This Week's Recipe: Thai Beef Salad

This week’s Recipe: Thai Beef Salad

Why Thai Beef Salad?

To my brother-in-law’s endless requests here (finally) is my recipe for Thai beef salad.

This is a favourite amongst my family and is an easy meal to put together, especially if you have a lot of mouths to feed and don’t want to slave away in the kitchen.

This recipe is adapted from a Bathers Pavilion cookbook. I found it while in London and felt it humbling. It may not be an ‘Australian’ recipe but it reminded me of Australia’s multiculturalism and how much it is a part of our country.

What I also loved was that I found this simple recipe in a somewhat upper market cookbook; it just goes to show that if something tastes great it simply is great.

Ingredients:
2 garlic cloves, minced (I do this on a micro plane grater)
1 fresh red chilli, finely chopped (I find it easiest to also grate it on the micro plane)
2 tablespoons soy sauce
2 tablespoons lime juice (1 large lime or 2 small ones)
1 tablespoon fish sauce
2 tablespoons palm sugar or brown sugar

500g beef fillet or a good quality steak
12 ripe cherry tomatoes, halved
1 red capsicum, cored, seeded and cut into strips
1 Spanish onion, very finely sliced
1 handful of fresh mint, leaves picked
1 handful of fresh coriander, leaves picked
1 tablespoon vegetable oil
6 tablespoons roasted unsalted peanuts

Method
For the dressing; place garlic, chilli, soy sauce, lime juice, fish sauce and sugar in a bowl and whisk until sugar is dissolved.

Place the tomatoes, capsicum, onion, peanuts and herbs in a bowl.

Heat the oil in a large frying pan. Season the meat with salt and pepper and cook on each side for 2-4 minutes depending on how thick the meat is and how well done you want it to be cooked. (I prefer it to be medium rare and sliced very thinly.)

Take the meat off the heat and allow to rest for 10 minutes. Slice as thinly as possible and place in the salad. Pour over the dressing and toss well.

To serve, sprinkle with a few more peanuts. If you want make this more of a substantial meal simply add some cold cooked rice noodles cooked according to packed instructions. I serve it with crusty bread to soak up the dressing in the bottom of the bowls.

Serves 4

This week’s Recipe: Banana Bread

Why Banana Bread?

This is the first recipe that I cooked myself as a child. I clearly remember finding this recipe while looking through cookbooks (yes even at that young age I have to confess that I would sit for hours reading recipe after recipe) while my mum and brother were out. I remember weighing all the ingredients, mixing the batter, baking the bread and even washing up all before my family got home.

I knew from that day on that I had discovered my love for cooking and the rest is history.

This recipe is also fantastic if you are a fussy banana eater like me. If the banana is slightly bruised or has a few dark spots on the skin I wont eat it. This can tend to be a problem that is now easily solved. I simply put the bananas in the freezer skin and all. When I have enough I simply defrost them and make banana bread.

Ingredients
110g butter, soft
200g caster sugar
2 eggs, beaten
1/2 teaspoon vanilla essence
285g (2 level cups) self- raising flour
4 ripe bananas, mashed

Method

Preheat oven to 180 degrees Celsius. Grease a 13cm by 25cm loaf tin and dust with flour.
Meanwhile cream the butter and sugar together until light in colour. Add the eggs and vanilla and mix well. Fold in the flour and mashed banana alternately. Mix until all ingredients are incorporated.

Spoon the mixture into the tin and bake for 50 minutes or until a skewer comes out clean. If the top of the bread gets too dark cover it with foil and continue to bake.

Leave to cool in the tin for 15 minutes and turn out onto a wire rack to continue to cool.

Serve sliced toasted or plain with butter.

How come you taste so good…

Brown Sugar: A Review

It is satisfying to know that hidden away from the tourist invaded beachfront of Bondi is a place where the locals know the food tastes as good as the name on the door.

A cool café by day, Brown Sugar impresses with great coffee and a relaxed vibe. By night it turns into a trendy, sleek restaurant with fantastic food and a friendly atmosphere.

You know you are in for a sweet treat when the kitsch décor of luminous jam jars is filled with lolly coloured water and you can see the chefs having a good time in a small and busy kitchen. While many Bondi cafes succeed in their breakfast and lunch scenes- it’s the trickier dinner service that we were there to sample and review.

The duck liver parfait with pear salsa is one of the best I have ever tasted. Smooth and light with perfect precision of seasoning. Unlike some parfaits this one is not drowned by the bitterness of brandy or the stodginess that gelatine can add. Instead you enjoy the richness of the duck livers. The parfait is accompanied by caramelised onion, sea salt, finely chopped chives that and golden yellow cubes of tart pear. These are the elements that create the ideal balance of seasoning. My dining companions are also pleased by the plentiful amount of char grilled toast that comes with it.

The crispy school prawns are next on our list. While we enjoy the food we somehow feel, as we look around the busy room, that we are somewhat like these prawns before they became our meal. Space is a luxury at Brown Sugar.

We arrive on a busy night and are seated in the corner. I am not sure how they do it, but the waiters manage to fill every square inch of the place, so much that they even find it hard to shuffle through the crowds themselves. Nevertheless diners have smiles on their faces so we move our focus back to our food which doesn’t take long to come - keeping in the back of our minds that we should feel fortunate as we are seated next to the open large windows.

The school prawns are cooked whole and one is suggested to eat them that way, head included. Chef Neil Gottheiner’s training at Darley Street Thai shines through. The prawns are light and crisp, reliant on a light batter and temperature of the oil. The salty crunchy exterior contrasted to the sweet succulent meat classically matched with a saffron aioli. The aioli itself is a gem. Delicately flavoured it’s refreshing, hinted by the fruitiness of a good olive oil – exactly what a quality aioli should taste like.

The angel hair pasta with blue swimmer crab and semi sun-dried tomatoes is simple and comforting. A light tomato and saffron based sauce delicately coats the pasta strands, while the flakes of sweet crab are sufficient. This dish has a beautiful flavour from use of good produce.

Brown Sugar defiantly seems to attract the locals to come back. This may be why their black board will always have familiar staples. Their duck confit is classically cooked and served with grilled or baked fruits which are in season. On our visit it is served with a crisp potato rosti paired with thyme and grilled pears and hazelnuts.

The fish pie is another staple on the menu and is one that will not leave anytime soon. Individual ramekins house snapper, leeks and caramelised onion in a ‘soup’ of cream, white wine and truffle oil. The fish is decadently hidden below a golden dome of house made buttery puff pastry. Alone this fish pie is a delight as the creamy fish ‘soup’ waits to be mopped up by the crisp pastry. To newcomers unannounced mash potato is served alongside the pie. Although a delightful touch especially when mixed into the fish to make the sweetest mash you will ever eat, I do feel that it should be mentioned on the menu, so diners can enjoy the complete glory of this dish, mash and all.

Ocean trout with fattoush salad, za’atar and labne sounds straightforward on the board, however this dish is a confident reworking on classic themes. The fattoush salad is light and bursting with flavours such as dill, basil, coriander and mint alongside the traditional parsley, crisp bread and cherry tomatoes. This dish displays that the chefs at Brown Sugar know what they are doing, and continue do it well. The homemade labne is soft and tart, well combined with the sweet oily flesh of the ocean trout.

With a name like Brown Sugar you would make sure that your dessert menu was nothing but sweet and worthy of the name. The tiramisu is pleasant with a good measure of coffee and mascarpone. The caramelised banana cheesecake is rich and creamy with a candy like banana flavour that you can only get when bananas have been caramelised with brown sugar. The rich bananas are happily paired with a light chocolate sorbet.

Although the buttermilk panna cotta with strawberry compote was slightly too soft and started to melt on the plate, it still tasted great - a slightly sour smooth panna cotta with ever so sweet and fragrant strawberries.

Brown Sugar knows how to sweeten up your night with comfort food with style that you know is good for you sole.

Brown Sugar
106 Curlewis Street
Bondi Beach
Breakfast and Lunch Wednesday- Sunday
Dinner Tuesday- Saturday
9130 1566

This Week's Recipe: Dutch Mustard Soup

Why Mustard Soup?
This recipe is dedicated to my uncle, Frans Lugte who passed away today.
I will always remember having mustard soup when I visited Frans and Jan in Assen at their favourite cafe. They would visit this cafe for a coffee and a glass of citrus brandy wine every time they went into town.

I will miss you Frans, thank you for being the biggest fan of my cooking and my blog.

Ingredients
1 litre water
2 chicken or vegetable stock cubes
1/2 cup crème fraiche
2 tablespoons whole grain mustard
125ml smeerkaas (cream cheese; you want it to melt into the soup)
4 tablespoons cornflour
Salt
Pepper
1 spring onion chopped


Method
Bring the water to the boil with the stock cubes. In a separate bowl mix the crème fraiche, smeerkaas and mustard together. Whisk into the stock.
In a small bowl mix together a little of the soup base and the corn starch until it is a smooth paste. Whisk the cornflour mix into the soup and allow the soup to boil once more; continuing to stir. Season with salt and pepper.

To serve, sprinkle with chopped spring onions, a white bread roll and lots of butter.

Serves 4 as a main course.
Bon Appetite

This Week's Recipe: Double Chocolate Cake

Why Chocolate Cake?
Chocolate cake is the ultimate indulgence. There is no occasion I can think of which would not benefit from the delicious velvet decadence of a chocolate cake.

I am not a chocoholic by any nature, and would choose cheese over chocolate any day, however there is something about a chocolate cake that goes far beyond the realms of chocolate alone. Whether on a diet, counting calories or teaching children ‘no sweets before dinner’ the arrival of a chocolate cake will make all the rules disappear. Chocolate no matter where or when will always make you feel that little bit better.

This recipe is one that I was taught while studying to be a chef, so this recipe is even closer to me heart. This chocolate cake is full of indulgence that you could ever wish for in a chocolate cake; double chocolate what more would one want.

However saying that this chocolate dose not contain to elements of chocolate. It is given its name however because there is very little flour used, giving way to all that chocolate goodness.

Ingredients
250g Dark good quality chocolate
175g unsalted butter
6 eggs
140g caster sugar
30g self raising flour
Cocoa powder to dust

Method
Preheat oven to 160 degrees Celsius. Line a 16 inch spring form round tin with baking paper, or rub with butter and dust with flour.

Melt the chocolate and butter in a bowl sitting over warm water, or in the microwave.

In a separate bowl whisk the eggs and sugar until they are light and form ribbons with your whisk over a Bain Marie. Keep an eye on the temperature of the eggs - you do not want them to go over 38 degrees. An easy way to check is to place your finger in the egg mix; if the temperature doesn’t feel very different from your finger it is perfect.

Fold the chocolate into your egg mix and gently fold in your sifted flour.

Pour into your baking tin and bake for 1 hour.

Take out and allow to cool. The top of the cake will look cracked and will fall slightly when it cools. To serve dust with cocoa powder.

Serves 10-12.

Bon Appetite.

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

Recipe of the Week: Granola

Why Granola?

Traditionally granola is a baked breakfast cereal, containing rolled oats, nuts and honey eaten with milk, yoghurt or fruit. However to all who have tried my granola, I am sure they will all agree that it is so much more!

Growing up, we were never a cereal eating family. As a result I have always been a little too eager to try new cereals from time to time, and being a little food and cooking obsessed decided one day to cook my own. While still not making me a cereal person, this granola, after a few alterations has become my new favourite snack.

Granola is simple to make. I think one of the reasons that I love it so much is that it allows me to play with different flavour combinations, creating the perfect snack food for whatever mood.

The recipe below is one of my favourites (as well as everyone’s’ at the restaurant) that has just come about from mixing and matching different flavours together. Feel free to add different ingredients by substituting your favourite things from nuts to fruit to even chocolate. However add the chocolate after it has cooked!

Although I can confess to loving granola I don’t think I will ever be a cereal-eating girl.

Ingredients

500g rolled oats
100g sunflower seeds
100g raw peptias
120g white sesame seeds
100g whole almonds shelled
100g walnuts
100ml apple juice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
120g golden syrup
3 tablespoons honey
100 g brown sugar
1 teaspoon salt
4 tablespoons vegetable oil
2 apples peeled and sliced into thin wedges

Method

Preheat oven to 170 degrees Celsius.
Mix everything except the 2 apples together in a large bowl. Spread the mixture out into 2 baking or roasting tins and bake. After 20 minutes mix the granola around with a spoon, trying to break up a few clusters here or there.
Add the apple wedges and continue to bake for another 15 minutes. Mix the granola again with a spoon. The idea is to get an evenly golden colour without it toasting too much in one area. Usually at this point I turn the oven down to 90-100 degrees Celsius and leave the granola for 30 minutes or until it is completely dry. It should feel dry like muesli.
Allow to cool and store in an airtight container.
If you want to add dry fruits or chocolate add them after the mixture is completely cold.

Serve with milk, yoghurt or fresh fruit.
Or simply eat by the handful.
Makes roughly 2.5 litres.

Bon Appetite

Recipe of the week: Grilled Lamb Cutlets with pearl Couscous

Why Lamb and Couscous?
Generally I am not a fan of couscous, having horrible memories of eating it on school camping trips and remembering that it tasted like nothing, except maybe the earth and leaves that had fallen into it while cooking. To this day it remains a food that I am more than happy to pass on. However a while ago a friend convinced me to try a larger form of couscous - known as pearl or Israeli- and to my surprise I absolutely loved it.

I think the larger the size of the couscous helped make it more appealing as it resembles pasta. The other thing that I love about pearl couscous is that it is ever so simple to cook, and the things that you can mix with your couscous are only limited by your imagination.

For me couscous is an ingredient to help carry other flavours. Generally couscous will be served at my house when I feel like having a hearty meal full of taste, but the only ingredients I have laying around somehow seem all a bit odd on there own. Couscous just helps to bring everything together.

I am not a 100% sure if the recipe below is in fact a recipe as every time I cook it I use different ingredients. I think it is more or less a guide to letting your imagination run free and sharing my love of pearl couscous.


Ingredients

8 Lamb Cutlets
1 packet of Pearl couscous (the grains will look 2 mm big but will double or triple in size when cooked)
2 corncobs, kernels cut off
200g peas
1 bunch asparagus, cut into 2 inch batons
2 carrots grated
1 bunch parsley roughly chopped
1 Jar Spiced Eggplant relish, or dip (I use a Christine Manfield one)
2 tablespoons pomegranate molasses
1 tablespoon olive oil
Plain yoghurt to serve
Salt and Pepper

Method
Place the lamb cutlets in a shallow bowl and allow to marinate in the pomegranate molasses.

In the mean time cook your couscous according to the instructions on the pack. Generally you need to cook it for 8 minutes of so. In the last 2 minutes of cooking add the peas and corn. Drain and add the carrot, eggplant relish and olive oil. Toss until all the pearls are coated. (If you cant find spiced eggplant relish, use a Moroccan dip such as harissa or capsicum relish.) Season with salt and pepper.

Heat a griddle pan until smoking hot. Cook the asparagus1 minute per side and toss with the couscous. Continue by brushing the griddle with oil (don’t worry if it gets very smoky once the lamb goes on the smoke will stop) and cook the lamb cutlets 1-2 minutes per side.

To serve place the couscous on a plate, lay the lamb cutlets on top and sprinkle with parsley and a spoonful of yoghurt.

Serves 4
Bon appetite

Recipe of the week: Pasta with 3 Cheeses, Peas and Ham

Why Pasta with Cheese, Peas and Ham?

This is a classic pasta recipe that would have been seen on every menu in Italian restaurants 10-15 years ago. Of course the cheeses would have changed from restaurant to restaurant such as Gorgonzola, Pecorino, and even Camemberts.

I love this classic, and slightly retro pasta dish… I think it is so good that it is time for a come back!

Of course feel free to use any cheeses of your choice


Ingredients
500 grams pasta of your choice (Personally I prefer penne, or orecchiette)
50g Fontina cheese, grated
50g cheddar cheese, grated
100g Parmesan cheese, grated
2 cups frozen peas
1/2 cup cream
225 grams good quality ham chopped
Salt and pepper

Method:
Place cream in a saucepan and add the fontina and cheddar and allow to heat slowly.
In the meantime cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta and return to pot.

Add the peas and ham to the cheesy sauce and pour over the pasta. Toss the pasta until coated and glossy. Season with salt and plenty of pepper.

To serve sprinkle with plenty of Parmesan cheese

Serves 4-6

Bon Appetite

Recipe of the week: Bagels

Why Bagels?

When I woke up this morning and saw the sun shining, felt the warmth in the air, and the smell of wattle blooming I realised that spring is just a breath away.

Slow cooked comfort food is over for another year and it is time for us to create outdoor eating food. Outdoor eating for me is long picnics with great food and good friends. What better way to impress with home made bagels?

These are the proper Jewish bagels that are boiled before baking. This makes them slightly chewy and sweet when you eat them. Better yet, my mum has always said that she does not like bagels…. She ate 3!

Ingredients
6-7 cups bread flour, plus some for kneading
1 tablespoon salt
1 sachet rapid rise yeast, or 1 tablespoon fresh yeast
2 tablespoons sugar
1 tablespoon vegetables oil
2 1/4 cups warm water
2 tablespoons sugar, for poaching the bagels

Method
Combine flour, salt and yeast together in a large bowl. Add the sugar oil to the warm water. Make a well in the dry ingredients and add the liquid, mixing to a dough with a spatula, wooden spoon or machine.

Knead the dough by hand or with a dough hook, adding a little more flour as you go. The more flour the better; this dough should feel quite dry and not sticky and wet.

The dough will be stiff to work with, but continue to knead until very smooth and elastic. This can take up to 15 minutes by hand.

Form the dough into a ball, and place in an oiled bowl, cover with a damp tea towel and allow to rise for an hour. After an hour punch the dough out. Knead it slightly and divide into 3 pieces. Using your hands roll each piece into long ropes. Cut each rope into 5 pieces. Roll each smaller rope into a longer rope around 20 cm long. Allow to rest as your roll the others. Curl each rope to form a ring, overlap the ends and pinch to seal.


Lay bagels on greased trays and cover with a damp cloth to rise once again. This will take around 10-15 minutes. In the meantime fill a large pot with water and bring to the boil. Also turn the oven to 220 degrees Celsius.

When the water comes to the boil add the sugar. Drop a couple of bagels in at a time, after a minute turn over, and continue to poach for another minute, continue with all bagels. Transfer to the baking tray and bake for 10 minutes or until golden brown.

Makes 15 bagels.
Serve toasted or fresh with any desired filling.

Bon Appetite

Recipe of the week: Oven Roasted Mushrooms with garlic and lemon thyme.

Why mushrooms?

Many friends often ask me how we cook out mushrooms at my work because they taste so good, and want to be able to cook them the same at home.

The truth is however, the reason mushrooms taste so great at my work and other restaurants is because they cook them in lots and lots AND LOTS of butter.

At my friends’ request, and at my own bodies request I have come up with a recipe for fantastic mushrooms that do not contain too much butter and are great served with anything from toast and goats cheese, a salad or to accompanying any main meal.

Ingredients

100g button mushrooms
250g of mixed mushrooms such as shitake, field, Swiss brown and oyster
1 bunch lemon thyme
2 whole bulbs garlic, broken into groups of 2 or 3 cloves
2 tablespoons extra virgin olive oil
1 tablespoon butter
10ml truffle oil (optional but well worth it!)
20 ml balsamic vinegar
A good pinch of salt
Freshly cracked pepper

Method

Preheat oven to 200 degrees Celsius. In an ovenproof tray place the whole button mushrooms, and other mushrooms. For the larger and grouped mushrooms such as field and oyster simply pull them apart with your fingers until similar in size to the button mushrooms. To the same tray add the thyme stalks, garlic, butter, olive oil, salt and pepper.


Gently toss and place into the hot oven. Allow to roast for 10-15 minutes before turning the oven down to 170 degrees Celsius. The high heat allows the mushrooms to start to caramelise with the butter and olive oil with out getting soggy.

Continue to cook for another 10 minutes and add the truffle oil and balsamic vinegar. Place back in oven for a further 5 minutes.

To serve, pop the roasted garlic cloves out of the skins, and mix back with the mushrooms. Serve with any of your desired accompaniment.

Serve 2 on toast, or up to 4 as a side dish.

Bon Appetite

Recipe of Week: Shortbread

Why Shortbread?

Recently I have been reminiscing about the year I lived in London; especially Fortnum and Mason.

While I lived in London, every fortnight I would visit Fortnum and Mason wandering the ground floor marvelling at all the elegant gourmet produce they have. More importantly I would go to Fortnum and Mason to buy two things that I could afford; elderflower green tea and the best shortbread…. Ever.

This week’s recipe is dedicated to all of you who have a place that they love and miss.

Ingredients for Orange and Pine nut Shortbread

100g unsalted butter, soft
50g icing sugar, sifted
100g plain flour, sifted
50g corn flour
1 pinch salt
5ml orange oil 0r zest form one orange
20g of pine nuts

Method

Cream butter and sugar in a kitchen aid, or a food processor, until combined. Add the flours and a pinch of salt, orange oil or zest and pine nuts and mix until it just starts to come together. Finish kneading by hand until the dough just comes together.

Form into a cylinder shape around 4 cms round, wrap in cling film and refrigerate for 20 minutes. In the meantime, preheat oven to 160 degrees Celsius. After 20 minutes, and the dough feels firm cut into 1/2 cm slices and lay on a tray with baking paper. Bake for 20-25 minutes or until the tops feel dry (they will become crisper as they cool). Allow to cool and serve.

Serve with a cold glass of milk.
Makes 12-15

Bon Appetite.

The Perfect Winter Salad

With only a month officially left of winter, I feel it time to confess why I love this season so much. Winter is the one season of the year that I truly indulge in all of food cravings and desires. Slow roasted pork, creamy thick soups, buttery risottos and lots of warm winter puddings with custard are my perfect winter foods. I also have to confess that winter is the only month of the year that I don’t worry about weight and leave the added inches of my waistline to worry about when springtime comes.

Having said this however, I do tend to find myself thinking a lot about salads. Although I agree that nothing is better than a beautiful crisp salad of simple leaves, a few vegetables and a delicate vinaigrette, I know that when I come home at night and get cosy from the wet cold weather outside, that nothing will bring me to make ‘that’ salad and enjoy it like I do in summer.

With a few simple changes however I have found myself creating the perfect salad to fit my need for fresh vegetables as well as including my winter indulges.

One thing to note to all readers, is that although this is a salad, it is however not a low fat winter substitute. As I confessed earlier I indulge in the winter bulge the few months that I can.

This salad is the perfect match of all tastes. The salty smokiness of the crisp pancetta, tossed amongst sweet roasted pumpkin and sweet potato, matched perfectly with an tart yet hearty vinaigrette, not to forget the crunch of lettuce leaves and walnuts.

Ingredients
250g hearty lettuce leaves, such as radicchio, treviso and frisse
250g pancetta or speck, in a block not sliced
1 large sweet potato, peeled and cut into 2-3 cm pieces
1/4 butternut pumpkin, cut into 2-3 cm pieces
1 Spanish onion, quartered
150g button mushrooms
1 punnet vine ripened cherry tomatoes
2 zucchini, sliced 1-2 cm thick
1 bunch of thyme
1 whole clove of garlic
100g walnuts

Vinaigrette
50ml red wine vinegar
130ml extra virgin olive oil
20 ml truffle oil
1 teaspoon Dijon mustard
Salt and pepper

Method
Preheat oven to 180 degrees Celsius.
Cut skin off the pancetta, and cut into 1 cm cubes. Place sweet potato, pumpkin, onion, garlic, thyme, pancetta and drizzle with olive oil until vegetables are all glossy.

Roast in oven for 20 minutes and add the mushrooms whole, zucchini, tomatoes and walnuts. Season with salt and pepper and continue to roast for another 10 –15 minutes are until the vegetables are cooked through and the pancetta is crispy.

Allow the vegetables to cool slightly, drain the oil and reserve for the dressing.

In a large bowl whisk together vinegar, mustard salt and pepper. Slowly, while continuing to whisk drizzle in the oils. Check for final seasoning.

To serve toss the warm vegetables, and walnuts together with the lettuce leaves. Drizzle with the dressing and serve with crusty baguette.

Serves 3-4 generously.
Bon Appetite

Recipe of the week: Lemon roast chicken with herb mayonnaise

Why Roast Chicken?

Roast chicken is the easiest comfort food I know how to cook. I love the smell that wafts through the house as the chicken cooks, and even better, when it comes out of the oven and is ready to rip into and enjoy.

I love to eat a home roasted chicken in the purest form. Chicken, a little rocket (or any other peppery greens) and a gorgeous lemony, herby mayonnaise - perfection!


(This recipe is also great as it uses the preserved lemons that I posted a recipe for last week.)

Ingredients
1.6kg Organic chicken
2 preserved lemons, kept whole and quartered
6 cloves garlic, kept in their skins
3 sprigs rosemary
2 tablespoons olive oil
1 tablespoon lemon juice
Cracked pepper
Salt

Mayonnaise
4 tablespoons whole egg mayonnaise
1 preserved lemon, skin only and chopped finely
1 cup flat leaf parsley, chopped finely
1 cup chives chopped finely
1 tablespoon fresh mint, finely chopped
Method
Preheat oven to 200 degrees Celsius.
Wash the chicken, and pat dry. Stuff the cavity of the chicken with the quartered lemons, garlic and rosemary. Place the chicken on a metal rack in a backing tray. Rub the chicken with olive oil, lemon juice, cracked pepper and salt.

Roast in the oven for 45 – 60 minutes, or until the juices run clear.

While the chicken is roasting, make the mayonnaise. Simply mix the mayonnaise, lemon and herbs together and season with pepper.

Serve the chicken with rocket leaves and the mayonnaise.

Served 4- 6

Bon Appetite

Make your own…. Preserved Lemons

This is a Nigella Lawson recipe that I absolutely recommend! Preserved lemons are great to always have on hand. Unlike fresh lemons, preserved lemons offer a unique lemon flavour without a huge amount of acidity.

Typically preserved lemons take up to three weeks to ‘pickle’ in their own juices and salt. Nigella’s recipe - which requires you to blanch the lemons and cook them in a briney solution - is a fantastic alternative as you can prepare them a day before use rather than a month.

What I also find great about this recipe is the different flavours that come out of the lemons. Rather than traditional preserved lemons that heighten the ‘tang’ of a lemon, without the acidity; this recipe provides the fruitfulness that lemons can have.

When using preserved lemons in cooking make sure you only use the rind, as the inside will just taste salty and a little bitter.

Ingredients
8 unwaxed lemons
500g caster sugar
200g Maldon salt
1 litre water

Method

Cut each lemon into quartes, removing any pits and white pith. Cook in boiling water for 5 minutes and drain. Place the lemon quartes in a bowl of cold water and leave to soak for 1 hour.

Meanwhile mix the sugar, salt and the measure water in a saucepan and put on the heat to dissolve. Drain the lemon quartes and add to the pan. Bring to the boil and then turn down the heat and let simmer for 20 minutes, or until the skins are tender.

Remove the lemons and place in a sterilised jam jar, or any well sealable jar. Reduce the syrup until for up to 5 minutes, or syrupy, and pour over the lemons in the jar.

The lemons will be ready to use the following day, but can be kept in the fridge ready at hand.

Bon Appetite

Recipe of the week: Apple and Walnut Strudel

This week’s recipe: Apple and Walnut Strudel

Why Apple and Walnut Strudel?

Originating in Austria or Germany, strudel is best described as a generous mound of succulent fruit fillings wrapped in delicious light and flaky pastry.

Strudels are very easy to make, and are delicious. The combination of the crisp, light savory pastry (filo pastry contains no sugar) with a filling of warm apples cooked with cinnamon, vanilla, spices and sugar is perfect, even better with vanilla ice cream!


Ingredients
6 apples, peeled and diced
1 cup walnuts
1 tablespoon cinnamon
1 teaspoon vanilla essence
3 tablespoons caster sugar
2 tablespoons water
8 sheets filo pastry
2-3 tablespoons breadcrumbs or ground almonds
2-3 tablespoons melted butter

Method
Preheat oven to 180 degrees Celsius.
Place sugar, water, vanilla and spices in a saucepan and bring to the boil. Add the apples and cook on a medium heat stirring occasionally. Add the walnuts and continue to cook for a further 5 minutes, or until soft. Place the apple mixture in a shallow bowl and allow to cool slightly.

On a large clean surface, layer the filo sheets, brushing between each sheet and sprinkle with a few breadcrumbs. Form a large square by placing the second sheet halfway down the first sheet. Alternate layers by brushing with butter and sprinkling with breadcrumbs.

Place the cooled apple mix along one edge of the filo pastry leaving 2 cms spare. Roll the pastry starting at the apple filling end. Continue to roll until you come towards the end of the filo pastry square. Brush the edge with melted butter and finish rolling. Roll the strudel until the seam is on the bottom and place on a buttered baking tray.

Bake in oven for 10-15 minutes, or until the top is golden brown. Allow to cool and slice with a serrated knife. Serve with a sprinkle of icing sugar and vanilla ice cream.

Serves 6-8

Bon Appetite

Make your own… Ricotta Cheese

Ricotta is a beautiful cheese that celebrates in its own simplicity. This pure white cheese is light, yet creamy with a slightly sweet taste.

Traditionally ricotta is made from the left over whey from such Italian cheeses as mozzarella or provolone. You can always tell a good quality ricotta because it will smell and taste of the milk it is made of, hence mass manufactured ricotta will not taste of much – the perfect reason to make it yourself at home!

Ricotta cheese is simple to make and tastes so much better than store bought that you may find yourself eating it by the spoonful.

Ingredients
3.785 litres of organic full cream milk (remember that you need the best quality milk you can find)
945 millilitres of butter milk
cheese cloth or cotton muslin

Method
Line a sieve with a double layer of damp cheesecloth, or cotton gauze, and set aside.

Pour both milks into a non-reactive saucepan (stainless steel), and stir to combine. Turn the heat on high and allow the milks to warm, stirring occasionally with a wooden spoon. Once the milk mixture is warm stop stirring, curds will start to rise to the surface. Occasionally scrap more of these curds from the bottom of the pan with your spoon.

When the milks reaches around 80 degrees Celsius the curds and whey will separate; meaning that you will see cloudy white water (whey) appear under curds (solids) floating on the surface.

Immediately take the mixture off the heat and spoon the solids into the prepared cheesecloth. Once the mixture has drained tie the loose sides of the cloth together and let the ricotta continue to drain, trying not to press, or put pressure on the curds.

Let the ricotta drain out of the refrigerator for another 15minutes, and then continue for up to 2 hours in the refrigerator.

To serve transfer the ricotta from the cloth into a container. Refrigerate and use within 1 week.

Serving suggestions.

You will find that this ricotta is beautiful spread on rye, or fruit toast. Also try it in simple salads of baby spinach leaves, roasted cherry tomatoes and a good balsamic. Or use it to make ricotta gnocchi.

Bon Appetite

Recipe of the Week: Chocolate Raspberry Cupcakes

Why Chocolate raspberry cupcakes?

Cupcakes are the new black! It appears that nothing can be trendier than being seen wearing a cute out fit while eating a decadent, yet adorably decorated cupcake, and with cupcake shops opening all throughout Sydney, it seems that this trend is here to stay for a little while longer.

For me, cupcakes were always the best part of childhood birthday parties, and the excitement of when the birthday cake would come out and we would be presented with a plate of generously iced pink and white mini pound cakes.

Although cupcakes may have a had a major make over in the last few years - with endless elaborate cake flavours and icing techniques – I think their popularity will always come down to that childhood excitement that we get when we know that this little cake is all ours, and that there is nothing wrong with eating the icing first!

So this weekend indulge your inner child, or just indulge your friends and family by baking some cupcakes.
Ingredients

90 g unsalted butter, softened
1/2 teaspoon vanilla extract
1/2 cup caster sugar
2 eggs
1 cup (150g) self-raising flour
2 tablespoons good quality cocoa powder
2 tablespoons milk
100g frozen raspberries

Frosting
125g unsalted butter, softened
1 1/2 cup icing sugar
2 tablespoons milk
Pink food colouring

Decoration
Jellybeans,
Silver or gold candy balls
Mini marshmallows
Or any decoration of your choice

Method
Preheat oven to 180 degrees Celsius. Line a 12-hole cup cake tin with cases, or butter and flour.

Beat butter, vanilla, and sugar until light and creamy in a mixer, or in a small bowl with a hand mixer. Add the eggs and continue to beat. Slowly add the sifted flour, cocoa powder and milk. Lastly fold in the raspberries.

Divide the mixture among the cases and smooth the surface. Bake for 20 minutes, or until a skewer comes out cleanly when inserted into the cakes. Allow to cool on a wire rack.


In the meantime make the frosting. Whip the butter for 5 minutes, or until the butter has doubled in volume. Add the sifted icing sugar and continue to whip for another 5 to 10 minutes. While on a slow speed, add the milk and as much food colouring until desired colour.

Transfer frosting into a piping bag with a 1 cm round nozzle and pipe the icing in a spiral onto the cake (or other wise spoon the mixture on and spread out with a butter knife).

Decorate as you wish.

Makes 12 delicious and adorable cupcakes.

Bon appetite

Recipe of the week: Celeriac Soup with Red Wine

Why Celeriac Soup

Sydney seems to have been stricken with one of the coldest and wettest winters I remember, perfect soup weather!

Celeriac is a great vegetable. Despite their tough skin, inside they are smooth in texture like a parsnip and have a wonderful earthy and pungent celery flavour.

This soup is delicious by itself, but is even better with the peppery, blackcurrant flavours of red wine. I reduce the red wine with a medium sherry until it is thick and syrupy and serve the soup with a little drizzle on the top with a few sprigs of thyme.

Ingredients

3 large celeriac, peeled and sliced
1 large potato, peeled and chopped roughly
2 white onions, chopped
4 garlic cloves, peeled
3 sprigs of thyme
100ml pure cream
1 litre of chicken stock, or water
300ml red wine
200 ml medium sherry
Olive oil
Nutmeg ground
Salt and pepper

Method


Heat oil in a large pot and sauté the onion until translucent and starting to colour. Add the potato, celeriac and thyme and let it cook for another minute.


Cover with chicken stock or water and bring to the simmer. Continue to simmer for a 1/2 hour, add cream and continue to simmer for another 1/2 hour, or until the vegetables are tender.

Blend the soup in a blender, or with a hand mixer and pass through a sieve. Season with salt, pepper and nutmeg.

For the reduction; simmer red wine and sherry until thick and syrupy. (Make sure to keep an eye on it once it reduces half way because the liquids tend to evaporate very quickly.)

To serve, drizzle with the red wine reduction and a slice of fresh bread.

Serves 3-5.

Bon Appetite.

A winter affair…

Winter is my favourite time of year. I love the crisp air in the morning, the smell of wood fires and the comfort of your warm woollies on a cold night.

Winter is the time for comfort food. Think slow cooked suppers, simple soups and perfect puddings.

Winter dishes are great as they tend to be fuss free, one pot wonders. I think if someone wants to learn to cook, winter should be the season in which to do so. Firstly you find yourself stuck in doors more, and most winter dishes tend to be one-pot wonders, that are not about presentation but about the comfort and taste.

Braised Lamb Shanks with ‘The Best Mashed’ Potatoes


Lamb shanks are a perfect winter warmer. The soft sweet meat that falls apart on the fork and the ‘ever so creamy’ mash potato are a perfect meal for beginners. You cant over cook it, and no matter how good you are at cooking they will always look the same on the plate!

Ingredients:

4 lamb shanks
1 onion, finely chopped
4 cloves of garlic, finely chopped
1 large carrot, peeled and chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon dried chilli flakes
2 cups of red wine
Salt and pepper
Vegetable oil

Mashed Potato
8 King Edward Potatoes
Approx.70g full fat milk or cream
Approx. 50g unsalted butter
Salt and pepper
Finely grated nutmeg

Method
Heat oil in a large wide bottomed pan, or Dutch oven. Brown the lamb shanks, and place to the side in a bowl. In the same pan gently fry the onions, garlic and carrot. If the mixture starts to catch to the bottom of the pan add a pinch of salt to stop it catching.

Stir in the cinnamon, ginger and chilli flakes and season with salt and pepper. Put the shanks back in the pan, add wine and cold water almost to cover, bring to the boil then put the lid on the pan, lower the heat and simmer very gently for 1-1 1/2 hours or until meat is tender.

Take meat out, and simmer cooking liquid until thickened slightly.

For the Mash.
Preheat oven to 180 degrees Celsius.
Individually wrap each potato in foil and place in the oven. Bake for up to 1 hour or until soft inside.

When cooked, unwrap and scoop out the inside into a saucepan whilst hot. Add the cream and butter and stir vigorously with a wooden spoon until creamy and smooth. Season with salt pepper and nutmeg.

To serve place a good heap of mash potato on a plate and place the lamb shank on top. Finish with a good spoon of the sauce.

Serves 4

Pea and Ham Soup


The smell of this soup filling your house, as you step out of the cold always makes the world just seem like a better place. I love to enjoy this soup piping hot with a thick slice of rye bread smothered with butter.

Ingredients:
2 tablespoons olive oil
20g butter
1 onion, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
1 smoked ham hock (get your butcher to cut the hock into about three pieces)
500g green dried split peas, rinsed and drained
2 bay leaves
2 liters water
1-2 teaspoons thyme leaves

Method

Heat oil and butter in a large saucepan. Add onion, celery and carrot. Cook over low heat until soft. Add parsley, ham hock, split peas, bay leaves, water, stock and thyme leaves.

Simmer covered for an hour. Remove the lid and simmer for a further hour, or until the ham has fallen from the bone. Remove the bones from the soup and cut off any remaining meat. Return the meat to the soup.

Serves 4-6

Baked Rice Pudding
A wonderful winter dessert. The best mixture of rice pudding, and baked custard…

Ingredients
1 cup of rice
1 egg
1 egg yolk
1 cup of milk
1/3 cup of milk
1/3 cup of caster sugar
1 teaspoon nutmeg
10gr butter, softened

Method

Preheat oven to 180 degrees Celsius. Place rice in cold water and bring to the boil. Once boiling remove and drain. Return the rice to a pan and cook till tender in the 1 cup of milk, stirring occasionally. Whisk together the egg and sugar.

Stir in the egg mix, extra milk and nutmeg.
Brush ramekins with butter and sprinkle with sugar, fill with rice mix, and bake in oven for 10-15 minutes, or until set.

Serves 4-5

Bon Appetite

Life is Beautiful...

More Gourmet Splendors In Sydney



Queen Street Woollahra.

I come here for my indulgent food days, when just the supermarket and grocer won’t do. Yes I know it is a little posh, yet if you are wearing your oversized sunnies you can always get away with it.

First I start at Simon Johnson for my French cheese fix, some gorgeous olive oils and vinegars, beautiful dried pastas and of course chocolate. Here dinner for the night always starts to stir in my mind. After eating way to much cheese and my bags full, I stroll down Queen Street passing the designer boutiques, eyeing all the beautiful things.

Next I stop at Whole Foods House to buy organic vegetables, and then I continue on to all the decadent delicatessens buying bits and pieces that I know my fridge cant fit.

However at the end of night, having shared an indulgent gorgeous meal and wine from Moncur Cellars with a close friend I know that my day of indulgence is over and tomorrow I will buy my milk and bread from the local supermarket.

Squash, garlic and walnut Tagliatelle

This pasta is simple yet stunning. Warm roasted vegetables and two forms of walnuts, just delicious. You could add some grated pecorino, or a herb, if your kitchen was better stocked than mine was last night.




Ingredients

1 small butternut pumpkin, peeled and cut into cubes
olive oil
3 cloves of garlic, chopped roughly
2 small zucchinis, sliced
10 walnuts, chopped roughly
250g tagliatelle pasta
walnut oil
Pecorino cheese
Maldon sea salt
Pepper

Method

Preheat the oven to 200 C. Toss the squash with some olive oil in a large roasting pan, salt and pepper and roast for 10 minutes. Add the garlic and zucchinis and roast a further 15 minutes, or until almost done. Toss through the chopped walnuts and and cook a further 5 minutes, or until the vegetables are cooked and the nuts are toasted.

Meanwhile, cook the pasta in lots of salted boiling water, until al dente. Drain and add to the vegetables in the roasting pan. Drizzle with walnut oil and toss well. Season to taste with salt, pepper and Parmesan cheese.

Serves 2

Bon Appetite

Recipe of the week: Lentils and Sausages

Why Lentils and Sausages?

What better way to welcome winter. This is perfect comfort food for a cold winter’s night- or better still, served with a big dollop of creamy mash potato!

Ingredients

250g French small green lentils (Puy Lentils)
2 tablespoons olive oil
1 red onion, finely chopped
1 carrot, peeled and finely chopped
1/2 celery stalk, finely chopped
250g tomato passata or 1 tin of crushed tomatoes
2 tablespoon Wostershire sauce
1 garlic clove, peeled but left whole
8 Italian sausages
2 tablespoons chopped parsley
Extra olive oil, or chili oil to serve

Method

Rinse the lentil well to remove any grit. Heat olive oil in a large heavy based pan and sauté the onion over medium- low heat until soft and slightly golden. Add the carrot, celery and garlic and sauté until they are also soft.

Add the lentils, making sure to stir them through until they look glossy. Add 1 litre of hot water, season with a pinch of salt and bring to the boil. Once the lentils are bubbling turn down the heat and add the tomatoes. Cook uncovered for 40 minutes or so, until the lentils are soft, and most of the liquid has gone.

Meanwhile, prick the sausages, and fry them in a lightly oiled non-stick pan over high heat. Continue to cook them on each side until they are golden and are cooked all the way through.

When the lentils are cooked stir in parsley, Wostershire sauce and sausages. Taste for seasoning, and serve with an extra drizzle of olive or chili oil.

Serves 4

Bon Appetite

Away

I’m away on holidays this week. Please feel free to comment on any of my previous posts. Otherwise happy cooking and more from me next week!

Recipe of the week: Gingerbread Men

Why Gingerbread Men

Gingerbread has always been one of my favourites. I think the fairy tale Hansel and Gretel, by the Grimm Brothers may have helped a bit- a house made of bread, cake and candy, which child would not fall in love! The subtle spice of ground ginger, the sweetness and texture of molasses and brown sugar are just the thing for that afternoon treat.

Oh and also, I have these really cute cookie cutters and wanted an excuse to use them.

Ingredients

125g unsalted butter, softened
90g brown sugar
3 tablespoons molasses
1 egg, beaten
370g plain flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground mix spice

Method

Beat the butter, sugar and molasses till light and well mixed. Add the egg and mix. Fold in the flour and other dry ingredients.

The mixture should come together easily. If it is too wet, add a little more flour; if too dry add some more egg.

Form the dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180∞c.

Butter a baking tray and line with parchment paper. Roll out the dough to about 5 mm thick. Cut into your desired shapes and place on the tray.

Bake for about 10-15 minutes until slightly firm. Decorate as desired.

Makes 15-25 minutes.

Bon Appetite

Life is Beautiful...

When all feels down in my world I can always turn to good friends… the gourmet delights that surround Sydney.


The other day, while running endless errands I found myself feeling a bit down and sorry for myself. Yet at the same time however, I found that I had just happened to drive into one of the many growing gourmet areas of Sydney - Dank St, Alexandria.

I love Dank St, it is a food-cultured street hidden amongst industrial warehouses, and ever increasing sky rises apartments. I drove home that day with a bag full of delicious vegetables, an Allpress coffee and best of all a smile on my face because I realised how great life is.

While so many seem to constantly find the negative attributes of a ‘Sydney lifestyle’ I intend do the opposite and share with you some of my favourite foodie things in Sydney.

One of my favourite gourmet splendours in Sydney:

Dank Street; though sometimes near to impossible to find a parking spot these days (as they are busy building new food havens such as Whole Foods House) there is just something I still love about this street.

I remember falling in love with Dank Street years ago after going to Dank St Depot. I was inspired by Jared Ingersoll’s food, with such a simple approach that was a celebration of the matching of flavours.

Fratelli Fresh introduced me to a new way of fresh produce shopping. Here in this warehouse was a treasure trove of fresh fruit and vegetables that were so fresh, some still lying in the boxes straight from the markets. I think it was here that I learnt the most important lesson in cooking; to create great food, by using the freshest 'in season' produce.

Fratelli Fresh continues to carry its’ Italian rustic warmth with its restaurant that is always buzzing upstairs; amongst piles of pastas, olive oils and anchovies.

Dank Street will always be a special spot in Sydney for me, although many shops and restaurants are popping up all around in a similar style, Dank Street opened my eyes to a world of great culinary adventures.

White Onion Risotto with crispy pancetta and parsley oil

This recipeis based on Jared Ingersoll’s first book, Dank Street Depot. I love this risotto because the flavours are simple yet work so well together.
Ingredients

Onion Stock
750g white onions, thinly sliced
2 tablespoons oil
1/2 teaspoon salt
1.25 litres water
Parsley Oil
1 bunch flat leaf parsley, chopped
100ml extra virgin olive oil
A pinch of salt
Risotto
40g butter
1 white onion, finely diced
2 cloves garlic finely chopped
220g Arborio rice
Handful grated Parmesan
An extra knob of butter

100g thin sliced pancetta

Method

For the onion stock. Place the onions in a cold saucepan with oil and salt. Place a lid on, and put over a low to medium heat. When the onions start to wilt stir from time to time. Keep cooking the onions with the lid on for another 10-15 minutes until the onions are translucent. It is important not to colour your onions. When your onions are soft add the cold water and bring to the boil. Cook for 5 minutes. Puree this stock in a blender and pass through a sieve. You can make this stock in advanced, and store it in the refrigerator.

For the Parsley Oil. Put all ingredients in a blender and puree until a paste forms. This makes more than you need for the risotto, but you can store it in a jar in the refrigerator for a week. Just make sure to bring it to room temperature before using. (It is great with fish!)

For the Risotto. In a heavy based saucepan over a medium heat melt the butter, and add the onions and garlic. Sauté the onions until soft and translucent. Try once again, not get any colour on your onions. In the mean time put your stock in a saucepan to heat up.(you can also heat it in the microwave)

Turn up the heat of your onions and add your rice. Stir vigorously to coat all the grains in butter, and to stop the onions from browning. Keep stirring for another 5 minutes.

Have your stock at hand and add one ladle at a time. You want to wait until each ladle is absorbed before adding the next, continuing to stir after each addition. Follow with this process until your rice is cooked. You will know when the centre of the grain is tender, but not chalky.

Turn off the heat and let your rice sit for a couple of minutes. In the meantime you can gently fry your pancetta in a dry pan until crispy. Leave to drain on some kitchen paper.

When you are ready to serve your risotto, stir almost all of the Parmesan and as much butter, as you like until your risotto is a lovely creamy consistency.

To serve, drizzle with some Parmesan oil and a good handful of crispy pancetta.



Bon Appetite
Serves 4