YUM Kitchen has been carefully paired with a quality grant Burge wine. You’ll enjoy both at the

end of your class.

SydNey SeaFOOd SchOOl

address: xxxxPhone: xxx Website: xxx

paired WiNe: grant Burge 5th generation – 2012 sauvignon Blanc semillonThe Sauvignon comes from premium Eden Valley and Adelaide Hills blocks whilst the Semillon is from unique 99 & 65 year old vines with a portion matured in French oak – receiving regular battonage to increase complexity.

98

rECIpEs

cONTeNTS

Homemade ravioli filled with Truffle, green olives & almonds 10

pork Cutlet with fennel & apple 14

saffron poached Quince with Honey Cream 16

seared scallops, avocado salsa, radish & Citrus 18

strawberry Eton Mess 20

smoked salmon Crêpe roulade 22

red onion Tarte Tatin 24

Chermoula salmon 26

Blue Mussels in Tomato sauce 28

Mixed paella with seafood, Chicken & Chorizo 30

Empanada & Brisket 32

Chicken Ballantine, Mushroom, Chestnuts & sprouts 34

Maple Muille feuille, roast apples & pedro ximenez 36

BBQ ½ shell scallops with soy, Chilli, lime & Coriander 38

BBQ scotch fillet of Cape grim Beef with 40 Caramelised onions & red wine jus

french Hot Chocolate soufflé with a raspberry Coulis 42

spanish spiced Chargrilled lamb with 44 green Mojo sauce & warm orzo salad

Baked lemon Tart 46

whole fish with potatoes, Basil, garlic, fennel & olives 48

Moroccan Tagine with saffron Moghrabieh 50

sweet Torte of almonds, orange & Cinnamon 52

Chilled Mango pudding with passion fruit Curd & 54 star anise Coconut Crumb

seafood dumplings in green Curry with dill & wild ginger 56

simon’s szechuan Tuna with sesame slaw 58

1110

HoMEMadE ravIolI fIllEd wITH TrUfflE, grEEN olIvEs & alMoNds

Method:pasta1. Put the flour on a large work surface or in a large bowl.

Make a well in the centre, large enough to contain the eggs, pour the eggs in the well.

2. With a fork, begin drawing in the flour from the sides and whisking it in with the eggs. When the dough becomes too stiff to mix with a fork, continue with your hands, start adding handfuls of water (one at time) until a sticky dough is formed. You will not be able to incorporate all the flour, at least not at first, but use enough you can knead with.

3. Knead the ball of dough until smooth, about 10 minutes or until the dough is smooth and no trace of stickiness. Lightly flour the work surface. Firmly clamp your machine to an immovable surface.

4. Press the dough out flat with the palm of your hands so it will feed through the machine. Set the rollers on the pasta machine at their widest setting (usually No. 1) and feed through the pasta dough.

5. Fold it in thirds, matching edges to make a neat rectangle. With a rolling pin, roll it out in the other direction (with the open ends at the top and the bottom), flouring with semolina, to prevent it from sticking. Repeat rolling, folding and pressing three more times, flatten the dough into a rectangle thin enough to go through the rollers and making sure the dough feels smooth (it may be a little ragged around the edges; don’t worry).

4. You are now ready to stretch the dough through narrower settings. Start of with no.2 setting and work your way up until you get to no.4 (I find setting no.5 on the pasta machine is thin enough for the fettuccine and lasagne. The cannelloni is best on setting no. 6 and ravioli no. 7.

5. Once rolled out, lay on semolina dusted benches and cover with clean damp tea towels or chux until ready to cut and fill.

ingredients (Serves 4):The perfect pasta dough•200g‘00’flour*•1tspsalt•1wholeegg•1eggyolk•Water•Semolinaflourfordusting

*If‘00’isnotavailablesubstitute with plain flour

1312

HoMEMadE ravIolI fIllEd wITH TrUfflE, grEEN olIvEs & alMoNds (CoNTINUEd)

BOTTega rOTOlO

address: 141 Bathurst st ,Hobart, Tas 7000 or 17a palmer pde Cremorne, vIC 3121Phone: TAS (03) 6234 9978 VIC (03) 9425 9477 Website: www.bottegarotolo.com.au

paired WiNe: grant Burge 5th generation – 2012 ChardonnayThe fruit is sourced from premium blocks in the Adelaide Hills and Eden Valley – A portion of which is matured in French oak undergoing malolactic fermentation to give richness, texture and complexity.

ingredients (Serves 4):Filling•30gTartufiCremawithgreenolive,almonds

& truffle•250gfreshricotta•4sprigsofItalianparsley,chopped•30gtoastedslicedalmonds,slightlycrushed

(keep a small amount to garnish)•80ggratedparmigianoreggiano•MurrayRiversaltandfreshlygroundblackpepper•Combinealloftheingredients,tasteand

adjust seasoning.

Sauce•80gbutter•Ahandfuloffreshsage

To Serve•50gparmigianoreggiano

Fennel & rocket salad •1smallfennelbulb•Rocketleaves(washed&dried)•60mlPendletonbloodorangeextravirgin

olive oil•30mlLirahsweetchardonnayvinegar•MurrayRiversalt•Pepper

Fennel & rocket salad 1. Wash & trim fennel bulb.

2. Slice fennel very finely lengthways.

3. Place in a bowl and season with salt then add vinegar & set aside to pickle.

4. Wash & dry rocket.

5. Mix in with sliced fennel then add the blood orange olive oil.

6. Toss well and place on a serving plate.

Method:ravioliRavioli comes square, rectangular or half- moon shaped. It is also the generic name for all bite-sized pasta shapes with fillings. The word ravioli is reminiscent of the Italian verb riavvolgere (“to wrap”).

1. It is made by placing portions of filling (approx 1 tsp) on a sheet of dough.

2. Brush the spaces between the filling with a beaten egg and laying another sheet over it, and then cutting the pieces out using a serrated pasta wheel.

3. Ravioli is usually served with melted butter or simple sauces flavoured with aromatic herbs, with grated parmigiano-reggiano or pecorino.

4. Cook the ravioli in plenty of salted water, until it rises to the surface and is al dente, remove from the saucepan and drain. Meanwhile make the sauce.

Sauce1. Melt butter and sage in saucepan, allow to reduce a little until the butter changes to

lovely nut brown colour. 2. Then add the cooked ravioli and toss gently over a low heat for a few minutes.

3. Place ravioli onto a warmed dish, sprinkle with parmigiano-reggiano, garnish with toasted almond flakes and serve immediately.

1514

porK CUTlET wITH fENNEl & applE

paired WiNe: grant Burge 5th generation – 2012 pinot grisUtilising premium blocks from Eden Valley and Adelaide Hills along withextended lees contact (to build mid palate complexity and texture) has resulted in a premium wine highlighting all of the rich varietal characters.

ingredients (Serves 2)•2xporkcutlets•2bulbsfennel•4apples•3clovesgarlic•100gmbutter•Thyme•300mlLirahchardonnayverjus•1tbspcastersugar•300gcauliflower(or1largecauliflower)•1cuppouringcream•Salt/pepper•¼cupPortofinoextravirginoliveoil•300gcavolonero•150gsalumiAustraliapancetta•2lemons

Method1. Slice garlic, peel apple and slice fennel. Heat a pan and drizzle with a good dollop of

olive oil and 50g of butter. Add the pork to the hot pan along with apples, and fennel. Add in caster sugar and let it all caramelise. Cook the pork for 2-4 minutes on each side depending on how big the cutlet is. Once the cutlet is seared on each side, add in ½ cup white wine and a few thyme sprigs. Season well and add in the juice of 1 lemon right before serving.

2. To make the cauliflower puree, place cauliflower pieces in a saucepan with 1 cup of cream and season well. Bring to the boil and cook until the cauliflower is tender (around 5 minutes). Blend with a stick blender adding 50g of butter. Push the puree through a sieve to get all the lumps out.

3. For the cavolo nero, cut into thirds and place in a hot pan with olive oil, butter, garlic and pancetta and cook until soft and wilted (around 5 minutes). Add a splash of white wine at the end to soften it even further (this is optional). Season well.

BOTTega rOTOlO


1716

saffroN poaCHEd QUINCE wITH HoNEY CrEaM

Method:1. Start by peeling the quinces with a small knife. This can be quite hard to do, depending

on their shape and is easier with a knife.

2. To make the poaching liquid, combine white wine, cinnamon sticks, cloves, star anise, saffron, 1 cup of caster sugar and the peel of 1 orange. Once combined, add in your quinces and bring to a simmer. This will take 20-30 minutes for the quinces to be tender, so it’s a good idea to cut the quinces into pieces to speed up the cooking time.

3. While the quinces are cooking, whip the cream to soft peaks. Add in 1 tbsp of honey depending on your taste preference, along with 1 tbsp icing sugar and vanilla pod. Set aside in the fridge until ready to serve.

4. To make the crumble, rub the butter with the flour between your fingers until it is all combined. Add in brown sugar, coconut and almonds and bake in a 180 degree oven for 10-15 minutes or until golden. This is a nice addition to the dish as it creates texture.

5. To serve, place the quince in a bowl. Add a generous amount of cream, sprinkle with the crumble and a tiny bit of lavender to finish.

ingredients (Serves 2)•2largequinces(orpears)•1pinchsaffron•2cinnamonsticks•1orange•2staranise•6cloves•1ltrLirahnebbioloverjus•1tbsphoney•2cupspouringcream•1vanillapod

•2cupscastersugar•½cupicingsugar•1bunchlavender•1packetalmonds•100gbutter•¼cupbrownsugar•¼cupcoconut•1cupplainflour•1tspcinnamon

BOTTega rOTOlO


paired WiNe: grant Burge – 2012 Moscato Fresh, fun and fruity, this vibrantly sweet and slightly fizzy wine is perfect for any occasion.The palate is fresh and light in the mouth with soft floral notes along with hints of passionfruit and guava and is well balanced with a natural sweetness and crisp acidity.


1918

sEarEd sCallops, avoCado salsa, radIsH & CITrUs.

Method:1. Once you have your salsa and citrus dressing ready, take your scallops from the fridge

and dry off any excess moisture with paper towel.

2. Lightly coat the scallops in oil, salt and pepper and sear in a hot pan making sure the scallops are not cooked all the way through. Roughly 1 minute on each side.

3. Place scallops on paper towel to absorb any liquid.

4. Place salsa in a ring mould and make 3 stacks for your scallops to sit on.

5. Place scallops on top. Spoon a little dressing around and shave radish in between the stacks.

Salsa1. Blanch tomatoes and refresh in iced water. Peel and de-seed and cut into a 5mm dice.

2. Cut avocado into 1cm dice and mix with tomatoes.

3. Season with salt and pepper and a little lemon juice to taste.

citrus dressingThis needs to be prepared 30 mins before serving.

1. Peel and segment orange, lemon and lime and place in a bowl retaining the juice.

2. To the citrus mix, finely dice one of the radishes; add a pinch of saffron, the chives, white balsamic and stir in the extra virgin olive oil.

3. Shave eschalot on a slicer or with a sharp knife and add to the dressing.

ingredients (Serves 4):•2tomatoes,•2avocadosdiced•4radishes•1orange•1lime•1lemon

•1pinchsaffron•1tbspchiveschopped•25mlLeonardiwhitebalsamic•50mlPortofinoextravirginoliveoil•2eschallots•12scallops(Japaneselarge)

BOTTega rOTOlO


2120

sTrawBErrY EToN MEss (or NEaT IN THIs CasE)

ingredients (Serves 4):•500gstrawberries•200gmascarpone*•1vanillabean•30mlLeonardiwhitebalsamicvinegar•1tbspicingsugar

Meringue•4eggwhites•200gcastorsugar•Pinchofsalt•1tspLirahwhitewinevinegar•1tspsievedcornflour•Canolaspray

assembly1. Cut meringue into 8 rectangles.2. Place remaining strawberries in a colander to remove excess liquid.3. Pipe 3 lines of mascarpone in the centre of the plate followed by a few strawberries.4. Place 1 meringue on top then add mascarpone, strawberries then a spoonful of

strawberry sauce.5. Add another layer of the meringue and a few drops of mascarpone.6. Other things to consider for garnish are chocolate sticks, freeze dried strawberries

or baby leaves.

Method:1. Preheat oven to 170 degrees.

2. Whisk egg whites and add vinegar and salt. Continue whisking until soft peaks form.

3. Slowly add sugar a tbsp at a time until the mixture becomes glossy and does not feel gritty between your fingers.

4. Fold through the sieved corn flour.

5. Grease a baking tray and spoon meringue to approx 2 cm thick and bake for 15 minutes.

6. Leave on the bench for 5 minutes then transfer to cooling rack.

Strawberries1. Macerated strawberries and strawberry sauce2. Remove 8 of the smallest strawberries for toffee.3. Slice the remaining strawberries into thin slices.4. Mix balsamic and icing sugar with the strawberries and leave for 30 mins

ready for assembly.5. Remove1/4ofthemixandpuréeinablender,passthroughasieveandsetaside.

Mascarpone creamMix 200g mascarpone with the seeds of 1 vanilla bean and place in a piping bag ready for assembly.

BOTTega rOTOlO



2322

sMoKEd salMoN CrêpE roUladE


Method:1. Whisk the wet ingredients into the dry; add the herbs and leave to sit for 30 minutes.

2. Pass the batter through a sieve.

4. Using a crepe pan or thin frying pan melt a small amount of butter.

5. Ladle a thin layer of batter swivelling the pan to ensure it is thin and even. Flip when it comes away from the pan and cook for 30 seconds on the other side.

6. Once cooled cover one side of the crepe with the mascarpone mixture and then a thin layer of smoked salmon.

7. Roll tightly and leave to chill in the refrigerator for up to an hour. Slice on the diagonal and serve with a small spoonful of salmon roe and a sprig of fennel.

ingredients (Serves 4):•1cupplainflour•Salt•3eggs•1cupmilk•20gmeltedbutter•Choppedherbs(parsley,fennel,chives

and basil)•160gmascarponemixedwithdilland

a tsp of lemon zest•400gsmokedsalmon

Optional•4tspsalmonroe

BOTTega rOTOlO


2524

rEd oNIoN TarTE TaTIN

ingredients (Serves 4):•12roundbabypicklingonions•750mlredwine•200mlwhiteport•200mlLeonardiredlabelbalsamicvinegar•100gsugar•2sprigsofthyme•1pktshortcrustpastryorpuffpastry•100gsugar•Splashofwater•40gunsaltedbutter•50ggoatscheese-optional

Method:1. Peel and halve the baby onions, keeping the end on to ensure the onion does not come

apart while cooking.

2. In a frying pan heat the red wine, white port, vinegar and sugar until it comes to the boil. Leave to reduce for five minutes.

3. Add the thyme and onions, upside down. Reduce the heat. Cover with a lid and cook until tender but not falling apart.

4. In an ovenproof frying pan, heat the sugar with a splash of water until a dark, brown caramel has formed. Add the butter and leave to foam for approximately two minutes or until the mixture has come back to a caramel.

5. Remove from the heat and place the onions upside down tightly around the base of the pan.

6. Place a circle of pastry, slightly larger than the circumference of the pan over the top of the onion bottoms. Tuck loosely in around the sides, and dot the pastry with a knife.

7. Place in a preheated, 180-degree oven for 20-30 minutes until the pastry is golden and brown.

8. Turn upside down and serve warm from the oven with goat’s cheese crumbled over the top if desired.


BOTTega rOTOlO



2726

CHErMoUla salMoN ingredients (Serves 4):•4x120gsashimi-gradesalmon

steaks, skin on, pin-boned•Extravirginoliveoil,fordrizzling•100grocketleaves•½lemon•Extravirginoliveoil,fordrizzling•Saltflakesandfreshlyground

black pepper, to taste

Method:

1. Make Chermoula: place coriander, parsley and garlic in a food processor and chop finely. Stir in remaining ingredients and set aside.

2. Rub the flesh of the salmon well with half the Chermoula, place on a plate skin-side down and set aside to marinate for 10-20 minutes.

3. Heat a frying pan over medium heat, when hot, add a drizzle of oil.

4. Place salmon in pan, skin-side down, and cook for 3-5 minutes, depending on thickness, until skin comes away from the plate and fish is opaque three-quarters of the way up the side.

5. Meanwhile, toss rocket with a drizzle of oil, lemon juice, salt and pepper and divide between 4 serving plates.

6. Turn salmon and cook remaining side for 30 seconds. Remove from pan and place on top of the rocket, skin-side up.

7. Serve with remaining Chermoula on the side.

Notes: Tuna or swordfish are also good cooked this way. Leftover Chermoula keeps refrigerated for a week and is delicious drizzled over seafood, vegetables or meat.

chermoula •½bunchflat-leafparsley•1bunchcoriander•3clovesgarlic,peeled•1tspsaltflakes•½tbsgroundcumin•½tbsppaprika•Pinchcayennepepper•50mllemonjuice•¹⁄³ cup extra virgin olive oil

Chermoula is a Moroccan herb and spice paste that’s great for adding flavour to any seafood. If the fish is marinated for too long the citrus juice in the Chermoula will start to ‘cook’thefish,sodon’tleaveitformorethanabout30minutesbeforecookingit.Cookingfish with the skin on protects the delicate flesh from the heat of the pan; here we cook the salmon on the skin side for most of the cooking time, only turning it over to seal the flesh side quickly before serving. Always use sashimi-grade fish if serving it rare or raw.


address: sydney fish Market, Bank street, pyrmont, Nsw 2009Phone: (02) 9004 1111 Website: www.sydneyfishmarket.com.au

2928

paired WiNe: grant Burge 5th generation – 2011 MerlotThe palate is full and ripe with rich blackberry fruit, plum and savoury notes along with delicate integrated tannins all enhancing the softness of the fruit flavours. The multi-layered depth of flavours and long lingering finish give this wine an impressive length and structure.

BlUE MUssEls IN ToMaTo saUCE

ingredients (Serves 4):•1kgsmallbluemussels•2tbspextravirginoliveoil•1largebrownonion,halved&sliced•2clovesgarlic,chopped•Saltflakes&freshlyground

black pepper, to taste •1cupdrywhitewine•400gcannedtomatoes, chopped•¼cuptornbasilleaves•Crustybread,toserve

Method:1. Scrub mussel shells together under cold running water to remove any barnacles.

2. Discard any shells that are open and don’t close when tapped or gently squeezed (you may need to give them 10-20 minutes out of the fridge to warm up first).

3. Heat the olive oil in a large deep frying pan, or wok, over a medium heat.

4. Add the onion, garlic, pepper and a little salt (remembering that the mussels are salty), cover and cook over a low heat for about 10 minutes, until onion is soft.

5. Add the wine, stir well, increase heat and bring to the boil.

6. Stir in the tomatoes, return to the boil, add mussels, cover and cook for a couple of minutes, shaking the pan occasionally, until shells start to open.

7. Using a slotted spoon, as each shell opens, remove it to a large bowl.

8. There are often a few stubborn shells that don’t open when they’re cooked, use a blunt knife (such as a butterknife) to pry these open over the sink and if they look and smell good, they are fine to eat.

9. Remove sauce from heat and set a side.

10.Removethe‘beard’fromeachshell;evenvac-packedmusslesthathavealreadybeendebearded often have a little bit of beard remaining.

11. Return sauce to the boil and stir in basil.

12. Pour sauce over the mussels, and serve with plenty of crusty bread to soak up the sauce.

13. The best way to eat these mussels is to abandon knives and forks and use the shell from the first mussel as an implement for scooping the others out of their shells.

Notes: Pipis, surf clams and vongole are all good cooked this way.

Mussels are one of the easiest, and cheapest, seafoods to prepare. Australian mussels are called blue mussels due to the dark blue, almost black, colour of their shell. New Zealand green mussels, while delicious in New Zealand where they’re available fresh, are par-cooked before being exported to Australia to satisfy quarantine requirements; this initial cooking means they toughen up if recooked, so they aren’t a suitable alternative to blue mussels. Thisquick,tastyentréealsomakesaperfectcasualmealifyouincreasethequantitiesandserve it with a green salad.


address: sydney fish Market, Bank street, pyrmont, Nsw 2009Phone: (02) 9004 1111 Website: www.sydneyfishmarket.com.au

3130

MIxEd paElla wITH sEafood, CHICKEN & CHorIzo


SydNey cOOkiNg SchOOl

address: 73 Military rd, Neutral Bay, Nsw 2089Phone: (02) 8969 6199 Website: www.sydneycookingschool.com.au

ingredients (Serves 2-3):•1clovegarlic•¼onion•¼capsicum•50mloliveoil•1bayLeaf•½tomato,ripe•1tbsptomatopaste•1pinchsaffron•1pinchsmokedpaprika•250grice,(Bombabrandisexcellent)( if not available use long grain rice not arborio)

OptionalChicken, chorizo, squid, mussels, clams, fish, prawns

Method:Gentlysautétheonion,garlicandcapsicumintheoliveoilforabout5minutes.Thechorizo,chickenandsquidcannowbeadded.Keepsautéingforafurther5-10minutes.

1. Add tomato paste, ½ tomato, small dice. Cook for 2-3 minutes

2. Add, paprika & saffron and cook for 2-3 minutes.

3. Add 250g rice, a bay leaf, salt and pepper to taste. Stir to combine.

4. Add 300ml stock and reduce heat. Cook for 12 minutes, turn off heat.

5. If adding mussels, prawns & fish add last minute. Cover and allow to sit for 8-10 minutes.

6. Serve with lemon wedges.

3332

paired WiNe: grant Burge 5th generation – 2011 shirazHighly distinguished, site specific Barossa vineyards which were matured inAmerican and French oak for 18 months resulting in a multi-layered winewith real depth and highly impressive, long, palate structure.

SydNey cOOkiNg SchOOl

address: 73 Military rd, Neutral Bay, Nsw 2089Phone: (02) 8969 6199 Website: www.sydneycookingschool.com.au

ingredients (Serves 4): empanada dough•80glowfatcreamcheese•110gsoftenedbutter•1cupplainflour•Pinchsalt

Beef brisket filling•1piecebrisketapprox1.5kg•3onions•2garliccloves•6tomatoes•1Lredwine•Beefstocktocover•Onionjam•50mloliveoil•12onionsfinelysliced•50mlbalsamicvinegar•200gsugar

Method: empanada dough1. Mix cream cheese and butter together in a food processor until blended.

2. Add flour and salt and mix until it forms into a ball shape.

3. Remove from processor, place a little flour on the bench and kneed until soft and well combined.

4. Wrap in glad wrap and place in fridge for at least 15 minutes to firm up.

5. When needed pre heat oven to 190 degree.

6. Roll out until thin, cut out shape, place filling in middle and close as per instructions.

7. Slow Cooked Beef Brisket filling

Slow cooked beef brisket filling1. Place brisket in a baking dish, add all ingredients and cover with beef stock. Cook in

oven for about 6-8 hours or until soft. Cook at 160c.

2. Remove from liquid and gently pull apart or finely chop.

3. To make the jam, fry off onions in the olive oil and cook until soft for about 45 mins. Add the vinegar and sugar and cook for a further 15 mins. Add the jam to the beef mix and season with salt and pepper. Allow to cool.

EMpaNada & BrIsKET

3534


eSSeNTial iNgredieNT

address: 219 darby street, Cooks Hill Nsw 2300Phone: (08) 8362 0455 Website: www.essentialingredientnewc.com

CHICKEN BallaNTINE, MUsHrooM, CHEsTNUTs & sproUTs

ingredients (Serves 6): chestnut puree•100gfrozenchestnuts•2largebrownonions•Butter•1carrots•2bayleaves•Marylandbones

chicken Ballantine•6chickenmarylands•300gchickenbreast•1/4bunchlemonthyme•1egg•Approx.300mlpurecream•200gportobello

mushrooms•300gcaulfat

Method: chestnut puree1. Make a chicken stock with the maryland bones, 1 brown onion, carrot, and bay leaves.

2. Finely dice and sweat down the remaining brown onion, in a little butter and oil.

3. Chop the chestnuts, add to the onion and strain the chicken stock into the pot. Cook down until soft and puree-able.

4. Blend in a blender, ensuring not to add too much liquid. Finish with butter, and season.

chicken Ballantine1. Place food processor bowl in the freezer to keep cold. Trim and dice the chicken breast,

and keep in the fridge with the eggs and cream.

2. Scrap the black underside of the mushrooms, set aside for later. Dice the mushroom and sautéinbutteruntilgolden,drainandstoreinthefridge.

3. Debonethemarylandbyfirstslicingaroundthe‘ankle’ensuringtosevereallthetendons.Cut down the underside of the leg from the hip to the knee joint, and scrap the flesh down until the bone slides out free.

4. To make the mousse, blitz the chopped breast with some salt in a food processor until a single texture. Add the eggs, and then add the cream slowly until a smooth texture forms. Add chopped lemon thyme and season. Fold through the cooked portobello mushrooms.

5. Pipe the chicken mousse into the legs, ensuring not to over fill. Wrap in caul fat.

6. Roll in cling film, ensuring there is no air trapped, and that it forms a nice cylinder. Place in a pot of cold water, bring just to the boil, and set aside in the water to cool.

Sprouts1. Place the mushroom scrap into a pot with the veal glaze and bring to the boil. Add a little

water or chicken stock if there is any remaining, and reduce back down.

2. Trimexcessleavesoffthebrusselsprouts,andcutan‘X’intothecoretohelpcooking.Boil in plenty of salted water until al dente, then refresh in an ice bath.

3. Wash the chat potatoes thoroughly, and then cook in plenty of salted water from a cold start, until just tender.

4. Cut the speck into lardons, chop the herbs and cut the sprouts and chats into quarters.

5. Inafryingpan,fryoffthelardons,addthesproutsandsauté.Addthechoppedherbs,and drain off any excess fat from the speck.

6. Meanwhile, unwrap the Ballantine, pat dry, and pan fry until golden on all sides. Reheat the jus, carve the Ballantine into discs and serve.

7. Add the still warm chats to the sprout mix, drizzle with olive oil, season and serve.

Sprouts•1/4bunchthyme•1/2bunchoregano•1bunchcontinentalparsley•12brusselsprouts•10chatpotatoes•100gspeck•270ml‘bowels’vealglaze•‘TEI’extravirginoliveoil•Murrayriverseasalt

3736

paired WiNe: grant Burge aged TawnyThe Barossa has a long history of making fortified wines based on Grenache, Shiraz and Mourvedre grapes. The Aged Tawny is typically rich and luscious, with flavours of spicy, caramelised figs and roasted nuts.

eSSeNTial iNgredieNT

address: 219 darby street, Cooks Hill Nsw 2300Phone: (08) 8362 0455 Website: www.essentialingredientnewc.com

MaplE MUIllE fEUIllE, roasT applEs & pEdro xIMENEz

ingredients (Serves 5): crème patisserie•300mlpurecream•5yolks•55gcastorsugar•1/2vanillabean•15gplainflour•20gcornflour•70mlmaplesyrup•150mlpurecream(extra)

roast apples•6Fujiapples•Butter•Brownsugar•375g‘Careme’puffpastry•60g‘freshas’Pedro Ximenezflakes

•Icingsugar

Method:crème patisserie1. Scrape vanilla pods and bring to the boil with the cream.

2. Whisk together the yolks and sugar. Add the cream and vanilla. Strain into a clean pot and whisk in the flour and cornflour, by first making it into a slurry.

3. Cook the crème patisserie out over a medium heat, until it has thickened and the floury texture has disappeared.

4. Blend in a food processor when it has cooled to room temperature with the maple syrup. Store in the fridge.

5. Whip the extra cream and fold through the crème patisserie just before serving.

apples1. Core the apples and slice horizontally into 5 slices. Lay them out on a baking tray,

sprinkle with brown sugar, and place knobs of butter around.

2. Bakeinan180Covenforapproximately15minoruntil‘aldente’.

To make the puff rectangles1. Cut the puff pastry into 5x10cm lengths. Lay out on a baking tray lined with

baking paper.

2. Bake at 170C until puffed, golden and cooked through. Approximately 12mins.

3. Slice each rectangle in half horizontally to form a top and a bottom.

To assemblePipe the bottom half of the puff pastry with the maple crème patisserie, lay out the still warm apple slices 3-4 per serve, over the top. Pipe a small amount of custard on top and place the top piece of puff pastry on top. Dust with icing sugar, and sprinkle some Pedro Ximenezflakesoverthetop.


3938

Bar-Be-SchOOl

address: 491 willoughby rd, willoughby, Nsw 2068Phone: 1300 227 745 Website: www.bbqschool.com.au

BBQ ½ sHEll sCallopswITH soY, CHIllI, lIME & CorIaNdEr

ingredients (Serves 2): •6½shellscallops•30mlsoysauce•1garlicclove•20gginger•1freshchilli•1lime(zestandjuice)•2sprigscoriander•50mlgoodoliveoil•Salt

Salad suggestion:•1bunchrocket•1packetbeansprouts•1packetsnowpeashoots•1redcapsicumcutintostrips

Method:1. Heat BBQ to hot and then turn down to

¾’s with the hood down.

2. Place soy, chilli, coriander, salt, lime zest and juice in a pestle and mortar.

3. Crush into a rough pulp, add olive oil.

4. Take each scallop from its shell and place the shell under the BBQ hood on the resting tray to cook.

5. Brush scallops with marinade and grill lightly on one side till golden.

6. Place each scallop back into its shell under the hood and spoon additional mixture onto the scallops.

7. Let scallops cook for 1 minute then serve on a plate.

8. Garnish with a light salad of your favourite leaves with crunchy shoots and sprouts or strips of capsicum.

chef’s Tip:With your chillies - you don’t have to take out the seeds, but they add a lot of heat to the dish. The smaller the chilli, the hotter it is.

4140

paired WiNe: grant Burge 5th generation – 2011 Cabernet MerlotSite specific, premium blocks of Cabernet Sauvignon from cooler climate Eden Valley blocks along with extended maturation in predominantly French oak for 18 months has resulted in a finely textured wine with real elegance and finesse.

BBQ sCoTCH fIllET of CapE grIM BEEf wITH CaraMElIsEd oNIoNs & rEd wINE jUs

ingredients (Serves 4): •1kgscotchfilletofbeef(portion

cut into four 250g portions)•2redonionscutintothickrings

(reserve the ends for the sauce)•¼bunchthyme•1garlicclove,chopped•500mlredwine•500mlvealstock•15gbutter•50mloliveoil•200gbabyenglishspinach•Saltandpepper

Method:1. Remove beef from fridge and bring to room temperature prior to cooking.

2. Preheat BBQ or griddle iron until hot.

3. Prepare beef by drizzling a small amount of vegetable oil onto it. Season generously with salt and pepper.

4. Turn BBQ or griddle iron down to a moderate temperature and place beef portions onto grill bars. Leave to seal for 2 minutes.

5. Next turn the steak with the raw side still facing off to achieve the crisscross markings.

6. At this time you are looking closely for a process called “beading or pearling” – the steak looks like it is just starting to sweat.

7. Turn the steak over immediately. When the steak has sealed for 1½ minutes, take it off to rest.

8. To prepare the sauce – sweat off the onions, 1 chopped garlic clove and thyme. Cook for 4 minutes stirring occasionally. Add the red wine and reduce by two thirds. Then add veal stock. To finish sauce, let it reduce by half and whisk in the butter prior to serving.

9. Toserve,sautésomespinachandplaceinthemiddleoftheplate.Addsteakanddresswith the onions and jus.

Terms used in this class:Rest - when the meat is cooking, it tightens up. By allowing the meat to rest, the meat relaxes; therefore more tender and the blood will escape prior to serving.

Bar-Be-SchOOl

address: 491 willoughby rd, willoughby, Nsw 2068Phone: 1300 227 745 Website: www.bbqschool.com.au

4342

paired WiNe: grant Burge aged TawnyThe Barossa has a long history of making fortified wines based on Grenache, Shiraz and Mourvedre grapes. The Aged Tawny is typically rich and luscious, with flavours of spicy, caramelised figs and roasted nuts.

MaTTerS OF TaSTe

address: 103 Harris street, Bicton wa 6157Phone: (08) 9319 1097 Website: www.mattersoftaste.com.au

frENCH HoT CHoColaTE soUfflé wITH a raspBErrY CoUlIs

ingredients (Serves 8): Base mixture•1 x egg yolk•1x59gegg•2tbspplainflour•2tspvanillasugar•80mlmilk•100mlthickenedcream•75g58%darkchocolate•2tbspcocoa

Method:1. Make base mixture; place egg yolk and whole egg into large bowl. Add plain flour and

sugar and briefly whisk until combined into a smooth paste. Heat milk and cream in pan and bring to the boil. Remove from heat, add chocolate and sieved cocoa and allow to sit for 1 minute to soften chocolate. Stir using flat whisk to combine.

2. Pour chocolate liquid in a steady stream onto egg yolk mixture, stirring constantly. Return mix to pan and place over medium heat. Stir constantly using a whisk and allow to thicken to a paste like consistency; beat with a wooden spoon or whisk to remove any lumps that form. Remove to a large bowl and allow to cool slightly.

3.Meanwhile,preparesoufflédishes.Usefingertosmeararoundinsideofdishevenlyandcompletely with softened butter. Place sugar in one dish and turn allowing sugar to coat the inside. Excess sugar falls into next buttered dish. Repeat until all are coated. Wipe around top of rim (not down inside of dish) to clean.

4. Pre-heat oven to 180ºC.

5. Make meringue; whisk egg whites in electric mixer until just foamy. Add sugar and continue to whisk for a minute, until glossy and all sugar has dissolved (taste and check forgrittytexture).Meringueneedstobesmoothtobefoldedineasily.Iftoo‘dry’itwillleavesmallpocketsofmeringueinsouffléandtheywillnotriseperfectly.

6. Using a large metal spoon mix one third of meringue through room temperature chocolate mix. Then with a cutting and folding action, fold in remaining meringue taking care to maintain as much air as possible but ensure all lumps are completely incorporated.

7.Scrapesoufflémixintoalargejugandcarefully pour into prepared 125ml capacity dishes, to the brim.

8. Bake for 16-18 minutes and serve immediately. Make small hole in centre of eachsouffléandpourinsomeberrysauce,serve with a scoop of ice cream or cream on the side.

Berry sauceTo make berry sauce, blend raspberries and icing sugar in food processor until smooth. Sieve to remove pips and refrigerate until ready to use.

cooks notes: Makechocolatesouffléinadvance,filldishesand leave at room temperature for up to 4 hours, then cook - they will still rise beautifully! We have left the mix overnight in a large bowl thencookedthemthenextmorningandsurprisinglytheywerestill9/10.Soufflésarenothardwhen you know a few tricks; read the recipe carefully before you begin! Ensure all meringue is folded in so the mixture is smooth, any lumps will cause eruptions over the sides or an uneven rise. Keep dishes clean and ensure all splashes and drips are removed from top rim of eachdishbeforebaking.Chocolatemakesthesesoufflésoneoftheeasiestvarietytomake.Ifcookingafruitsouffléwithsayraspberriesandmeringue,theywillneedtobemadejustbefore cooking as they are more unstable and won’t hold the air for long.

To prepare soufflé dishes•25g softened butter•20g vanilla sugar

Meringue•210g or 6 x egg whites•85g vanilla caster sugar

Berry sauce•1½ cups fresh or frozenraspberries•2 tbsp icing sugar or to taste

To serve•Vanilla ice cream or cream

4544


spaNIsH spICEd CHargrIllEd laMB wITH grEEN Mojo saUCE & warM orzo salad

ingredients (Serves 4): Base mixture•Extra virgin olive oil•Salt and pepper

Spanish lamb•500g lamb backstrap•Wildings Spanish spice mix (see notes)

Warm orzo salad•600ml chicken stock•150g red capsicum•250g cherry tomatoes•125gm ced onion•1 x medium clove garlic

•220g/1cuporzo•150g continental cucumber•100g wild rocket leaves

green mojo•50gm coriander leaves, stalks and

roots, cleaned•1 x small clove garlic, crushed•¼tspdriedchilliflakes•¼tspgroundcumin•¼tspsalt•1½ tbsp sherry vinegar•1 tsp dijon mustard•60ml extra virgin olive oil

Method:1. Preheat oven to 200°C.

2. To make warm orzo salad, cut cherry tomatoes in half and diced capsicum into 1cm pieces, toss together with one tbsp of olive oil and salt and pepper. Place in a single layer on a non-stick paper lined baking tray and roast for 35 minutes.

3. Heat chicken stock to boiling in covered saucepan. Place 30cm frying pan over medium heat. Finely chop onion and fry in 1 tbsp of olive oil for 5 to 7 minutes, until softened and lightly caramelised. Add crushed garlic and stir then tip in orzo. Stir to coat pasta in oil mixture then pour in hot stock with a pinch salt (check on salt level in stock before seasoning!). Place lid on pan and simmer for 15 minutes, until pasta is tender and all liquid is absorbed. Remove from heat to cool slightly.

4. Make mojo by placing all ingredients in large jug and blending with stick blender. Adjust seasoning if necessary.

5. Place cast iron grill over medium heat to warm through.

6. Brush lamb backstraps with olive oil to coat then season generously with Spanish spice mix and salt. Once grill is hot, cook lamb on one side for 3 to 4 minutes, then turn over and repeat. Cook to your liking and rest on warm plate covered with foil.

7. Complete orzo salad by cutting de-seeded cucumber into 1cm chunks and mixing with orzo, roasted vegetables and rocket.

8. Place a good smear of mojo on one side of each of the four serving plates. Cut rested lamb into ½ cm slices across the grain and place on the sauce leaving some visible. Add any meat resting juices to orzo and serve alongside the meat and sauce. Serve immediately.

cooks notes: If Wildings Spanish spice mix not available, make your own: mix 2 tsp Spanish paprika with 2 tsp finely chopped rosemary 2 tsp finely grated orange zest and 1 x medium clove crushed garlic, ½ tsp dried oregano and some salt and pepper. Replace backstrap with lamb chops for a more relaxed version of this dish. To simplify even more make a vinaigrette of 1 tbsp sherry vinegar 2 tbsp extra virgin olive oil 1 tsp dijon mustard & salt and pepper and serve on salad in place of mojo.

MaTTerS OF TaSTe

address: 103 Harris street, Bicton wa 6157Phone: (08) 9319 1097 Website: www.mattersoftaste.com.au

4746

BaKEd lEMoN TarT

Method:Sweet pastry1. Combine the sieved flour and butter to form fine crumbs.

2. Add the icing sugar, lemon zest and egg yolks.

3. Work briefly to form a smooth dough, wrap in plastic and place in the fridge for 1 hour.

4. Roll as required and rest again prior to baking at 175°C.

lemon filling1. Gently mix the sugar and eggs without aeration.

2. Stir in the lemon juice and cream. Strain and remove any froth and air bubbles.

3. Pour filling into prepared tart case in the oven to prevent spills.

4. Bake at 120°C until just set and wobbly.

graSS Tree kiTcheN

address: 119 Barclay street, deagon Qld 4017Phone: 0447 232 001 Website: www.grasstreekitchen.com.au

ingredients (Serves 8-10):Sweet pastry•350gflourplain-sieved•250gbutter-unsalted•150gicingsugar•2-3eggyolks•1tsplemonzest

lemon filling•9eggs•375gcastersugar•300glemonjuice•300gcream



address: xxxxPhone: xxx Website: xxx


4948

wHolE fIsH wITH poTaToEs, BasIl, garlIC, fENNEl & olIvEs

graSS Tree kiTcheN

address: 119 Barclay street, deagon Qld 4017Phone: 0447 232 001 Website: www.grasstreekitchen.com.au

Method:1. Peel and slice the kipfler potatoes on the angle. Finely slice the fennel bulb. Remove the

thyme from the stalk.

2. Place all the ingredients with the oil and balsamic vinegar into an oven bag and season.

3. Roast at 160°C until the potatoes are just tender, this can be done well in advance.

4. Remove the vegetables from the oven.

5. Rub the whole fish with “pistou” and place on top of the cooked vegetables in the oven bag and return to the oven until the fish is cooked and the eyes are white.

6. Remove from the oven and allow to rest in the bag to maximise the juices and flavours and to create a sauce.

7. Serve with toasted flaked almonds.

pistou1. Blend all together in a mortar and pestle or a small blender.

2. Use as a marinade for fish, meat or vegetables.

ingredients (Serves 8):•1wholefish-snapperoroceantrout•6kipflerpotatoes•1fennelbulbthinlysliced•100mloliveoil•2garlicclovesshavedthinly•4thymesprigs•24blackolivespitted•1tbspbalsamicvinegar•¼cuppistou-basilgarlicoil•¼cuptoastedflakedalmonds

pistou•2garliccloves•20basilleaves•¼cupoliveoil•Pinchsalt&pepper

5150

MoroCCaN TagINE wITH saffroN MogHraBIEH


Method:1. Inahotfrypansautétheappleintheoiluntilacaramelisedcolourisachieved.Add

butter and cook until it melts and foams. Remove from the pan.

2. Rinse the pan with water. Using the same pan, seal the lamb on a high heat using a generous amount of vegetable oil.

3. Add the onion and carrots to the pan and cook till caramelised. Add all the spices to the lamb and vegetables and stir until combined.

4. Add the apple and prunes and then pour enough lamb stock to just cover the ingredients. Cover the pan with foil and simmer gently for approximately one hour until the lamb is tender.

5. Fold in the chopped coriander and adjust seasoning to taste.

Saffron Moghrabieh1. Bring the chicken stock to the boil in a pot and add the saffron.

2. Pour in the moghrabieh in a steady stream, whilst stirring. Reduce the heat to a simmer and stir periodically.

3. Finely dice the dried fruit and preserved lemon and chop the parsley and coriander.

4. When the moghrabieh is tender to the bite, strain off the liquid and transfer to a bowl. Add the remaining ingredients and mix together with a spoon. Season to taste and loosen with a drizzle of olive oil.

Sauce

address: 1 station street, Toowoomba Qld 4350Phone: (07) 4638 2665 Website: www.thesaucekitchen.com.au

Saffron MoghrabiehThis uses a large style cous cous which is made from semolina. The cous cous readily absorbs flavours and adds a wonderful texture to the meal.

•500gmoghrabiehdried•Smallpinchsaffronfronds•2.5ltchickenstock•50gfigsdried•50gapricotsdried•1preservedlemon•25gsultanas•25gpepitas•25gsliveredalmonds•Parsley•Coriander•Salt•Oliveoil

ingredients (Serves 8):•400gapples,coredandcutinto8pieces•50gbutter•1kglambshoulder,cutintocubes•2brownonionschopped•1carrotchopped•150gpittedprunes•Groundblackpepper•Pinchpaprika•Pinchcayenne•Pinchsaffron•½tspgroundginger•¼bunchcorianderchopped•Salt•Lambstock

5352

swEET TorTE of alMoNds, oraNgE & CINNaMoN

Method:1. Preheat the oven to 150°C.

2. Grease and line a 28cm spring form cake tin.

3. Place the butter and sugar into the mixer with the whisk attachment, and beat until fluffy.

4. Beat in the eggs, one at a time and then add the yoghurt and orange zest.

5. Sift in the flour, ground almonds, cinnamon and baking powder a little at a time.

6. Pour into prepared tin and bake for 15 minutes then increase the oven temperature to 160°C.

7. Bake for approximately 45 minutes or until a skewer comes out clean from the centre.

8. Allow to cool on a wire rack.

Syrup1. Finely grate the rind of the whole orange, then juice.

2. Boil the rind for 5 minutes in a saucepan to soften, then drain and return to the pan.

3. Add the orange juice and sugar and heat on low stirring constantly for about 3 minutes until the sugar dissolves and it becomes syrupy. .

4. Gently poke holes all over the top of the cake with a skewer and then spoon over the syrup. Serve warm or at room temperature.

Sauce

address: 1 station street, Toowoomba Qld 4350Phone: (07) 4638 2665 Website: www.thesaucekitchen.com.au

ingredients (Serves 8-10):•150gbutter•325gcastersugar•5eggs•375mlyoghurt•150gplainflour•150ggroundalmonds•1tspcinnamon•2½tbspbakingpowder•Gratedrind3oranges

Orange syrup•1 orange•½ cup caster sugar


5554

CHIllEd MaNgo pUddINg wITH passIoN frUIT CUrd & sTar aNIsE CoCoNUT CrUMB

SpiriT hOuSe

address: 20 Ninderry rd, Yandina Qld 4561Phone: (07) 5446 8994 Website: http://www.spirithouse.com.au

ingredients (Serves 8):crunchy candied coconut•100gcoconut,zested•50gsugar•40mlwater•1pinchsalt

Star anise coconut crumb•50g crunchy candied coconut •10g ground star anise

passionfruit curd•5 whole eggs•100g caster sugar•125ml passionfruit juice•150ml cream

Mango pudding•300ml mango puree•60ml water•1 titanium gelatine sheet•80g castor sugar•125ml coconut cream

Method:candied coconut1. To zest the coconut, crack a coconut in half using a solid blunt instrument. A pestle will work

really well. To do this, simply lay the coconut sideways in the palm of one hand and firmly tap down on its widest point with the other. Whilst tapping, rotate the coconut away from yourself like you are following a line around its centre. When the coconut cracks open, be aware the coconut water will spray out. (This water is not needed for this recipe, however if you collect, strain and chill it all, you will have a most refreshing drink.)

2. Lay a coconut half on your chopping board. With the cracked edge at right angles with your board, use a hand held zester to zest long strands of the fresh coconut flesh.

3. Place the sugar, water and salt into a saucepan over medium heat. Once the sugar has dissolved, add the coconut zest and stir until all the liquid has evaporated. Turn the coconut out onto an oven tray and bake at 180°C (350°F) for a further 15 minutes, or until golden brown and crisp. Allow to cool on the tray. Pack into an airtight container and store away from any moisture, for up to 1 week.

crumb1. Place the crunchy candied coconut into a pestle and mortar and pound to a fine crumb. Mix

through the star anise and store in an airtight container, away from moisture for 3 days.

curd1. Combine eggs, sugar and passionfruit juice in a bowl. Whisk together until sugar dissolves.

Pour in cream and mix well.

2. Place bowl over a saucepan of simmering water, making sure water level is well below base of the bowl. Whisk continuously for around 12 minutes, until mixture is smooth and thick.

3. Remove bowl from the heat. Allow curd to cool down, stirring occasionally. Set the curd in an airtight container in the refrigerator overnight. This curd can be kept refrigerated for up to 5 days.

pudding1. Combine the water and sugar into a

saucepan, place over a medium heat and bring to simmer. Remove from heat.

2. Soften the gelatine sheets in cold water, then squeeze out the excess water and add them to the warm sugar syrup, stirring well until they are all dissolved.

3. Add the mango puree and coconut cream to the sugar syrup and blend well with an electric blender.

4. Strainmixtureandpourintoeight100mlespressoglasses,uptothe²/³ level. Transfer the puddings to the refrigerator to chill for at least 2 hours.

To Serve:Removeyourmangopuddingsfromtherefrigerator.Filltheremaining¹/³ of the glasses with the passionfruit curd. Sprinkle a fine layer of the star anise coconut crumb across their tops.


5756

sEafood dUMplINgs IN grEEN CUrrY wITH dIll & wIld gINgEr

ingredients (Serves 6-8, shared meal):Seafood dumplings•6 white peppercorns•1 tsp coriander root, washed and scraped•1 clove of garlic•1 tsp ginger, peeled and roughly diced•250g boneless fish fillets, diced•125g green prawn meat, finely chopped•1 tbsp rice or corn flour•1 tbsp fish sauce•1 tbsp thin soy sauce•1 pinch of white sugar

curry•500ml (16 fl oz) coconut milk•2 tbsp vegetable oil•3–4 tbsp green curry paste•2 tbsp fish sauce•1 tbsp palm sugar•8 kaffir lime leaves•2 tbsp dill, coarsely chopped•Half cup Thai basil leaves•1 tbsp wild ginger (krachai), shredded

Method:dumplings1. Grind the peppercorns in a mortar and then add the coriander root, garlic and ginger. Pound to

a paste.

2. Place the fish in a food processor and pulse to a rough paste. (The longer the fish is in the food processor the more bouncy the texture as the protein strands are stretched).

3. Transfer fish to a bowl and add the garlic and coriander paste, prawn meat, rice or corn flour, fish sauce, soy sauce and sugar. Mix well to combine and then with wet hands roll into 4cm dumplings.

4. Bring a large pot of salted water to the boil and poach the dumplings. They are ready when they rise to the top. This should take about 4–5 minutes. Remove with a slotted spoon and drain on a tea towel.

curry1. Open the tin of coconut milk without shaking and remove the thick cream from the top. Place

in a wok or saucepan with the vegetable oil and simmer until the mixture looks curdled.

2. Add the green curry paste and cook, stirring over a low heat until the paste smells fragrant.

3. Add the remaining coconut milk, fish sauce, palm sugar and kaffir lime leaves. Bring to the boil then reduce heat to a simmer, add the poached seafood dumplings and cook a minute or so to warm through.

4. Stir in the dill, basil and wild ginger, cook just until the basil has wilted and remove from heat. Transfer to a serving bowl.


SpiriT hOuSe

address: 20 Ninderry rd, Yandina Qld 4561Phone: (07) 5446 8994 Website: http://www.spirithouse.com.au


5958

sIMoN’s szECHUaN TUNa wITH sEsaME slaw

Our kiTcheN

This Blog Is Born of The passion of a group of friends Here at fisher & paykel. Website: www.ourkitchen.fisherpaykel.com

ingredients (Serves 8):Slaw •Oneeighthofaredcabbage•½cupsesameseeds•¼cupmayonnaise•2tbspricewinevinegar•1tbspsugar•Pinchofsalt

Tuna •2tunasteaks(about400gtotal)•3tspszechuanpeppercorns•3tspsalt

Method:Slaw

1. Slice the cabbage. Toast sesame seeds in a pan until golden.

2. Mix the dressing ingredients, adjusting to taste. The taste part is important, so make ithowyoulikeit.IusedaJapanesemayothatwasreallycreamybutalsohassomesharpness already.

3. Mix everything together. Slaw done.

Tuna

1. Grind up the peppercorns in a mortar and pestle and mix with the salt.

2. Coat the top and bottom of the tuna with the salt and szechuan mix.

3. Drop into a medium-hot pan until just the first couple of millimetres of the tuna are cooked (only 20 seconds or so). Flip it and do the same on the other side.

4. Remove to a wooden board. Slice very thinly.

5. Plate up with a blob of slaw topped with slices of tuna

fisherpaykel.com.au

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