Make your own… Carved Pumpkin for Halloween and Roasted Pumpkin Seeds

Halloween is just around the corner so what perfect time to carve your own pumpkin. Unfortunately Halloween is not celebrated as enthusiastically here as it is in America but somehow I feel that doesn’t mean that I have to miss out on all the fun.

Also I have a great recipe for Roasted pumpkin seeds that can be enjoyed with a couple of cool drinks while you and your friends admire your beautiful glowing pumpkin.

Ingredients
The best-looking Pumpkin you can find
A sharp knife
A Stanley knife
A tea light or candle

Roasted Pumpkin Seeds
Pumpkin seeds from your pumpkin
2 tablespoons salt
1 tablespoon vegetable oil
1 teaspoon smoked paprika powder
1 teaspoon sea salt
1 teaspoon pepper

Method
With your sharp knife score a line around 15 cm from the top wither straight or jagged. Now slowly cut through the pumpkin using the scored line as guidance.

Once the top is off scoop out the inside and reserve for later.

Draw a design on the pumpkin for reference, but try to keep it simple especially if this is your first pumpkin.

Using the Stanley knife trace over your pattern. You may want to do this a couple of times to slowly work your way through the pumpkin. Don’t worry if the lines are not perfect at first, as you can always cut them away once your pumpkin starts to take form.

A good tip is to start with your large areas such as the mouth. Aim at first to cut through the pumpkin and then work on the shape it should take.

Place a lit tea light candle inside and place the lid back on.

Roasted Pumpkin Seeds

Method

Preheat oven to 150 Degrees Celsius. Scoop all the seeds and stringy insides out of the pumpkin and into a bowl. Separate the seeds from the flesh. This may take a while but persevere.
Place the seeds in a colander and run water over them. With your hand rub the seeds; this will also help remove any flesh.

Soak the seeds in water to cover and 2 tablespoons of salt for up to 4 hours. This will help them stay light crisp and full of flavour later.

Drain the seeds and dry. Place in a bowl and toss with oil and seasoning and salt. Place on a baking tray and roast in oven for up to 45 minutes or until crisp.

Allow to cool and serve.
Store in an airtight container for up to 1 month.

Make your own.... Lemon Curd

I am without a doubt a lemon person. Give me chocolate and I can pass on it, give me ice cream and I can pass on that, but tart and bright, sweet and delightfully creamy lemon curd is with out a doubt not something to ever pass on.

Lemon curd traditionally from England, is similar to a custard, and in fact shares many of the same ingredients. Lemon curd is however for me importantly different; with the high content of lemon juice and zest giving it an intensely lemony flavour.

As much as it is tempting, lemon curd is best not eaten by itself but matched with some basics turning your simple desserts into sensational desserts. Simply add it to vanilla ice cream, tart cases, trifles or freshly bakes scones.

I love this recipe as some lemon curd recipes can be tedious to make and don’t have a strong citrus burst. This one however is ever so simple and tastes fantastic.

Ingredients

300g lemon juice
500g caster sugar
500g whole eggs, (10 eggs)
300g unsalted butter
zest of 1 lemon

Method

Place eggs, sugar and lemon juice in a saucepan and place over a medium heat. Whisk until the mixture triples in size and is at the desired consistency. Take off the heat and whisk in the butter until all dissolved and fold in the lemon zest.

Allow to cool and use as desired or store in an airtight container in the fridge. Keeps for up to 2 weeks.

This Week's Recipe: Bircher Muesli

Why Bircher Muesli?

Bircher Muesli is a Swiss ‘wet’ muesli created in 1900 by Dr Bircher-Brenner designed in particular to help patients with a diet rich in fruit and vegetables.
Traditionally I believe this dish had a higher fruit to oat ratio, but for enjoyment and taste over the years the ratio has become more oats and nuts to fruit.

Containing grated apple, orange juice, oats, nuts, and yoghurt; Bircher muesli is a healthy breakfast high in fibre, antioxidants and essential fatty acids.

Those who have tried Bircher Muesli will know that is has a specific taste that people normally love or hate, I think to do with the sourness of the yoghurt and orange juice. I make my Bircher with mango and orange juice, instead of just orange juice, which gives it a much smoother and less acidic taste.

I love Bircher Muesli and at risk of sounding like a T.V commercial- is a great start to the day.

Ingredients
2 cups rolled oats
2-3 cups mango and orange juice
1 granny smith apple, grated with skin on
1 cup natural yoghurt
100g pepitas
100g sunflower seeds
150g slivered almonds
1 teaspoon cinnamon, ground

Method
Soak the oats and nuts in the mango and orange juice and grate in the 2 apples. The oats should have just a little of the juice appearing around the edges of the bowl. If it looks a little dry add some more juice.

Cover and leave to soak overnight in the refrigerator.

The next day stir in the cinnamon and yoghurt.
To serve add your favourite fruit such as banana, strawberries or mixed berries and drizzle with honey.

It keeps in the refrigerator for up to 1 week. Stir well before serving.

Bon Appetite

Nothing short of a grain...

Longrain: A Review

If someone had to ask me for my favourite restaurant in Sydney, I am sure I would say Longrain.

Like a moth to a candle this modern ‘Australian’ Thai restaurant attracts Sydney siders in its sleekly designed converted loft with great cocktails and fabulous food. I continue to return to Longrain like many others, for the divinely crisp caramelised pork hock with chilli vinegar, a betel leaf a stick cocktail and a curry or two.

Although the no booking rule often leaves visitors waiting an hour or more on popular nights the wait I assure you is very soon forgotten as very shortly after you order, your spectacular array of food arrives.

As always the caramelised pork hock is a must have at our table, we even order two. The mixture of sweet and sticky pork meat covered with a crisp exterior drizzled with a little caramel and then served with chilli vinegar is always welcoming. To me this dish is better than any candy I enjoyed as a kid, and always without doubt makes the night worthwhile.

Martin Boetz, head chef of Longrain was on to a sure thing when he made his first Eggnet salad eight years ago and will be a fool to ever take it off the menu. The Eggnet is a salad of pork mince, prawns, peanuts and bean shoots wrapped up in a thin lattice of egg is a refreshing dish, that is nothing short of flavour, but helps break up the sweetness or spiciness of the other dishes. Our waiter is clever enough to suggest a half portion as we still have a few more dishes to come.

The service at Longrain is another reason why I continue to return. It was only when I actually started to work as a chef that I realised your tip is essentially for the service you are provided and not how great the food is. At Longrain the service is always remarkable. The staff knows the food and wine perfectly and are always happy meet your needs with nothing but a smile. In a nearly constantly busy restaurant I know that having wait staff like that is a blessing and miracle.




The soft shell crab with green mango salad and sweet fish sauce arrives and our eyes light up. Without doubt this dish explores the perfection of Thai flavours- hot, sour, salty and sweet. The soft shell crab is light and crispy to perfection, matching wholly with the crunch sour salad and sweet meat of these crustaceans.


The red curry duck with ginger and crispy Thai basil was a surprising delight, and sums up why I think I will always love Longrain. This was the last dish to arrive at our table, and after having satisfied my cravings for mouth-watering meals this succulent and possible new favourite arrived. The duck was not at all fatty, yet perfectly crisp on the skin, while the flesh was moist and luscious. This gorgeous bird was coated in a beautiful simple red curry and matched with crisp basil leaves. There was nothing for fronting with this dish, and I am sure you could come across in Thailand, however it made my night for the flavours and well sourced produce spoke for themselves with perfect precision.

Sydney definaltly would benefit from having more restaurants like Longrain.

Coming Soon...

Stay tuned. This Monday I will post my first Restaurant Review....
In the meantime, Sydney siders enjoy the gorgeous weather, great food and good company.

Bon Appetite