tag:blogger.com,1999:blog-17473177706339366932024-03-17T19:27:36.208+11:00The Gourmet ChallengeEach year the Australian Gourmet Traveller magazine puts out a restaurant guide to the top 100 eateries in the nation. This Blog tracks the progress of one womans dream to eat at all 100 restaurants, at one given point in time. Along they way, recipes from each restaurant will be attempted to be cooked at home, with glorious victories and spectacular failures. It might take a year, it might take 5 years or it might take a lifetime. The challenge and joy is the journey along the way.Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.comBlogger166125tag:blogger.com,1999:blog-1747317770633936693.post-65486540311934402492011-03-08T10:22:00.004+11:002011-03-08T11:48:16.935+11:00Peanut butter Chocolate Fondants<div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5507805824/" title="inside fondant by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5255/5507805824_56cfa590c4.jpg" width="370" height="500" alt="inside fondant" /></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; "><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; ">Who doesn't love chocolate? Everybody loves chocolate!! Do you know whats better than chocolate? Chocolate with peanut butter! Since we've been having some cold weather of late, oh summer how I wish that you hadn't stood me up, I had a craving for something sweet, hot and rich. So naturally I turned to the good old chocolate fondant. But the plain old chocolate fondant just wasn't doing it for me anymore, so I decided to make it a little more interesting by adding a little peanut butter to the centers so when you dig in a volcano of peanut butter spurts out of the middle. My grand visions certainly didn't turn out that way, but it was pretty satisfying nonetheless. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; "><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; "><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; "><span class="Apple-style-span" style="font-family: Georgia, serif; "><div style="text-align: justify; "><center><a href="http://www.flickr.com/photos/30820833@N02/5507207993/" title="raw Peanutbutter chocolate fondants by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5097/5507207993_fa393460e0.jpg" width="332" height="500" alt="raw Peanutbutter chocolate fondants" /></a><center></center></center></div></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">To make the peanut butter center, I keep aside a little of the chocolate mixture and then add a generous amount of peanut butter to that. Then I put the peanut butter/chocolate mixture into the middle of the 2/3 filled ramekins. The peanut butter changes the consistency of the chocolate batter, instead of ending up with a very fluid lava like center the peanut butter makes it all a bit thick. So the centers stay soft and gooey, but not as runny as I would like. I think it needs a bit of tweaking. Anyway here is the recipe and a video to tease you with.</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span"><iframe width="480" height="295" src="http://www.youtube.com/embed/v4l27TLvZH4?fs=1" frameborder="0" allowfullscreen=""></iframe></span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div><div style="text-align: justify;"><span class="Apple-style-span">Peanut butter Chocolate Fondants</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><b><span class="Apple-style-span">INGREDIENTS</span></b></div><div style="text-align: justify;"><span class="Apple-style-span">Makes 4</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">100g good quailty dark chocolate</span></div><div style="text-align: justify;"><span class="Apple-style-span">100g unsalted butter</span></div><div style="text-align: justify;"><span class="Apple-style-span">2 eggs</span></div><div style="text-align: justify;"><span class="Apple-style-span">2 egg yolks</span></div><div style="text-align: justify;"><span class="Apple-style-span">50g castor sugar</span></div><div style="text-align: justify;"><span class="Apple-style-span">30g plain flour</span></div><div style="text-align: justify;"><span class="Apple-style-span">2 tbsp crunchy peanut butter</span></div><div style="text-align: justify;"><span class="Apple-style-span">extra butter and cocoa powder</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span class="Apple-style-span">METHOD</span></b></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Preheat oven to 180C</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">In a double boiler, melt together the chocolate and butter, set aside and allow to cool slightly. In a separate bowl whisk together the eggs, yolks and castor sugar until light and fluffly roughly 2-3 minutes on medium speed.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Combine the chocolate into the eggs, then fold through the flour. Using 1 cup capacity ramekins, grease the outside with a little butter, then dust the grease with some cocoa powder, this will prevent the batter from sticking. Spoon the mixture into the ramekins, about 2/3 of the way full. Add the peanut butter to the remaining chocolate mixture, mix until just combined. Divide this evenly into the 4 ramekins, making sure to get the peanut butter mixture as close to the center of the ramekin as possible.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Bake for 12 minutes at 180C</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div></div><div style="text-align: justify;"><span class="Apple-style-span">The mixture can be made ahead of time and kept in the fridge in the ramekins, when baking adjust the cooking time by 2-3 minutes to compensate for the cold mixture. </span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5507806310/" title="Peanutbutter chocolate fondants by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5252/5507806310_505d001dff.jpg" width="500" height="340" alt="Peanutbutter chocolate fondants" /></a></center></span></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com59tag:blogger.com,1999:blog-1747317770633936693.post-58744028942559412972011-02-27T20:22:00.002+11:002011-02-27T21:06:53.544+11:00Duchess of Spotswood<div style="text-align: right;"><span class="Apple-style-span"><i><div style="text-align: right;"><a href="http://twitter.com/duchesscafe">Duchess Of Spotswood</a></div><div style="text-align: right;">87 Hudsons Road</div><div style="text-align: right;"> Spotswood, Victoria</div><div style="text-align: right;">03 9391 6016</div><div style="text-align: right;"><br /></div></i></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><center><a href="http://www.flickr.com/photos/30820833@N02/5481041289/" title="duchess of spotswood by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5132/5481041289_3fa0c15828.jpg" width="500" height="414" alt="duchess of spotswood" /></a></center></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Pork and I have a love/hate relationship. I love it to bits, but for some reason it hates being in me. Despite the tummy aches and some common sense I still order pork at every opportunity possible, so visiting the Duchess of Spotswood is a bit of a no brainer. The Duchess has been on my radar for a little while, especially since it received a fair bit of attention from printed media and the blogging world late last year. As an extra treat for Daz's birthday last month we went to the Duchess for breakfast before spending the day at Scienceworks. Before you judge me for going to Scienceworks, its actually a whole heap of fun. You get to act like a kid again discovering that hand/eye coordination is severely impeded when one sense is taken away from you. My particular favorite was a sperm race, before you freak out - it was all computer simulated. Two sperms are pitted against each other, in a race to see who gets to the ovum first. It was literally Pacman replaced with a sperm, we had three attempts and Daz won every round, lets face it sperm racing is not my forté. Ah hem...back to the Duchess.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5481039293/" title="menu by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5251/5481039293_c98789c60a.jpg" width="500" height="358" alt="menu" /></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Before I go on, I have to tell you I loved it!! My only regret is not ordering myself two sets of breakfast! The place is usually packed on a weekend, but service still remains prompt and courteous. So many other places just fold under the pressure, but they seem to take it in their stride. I ordered the <b><i>Duchess of Pork - Crispy pig's jowl with fried egg, rich truffle sauce and sourdough toast.</i> </b>I was in pork heaven. It was just gorgeous, what was promised on the menu was well delivered. The outside of the pork was so crispy it was beyond sexy, but that crispy outer layer gave way to some seriously rich and juicy flavorsome meat. The jus and truffle just brought one more layer of flavour complexity. Not to mention the soft yolks of the egg that drench the whole lot in an egg gravy. I'm in love with this breakfast!</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5481640888/" title="duchess of pork by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5052/5481640888_372b9a588f.jpg" width="500" height="375" alt="duchess of pork" /></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5481040835/" title="duchess of pork close up by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5019/5481040835_1b8c530a12.jpg" width="500" height="375" alt="duchess of pork close up" /></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Daz ordered the <i><b>Prince of Wales - House smoked salmon fillet with potato pancake, poached egg, and sourdough toast.</b> </i>Again another winner. You have to admire a busy cafe that takes the time to smoke their own salmon fillets, the care and attention definitely translated to the plate. </span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5481039921/" title="prince of wales by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5295/5481039921_d96b037318.jpg" width="500" height="340" alt="prince of wales" /></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">As a breakfast destination, this may well become one of my regular haunts. If you haven't already tried the Duchess get yourself down there. I know its on the other side of the West Gate, but with some fine weather you can make a day of it by visiting Williamstown beach and even grabbing yourself an ice cream on Nelson Place for and afternoon refresher. </span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><a href="http://www.urbanspoon.com/r/71/1507086/restaurant/Victoria/Yarraville/Duchess-of-Spotswood-Spotswood"><img alt="Duchess of Spotswood on Urbanspoon" src="http://www.urbanspoon.com/b/link/1507086/biglink.gif" style="border:none;width:200px;height:146px" /></a></span></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com7tag:blogger.com,1999:blog-1747317770633936693.post-27721636779026706402011-02-22T14:58:00.005+11:002011-02-27T21:09:24.407+11:00Ezard<div style="text-align: justify; font-family: trebuchet ms;">Dining Date: October 2010<br />Rating: 36th, 2 Stars<br />Chef: Teage Ezard & Sharn Greiner<br />Location: 187 Flinders La, Melbourne, VIC, (03) 9639 6811<br />Website: <a href="http://www.ezard.com.au/">www.ezard.com.au</a><br /><br />I’ve been putting off writing this post for a very long time, since October last year to be precise. The exact reasons why I’ve been putting it off are varied, mainly because I didn’t have a great experience at Ezard, but I know that loads of people love the place and that generally it’s an establishment with pretty high standards. For some reason I thought I was being unfair giving it a bad slant considering I’ve only been there once. But then again we have to all understand that a majority of restaurants have once only customers, and an unhappy experience tends to stick in the brain.<br /><br />We decided to go along to Ezard in October to experience the signature eight course tasting menu. A menu comprising some of Ezard’s most popular and distinctive dishes, crafted over 11 years of business, some of which have even made it to immortalisation in Ezard’s cookbook…Ezard. Daz and I were pretty excited, in our mind there was no better way to experience a restaurant than a selection of their very best. We had already made up our minds - we were going the full hog and prepared our stomachs for the onslaught…but that wasn’t to be.<br /><br />As soon as we were handed the menu we were talked out of having the eight course degustation, it seems that we had an early booking and that 8 courses would take too long, so we were steered towards our choice of 5 from the eight on offer. To say I was a little disappointed would be an understatement…but in the end it was probably a blessing. I’ll probably get shot for this, but the food wasn’t that great and the service was bordering on rude. We were ignored for a good part of the night, and the only smile we got from the waiter was at the very last course, probably because we were about to vacate the table.<br /><br />Bread is one of those things that is a hit or miss. In some places you get wonderfully warm and fresh bread with possibly some good quality olive oil, in others it might be day old leftovers with cold hard butter. Ezard stepped their game up, beautiful soft bread, good quality olive oil and some flavoured dust to accompany your bread consumption. This was seriously good, there was a rosemary and Parmesan, a red pepper and I don’t remember what the last one was, but nonetheless….I could have eaten an entire loaf of bread covered in these “dusts”, the best thing about them was that they were replaced quite often.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5462830930/" title="bread dust flavourings by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5131/5462830930_c358940a94.jpg" alt="bread dust flavourings" width="500" height="326" /></a></center><br /><br />Also to start we had a small shot filled with foam to kick start the meal, I missed the description of this but thought that I should add it for posterity sake, I think it was cucumber and prawn. Sadly the foam quickly collapsed so the photo looks a little sad. But it was quite pleasant and was getting us in the right mood.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5462230141/" title="starter at ezard by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5218/5462230141_34d0442051.jpg" alt="starter at ezard" width="500" height="315" /></a></center><br /><br />Asparagus, Persian fetta and witlof salad with poached quail egg, soft herbs and hazelnut dressing. This was nice, light and tasty. The veggies were still crunchy so it was a real sense of eating spring, the soft quail egg acted as its own little self saucing device.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5462230363/" title="starter 2 by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5019/5462230363_ac90339eb3.jpg" alt="starter 2" width="500" height="320" /></a></center><br /><br />Oxtail wonton dumpling in sweet and sour tamarind broth, lime, chilli and shaved coconut. Unfortunately this dish was more on the sour side than sweet. The tamarind and lime both attacked your palate, it was a little bit of a killer but the flavours were all there. The oxtail dumpling was pretty delicious – the soft gelatinous meat inside the thin skinned dumpling was really well done, I just wish the broth wasn’t so sour. I actually have a copy of this recipe, so I’ll give it a go myself.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5462230623/" title="starter 3 by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5057/5462230623_b0e6b190e5.jpg" alt="starter 3" width="500" height="332" /></a></center><br /><br />Crispy skin barramundi with Chinese broccoli, yellow curry dressing and baby cress salad, give me a massive bowl of that curry and plain rice and I’ll be in heaven. Like the oxtail dumpling, there were elements that stood out clearly above the rest and the yellow curry was the winner for me. There was nothing wrong with the barramundi, its just that the curry distracted you, in a good way, from everything else on the plate.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5462230833/" title="starter 4 by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5173/5462230833_3aa38bf6c4.jpg" alt="starter 4" width="500" height="332" /></a></center><br /><br />Five spiced bangalow sweet pork belly with shredded apple and coriander salad, ginger wine glaze. When something is placed in front of you that has a perfectly positioned piece of crackling, you know what you’ll put in your mouth first….bye bye crackling. The pork was soft and juicy and you cant go wrong with the combination of pork and apple, but the glaze once again was a little on the sour side. I completely understand the pairing of ginger/sourness with this dish, but by this stage I was totally over the whole sour element in every dish – sourness from the dumpling broth, sourness from the yellow curry, and now the sourness in the glaze…it was becoming a little repetitive. If I had any of the dishes on their own they would have been great, but as a combination and one after the other – my stomach and tongue were taking a beating.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5462832204/" title="starter 5 by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5053/5462832204_44cfce99c6.jpg" alt="starter 5" width="500" height="332" /></a></center><br /><br />Open Wagyu beef burger with brioche bread and soft centred quail egg. Daz loved this one, and any wonder really, he’s a man and a burger was place in front of him - he was bound to love it. For me, it was good but not great.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5462832458/" title="starter 6 by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5292/5462832458_303fb75f58.jpg" alt="starter 6" width="500" height="332" /></a></center><br /><br />Banana parfait, cinnamon tuille and passionfruit syrup, the flavours were all there….a winning combination……except, the parfait had massive ice crystals in it. Sigh. But how can I be mad with a dessert which comes out with a banana and basil hat?…..how cute is that!<span style="text-decoration: underline;"><br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5462832730/" title="ezard dessert by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5173/5462832730_f8e34485ea.jpg" alt="ezard dessert" width="500" height="332" /></a></center><br /></span><br />Overall, it was a bit of a fizzer. To be honest sometimes service plays a big part in your experience, the food was bad per say, but it could definitely be made better with a smile and some finesse from the wait staff. I’ll be back at Ezard, I really don’t think it fair to judge the whole affair on one off night - there were some elements there that really sparked my interest, so they do deserve a second chance.<br /><br />On a completely different note….Daz has started a whole NEW blog. This time it’s about interesting stuff, sorry babes but only a select number of people are into android development. This time he’s started a blog covering his thirty before 30 challenge. As a 29th birthday present I’ve given him 30 challenges to complete before the big three O smacks him in the face and he’s going to chronicle them in blog form. The challenge will last 12 months and he is duty bound to complete them all, the catch is that he’ll find out what the challenge is only a week before he completes it. So head on over to the <a href="http://thirty-b4-30.blogspot.com/">Thirty before 30 blog </a>to check out what he’s up to.<br /></div><div style="text-align: justify; font-family: trebuchet ms;"><br /></div><div style="text-align: justify; "><span class="Apple-style-span"><a href="http://www.urbanspoon.com/r/71/760664/restaurant/Victoria/CBD/Ezard-Melbourne"><img alt="Ezard on Urbanspoon" src="http://www.urbanspoon.com/b/link/760664/biglink.gif" style="border:none;width:200px;height:146px" /></a></span></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com4tag:blogger.com,1999:blog-1747317770633936693.post-84052507357812414682011-02-11T11:21:00.000+11:002011-02-11T20:56:16.504+11:00Rabbit tortellini, Jerusalem artichoke Puree and Rabbit Broth<div style="text-align: justify; "><center><a href="http://www.flickr.com/photos/30820833@N02/5435953988/" title="rabbit tortellini2 by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm6.static.flickr.com/5298/5435953988_13c0b08295.jpg" width="500" height="332" alt="rabbit tortellini2" /></span></a></center></div><div style="text-align: justify; "><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify; "><span class="Apple-style-span" >To be honest, I made this recipe a little while ago. After eating at <a href="http://thegourmetchallenge.blogspot.com/2010/11/sarti.html">Sarti </a>I was inspired by the flavours in their rabbit tortellini with Jerusalem artichoke puree, so of course me being me I decided to recreate the dish. I actually made the dish back when Jerusalem artichokes were in season. They grow in my garden and at the moment the plant is well above my head ready to burst out into its floral prettiness. Anyway back to the dish, since its Chinese new year and it’s the year of the rabbit, I thought what better time to post this recipe than now.</span></div><div style="text-align: justify; "><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify; "><span class="Apple-style-span" ><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5435953792/" title="jerusalem articoke plant by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5215/5435953792_4620b9eeb1.jpg" width="332" height="500" alt="jerusalem articoke plant" /></a></center></span><br /></span><div style="text-align: center;"><b><i><span class="Apple-style-span" >Jerusalem Artichoke plant</span></i></b></div></div><div style="text-align: justify; "><span class="Apple-style-span" ><br /><span class="Apple-style-span">I love all the flavours in this dish, the nuttiness from the hazelnuts, the richness from the broth and the subtle gamy flavour from the rabbit all work so fantastically together. I’m actually very proud of my effort, and without tooting my horn too loudly I actually think my dish turned out better than the one I had at Sarti.</span></span></div><div style="text-align: justify; "><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify; "><span class="Apple-style-span" ><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5435344763/" title="rabbit tortellini by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4097/5435344763_b17d3161d0.jpg" width="332" height="500" alt="rabbit tortellini" /></a></center></span><br /><br /><span class="Apple-style-span">The whole recipe is pretty straight forward, the only difficult part is folding the pasta so it looks pretty, I’m getting better but by no means am I perfect yet. As a kid, my mum never had the patience to fold all her tortellini properly, they were usually plain half moon shaped so I’ve had to learn the art of tortellini making as an adult. The other piece of advice I would offer is to really invest some time and effort into producing a good quality rabbit stock, it’s really the star of the dish and any hard work put in the preparing stage will pay off when it comes to the eating. So without any further delay, here is the recipe.</span></span></div><div style="text-align: justify; "><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify; "><span class="Apple-style-span" ><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5435345123/" title="jerusalem articoke puree by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5211/5435345123_f920a5008b.jpg" width="500" height="308" alt="jerusalem articoke puree" /></a></center><br /></span><br /><span class="Apple-style-span">Rabbit Tortellini Filling</span><br /><span class="Apple-style-span">INGREDIENTS</span><br /><br /><span class="Apple-style-span">1 medium sized rabbit</span><br /><span class="Apple-style-span">2 egg whites</span><br /><span class="Apple-style-span">2 small golden shallots, peeled cut in half</span><br /><span class="Apple-style-span">2 cloves garlic, peeled cut in half</span><br /><span class="Apple-style-span">2 tablespoons of double cream</span><br /><span class="Apple-style-span">Salt and pepper</span><br /><br /><span class="Apple-style-span">METHOD</span><br /><br /><span class="Apple-style-span">1. Debone the rabbit, make sure to remove as much meat from the rabbit as possible. Set the bones aside, you will need these to prepare the rabbit stock.</span><br /><br /><span class="Apple-style-span">2. Roughly cut the rabbit meat into small pieces and place in a food processor. Pulse the meat until it has been roughly chopped by the food processor, this step helps to get the whole process underway.</span><br /><br /><span class="Apple-style-span">3. Add the shallots and garlic and processor further. Then add the eggwhites and cream, not forgetting to season well with salt and pepper, process the mixture until you get the consistency of sausage meat. Once this is achieve place in the fridge until needed.</span><br /><br /><span class="Apple-style-span">Rabbit Broth</span><br /><span class="Apple-style-span">This can be flavoured any way you want. If you like it plain it can be just the rabbit bones and some simple white wine, if you like it herb infused you can go mad with plenty of different herbs. I’ll give you the ingredients that I used which resulted in a subtle but rich flavour.</span><br /><br /><span class="Apple-style-span">INGREIDENTS</span><br /><br /><span class="Apple-style-span">1 rabbit carcass (left over from rabbit tortellini filling)</span><br /><span class="Apple-style-span">4 golden shallots</span><br /><span class="Apple-style-span">4-5 garlic cloves</span><br /><span class="Apple-style-span">100mL dry white wine</span><br /><span class="Apple-style-span">2 bay leaves</span><br /><span class="Apple-style-span">4-5 large sage leaves</span><br /><span class="Apple-style-span">10 whole black peppercorns</span><br /><span class="Apple-style-span">1 tablespoon butter</span><br /><span class="Apple-style-span">Olive oil</span><br /><br /><span class="Apple-style-span">METHOD</span><br /><br /><span class="Apple-style-span">1. In a large stock pot add a splash of oil olive and heat over medium heat. Add the rabbit bones and sear until the rabbit bones and any meat left on them turn a deep golden colour. This is a very key step, a big portion of your flavour will come from the browning of the bones, so take your time here. Don’t do it too fast because you’ll just burn your bones and add a bitter flavour, however a nice golden colour will add a caramelised flavour.</span><br /><br /><span class="Apple-style-span">2. Add the shallot and garlic to the pan and cook until fragrant, 1-2 minutes. Add the white wine to deglaze the pan. Cook until the alcohol in the wine has evaporated, 2-3 minutes. Add the bay leaves, sage leaves, pepper corns and enough cold water to cover the bones, and a little salt to season. Allow the water to come to a simmer and leave it to gently simmer for at least 45 minutes. The longer the better.</span><br /><br /><span class="Apple-style-span">3. Allow the broth to reduce down to a ¼. Once at this stage strain the bones and transfer the broth to a small clean saucepan. Add the butter, check the seasoning – adjust if necessary and set aside until needed. Before serving, reheat the broth.</span><br /><br /><span class="Apple-style-span">Jerusalem Artichoke Purée</span><br /><span class="Apple-style-span">INGREIDENTS</span><br /><span class="Apple-style-span">500g Jerusalem artichokes, peeled</span><br /><span class="Apple-style-span">500ml whole milk</span><br /><span class="Apple-style-span">30g butter</span><br /><span class="Apple-style-span">One small potato, peeled</span><br /><span class="Apple-style-span">1-2 tbsp double cream</span><br /><br /><span class="Apple-style-span">METHOD</span><br /><span class="Apple-style-span">1. Cut the Jerusalem artichokes into pieces along with the potato, ensure that all the pieces are roughly the same size so that they cooked evenly. Place in a pan with the milk. Bring the milk to a simmer and cook the artichokes for about 20 minutes, stirring occasionally, until they are very soft.</span><br /><span class="Apple-style-span">2. Remove the artichokes and potato from the milk, do not discard the milk as it may be required later. Place the artichokes and potato in a food processor bowl.</span><br /><span class="Apple-style-span">3. Add the butter and process until a puree is achieved, you may need to add some of the reserved milk to achieve the right consistency. At this point you may be left with a few lumps in you puree, to remove the lumps pass the puree through a fine sieve. Transfer the puree to a pan and add the cream and season well with salt and pepper. Set aside for later, before serving re-heat puree. </span><br /><br /><span class="Apple-style-span">Spinach Pasta with Semolina Flour</span><br /><br /><span class="Apple-style-span">INGREDIENTS</span><br /><br /><span class="Apple-style-span">1/4 cup very finely ground semolina flour</span><br /><span class="Apple-style-span">3/4 cup plain flour</span><br /><span class="Apple-style-span">2 egg yolks (room temperature)</span><br /><span class="Apple-style-span">3/4 teaspoon salt</span><br /><span class="Apple-style-span">1 tablespoon olive oil</span><br /><span class="Apple-style-span">2 cups of spinach leaves</span><br /><br /><span class="Apple-style-span">METHOD</span><br /><span class="Apple-style-span">1. Remove stems from spinach leaves and blanch in boiling water for 2 minutes. Remove from water and rinse in cold water to quickly cool the spinach. Squeeze as much water out of the spinach leaves as possible. In a blender or food processor, blitz spinach to get a smooth puree.</span><br /><span class="Apple-style-span"><br /></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" ><span class="Apple-style-span">2. In a food processor, combine the egg yolks and spinach puree and mix until combined, this will only take a few seconds</span><br /><span class="Apple-style-span"><br /></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" ><span class="Apple-style-span">3. Add the remaining ingredients and pulse until a firm dough is formed. If the mixture seems a little dry then add a few drops of lukewarm water until the mixture comes together.</span><br /><span class="Apple-style-span"><br /></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" ><span class="Apple-style-span">4. Turn out onto a lightly floured surface and knead the dough for a few minutes, just to make sure that everything is incorporated evenly. Wrap the dough in some glad wrap and Put aside to rest for 10-20minutes.</span><br /><span class="Apple-style-span"><br /></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" ><span class="Apple-style-span">5. After resting, roll the pasta out thinly and put together the rabbit tortellini. Since I always have trouble with my tortellini (sometimes they get a little soggy before I get them into the boiling water) I give my self a little insurance. As I make the tortellini, I place them on a freezer tray and snap freeze them. That way they stay exactly as I made them and are easier to handle come cooking time. This also means I can make my pasta well in advance. Just make sure to adjust your cooking time according to the state of your tortellini.</span><br /><span class="Apple-style-span"><br /></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" ><span class="Apple-style-span">6. Cook tortellini in boiling salted water until the pasta is al dente. I won’t give a cooking time because it depends on too many factors, thickness of your pasta, the temperature of your tortellini, the quantity of tortellini that go into the pan and so on. The best way to judge is to taste test, always an excuse for a sneaky nibble right? </span><br /><span class="Apple-style-span">Plating</span><br /><span class="Apple-style-span">To garnish -</span><br /><br /><span class="Apple-style-span">A few spinach leaves</span><br /><span class="Apple-style-span">A few roasted hazelnuts</span><br /><span class="Apple-style-span">Place a big tablespoon of puree on the plate. Add a few of the tortellini and sprinkle the spinach and hazelnuts on top. Spoon a few tablespoons of the broth over the entire dish and enjoy. </span></span></div><div style="text-align: justify; "><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify; "><center><a href="http://www.flickr.com/photos/30820833@N02/5435954168/" title="rabbit tortellini4 by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm6.static.flickr.com/5220/5435954168_97fd5007ea.jpg" width="500" height="320" alt="rabbit tortellini4" /></span></a></center><span class="Apple-style-span" ><br /></span><br /></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com6tag:blogger.com,1999:blog-1747317770633936693.post-24537471440024896142011-02-01T16:21:00.004+11:002011-02-27T21:12:01.201+11:00Josie Bones. Meat + Beer = Full<div style="text-align: justify; "><div style="text-align: right; font-family: 'trebuchet ms'; "><span style="font-style: italic;">Josie Bones<br />98 Smith Street<br />Collingwood<br />03 9417 1878<br /></span></div><div style="text-align: right; font-family: 'trebuchet ms'; "><span style="font-style: italic;"><br /></span></div><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5406333017/" title="naked rabbit by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5259/5406333017_d0d0524d1b.jpg" alt="naked rabbit" width="500" height="375" /></a></center><br /><div style="text-align: center; font-family: 'trebuchet ms'; "><span style="font-style: italic;">Look! Its a naked rabbit *giggles*</span><br /></div><br /><span class="Apple-style-span">When Conor from </span><a href="http://www.holdthebeef.com/" style="font-family: 'trebuchet ms'; ">Hold the beef</a><span class="Apple-style-span"> was in town recently to watch a furry little yellow ball getting smashed across a tennis court, Agnes from </span><a href="http://www.offthespork.com/" style="font-family: 'trebuchet ms'; ">Off the Spork</a><span class="Apple-style-span"> suggested </span><a href="http://josiebones.wordpress.com/" style="font-family: 'trebuchet ms'; ">Josie Bones </a><span class="Apple-style-span">for a catch up, I was more than willing to join in on the meat and beer fest. If you’re not familiar with Josie bones, thats ok – neither was I. It was only on the morning of the planned dinner that I realised that Josie Bones is actually run and owned by the guy who came third on the first season of masterchef, that's Chris Badenoch and Julia Jenkins from the same show. Josie Bones open in the last quarter of 2010 and it looks like they are doing a roaring trade. That aside, I was totally intrigued by the notion of a speciality beer place that serves small plates of mostly meat inspired dishes, sounds like its completely up my alley. To all my vegetarian friends, I love spinach but I’m sorry meat is what makes me tick. </span><br /><br /><span class="Apple-style-span">At the time, the weather in Melbourne was a little on the fresh side. Now that the temperature has really ramped up, it would be a great spot to get some friends together – have some crackling of the day and slowly make your way through the long list of local and imported beers. And when I say long, I mean LONG. But back to the </span><span style="font-weight: bold; font-style: italic; font-family: 'trebuchet ms'; ">crackling of the day</span><span class="Apple-style-span">, that was GOOD! We ended up with </span><span style="font-style: italic; font-weight: bold; font-family: 'trebuchet ms'; ">chicken crackling and pork crackling</span><span class="Apple-style-span">. My preference was the chicken crackling. Slightly on the salty side and really packed a crunch. The pork crackling was almost teeth shattering. A great way to get the stomach juices flowing. Although by the end of it, I wondered where they got all the chicken skin from. There was a distinct lack of chicken on the menu. I envisioned a flock of naked chickens roaming the country side getting seriously sunburnt.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5406333009/" title="crackling of the day by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5299/5406333009_ea3d67c8e7.jpg" alt="crackling of the day" width="500" height="375" /></a></center><br /><br /><span class="Apple-style-span">We ordered a variety of dishes to share amongst us. We’ll start with the </span><span style="font-style: italic; font-weight: bold; font-family: 'trebuchet ms'; ">trotter fritters and romesco sauce</span><span class="Apple-style-span">. They were really crunchy on the outside with a soft juicy pork center. They were darn good until I got to the other end of my trotter square. One side had loads of soft meat and chopped up skin, while the other end was a big chunk of pork skin. Slightly disappointing, but sometimes these things happen. I was the unfortunate one to cop it.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5406333035/" title="pigs trotters by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5100/5406333035_ab550ab129.jpg" alt="pigs trotters" width="500" height="375" /></a></center><br /><br /><span class="Apple-style-span">Next we had the </span><span style="font-weight: bold; font-style: italic; font-family: 'trebuchet ms'; ">lamb tartare, radish and mint and wheat beer brioche</span><span class="Apple-style-span">. This was a first for me, I had never eaten raw lamb before, so wasn’t exactly sure what to expect. I imagined a fatty mutton tasting hunk of meat that would be really chewy, luckily this wasn’t the case. The lamb was really lean and tender. The cute quail egg sitting ontop added an element of lusciousness, just like a good traditional tartare. I threw a good smothering of mustard on my portion, and I thoroughly enjoyed it.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5406333015/" title="lamb tartare by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5259/5406333015_161456873a.jpg" alt="lamb tartare" width="500" height="375" /></a></center><br /><br /><span class="Apple-style-span">Hmmm, this is a blogger fail so bear with me. We order a special which was </span><span style="font-style: italic; font-weight: bold; font-family: 'trebuchet ms'; ">rabbit terrine </span><span class="Apple-style-span">with prunes soaked in some alcohol (which I cant remember) along with...I think...onion jam. I’m sure someone will correct me. I really liked this dish, the rabbit was really moist and the whole terrine was light on gelatine. Daz hates gelatinous dishes, so this was a hit for him too.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5406942790/" title="rabbit terrine by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5017/5406942790_bfb4fca48e.jpg" alt="rabbit terrine" width="500" height="375" /></a></center><br /><br /><span class="Apple-style-span">So far have you noticed the distinct lack of vegetable matter? Well to counter act the protein overload we ordered </span><span style="font-weight: bold; font-style: italic; font-family: 'trebuchet ms'; ">Baby Nicola potato salad</span><span class="Apple-style-span">. It was creamy and a pretty decent potato salad. It served its purpose to introduce some fibre into our meal, well the small amount of fibre that resided in the skin of the potatoes.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5406942786/" title="potato salad by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5257/5406942786_4dd33a70b6.jpg" alt="potato salad" width="500" height="375" /></a></center><br /><br /><span class="Apple-style-span">Next we had </span><span style="font-style: italic; font-weight: bold; font-family: 'trebuchet ms'; ">octopus and bone marrow cigar with green mango salad</span><span class="Apple-style-span">. I’m not going to lie, I’ll give it to you straight. This was HORRIBLE! I wanted to love it...I really did. I love bone marrow and the whole notion of it being paired with octopus sent me into imagination overdrive, but sadly the reality of the taste bought me crashing back down. It was just a fishy oily mess, I think that is enough said.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5406333023/" title="octopus and bone marrow cigars by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5015/5406333023_fb9e9d35f5.jpg" alt="octopus and bone marrow cigars" width="500" height="375" /></a></center><br /><br /><span class="Apple-style-span">Thankfully the second special we ordered saved the day. </span><span style="font-style: italic; font-weight: bold; font-family: 'trebuchet ms'; ">Pork belly with pickled peach</span><span class="Apple-style-span"> and a creamy puree of some description (Help anyone??). This was good. If I see pork belly on a menu, I more than likely to order it. The skin was crispy and the pork had just enough of fat to make it juicy and moist. I enjoyed the pickled peach with the pork and I’m definitely going to steal that idea for myself.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5406942776/" title="pork belly by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5139/5406942776_55184423db.jpg" alt="pork belly" width="500" height="375" /></a></center><br /><br /><span class="Apple-style-span">Last we had </span><span style="font-style: italic; font-weight: bold; font-family: 'trebuchet ms'; ">Grain feed beef meat, thrice cooked chips and horseradish hollandaise</span><span class="Apple-style-span">. When I saw this on the menu I had flash back to the thrice cooked chips I had at the botanical. Sadly, to me, these didn’t stack up. They were nowhere near crispy enough for chips that have been cooked three times. You can tell from their pale appearance that they weren’t going to be quite right. Dont get me wrong I still enjoyed them, but it was a little bit of a let down. What was the most interesting moment was that Conor actually had some of the beef....shocking huh?</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5406333005/" title="beef and thrice cooked chips by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5298/5406333005_e22d72cf17.jpg" alt="beef and thrice cooked chips" width="500" height="375" /></a></center><br /><br /><span class="Apple-style-span">What I will say about Josie bones is that it has exceptional service. The staff are all so friendly and extremely willing to help on food, wine or beer selection. It was a great way to put you in a seriously good mood, so some how the beer tasted that much better. After we gorged ourselves on meat from a variety of animals, we braved the walked to Cutler and Co in an attempt to score a spot for some dessert. We failed. We ended up at the crepe place across the road, which seems to be fast becoming my backup dessert destination. Everyone has one right? Check out the uber cuteness of our bill patron....bahhh</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5406942794/" title="small sheep by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5252/5406942794_e6dfa6bce6.jpg" alt="small sheep" width="500" height="381" /></a></center><center style="text-align: left;font-family: 'trebuchet ms'; "><br /></center><center style="text-align: left;"><span class="Apple-style-span"><a href="http://www.urbanspoon.com/r/71/1563746/restaurant/Victoria/Josie-Bones-Collingwood"><img alt="Josie Bones on Urbanspoon" src="http://www.urbanspoon.com/b/link/1563746/biglink.gif" style="border:none;width:200px;height:146px" /></a></span></center></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com7tag:blogger.com,1999:blog-1747317770633936693.post-44261602387331061202011-01-19T16:07:00.003+11:002011-01-20T10:21:07.265+11:00Results - Crispy Orange Tuile, Chocolate Mousse and Szechuan Pepper Ice-Cream<div style="text-align: justify;"><span style="font-family:trebuchet ms;">“Forgive me father for I have sinned, it has been over 4 weeks since my last blog post”. Can you believe that it’s been 4 weeks since I posted this recipe and I still haven’t managed to post the results!?! Well I am now here with the long awaited results. I had this all ready to go before the Christmas break, but then a trip interstate, coupled with a few trips to hospital kind of put a dampener on my plans. Everything is ok now, and I can get stuck into filling cyber space with more pictures of food.</span><br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5370794811/" title="orange tuiles 5 by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5246/5370794811_7ae69e2ec3.jpg" alt="orange tuiles 5" width="372" height="500" /></a></center><br /><br /><span style="font-family:trebuchet ms;">This dessert was a little peculiar, but still packed a punch with taste. The Szechuan ice cream was slightly peppery with a lovely fragrant taste which went really well with the tart but sweet candied tomatoes. And before making this dessert, I could never have imagined that tomato and chocolate are a really great combo. I don’t know if I’ll be replacing butter for chocolate in my tomato sandwiches though. I enjoyed the crunch of the zesty tuile too, all in all it was a pretty impressive dessert, at least flavour wise. But the recipe wasn’t exactly my smoothest experience in the kitchen.</span><br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5370794849/" title="orange tuiles 6 by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5002/5370794849_be37ffbe94.jpg" alt="orange tuiles 6" width="500" height="320" /></a></center><br /><br /><span style="font-family:trebuchet ms;">I’ve cooked a fair few top 100 recipes since starting this blog, but by far this was the most disastrous of them all. It started with the actual recipe, the mousse called for a sheet of gelatin….of what strength? Who knows. I kinda guessed it and got it wrong, of course, so my mousse turned out a little more rubbery than I had expected, there was no whipping it once it had set, it was set to stay baby! </span><br /><br /><span style="font-family:trebuchet ms;">Then there was the orange almond tuiles. I moulded them into the perfect length and width before going into the oven, but every time the tuile came out of the over a little fatter and wonkier than it had gone in, so all my moulds turned out to be 15ft higher than I was hoping (ok that’s an exaggeration, but you get the point)</span><br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5370794807/" title="orange tuiles 3 by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5288/5370794807_78d6102ae1.jpg" alt="orange tuiles 3" width="389" height="500" /></a></center><br /><br /><span style="font-family:trebuchet ms;">Onto the ice cream…“Make sabayon by heating sugar and water to 118C”….errrrrrrr……what water? Did I miss something? In the ingredients list there was no mention of water and how much of it I was supposed to use, so I decided for my sanity’s sake to ditch the recipe and just make ice cream my way, and it turned out pretty good if I don't say so myself.</span><br /><br /><span style="font-family:trebuchet ms;">Another issue with the recipe, in the candied tomatoes section, it didn’t specify whether to drizzle the sugar syrup over the top or toss the tomatoes in it, I went with tossing and thankfully I got it right….sometimes tossing is the right thing to do. I normally don’t have a problem with trying to figure stuff out for myself, but on this particular day it was hot, I was running out of time and using my brain was the last thing I wanted to do, which leads me to the very last problem.</span><br /><br /><span style="font-family:trebuchet ms;">By the end of the whole saga I was over it, I wanted to just eat the darn thing. Spooning the mousse into the freakishly tall tuile moulds seemed all too hard, I broke a fair few before finally getting it in without damaging the shell. Then when it can to making the ice cream quenelles I didn’t care anymore, so I just dumped it on top. I regret it now, but at the time it was the easiest thing to do. A few happy snaps later it was all over, dessert was eaten and the turmoil of slaving in the kitchen was well and truly behind.</span><br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5370794815/" title="orange tuiles 4 by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5122/5370794815_fa434ef290.jpg" alt="orange tuiles 4" width="500" height="332" /></a></center><br /></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com6tag:blogger.com,1999:blog-1747317770633936693.post-36213387519817650682010-12-17T22:38:00.003+11:002010-12-17T23:02:15.340+11:00Crispy Orange Tuile, Chocolate Mousse and Szechuan Pepper Ice-Cream<div style="text-align: justify;"><span class="Apple-style-span" >And now for the very last course in the Great 3 Course Jacques Reymond Challenge. Dessert is my favorite course of all time, so this one is going to be a doozie. So far we've had <a href="http://thegourmetchallenge.blogspot.com/2010/11/results-gougeres.html">balls</a>, <a href="http://thegourmetchallenge.blogspot.com/2010/11/results-fresh-tomato-broth-with-saffron.html">balls</a> and <a href="http://thegourmetchallenge.blogspot.com/2010/11/results-roasted-duck-breast-braised.html">duck</a>, hope you've been keeping track or that just sounds like I have a bit of a fetish....ok no guarantees I "DON'T" have a fetish. So strap your self in people, for this is the course to end all courses.....Chocolate, pepper and orange on one plate. As always, here's the recipe with results and photos to follow. </span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Crispy Orange Tuile, Chocolate Mousse and Szechuan Pepper Ice-Cream</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Serves 4-6</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >The Candied Tomatoes will be the subject of some lively discussion among your guests, as well as the spicy chili pepper flavour of the Szechuan pepper Ice-cream, which perfectly compliments the chocolate and orange</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Orange Tuile </span></div><div style="text-align: justify;"><span class="Apple-style-span" >100g sugar</span></div><div style="text-align: justify;"><span class="Apple-style-span" >50g butter, melted</span></div><div style="text-align: justify;"><span class="Apple-style-span" >25g flour</span></div><div style="text-align: justify;"><span class="Apple-style-span" >zest 1 orange</span></div><div style="text-align: justify;"><span class="Apple-style-span" >75g almond flakes, extra finely chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" >50ml orange juice</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Chocolate Mousse</span></div><div style="text-align: justify;"><span class="Apple-style-span" >3 egg yolks</span></div><div style="text-align: justify;"><span class="Apple-style-span" >20g sugar</span></div><div style="text-align: justify;"><span class="Apple-style-span" >150mL milk</span></div><div style="text-align: justify;"><span class="Apple-style-span" >75mL cream</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 gelatin sheet, soaked in cold water</span></div><div style="text-align: justify;"><span class="Apple-style-span" >100g milk chocolate</span></div><div style="text-align: justify;"><span class="Apple-style-span" >30g dark chocolate (70%)</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Candied Tomatoes</span></div><div style="text-align: justify;"><span class="Apple-style-span" >50mL sugar syrup</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 vanilla bean</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 punnet Roma cherry tomatoes, halved</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Szechuan Pepper Ice cream</span></div><div style="text-align: justify;"><span class="Apple-style-span" >200g sugar</span></div><div style="text-align: justify;"><span class="Apple-style-span" >8 egg yolks</span></div><div style="text-align: justify;"><span class="Apple-style-span" >300mL milk</span></div><div style="text-align: justify;"><span class="Apple-style-span" >400mL cream</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 1/2 tbs Szechuan pepper</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >METHOD</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Orange Tuile</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Preheat oven to 140C. In a bowl, whisk together sugar and melted butter. Add flour, orange zest, almond flakes and orange juice, mix well. Spread thinly onto plastic baking sheet in a 8cmx4cm rectangle shape and bake until golden. Remove and while still hot, mould into a cylinder shape, using a small rolling pin or small bottle</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Chocolate Mousse</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >In a bowl, whisk egg yolks with sugar to make a thick sabayon. In a saucepan, bring milk and cream to the boil and pour into the sabayon. Place back in saucepan on low heat and continue to cook slowly until it thickens, do not boil.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Remove gelatin from cold water and squeeze out excess water. Whisk gelatin into custard mix. Cool to room temperature. In a double boiler or microwave, melt chocolate, and allow to cool to room temperature. When the two mixtures are the same temperature, fold them together. Allow to set in the fridge. Once set, whisk mouse and spoon into piping bag. Set aside.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Szechuan Pepper Ice cream</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Make sabayon by heating sugar and water to 118C - use a sugar thermometer to get an accurate temperature. Pour the egg yolks over the mixture and whisk until cool.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Bring milk and cream to the boil and infuse with pepper. Strain after 10 minutes and mix with sabayon. Once cool, churn in an ice cream machine. </span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Candide tomatoes</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >sugar syrup is one part sugar to one part water. Add water to a small saucepan and bring to the boil. Once boiling add sugar, stirring until sugar dissolves completely. Remove from heat and allow to cool completely.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Preheat oven to 50C-60C. In a small saucepan, place the sugar syrup and vanilla bean and warm slightly for 5 minutes to infuse. Strain.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Place tomatoes, cut side up on a tray lined with baking paper and bake in the oven on very low heat until dry and chewy but not hard.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Serving</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >On serving plate, place orange tuile upright and slightly off center. Fill 1/3 of the tuile with the chocolate mousse. Place 3 pieces of candied tomato on top and fill another 1/3 of the tuile, balancing a quenelle of Szechuan pepper on top. </span></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com5tag:blogger.com,1999:blog-1747317770633936693.post-1249138542669873832010-12-07T21:19:00.002+11:002010-12-08T11:40:30.736+11:00Ginger Bread Almond Ice Cream Sandwiches<div style="text-align: justify; font-family: trebuchet ms;"><center><a href="http://www.flickr.com/photos/30820833@N02/5233591325/" title="ginger almond ice cream sandwiches by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5049/5233591325_89bd6139da.jpg" alt="ginger almond ice cream sandwiches" width="312" height="500" /></a></center><br />Its December and that means two things, hot weather and Christmas!!!! Its been a funny start to December in Melbourne, hot weather coupled with torrential downpours converting our once mild little town into a tropical oasis. There’s not much you can do to get away from the sticky-ness, apart from jumping in a swimming pool, or if you’re in the city - the Yarra river. Note – I do not advocate the practice of jumping into the Yarra river, do that at your own peril. Another way to get away from the heat is to eat ice cream.<br /><br />I’ll find any excuse to eat ice cream, I’ve been known to eat ice cream in the middle of winter, and I don’t mean sitting at home on my couch….I mean going out and hunting down some gelato! So considering that Christmas is just around the corner (oh gosh…already!), I decided to make ginger bread almond ice cream sandwiches.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5234184418/" title="ginger almond ice cream sandwiches 2 by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5169/5234184418_5812df40bf.jpg" alt="ginger almond ice cream sandwiches 2" width="500" height="335" /></a></center><br /><br />The ginger bread cookies are chewy, so when you bite into the sandwich you get the soft spicy goodness of the cookie, coupled with a cool creamy ice cream middle. I wanted to make the ice cream really creamy, similar to commercial ice cream sandwiches so you’ll notice that my recipe calls for 2 types of cream to boost the fat content of the ice cream…hmmmm fat. If your health conscious, you can skip that and just use more of one type, but lets face it, how many people who are making their own ice cream are truly health conscious? I’ve also devised an easy way to make ice cream without owning an ice cream machine. It involves a KitchenAid and funnily enough, a freezer. Check out the recipe for more info.<br /><br /><div style="text-align: center;"><ccenter><a href="http://www.flickr.com/photos/30820833@N02/5233591681/" title="ginger almond ice cream sandwiches 3 by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5048/5233591681_44df9b1d96.jpg" alt="ginger almond ice cream sandwiches 3" width="359" height="500" /></a></ccenter><br /><ccenter></ccenter></div><ccenter><br />While I was making the ginger bread cookies, Daz asked me to make him ginger bread men. I wasn’t going to deny him, I really didn’t have an excuse not to make them, dough was ready to go and I already had a ginger bread man cookie cutter. And they were so cute in the end anyway, especially with their green t-shirt. Everyone had a lot of fun, until someone got their head bitten off! <br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5234184528/" title="chewy gingerbread men by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5290/5234184528_18bbc85c1e.jpg" alt="chewy gingerbread men" width="500" height="333" /></a></center><br /><br /><span style="font-weight: bold;">Chewy Gingerbread Cookies </span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Makes roughly 30 cookies.<br /><br />3/4 cup malt extract or tracel or golden syrup<br />1/3 cup packed brown sugar<br />1/8 cup castor sugar<br />1/3 cup water<br />80 gram butter, softened<br />3 1/4 cups plain flour<br />1 teaspoon baking soda<br />½ teaspoon ground nutmeg<br />1 teaspoon ground cloves<br />1teaspoon ground allspice<br />1 teaspoon ground ginger<br />1 teaspoon ground cinnamon<br /><br /><span style="font-weight: bold;">Method</span><br /><br />1. Combine together the tracel, brown sugar, sugar, water and butter in a medium sized bowl until smooth. Sift together the flour, baking soda, nutmeg, allspice, ginger, cloves and cinnamon. Gently stir the dry ingredients into the wet mixture until all of the ingredients are properly combined. Make a large ball and wrap the dough in gladwrap and place in the fridge for least 4 hours or overnight.<br /><br />2. Preheat oven to 175 degrees C. On a lightly floured surface, roll the dough out to achieve roughly a 5mm thickness. Using a round cookie dough cutter, cut dough then transfer cookies to an ungreased baking paper lined baking tray. Make sure to leave a small distance between each cookie, they wont get much bigger, but you don’t want to run the risk of them sticking together.<br /><br />3. Bake for 8 to 10 minutes. Remove from oven and place on wire racks to cool. At this stage the cookies can be placed in an airtight container and will keep at room temperature for 1 week. If constructing ice cream sandwiches, once cooled place cookies in the freezer ready to have ice cream filling added.<br /><br /><span style="font-weight: bold;">Almond Ice cream</span><br /><br /><span style="font-weight: bold;">INGREDIENTS</span><br /><br />100ml almond milk<br />3 egg yolks<br />100g caster sugar<br />50ml pouring cream<br />80 mL double cream<br />1 vanilla bean, split and scraped or 1 teaspoon of vanilla bean paste<br /><br /><span style="font-weight: bold;">METHOD</span><br /><br />1. Bring almond milk to the boil in a small saucepan, once boiled add vanilla bean, and set aside.<br /><br />2. In a medium sized stainless steel bowl whisk egg yolks and sugar together by hand, then pour almond milk onto the egg yolk mixture while whisking. Cook mixture over a bain-marie while whisking continuously for about 10 minutes or until it begin to thicken thickened. A good way of testing it is if it still smells like raw egg than its not cooked enough, or if it coats the back of a spoon and keeps a straight line when you wipe some away with your finger.<br /><br />3. Once thickened cool sabayon over ice while still whisking. Once completely cooled whisk both types of cream into the sabayon. Place the mixture into an ice cream machine and follow manufacturers instruction. Or use my method: A couple of hours before starting place your KitchenAid stainless steel bowl in the freezer. Once you get to the cooled sabayon/cream mixture, transfer to the frozen mixer bowl and whisk with your KitchenAid for 2 minutes. Transfer to the freezer for 15-20minutes then whisk again for 2 minutes, making sure to scrap down the sides. Repeat this again 4 or 5 times until the ice cream becomes the consistency of a thick soft serve. No need to buy a ice cream machine, and you’ll get perfect, icicle free ice cream every time!<br /><br />4. To make the ice cream fillers for the sandwiches, place ice cream in a glad wrap lined rectangular plastic container. For thick ice cream sandwiches, make sure that that ice cream is roughly 2 cm thick. Cover the top of the ice cream with more glad wrap and place in the freezer for 2-3 hours to fully set. Once set, use the same sized cookie cutter you used for making the gingerbread cookies and cut round ice cream sandwich fillers. Place back in the freezer for 10 minutes or so and then assemble your sandwiches. Cookie, ice cream filler, cookie……enjoy!!<br /><br />While we’re on the subject of Christmas, on the weekend Daz and I went along to the <a href="http://www.scandinavianbazaar.com.au/">Scandinavian Christmas Bazaar</a>. It was a last minute decision, so I wasn’t exactly sure what was going to be instore, I was imagine fire breathing donkey’s, three legged men and loads of Swedish meatballs. Sadly, of the three only the last one was on offer. We had a quick bite to eat, devouring <a href="http://www.ikea.com.my/friends/images/swedishoffers/shrimp_big.jpg">Räksmörgås</a>, <a href="http://en.wikipedia.org/wiki/%C3%86bleskiver">Æbleskiver's</a> and <a href="http://en.wikipedia.org/wiki/%C3%86bleskiver">Frikadeller's </a>. It seemed like fun, so I’ll definitely be adding it to my calendar for next year.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5233591167/" title="ebleskiver by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5042/5233591167_8f0816d4cb.jpg" alt="ebleskiver" width="500" height="315" /></a></center></ccenter><div style="text-align: center;"><ccenter>Æbleskiver</ccenter><br /><ccenter></ccenter></div><ccenter><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5233591051/" title="swedish meatballs Frikadeller's by yeaahbabie, on Flickr"><img src="http://farm6.static.flickr.com/5209/5233591051_efe1217039.jpg" alt="swedish meatballs Frikadeller's" width="500" height="342" /></a></center></ccenter><div style="text-align: center;"><ccenter>Frikadeller</ccenter><br /><ccenter></ccenter></div></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com14tag:blogger.com,1999:blog-1747317770633936693.post-21293167699322382362010-11-30T19:33:00.004+11:002010-11-30T20:07:48.813+11:00Results - Roasted Duck Breast, Braised Turnips, and a Mango and Lemon Sauce<div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5219961969/" title="roasted duck with mango and turnip by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4129/5219961969_dc9297614f.jpg" width="332" height="500" alt="roasted duck with mango and turnip" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Sometimes I wonder how chef's come up with flavour combinations. Do they have the Issac Newton moment when an apple falls out of a tree smacking them plainly in the face?, or do they purposefully set out to challenge our traditional take on flavour unions? I'm not exactly sure how Jacques Reymond thought of putting mango and turnip together, but let me tell you it was a stroke of genius! I really didn't think that my favourite part of this dish would be the combination of the sweet juicy mango with the soft but tender turnip. And to be brutally honest, that is the only aspect of this entire dish that I will probably be making again. Before yesterday I had no idea that there was more than one use for a turnip, the first being a implement to throw at your partner when they eat the last piece of chocolate in the pantry. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5220556962/" title="turnip and mango by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4144/5220556962_cb72e39300.jpg" width="500" height="332" alt="turnip and mango" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >I totally failed with the pickeled wombok (aka a Chinese cabbage that sounds strangely like a small furry animal). I don't know if I read the <a href="http://thegourmetchallenge.blogspot.com/2010/11/roasted-duck-breast-braised-turnips-and.html">recipe</a> wrong, or I totally missed the point, but I followed every step and at the end of it I was left with slightly damp crisp cabbage. I stared at it for a little while, kinda hoping it would magically turn into the right thing, but 20 minutes later and nothing. So I got frustrated and just wilted the whole lot in a hot pan, I may have committed a culinary sin, but in the end I wasn't exactly overcome with a taste sensation, so I'm not too upset that I got it wrong. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5220557108/" title="roasted duck with mango and turnip above by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm6.static.flickr.com/5043/5220557108_7c6097443e.jpg" width="500" height="332" alt="roasted duck with mango and turnip above" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >The other thing that I really liked about this dish was the orange and lemon sauce. I really enjoyed the fragrant star anise and szechuan pepper in the sauce, and I thought that the whole thing came together really well, who would have thought that orange and duck were a match made in heaven!!! The French may be onto something here. Once again though, the big spoiler was the limp, drab tasting cabbage. I strongly recommend making the rest of the dish and leave out the accompanying pickled cabbage. Maybe just steam some crunchy string beans, or better yet just save your stomach for a huge serving of dessert. Speaking of dessert, onto my last challenge in the Jacques Reymond 3 course dinner. Stay tuned for the sugar high!</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5219962093/" title="roasted duck with mango and turnip side by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4121/5219962093_728c68f595.jpg" width="500" height="324" alt="roasted duck with mango and turnip side" /></span></a></center> </span></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com9tag:blogger.com,1999:blog-1747317770633936693.post-42507593928200071952010-11-28T15:39:00.006+11:002010-11-30T20:08:30.060+11:00Roasted Duck Breast, Braised Turnips, and a Mango and Lemon Sauce<div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >And now for the main course to the Jacques Reymond 3 course delight! So far the <span class="Apple-style-span"><u>appetizer</u></span> and the <a href="http://thegourmetchallenge.blogspot.com/2010/11/results-fresh-tomato-broth-with-saffron.html">starter</a> have gone well. I'm not so sure about the main course though. While flipping through the Cuisine du Temps book I had a real hard time settling on something. Nothing really caught my eye, other than the suckling pig. But that seemed a little indulgent considering normally you have to buy a whole suckling pig, a challenge even to the well seasoned gluttons that Daz and I are. So instead I'm going to attempt the roasted duck breast. I'm a fan of duck, so hopefully this will turn out well, however the mango and lemon sauce screams a little "sweet and sour" to me which apparently is the whole point to this dish, hopefully it will be a good combination.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >After reading through the recipe, it also suggests to serve the dish with a side of pickled wombok. Now, if your a little ignorant like me....no its not a small hairy Australian marsupial, its actually Chinese cabbage. So in fact this recipe includes a bonus side recipe, helping with the all important veggie count. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >As always, here is the recipe and stay tuned for the <a href="http://thegourmetchallenge.blogspot.com/2010/11/results-roasted-duck-breast-braised.html">happy ending</a>. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Roasted Duck Breast, Braised Turnips, and a Mango and Lemon Sauce, Serves 4 </span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >This Dish is all about the four tastes, saltiness (duck), acidity (lemon), sourness (turnip) and sweetness (mango)</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >4 duck breasts, skin on</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1/2 teaspoon flaked sea salt</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Lemon Sauce</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >2 tablespoons palm sugar, grated</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1/4 teaspoon Szechuan pepper</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1/4 cinnamon stick</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1/2 star-anise</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >3 cardamon pods</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >zest 1/2 lemon</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1 teaspoon julienned ginger</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >25 mL sherry vinegar</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >250mL orange juice</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1 teaspoon custard powder</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >juice of 1 lemon</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1/2 teaspoon ginger juice</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Braised Turnips</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >2 small turnips, peeled and sliced</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1 tablespoon sugar</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >30g butter</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >100 mL chicken stock</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >salt and pepper to taste</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1 mango sliced</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Clean the duck breast of excess sinew, score the skin and rub with salt. Place the duck skin side down in a heavy frying pan on low heat to render out the fat layer between the skin and the meat. It is not necessary to preheat the pan. Do not turn the breast until it has cooked three-quarters of the way through - approximately 15 minutes. Cook the other side for 30 seconds to a minute. Remove from pan and rest for approximately 5 minutes</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Lemon Sauce</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Caramelise the palm sugar in a small saucepan. Add the spices, lemon zest and ginger and cook until fragrant. Deglaze with sherry vinegar and orange juice and reduce by half to 125 mL. To finish the sauce add the lemon juice and ginger juice to taste. Adjust consistency with custard powder.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Braised turnips</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Caramelise sugar in a frying pan until golden. Add a couple of small knobs of butter and the turnips. Once glazed lightly, add a little chicken stock and simmer gently until tender. You need just enough chicken stock so that by the time the liquid has evaporated, the turnips are cooked. Season with salt and pepper to taste.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >To Serve</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Put sliced mango in the center of the plate and place braised turnips on top, then duck breast, skin side up. Pour over lemon sauce. Pickled wombok is also and excellent accompaniment to this dish </span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Pickled Wombok</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >A fresher, more textured alternative to traditional sauerkraut.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1/2 wombok</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1 salad onion, sliced</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1/2 teaspoon black peppercorns, lightly crushed</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1 tablespoon clarified butter</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >125 mL white vinegar</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >125mL white wine</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >1 bay leaf</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >2 stalks thyme</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >3 juniper berries</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >2 garlic cloves, crushed</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >75mL chicken stock</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >pinch of salt</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Separate the leaves and stalks of the wombok. Slice the stalks thinly on an angle.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >In a medium sized saucepan, sweat onion and pepper in a little clarified butter until soft. Add vinegar and reduce until almost evaporated. Add white wine, bay leaf, thyme, juniper berries and garlic and reduce by half. Add chicken stock to taste, season with a pinch of salt.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >To cook wombok, bring pickling liquid to the boil and pour over the wombok. Remove from liquid to serve. </span></span></div><div style="text-align: justify;"><br /></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com5tag:blogger.com,1999:blog-1747317770633936693.post-71135302784477500202010-11-22T12:06:00.003+11:002011-02-27T21:14:56.829+11:00Sarti<div style="text-align: justify; "><center style="text-align: right; "><center style="text-align: right; "><span class="Apple-style-span" ><i>Sarti</i></span></center><center style="text-align: right; "><span class="Apple-style-span" ><i>6 Russell Pl</i></span></center><center style="text-align: right; "><span class="Apple-style-span" ><i>Melbourne, 3000</i></span></center><center style="text-align: right; "><span class="Apple-style-span" ><i>(03) 9639 7822</i></span></center></center><center style="text-align: right; font-family: 'trebuchet ms'; "><br /></center><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5185508382/" title="sarti front door by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4086/5185508382_14a20f17f9.jpg" alt="sarti front door" width="332" height="500" /></a></center><br /><span class="Apple-style-span" >Daz and I often perve on people…..of both sexes, I know its a little weird and slightly strange, but I'm not like most girls. I love checking out shoes and dresses and I often try to get Daz involved, but he’s just not that into females shoes. I must admit though, I'm the one who actively points candidates out to him. While we were dining at </span><a href="http://www.sartirestaurant.com.au/" style="font-family: 'trebuchet ms'; ">Sarti</a><span class="Apple-style-span" > on a particular warm evening we spotted an attractive lady who had a stunning black dress on. As I was admiring her dress another woman walked in with the exact same black dress on. We all stared and were eager to find out what would happen when they both discovered they weren't the most original pair in the room. About a minute later our curiosity was satisfied when the original lady returned to her seat and noticed the other lady sitting at the next table. A few nervous laughs later and it was all sorted. It was such a fascinating incident, we all know how competitive women can get, especially when out on the town wearing your favourite little black dress. I don’t know what we were expecting, maybe some mid meal entertainment, nothing like a scrag fight!</span><br /><br /><span class="Apple-style-span" >Enough about the scenery, onto the food. We decided to share some of the stuzzichini to start. If you don’t already know stuzzichini are small share plates similar to tapas. So we had </span><span style="font-weight: bold; font-style: italic; font-family: 'trebuchet ms'; ">Tartare of wagyu beef, porcini acid, smoked tomato, pine nut oil.</span><span class="Apple-style-span" > Big pieces of fleshy juicy wagyu, crunchy pieces of pine nut all topped with very smoky tiny tomatoes. The oil was quite smoky giving the meat a distinct bbq taste. I really enjoyed this dish, although I couldn’t help but want some nice pickled gherkins.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5184905281/" title="wagyu by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4145/5184905281_fce1aee8ea.jpg" alt="wagyu" width="500" height="332" /></a></center><br /><br /><span class="Apple-style-span" >Next we had </span><span style="font-weight: bold; font-style: italic; font-family: 'trebuchet ms'; ">Zucchini flowers stuffed with ricotta and herbs</span><span class="Apple-style-span" >, the zucchini was tender but still crunchy. The outer batter was really crispy and the filling was fluffy and pundgent from the mixed herbs and spices added to the mix.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5185507180/" title="zucchini flowers by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4104/5185507180_589d0aaf8f.jpg" alt="zucchini flowers" width="500" height="332" /></a></center><br /><br /><span class="Apple-style-span" >There was no way that we weren’t going to order the </span><span style="font-style: italic; font-weight: bold; font-family: 'trebuchet ms'; ">‘Neo Nati fritti’, soft shell crab, ‘peperoni’ and ‘n’ duja crumble’.</span><span class="Apple-style-span" > If you didn’t already know, Daz is a soft shell crab enthusiast, in that he will chose that over any other dish available. So we were really pleased when it arrived and lived up to its name. Thick pieces of juicy crab, with a spicy pepper "stir fry" underneath. Once again the outer shell was slightly crunchy with the soft flesh inside still very juicy. The crab was extremely fresh which was a nice little bonus.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5185507314/" title="softshell crab by yeaahbabie, on Flickr"><img src="http://farm2.static.flickr.com/1415/5185507314_af7b7b9db2.jpg" alt="softshell crab" width="500" height="341" /></a></center><br /><br /><span class="Apple-style-span" >The stuzzichini were really good, sadly the rest of the meal was a little bit downhill. I’ll just warn you now.</span><br /><br /><span class="Apple-style-span" >I ordered the </span><span style="font-weight: bold; font-style: italic; font-family: 'trebuchet ms'; ">Spinach ‘tortelli’, filled with rabbit, jerusalem artichoke puree, roasted hazelnuts, and rabbit broth.</span><span class="Apple-style-span" > The pasta was a little undercooked, it wasn’t al dente it was “al raw-o”. It was even more evident considering the rabbit filling was very delicate and moist. The puree was fantastic along with the addition of hazelnut and rabbit broth. I really enjoyed it, however the undercooked pasta was a bit of a let down for me.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5184905853/" title="rabbit tortelli by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4104/5184905853_4d652bd2ef.jpg" alt="rabbit tortelli" width="332" height="500" /></a></center><br /><br /><span class="Apple-style-span" >Miss Coco LV ordered the pasta of the day, </span><span style="font-style: italic; font-weight: bold; font-family: 'trebuchet ms'; ">Pasta with duck ragout.</span><span class="Apple-style-span" > It was good to see big pieces of duck scattered throughout the pasta, but once again the same issue as above, the pasta was slightly undercooked, so that totally ruined it for me.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5185507780/" title="duck pasta by yeaahbabie, on Flickr"><img src="http://farm2.static.flickr.com/1309/5185507780_d6b69dc18c.jpg" alt="duck pasta" width="500" height="332" /></a></center><br /><br /><span class="Apple-style-span" >Daz being the big red blooded man that he is ordered the </span><span style="font-style: italic; font-weight: bold; font-family: 'trebuchet ms'; ">Chargrilled 1824 ribeye ‘con la vera caponata siciliana’.</span><span class="Apple-style-span" > The opposite to above happened here. Daz asked for a medium rare steak an instead he got a medium almost medium/well steak. It was such a shame considering it would have been a beautiful piece of meat. The other draw back was that the caponata was really oily, not just a little bit, there was a puddle of oil left over on Daz's plate after he finished. The other weird thing was that the steak was served on such a small narrow plate, making it almost impossible for Daz to eat. At one point the steak almost ended up in his lap.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5185507506/" title="steak by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4089/5185507506_5f9ee5ea7a.jpg" alt="steak" width="500" height="279" /></a></center><br /><br /><span class="Apple-style-span" >After the main meals we were really disappointed, not to mention the service was lacking. The were very few of the wait staff that actually smiled, and none of the dishes were explained to us. So as soon as the dish arrived it was plonkt on the table and then not a word was said. I’m one for detail, especially with food, so found it really impersonal. Hopefully the desserts would pick up our mood.</span><br /><br /><span class="Apple-style-span" >Daz ordered the </span><span style="font-weight: bold; font-style: italic; font-family: 'trebuchet ms'; ">Lemon tart</span><span class="Apple-style-span" >. Poor Daz, he has such a bad record when desserts are concerned. He was expecting a nice slice of lemon tart, or an small individual lemon tart, instead he got three tiny cubes of lemon tart with a lovely display of fruit and crumble and cream. It was a little strange considering the rest of the meal was served in a very traditional sense, but his dessert had a very modern appearance. The tart was pretty good though, nice and tangy with a crispy caramelized top. However Daz’s disappointment was not overcome by flavour, I guess great expectations are easily shattered</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5184906193/" title="lemon tart by yeaahbabie, on Flickr"><img src="http://farm2.static.flickr.com/1269/5184906193_53e2570b5a.jpg" alt="lemon tart" width="500" height="332" /></a></center><br /><br /><span class="Apple-style-span" >I had the </span><span style="font-style: italic; font-weight: bold; font-family: 'trebuchet ms'; ">Pistachio ‘panna cotta’, caramel salted popcorn</span><span class="Apple-style-span" >. Fail!!!! The pistachio panna cotta didnt taste like pistachio, it was a little stodgy and the caramel salted popcorn was neither caramel nor salted....but it did have popcorn in it though. I'm not exactly sure what happened here, but the whole thing was a massive failure.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5185508232/" title="salted caramel popcorn and pistachio pannacotta by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4085/5185508232_bf556e42cb.jpg" alt="salted caramel popcorn and pistachio pannacotta" width="500" height="332" /></a></center><br /><br /><span class="Apple-style-span" >Miss Coco LV had the </span><span style="font-style: italic; font-weight: bold; font-family: 'trebuchet ms'; ">Chocolate semi freddo, traces of pumpkin</span><span class="Apple-style-span" >. Thankfully this saved the day as far as desserts are concerned. The ice cream was really chocolaty and the semi freddo itself was really nice. I didn’t get a chance to try the pumpkin puree though. Nice idea though, matching pumpkin and chocolate together. There were no complaints coming from Miss Coco LV and she managed to finish the whole thing.</span><br /><br /><center style="font-family: 'trebuchet ms'; "><a href="http://www.flickr.com/photos/30820833@N02/5185507892/" title="semi freddo by yeaahbabie, on Flickr"><img src="http://farm2.static.flickr.com/1267/5185507892_d54f36ba01.jpg" alt="semi freddo" width="500" height="332" /></a></center><br /><br /><span class="Apple-style-span" >From my perspective Sarti was a pretty big let down. The surroundings are modern and really well done, but the service and some of the food weren’t quite up to scratch. I do recommend to go for the stuzzichini, maybe order a couple of cocktails and sit in their court yard and enjoy a few share plates with a bunch of friends, and then go somewhere else for dinner.</span><br /><br /><span class="Apple-style-span" >*It looks like Sarti is no longer in the top 100 restaurants of Australia. They were ranked 84 when the guide was released earlier this year, but the Gourmet Traveller website only have 98 entrants in the top 100. So at the moment it looks like Sarti and Lucio's are off the list. Stay tuned for more information....if I get any.</span><br /></div><div style="text-align: justify; font-family: trebuchet ms;"><br /></div><div style="text-align: justify; "><span class="Apple-style-span"><a href="http://www.urbanspoon.com/r/71/761686/restaurant/Victoria/CBD/Sarti-Melbourne"><img alt="Sarti on Urbanspoon" src="http://www.urbanspoon.com/b/link/761686/biglink.gif" style="border:none;width:200px;height:146px" /></a></span></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com9tag:blogger.com,1999:blog-1747317770633936693.post-68746153814076317872010-11-13T18:27:00.004+11:002010-11-13T19:27:28.517+11:00Results - Fresh tomato Broth with Saffron, Ricotta Fritter<div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5170825051/" title="tomato broth with ricotta fritters2 by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4154/5170825051_2aee06ef27.jpg" width="500" height="311" alt="tomato broth with ricotta fritters2" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Has anyone else noticed that I seem to be <a href="http://thegourmetchallenge.blogspot.com/2010/11/results-gougeres.html">cooking</a> <a href="http://thegourmetchallenge.blogspot.com/2010/09/leek-and-cheese-scrolls.html">alot</a> <a href="http://thegourmetchallenge.blogspot.com/2010/09/beer-doughnuts.html">of</a> <a href="http://thegourmetchallenge.blogspot.com/2010/08/results-guava-and-custard-apple-snow.html">"balls"</a>? For some reason I seem to be attracted to spherical shaped food items, and you know what?.....I'm not complaining. How can you not love ball shaped food, they're easy to handle, are oh so cute and fit nicely in your mouth.....wait, am I still talking about food? Maybe I should get back on track.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5171426892/" title="tomato broth with ricotta fritters by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4091/5171426892_d84ab71a07.jpg" width="500" height="332" alt="tomato broth with ricotta fritters" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >First lets talk about the taste. I made the broth and decided to serve it at room temperature, not warmed or chilled like the recipe suggested. It was a pretty warm day when I made it so the soup temperature was just right. All of the flavors blended together reminded me of warm summer day, fresh coriander, tomato, a hint of chili and the freshness of lemongrass . My only problem is that for some reason tomato soups/broths always cling to the back of my throat and give me an unpleasant sharp feeling. I enjoyed the first 5 or 6 mouth fulls, but then I was over it. I did however love the ricotta balls, so cute and tasty. I will definitely be making the fritters again, but as small finger food to kick start a party. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5171427062/" title="tomato broth with ricotta fritters3 by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4086/5171427062_5547614da6.jpg" width="500" height="285" alt="tomato broth with ricotta fritters3" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Onto the actual <a href="http://thegourmetchallenge.blogspot.com/2010/11/fresh-tomato-broth-with-saffron-ricotta.html">recipe</a>, it could not have been easier. Put everything in a pot and let it reduce, you don't need any skill for that. I was a little concerned at the end of the cooking time when I noticed that the whole process only made about a cup full of broth. I only made a half serve, but that wasn't enough for one person let alone two. So I decided to deviate away from the recipe and crushed the veggies while they were still sitting in my strainer and that seemed to extract some extra juice. I managed to squeeze out more than a few extra serves, so that fixed my problem. I ended up with a lot more tomato pulp but the second straining took care of any extra tomato bits. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5171426566/" title="tomato consume before cooking by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4154/5171426566_91b09a8fce.jpg" width="500" height="332" alt="tomato consume before cooking" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><span class="Apple-style-span" >Before cooking</span></i></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5171426736/" title="tomato consume after cooking by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4087/5171426736_8b96feb037.jpg" width="500" height="332" alt="tomato consume after cooking" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><span class="Apple-style-span" >After cooking</span></i></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >The ricotta balls were even easier. The only difficult part was waiting for the batter to be ready, and that was only difficult because I've always had a issue with patience. At the end of all the frying I was left with a fair bit of batter, so I decided to whack in a heap of cracked pepper, a little extra slat and make little salt and pepper beignet...oh they were so yummy! Might throw in some cheese next time and make cheese and black pepper balls. I've decided that Jacques Reymond is the batter king, so far anything that I've cooked involving flour and liquid has turned out to be awesome. At the end of this, I might turn into a batter ball myself!</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5171426658/" title="biegnet batter by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4084/5171426658_8a9680ae18.jpg" width="500" height="313" alt="biegnet batter" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><span class="Apple-style-span" >ABOVE PLUS BELOW</span></i></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5170824903/" title="ricotta balls by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4145/5170824903_76c80cf319.jpg" width="500" height="352" alt="ricotta balls" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><span class="Apple-style-span" >EQUALS =</span></i></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5171427212/" title="ricotta fritters by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4108/5171427212_5d63c197e7.jpg" width="500" height="332" alt="ricotta fritters" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >So, we've eaten the <a href="http://thegourmetchallenge.blogspot.com/2010/11/results-gougeres.html">appetizers</a> and now we've consumed the consommé, I guess next is the main attraction. And guess what? I haven't even worked out what its going to be!! I think I will have look through the book again........maybe after dinner though.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5170825249/" title="tomato broth with ricotta fritters4 by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4090/5170825249_c53b788d10.jpg" width="332" height="500" alt="tomato broth with ricotta fritters4" /></span></a></center></span></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com7tag:blogger.com,1999:blog-1747317770633936693.post-36813513732066058692010-11-10T08:43:00.006+11:002010-11-11T14:27:00.717+11:00Fresh tomato Broth with Saffron, Ricotta Fritter<div style="text-align: justify;"><span class="Apple-style-span" >My attempt at making the appetizers for my Jacques Reymond 3 course dinner went really well, and now for the starter course. I decided to choose something light and and refreshing, something that reminds me of summer - considering we have some nice warm weather coming our way. So here is the recipe for Fresh tomato Broth with Saffron and Ricotta Fritters. Of course photos and the full wrap up is on its way shortly.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Fresh tomato Broth with Saffron, Ricotta Fritter</span></div><div style="text-align: justify;"><span class="Apple-style-span" >Serves 4</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><span class="Apple-style-span" ><div style="text-align: justify;">TOMATO BROTH</div></span><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >1.5kg tomatoes, each cut into 6</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 celery stick, sliced</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 leek</span></div><div style="text-align: justify;"><span class="Apple-style-span" >3 shallots</span></div><div style="text-align: justify;"><span class="Apple-style-span" >2 garlic cloves, halved</span></div><div style="text-align: justify;"><span class="Apple-style-span" >2 red birdseye chillies, halved and deseeded</span></div><div style="text-align: justify;"><span class="Apple-style-span" >2 fresh kaffir lime leaves</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 knob of ginger, peeled and sliced</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 stick of lemon grass, crushed</span></div><div style="text-align: justify;"><span class="Apple-style-span" >400 ml of water</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 teaspoon sea salt flakes</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 teaspoon of sugar (or to taste)</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1/4 bunch of coriander</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1/4 bunch basil</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1/4 teaspoon saffron threads</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >RICOTTA MIXTURE</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >100g ricotta</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 teaspoon basil, chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 1/2 teaspoons coriander, chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" >2 teaspoon of semi dried tomatoes, cut into small cubes</span></div><div style="text-align: justify;"><span class="Apple-style-span" >salt and pepper</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >BEIGNET BATTER</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >50g plain/all purpose flour</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1/3 teaspoon baking powder</span></div><div style="text-align: justify;"><span class="Apple-style-span" >pinch of salt</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 egg</span></div><div style="text-align: justify;"><span class="Apple-style-span" >35 mL soda water</span></div><div style="text-align: justify;"><span class="Apple-style-span" >10g melted butter</span></div><div><div style="text-align: justify;"><span class="Apple-style-span" >Note: The Beignet batter needs to be made an hour before being used</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >BROTH</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >In a large saucepan, combine all ingredients except for herbs and saffron. Cook gently at a low simmer for 20 minutes. Remove from the heat, add basil and coriander and let herbs infuse for 5 minutes. Pass through a fine sieve and collect broth. Add saffron threads and let infuse for 5 minutes. Strain again and set aside until ready to serve.</span></div></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >RICOTTA MIX</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >In a medium bowl, mix ricotta, herbs and semi dried tomatoes and season. Roll into balls and set aside</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >BEIGNET BATTER</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >In a bowl, mix flour, baking powder and salt. Make a well in the centre, add the egg and mix lightly. Add the soda water and gently whisk. Add the melted butter and mix</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >TO SERVE</span></div><div style="text-align: justify;"><span class="Apple-style-span" >In a saucepan, heat the broth, but don't boil.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Heat a frying pan with enough oil to deep fry. Dip ricotta balls in the batter and coat well with a fork. Add to the pan and deep fry. Remove and place on a paper towel to absorb oil.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Pour broth in the bowl and place the ricotta fritter in the center.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >NOTE: the broth is also delicious served cold as a very refreshing chilled summer soup</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><br /></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com4tag:blogger.com,1999:blog-1747317770633936693.post-4094230887295700742010-11-02T14:22:00.004+11:002010-11-02T14:37:06.223+11:00Results - Gougères<div style="text-align: justify; font-family: trebuchet ms;font-family:trebuchet ms;"><span style="font-style: italic;"><center><a href="http://www.flickr.com/photos/30820833@N02/5135203499/" title="gougeres ready to be eaten by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4128/5135203499_46db85914c.jpg" alt="gougeres ready to be eaten" width="332" height="500" /></a></center><br />Gougères are French for yum!</span>* I thought I would do the smart thing and only make a half serve of the recipe. You know, there’s only Daz and I and I don’t want to be tempted with too many cheesy puffs lying around the house. I know that’s a common problem people could face, so I don’t want to subject myself to it. With these delicious puffy, cheesy clouds of joy Daz and I set a new record. They were all eaten before I even finished taking photos of them. Thats really impressive!! And then came the wave of sadness...no more cheese puffs to snack on.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5135802396/" title="air pockets within the gougeres by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4050/5135802396_434547ef90.jpg" alt="air pockets within the gougeres" width="500" height="332" /></a></center><br />This has got to be the easiest top 100 recipe I’ve tried so far. It seriously couldn’t be similar, prepare your ingredients, add them together in the assigned order, bake and eat. And yet I still managed to stuff it up!!<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5135203795/" title="gougeres ingredients by yeaahbabie, on Flickr"><img src="http://farm2.static.flickr.com/1163/5135203795_4e05589e5c.jpg" alt="gougeres ingredients" width="500" height="356" /></a></center><br />The recipe calls for diced gruyere, so that’s what I did. But when I added it to the hot flour/butter/egg mixture the cubes of cheese weren’t melting like I had expected them to. Did I cut them too big? Did I fiddle and fumble too long and my mixture was now too cold for the cheese to melt? The recipe said nothing about chunky pieces of cheese in it. So I thought I would stir the mixture a little more. Still no difference. Ok, I’ll just spoon them onto the tray, cross my fingers and hope they’ll rise.....and thats what they did. But even better than that, the chunky pieces of cheese melted and then went all crispy and caramelised so in every gougère you would have a lovely big pieces of chruncy cheese...oh I’m in heaven. I totally understand now why Jacques said “Don't use other types of cheese or you won't get the right result”, its well worth the result. But I think my over mixing prevented my puffs from “cracking” like Jacques. A small price to pay, but I wont be making that mistake again!<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5135802266/" title="cheesy gougeres bottoms by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4038/5135802266_1613bd3dcd.jpg" alt="cheesy gougeres bottoms" width="500" height="338" /></a></center><br />My other issue was that the puffs took alot longer than 25 minutes to cook. More like 35 minutes, in the end I took them out because I was frustrated by the wafting smell of cheese throughout my house making me extremely hungry, so they weren’t quite as dark as I would have liked. But that had absolutely no impact on the deliciousness of them!<br /><br />What I really love about this recipe is....no piping bag!!!! Usually with choux pastry you have to pull out the old bag and leave half of the mixture stuck to the side of your implement. Not in this case, all you need is a trusty spoon......oh oh....which means there are much more finger licking opportunities! Bonus score!<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5135203675/" title="raw gougeres by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4040/5135203675_b842e85d87.jpg" alt="raw gougeres" width="500" height="329" /></a></center><br />Now I’m really looking forward to the next challenge of my three course Jacques Reymond meal. By the way I’m glad I’m having other meals in between the courses, that way there’s no chance of me starving, considering I’m only cooking one course every couple of days.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/5135802554/" title="ready to be eaten by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4054/5135802554_f9d7fe749c.jpg" alt="ready to be eaten" width="500" height="332" /></a></center><br />I’m definitely going to be making these again, although next time I’m going to fill them with crab!!!<br /><br />*Not actually French for yum.....that's petit miam!<br /></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com12tag:blogger.com,1999:blog-1747317770633936693.post-11064306370617505572010-10-29T15:40:00.002+11:002010-10-29T16:23:05.985+11:00Gougères<div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Restaurant: <a href="http://www.jacquesreymond.com.au/index.html">Jacques Reymond</a> (Vic)</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Recipe from Cuisine du Temps, Jacques Reymond</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >2011 Rating: Number 15, 2 Stars</span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center style="text-align: center;"><a href="http://www.flickr.com/photos/30820833@N02/5124725535/" title="jacques reymond book by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm2.static.flickr.com/1092/5124725535_4552aec161.jpg" width="389" height="500" alt="jacques reymond book" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >I'm setting myself a challenge within a challenge. I recently purchased a copy of Jacques Reymond's book, Cuisine du Temps, for two reasons really 1) He's a hot, older French guy and 2) I'm a sucker for fine dining cook books. I was sitting on the couch flipping through my new purchase deciding on which recipes I wanted to try, so I thought wouldn't it be great if I could cook a three course meal using the recipes in this book. So that's exactly what I'm going to do. I'm going to bring you a three course meal!! Lets start with something easy and most likely extremely yummy....the Gougères. Gougères are savory choux pastry puffs and can be often filled with a multitude of ingredients. In this case they will be serve filling-less. The gougères themselves have been on the Jacques Reymond menu for over 25 years, they gotta be good if they've been on the menu for that long. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >So here's the recipe and a picture of what they're supposed to look like. Fingers crossed mine will turn out similar. </span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center style="text-align: center;"><a href="http://www.flickr.com/photos/30820833@N02/5125330934/" title="gougeres by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm2.static.flickr.com/1408/5125330934_cd15d645fa.jpg" width="332" height="500" alt="gougeres" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div><div style="text-align: justify;"><span class="Apple-style-span"><b><span class="Apple-style-span" >INGREDIENTS</span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >250ml water</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >150g butter, cut into small knobs</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >pinch of nutmeg</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >pinch of salt</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >freshly ground pepper</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >200g plain/all purpose flour</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >5 eggs at room temperature</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >120g Gruyere or comte cheese, dices in 1/2cm cubes. Don't use other types of cheese or you won't get the right result. Australian Gruyere is perfectly suitable for this recipe</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >extra egg, beaten, for egg wash</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><b><span class="Apple-style-span" >METHOD</span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >In a large saucepan put water, butter and seasoning and bring to the boil, stirring constantly. It is very important to keep stirring so the butter mixes in with the water; that way when you add the flour the dough forms immediately and it doesn't split.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Once boiling, turn off the heat and add the flour. Combine well and keep stirring for one minutes until dough is compact and well combined. Add eggs one by one using a small mixer at a low speed, or if you do it by hand, keep the dough in the saucepan it has been cooked in. It is very important to have the dough still hot while you incorporate the eggs. Once all the eggs are incorporated, fold through the diced cheese.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Using a tablespoon, spoon onto a baking tray lined with baking paper, with a pastry brush, egg wash the tops - ensure not to let the wash drip down the sides as it will prevent them rising evenly.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Bake in a preheated fan-forced over for approximately 25 minutes at 200C or 180C convection oven.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >Take out of the oven as soon as they are cooked so they will stay crispy. Gougères can be eaten straight out of the oven or reheated as required.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >This recipe is for 15-18 large gougères because once you put them on the table they will disappear in no time. You can make them any size you wish, but bigger is better.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >NOTE: You can also freeze raw gougères. When ready to eat, put them straight into the hot oven, do not defrost them, and allow a few more minutes of cooking time.</span></span></div></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com8tag:blogger.com,1999:blog-1747317770633936693.post-77538886271159343052010-10-25T09:49:00.007+11:002011-02-27T21:18:48.705+11:00Tea Rooms of Yarck<div style="text-align: justify;"><span class="Apple-style-span"><center style="text-align: right;"><center style="text-align: right;"><i>Tea Rooms at Yarck</i></center><center style="text-align: right;"><i>6585 Maroondah Hwy</i></center><center style="text-align: right;"><i>Yarck, 3719</i></center><center style="text-align: right;"><i>(03) 5773 4233</i></center></center><center><br /></center><center><span class="Apple-style-span"><a href="http://www.flickr.com/photos/30820833@N02/5112090733/" title="spinning cup by yeaahbabie, on Flickr"><img src="http://farm2.static.flickr.com/1344/5112090733_8f7fefab83.jpg" width="325" height="500" alt="spinning cup" /></a></span></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Do you remember when you were a kid and doing silly stuff for a laugh was the best thing that could happen to you during the day? A favorite of mine while growing up were the giant spinning cups in playgrounds, where all your mates piled into the contraption and span it until someone starting crying out for their mum or someone vomited and then everyone would have to go home. Always such fun, I tell you what isn't fun.....riding one of these when your a little older, with freakish childhood balance control gone, and with a belly full of food. That's exactly what Daz and I did after a recent meal at the Tea Rooms of Yarck.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5112087391/" title="tearooms of yarck by yeaahbabie, on Flickr"><span class="Apple-style-span"><img src="http://farm2.static.flickr.com/1198/5112087391_ba359d5dbe.jpg" width="500" height="332" alt="tearooms of yarck" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Yarck is a 'blink and you'll miss it' town north east of Melbourne. In our case we made the trip out to Yarck specially for lunch. I'm not sure how many people randomly stop by for lunch. Judging by the amount of people that day, a fair few made the trip out especially from Melbourne. The space is bright, clean and really welcoming. We were lucky to snag a seat right next to the window in the back area of the restaurant. So to one side we had a view across the garden, to the other we had a view of the entire restaurant, which is always pleasing for me because I get to see other people enjoying their meals and I get a chance to have a look at the dishes I don't get to try myself. </span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5112088261/" title="tea rooms of yarck by yeaahbabie, on Flickr"><span class="Apple-style-span"><img src="http://farm5.static.flickr.com/4111/5112088261_e2a7b2290e.jpg" width="500" height="332" alt="tea rooms of yarck" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">The Tea Rooms don't have a menu, instead the chef comes up with a list of dishes based on the season. The dishes are then written on a massive blackboard in the middle of the dining area. The Kitchen staff are well versed and can answer any question at the drop of a hat. Considering the menu changes frequently, the wait staff are a well oiled machine. As a diner you can opt for a chef's menu, which consists of a taste of almost everything on offer that day, or choose al la carte. Daz and I opted for the al la carte, purely due to portion control. We had plans to go out to dinner that night and didn't want to end up too full to eat again. What we weren't planning on were the serving sizes, truly value for money I say!!</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5112685554/" title="tea rooms of yarck blackboard by yeaahbabie, on Flickr"><span class="Apple-style-span"><img src="http://farm2.static.flickr.com/1149/5112685554_2b305848eb.jpg" width="336" height="500" alt="tea rooms of yarck blackboard" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">On arrival we were given a big bowl of flat bread, lightly drizzled with fruity olive oil. Seriously a perfect way to kick start the appetite. The bread was really crispy and towards the end Daz and I were fighting over the last remaining pieces.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5112685906/" title="flat bread by yeaahbabie, on Flickr"><span class="Apple-style-span"><img src="http://farm5.static.flickr.com/4147/5112685906_359b5b5838.jpg" width="500" height="332" alt="flat bread" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">We ordered an </span><b><i><span class="Apple-style-span">antipastini</span></i></b><span class="Apple-style-span"> to share as a starter, which included three individual components!! </span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5112687182/" title="antipastini platter by yeaahbabie, on Flickr"><span class="Apple-style-span"><img src="http://farm2.static.flickr.com/1325/5112687182_411d76d482.jpg" width="500" height="327" alt="antipastini platter" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">First we had the </span><b><i><span class="Apple-style-span">frittata</span></i></b><span class="Apple-style-span">, fluffy egg filled with broad beans, carrots and onions, served with radicchio leaves and Parma ham. So delicious!</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5112686638/" title="vegetable fritatta by yeaahbabie, on Flickr"><span class="Apple-style-span"><img src="http://farm2.static.flickr.com/1264/5112686638_740e192b52.jpg" width="500" height="322" alt="vegetable fritatta" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><i><b><span class="Apple-style-span">Octopus ragout</span></b></i><span class="Apple-style-span">, served with seared veal and tuna mayonnaise. The octopus was so tender, before it even hit your tongue the flesh was already falling apart. It was so saucy and not even a hint of fishy-ness. The veal was such a delight, matching it to the tuna mayo was just a stroke of genius. I wish I could have had a man sized portion of this dish. </span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5112088883/" title="octopus ragout veal_tuna mayo by yeaahbabie, on Flickr"><span class="Apple-style-span"><img src="http://farm2.static.flickr.com/1173/5112088883_0ab0f9f0c1.jpg" width="500" height="321" alt="octopus ragout veal_tuna mayo" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">As soon as we walked into the room there were plates of terrine laid out waiting to be carved and served. So I was extremely pleased to see that a slice was incorporated into the antipastini. It was </span><b><i><span class="Apple-style-span">pork terrine</span></i></b><span class="Apple-style-span">, with pieces of pistachios speckled throughout, served with some simple veggies and a beetroot salad. It was all delicious. I wish I could make a terrine that good. </span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5112686990/" title="pork terrine by yeaahbabie, on Flickr"><span class="Apple-style-span"><img src="http://farm2.static.flickr.com/1209/5112686990_91e6992d6a.jpg" width="500" height="322" alt="pork terrine" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">We also receive a bowl of warm fluffy bread, with another smaller bowl of fruity olive oil. Just perfect to soak up all that ragout! </span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5112686420/" title="bread and olive oil by yeaahbabie, on Flickr"><span class="Apple-style-span"><img src="http://farm2.static.flickr.com/1239/5112686420_0b9c4edd9b.jpg" width="500" height="332" alt="bread and olive oil" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">We also ordered another dish as a starter. </span><i><b><span class="Apple-style-span">Crudo di pesce</span></b></i><span class="Apple-style-span">, served with Kingfish and fennel tartare, watercress salad, yarra valley salmon roe. I can't remember which fish it was exactly, I'm assuming it was tuna, I should have written it down. The kingfish tarte was fantastic, tiny cubes of kingfish and fennel with a huge dollop of salmon roe on top. Surprisingly the salmon roe wasn't as salty as I had expected, so it added a nice balance to the entire dish.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5112687526/" title="fish carpaccio by yeaahbabie, on Flickr"><span class="Apple-style-span"><img src="http://farm2.static.flickr.com/1439/5112687526_a4988f6a17.jpg" width="500" height="332" alt="fish carpaccio" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">For mains I decided to have the </span><i><b><span class="Apple-style-span">spaghettini granchio e bottarga, </span><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><span class="Apple-style-span">spaghetti with huge chunks of blue swimmer crab, </span></span><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><span class="Apple-style-span">chili</span></span><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><span class="Apple-style-span">, orange zest and sun dried mullet roe. This was delicious!!!!! Most times when you order a crab pasta there's very little crab meat to be seen. But not in this case, there was almost more crab than pasta. Both the pasta and crab were perfectly cooked, the sun dried mullet roe added a nice hint of salt and the </span></span><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><span class="Apple-style-span">chili</span></span><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><span class="Apple-style-span"> just brought the whole thing together. Nothing better than a good old hit of heat. </span></span></b></i></div><div style="text-align: justify;"><i><b><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><span class="Apple-style-span"><br /></span></span></b></i></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5112687756/" title="crab and chili pasta by yeaahbabie, on Flickr"><span class="Apple-style-span"><img src="http://farm5.static.flickr.com/4124/5112687756_78c4690333.jpg" width="500" height="332" alt="crab and chili pasta" /></span></a></center></div><div style="text-align: justify;"><i><b><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><span class="Apple-style-span"><br /></span></span></b></i></div><div style="text-align: justify;"><i><b><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span">Daz ordered the </span></span><i><span class="Apple-style-span">Rollo de maiale</span></i><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span">. There was no way in hell Daz wasn't going to order this when the waiter described it as "suckling pig de-boned and stuffed with more suckling pig". It was the saddle stuffed with the leg from the pig, along with herbs, breadcrumbs and nuts. It also came with some roasted potatoes. The pig itself was so fantastic, still so juicy and tender, with the outer skin crispy and delicious. The potatoes had begun to soak up some of the juices which made them impossible to avoid. My only issue was that the potatoes were inconsistent, some were cooked well, while others were still undercooked. Not a massive deal. </span></span></span></b></i></div><div style="text-align: justify;"><i><b><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><br /></span></span></span></b></i></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5112688044/" title="Suckling pig roll by yeaahbabie, on Flickr"><span class="Apple-style-span"><img src="http://farm5.static.flickr.com/4103/5112688044_3591062080.jpg" width="500" height="332" alt="Suckling pig roll" /></span></a></center></div><div style="text-align: justify;"><i><b><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><span class="Apple-style-span"><br /></span></span></b></i></div><div style="text-align: justify;"><span class="Apple-style-span">By this stage of the meal we were chockers. I contemplated not having dessert, but what was the point coming all the way out here without sampling the sweets. This is where Daz and I had a disagreement, I wanted to order the </span><b><i><span class="Apple-style-span">bomolini </span><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span">-</span></span></i><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"> small Italian doughnuts, while he wanted the </span></span><i><span class="Apple-style-span">gratinata </span><span class="Apple-style-span" style="font-weight: normal; font-style: normal; "><span class="Apple-style-span">- apple blackcurrant crumble. In the end Daz won, I think the promise of home made vanilla ice cream won me over. I'm glad I was swayed to the dark size, the crumble had luscious fruit topped with nuts, oats and huge pieces of crumb, not your average breadcrumb size crumbled, so when you took a bite your mouth was filled with generous amounts of each component. The ice cream was fantastic too, loads of egg yolk and vanilla bean. It was fantastic.</span></span></i></b></div><div style="text-align: justify;"><b><i><span class="Apple-style-span" style="font-weight: normal; font-style: normal; "><span class="Apple-style-span"><br /></span></span></i></b></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5112090231/" title="gratinata - apple blackcurrant crumble by yeaahbabie, on Flickr"><span class="Apple-style-span"><img src="http://farm2.static.flickr.com/1393/5112090231_10406997bc.jpg" width="500" height="325" alt="gratinata - apple blackcurrant crumble" /></span></a></center></div><div style="text-align: justify;"><b><i><span class="Apple-style-span" style="font-weight: normal; font-style: normal; "><span class="Apple-style-span"><br /></span></span></i></b></div><div style="text-align: justify;"><b><i><span class="Apple-style-span" style="font-weight: normal; font-style: normal; "><span class="Apple-style-span">I loved the Tea Rooms of Yarck. To be honest I didnt expect 'comfort food style' from them. There are only two things that I didn't like about it, firstly that I didn't pick the chefs menu and got a chance to sample more dishes, and secondly its so far away meaning a random pop by would be rare. I guess if I want a quick fix I could always pop by Da Noi in South Yarra, their sister restaurant. </span></span><span class="Apple-style-span"> </span></i></b></div><div style="text-align: justify;"><b><i><span class="Apple-style-span" style="font-weight: normal; font-style: normal; "><span class="Apple-style-span"><br /></span></span></i></b></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span"><a href="http://www.urbanspoon.com/r/71/1495693/restaurant/Melbourne/Lake-Eildon/Tea-Rooms-at-Yarck-Kanumbra"><img alt="Tea Rooms at Yarck on Urbanspoon" src="http://www.urbanspoon.com/b/link/1495693/biglink.gif" style="border:none;width:200px;height:146px" /></a></span></span></div><div> </div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com6tag:blogger.com,1999:blog-1747317770633936693.post-30005197812702186522010-10-13T17:37:00.007+11:002010-10-13T20:51:38.566+11:00Results - Passionfruit Tart<div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5078012882/" title="passionfruit tart whole by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4010/5078012882_d051eee6d5.jpg" width="332" height="500" alt="passionfruit tart whole" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" >I've had a terrible day, not the worst in my life, but definitely in the top ten. It kicked off with mega awful traffic, something that I've sadly become accustomed to, it just means theres more time for Daz and I to talk rubbish and perv at passers by.....my fav was when we spotted a short skirted very high heeled gorgeous babe who suddenly tripped over her heels and came very close to falling over. Sorry, I'll get back on track. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5077417835/" title="passionfruit tart slice by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4133/5077417835_c8b325a003.jpg" width="500" height="310" alt="passionfruit tart slice" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >I took the day off today to take care of a few things for my mum, I decided that I desperately needed a coffee. But with no cash in my wallet I needed to go to the ATM. So in the pouring rain I found the ATM, or where the ATM once existed. You see it seems that the ATM had caught fired....either through foul play or spontaneous combustion and was not in any kind of working order. So my morning coffee ended up costing me an extra $2!! Stupid ATM fees. I decided to buy a berry/coconut muffin to perk my spirits and the muffin had almost no coconut in it!! More of an annoyance rather than bad luck. Then my car battery decided it had enough and died. I was stranded....the clincher is that we had recently bought a new battery and it was sitting at home in our garage. So what is a girl to do?, there was no one around to offer a jump start, I don't want to call the RACV for two reason really, I'm not a member and I had a perfectly working battery sitting in my garage. So I caught a taxi, retrieved the battery and changed it. Did I mention that it was pouring rain?? </span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >So back on track to do my errands. By this stage I was in a cranky mood and when I was faced with an arrogant sales assistant, I think I kinda cracked. He pretty much only spoke in grunts and was the most unhelpful person I have ever met. So I shoved his paper work back and told him I wasn't interested. I got back in my car and bango, one of my windscreen wiper blades decided to join the battery and ATM, all gone to hopefully better places. </span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5077417749/" title="passionfruit tart whole from above by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4034/5077417749_fa6ab04af5.jpg" width="500" height="337" alt="passionfruit tart whole from above" /></span></a></center></div><div style="text-align: center;"><i><span class="Apple-style-span" >I had a gladwrap accident where the gladwrap stuck to the top of the tart, hence the big gaping hole. Otherwise it was a very good looking tart...hehehe</span></i></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >So at the end of the day, I'm slightly damp, I have grease under my fingernails, cranky and lucky that I haven't been in a car accident due to limited visibility. So of course the perfect thing would be something to sweeten my day. What better way than with a sweet little tart. The tart turned out perfectly, well as perfectly as Neil Perry intended. I made it exactly as the recipe stated, and the result was a very soft wobbly custard, creamy with a perfect crumbly pastry. The passionfruit really came through and to my surprise the overnight resting did wonders!! The sugar in the mix slowly cooks the egg, so when you pour it into the tart shell it is almost custard like in texture.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/5077417921/" title="passionfruit tart slice above by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4047/5077417921_be6d558f28.jpg" width="500" height="332" alt="passionfruit tart slice above" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >I have two issues with this tart, firstly the custard was way too sweet for my liking. I'm not a massive fan of overly sugary desserts, so I would curb the quantity of sugar. Secondly, the recipe makes no mention as to what temperature the custard should be before it goes into the tart shell. Is it supposed to be straight out of the fridge? at room temperature? or what? So my cooking time was well off. I ended up cooking it for double the recommended time, and I had taken the custard out of the fridge an hour earlier. It wasn't quite fridge cold, but it was still relatively cool. In future, I will actually warm the mixture up over a double boiler so the cooking time will be quite short. I'm already planing to make a mango tart......just waiting for the mangoes to catch up with my craving.</span></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com10tag:blogger.com,1999:blog-1747317770633936693.post-69334993847772918512010-10-10T21:39:00.003+11:002010-10-10T21:56:47.878+11:00Passionfruit Tart<div><div style="text-align: justify;"><span class="Apple-style-span">Restaurant: </span><a href="http://www.rockpool.com/sydney/"><span class="Apple-style-span">Rockpool</span></a><span class="Apple-style-span"> (NSW)</span></div><div style="text-align: justify;"><span class="Apple-style-span">Recipe from Neil Perry (Originaly seen in Rockpool by Neil Perry)</span></div><div style="text-align: justify;"><span class="Apple-style-span">2011 Rating: Number 2, 3 Stars</span></div></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Sometimes a girl just feels like a tart. A little while ago I stumbled across a recipe for Passionfruit Tart by Neil Perry in my local paper, originally seen in Neil Perry's book - Rockpool. I thought I would give it a go, the fact that the filling needs to be made 24 hours in advance intrigued me. I noticed that the recipe that appeared in the paper didnt include the recipe for the shortcrust pastry, so I turned to the internet, hoping that I would stumble across the very Neil Perry recipe I was looking for. Luckily I found it at </span><a href="http://www.epicurious.com/recipes/food/views/Sweet-Shortcrust-Pastry-109295"><span class="Apple-style-span">epicurious</span></a><span class="Apple-style-span">, and then quickly discovered that the recipe for the actual Passionfruit tart is all over the net. So here is my contributions to spreading it some more. </span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Will I still feel like a tart? Will the filling be eaten before it can be baked into a tart? Photos and results to follow soon! </span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Sweet Shortcrust Pastry (found at </span><a href="http://www.epicurious.com/recipes/food/views/Sweet-Shortcrust-Pastry-109295"><span class="Apple-style-span">epicurious</span></a><span class="Apple-style-span">)</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div><div style="text-align: justify;"><b><span class="Apple-style-span">INGREDIENTS </span></b></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">250 g (1 1/2 cups) all-purpose flour</span></div><div style="text-align: justify;"><span class="Apple-style-span">75 g (2 1/2 tablespoons) unsalted butter, cubed</span></div><div style="text-align: justify;"><span class="Apple-style-span">a pinch of sea salt</span></div><div style="text-align: justify;"><span class="Apple-style-span">90 g (1 cup ) confectioner's sugar, sifted</span></div><div style="text-align: justify;"><span class="Apple-style-span">55 ml (1/4 cup) milk</span></div><div style="text-align: justify;"><span class="Apple-style-span">2 egg yolks</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><b><span class="Apple-style-span">METHOD</span></b></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Place the flour, butter, salt, and confectioner's sugar in a food processor and process for 20 seconds. Add the milk and egg yolks and process for a further 30 seconds until a mass forms.</span></div><div style="text-align: justify;"><span class="Apple-style-span">Turn out to a lightly floured surface and knead lightly for a few moments. Flatten and form a disk. Wrap in plastic and place in the refrigerator for 1 hour.</span></div><div style="text-align: justify;"><span class="Apple-style-span">Roll out the dough with a rolling pin according to the recipe. Refrigerate until needed.</span></div></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Passionfruit tart</span></div><div style="text-align: justify;"><span class="Apple-style-span">Serves 8</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><b><span class="Apple-style-span">Ingredients</span></b></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">9 x 55g eggs</span></div><div style="text-align: justify;"><span class="Apple-style-span">350g castor sugar</span></div><div style="text-align: justify;"><span class="Apple-style-span">300ml double cream (45 per cent butterfat)</span></div><div style="text-align: justify;"><span class="Apple-style-span">350ml passionfruit juice, strained</span></div><div style="text-align: justify;"><span class="Apple-style-span">plain flour for rolling</span></div><div style="text-align: justify;"><span class="Apple-style-span">500g sweet shortcrust pastry</span></div><div style="text-align: justify;"><span class="Apple-style-span">a little egg wash for glazing</span></div><div style="text-align: justify;"><span class="Apple-style-span">icing sugar for serving</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><b><span class="Apple-style-span">Method</span></b></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Put the passionfruit mix together the day before you wish to bake the tart (resting it in the refrigerator helps avoid splitting).</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Break the eggs into a bowl and whisk.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Add the sugar and continue to whisk until well incorporated.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">While stirring gently, pour in the cream. Add the passionfruit juice and continue to stir until well blended. Cover and refrigerate overnight.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Spray a 26cm tart tin with Pure and Simple.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Lightly flour a bench and roll out the pastry until it is 2 cm wider than the tart case.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Roll the pastry over your rolling pin and gently ease into the tart case , pushing the sides in gently so that it takes the fluting. Rest in the refrigerator for 20 minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Preheat the oven to 180°C (350F).</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Line the tart case with foil, place rice in the foil and bake blind for 20 minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Remove the rice and foil, brush the tart shell with egg wash and cook for a further 10 minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Remove from the oven and lower the temperature to 140°C (290F). Return the tart case to the oven.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">With the case sitting in the oven, carefully pour in the passionfruit custard.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Fill the tart right to the top with a cup or small dariole mould. Bake for 40 minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Check the tart, it should be halfway set but still quite wobbly in the middle. If you take it out too soon it will not set and run when you cut it; if you leave it in too long it will set too firmly ad lose its elegance. Through experience you'll find the optimum set for the tart in your oven.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Remove the tart from the oven, balance on a cup and remove the sides. Put on a cake rack and, with a palette knife, slide the base off the tart tin.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">This will allow the tart to cool and the pastry to crisp up rather than sweat.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Invert the pastry ring back onto the tart to help hold the sides in as it cools and sets. Allow to cool for 1 hour.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Carefully cut with a serrated knife and place in the middle of large white plates.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Dust with icing sugar and serve.</span></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com4tag:blogger.com,1999:blog-1747317770633936693.post-51271339348337899622010-10-02T18:26:00.005+10:002011-02-27T21:22:08.721+11:00Birdman Eating<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; ">Trendy and me usually don't go together. I always get in on something really late and usually miss the whole period when something is cool. Case in point, I'm not on facebook and I still love my hypercolour t-shirt, hopefully the two points are not related. <a href="http://www.birdmaneating.com.au/">Birdman eating</a> has been the hot place for eating breakfast/brunch for quite a while now, so when Noels and I were deciding on where to eat, Birdman eating crossed my mind. Considering I never do things the traditional way, we actually had dinner at Birdman and not the trendy hit breakfast thing that everyone is doing these days.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; "><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5043266139/" title="bidman eating by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4104/5043266139_e29a664511.jpg" width="363" height="500" alt="bidman eating" /></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">I was a littler surprised with Birdman Eating, it was a Friday night, the perfect dinner time buzz hour 7-8pm and yet there weren't that many people out for dinner. There is an incredible amount of places to choose from on the Smith/Gertrude street junction, so I can understand that they weren't batting people away. </span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">The menu consists of small dishes to share. We chose a combination form the menu and the specials board. We started with </span><b><span class="Apple-style-span">Seared scallops with quince butter and crispy panchetta. </span></b><span class="Apple-style-span">The scallops with nicely seared leaving the inside still juicy and succulent, the quince butter added a little silkiness. What was a massive surprise to me was the addition of vanilla, the whole thing was accented buy this very strong sweet flavouring coming from the vanilla, it was actually quite pleasant. </span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5043891308/" title="scallops by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4090/5043891308_dfbdd227de.jpg" width="396" height="500" alt="scallops" /></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><b><span class="Apple-style-span">Zucchini & fetta Fritters. </span></b><span class="Apple-style-span">These were yummy massive balls of zucchini goodness. Once they came out I was expecting them to be slightly overcooked, considering their dark golden colour. But once cutting them open you could clearly see they were moist and fluffy on the inside. The fetta gave the fritters a nice salty creamy flavour, and the labne on the side gave a sharp flavour bringing the whole thing together.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5043265891/" title="frittas by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4103/5043265891_a85f181ebb.jpg" width="500" height="328" alt="frittas" /></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><b><span class="Apple-style-span">Spiced lamb skewers with smokey eggplant. </span></b><span class="Apple-style-span">The lamb skewers were such a yawn, but the smoky eggplant! YUM!!!! It was fantastic, smoky, creamy and just perfect. I wish we had order a massive bowl of it, we asked for some bread which arrived warm on the inside and crunchy on the outside. Just perfect to mop up all the eggplant and olive oil yumminess.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5043265997/" title="lamb skewers by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4088/5043265997_d88ab7ae9a.jpg" width="500" height="299" alt="lamb skewers" /></a></center></span></div><div style="text-align: justify;"><b><span class="Apple-style-span"><br /></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span">Confit pork belly, pickled raddish, horseraddish yoghurt, apple cidar and vanilla syrup. </span></b><span class="Apple-style-span">I was really looking forward to this dish, however the confit pork didn't excite me. The pork was soft with a crisp skin, but nothing special. What stood out was the pickled radish, they were tangy and crunchy. I was expecting the horseradish yoghurt to be a little hot like good fresh horseradish, but sadly it was very mild. I was also disappointed with the vanilla syrup, I completely missed it. It might not have made it to the plate at all.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5043891552/" title="pork belly by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4091/5043891552_bbbbe7df44.jpg" width="500" height="332" alt="pork belly" /></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">After our meal we were still a little hungry so looked at the dessert menu for some inspiration. Only pannacotta's were on offer. I like me a good pannacotta, but I had one for dessert the night before so was looking for something a little more inspiring. I some how convinced Noels that we needed to go to Cutler and Co for dessert. Its only down the road and the desserts are good. Bad mistake, did I mention it was a Friday night and the perfect dinner service buzz time 7-8pm? We made it to Cutler and Co, asked if it was possible to have dessert. That was not a problem, but we would have to eat it standing up at the bar. Maybe we should have done it, we could have started a whole new craze, dessert standing at the bar........the quintessential melbournian thing to do. Our better judgement kicked in a we walked out and down Gurtrude street. I stopped in my tracks when I saw this:</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5043891898/" title="french creperie now open by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4154/5043891898_c434008d75.jpg" width="500" height="427" alt="french creperie now open" /></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Perfect! French Crepes for dessert it is!! We managed to come across </span><a href="http://www.breizoz.com.au/index.html"><span class="Apple-style-span">Breizoz French Crêperies</span></a><span class="Apple-style-span">.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5043891832/" title="french creperie by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4125/5043891832_efbcd20298.jpg" width="334" height="500" alt="french creperie" /></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">Noels had the Almond praline crepe which came filled with plenty of almond and praline bits.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5043891688/" title="crepes 1 by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4144/5043891688_9c59376043.jpg" width="500" height="349" alt="crepes 1" /></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">I went for something a little more dangerous, whats life if its not filled with a little fire. I opted for the flambée Chestnut & rhum crepe. I was surprised how good it was. Filled with a generous serving of chestnut puree and absolutely doused in rum. At one point I had genuine concerns for my eyebrows. </span></div><div style="text-align: justify;"><span class="Apple-style-span"> </span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/5043891752/" title="flaming crepes by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4084/5043891752_3cfcd22a39.jpg" width="500" height="338" alt="flaming crepes" /></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">To be honest the crepes were a real highlight. I probably wont go back to Birdman Eating for dinner, but I might attempt to become a coffee hipster and go along for a double shot machiato with a dash of soy milk foam one day.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><a href="http://www.urbanspoon.com/r/71/760197/restaurant/Victoria/Collingwood/Birdman-Eating-Fitzroy"><img alt="Birdman Eating on Urbanspoon" src="http://www.urbanspoon.com/b/link/760197/biglink.gif" style="border:none;width:200px;height:146px" /></a></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><a href="http://www.urbanspoon.com/r/71/760263/restaurant/Victoria/Breizoz-French-Creperie-Fitzroy"><img alt="Breizoz French Creperie on Urbanspoon" src="http://www.urbanspoon.com/b/link/760263/biglink.gif" style="border:none;width:200px;height:146px" /></a></span></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com9tag:blogger.com,1999:blog-1747317770633936693.post-35241083981554093312010-09-27T14:57:00.003+10:002010-09-27T16:13:24.217+10:00On a side note......<div style="text-align: justify; font-family: trebuchet ms;">For the past week I've been sick! I'm a terrible sick person, every 2 minutes I must announce in my most annoying croaky voice...."I'm sick". Poor Daz has to put up with it and I have to admit that after about 2 hours, I annoy even myself. For the past 3 years I've been the picture of health, I had a run in with some glass in my foot (which you might hear about in my next post) and a small case of sinusitis, but other than that not even a sniffle of a snuffy nose......until my cute and adorable 18 month old niece came along. She sneezed on me and it was all over. Kids are cute until they share their kiddie germs with you, and who says they have sharing issues!!<br /><br />This is one of those rare occasion when a post appearing on this site will have nothing to do with food. There are plenty of things that we do in life, most have something to do with food, love or money. And this particular thing covers point one and two.......somethings are better than money. I talk about Daz alot in my posts, mostly about him eating something or other....or even an embarrassing story about <a href="http://thegourmetchallenge.blogspot.com/2010/05/toasted-flour-fettuccine-carbonara-and.html">him waiting in line overnight to purchase an ipad</a>. So he's taking a fair whack of torture from me, and now its time for me to repay it.<br /><br />Some of you may know that my Dazzie is a techno-gadget-geek of the highest order......it comes in handy believe me. A while ago he started his own blog about developing applications for the Android operating system for smart-phones, called <a href="http://theandroidworkshop.blogspot.com/">The Andriod Workshop</a>. He recently came across a new Google App inventor that allows the has-no-idea-about-technology-and-what-does-this-button-do average Joe to create their own applications, a bit like drag and drop programming. And guess who's going to be the guinea pig....ME!!!!<br /><br />I have to come up with my own idea, then I have to go through the long and intellectually challenging training process and hopefully create my own app and become the most glorious smart-phone application creator of all time!!! Think angry birds crossed with that aeroplane traffic controller thingy. Yes....I'm completely up to speed with things. To be honest I envisage tears, screaming, lots of stress and possibly even a stomach ulcer......and those all coming from Daz.<br /><br />If you want to know more about <a href="http://theandroidworkshop.blogspot.com/2010/07/google-app-inventor-experiment.html">the "experiment"</a> head on over to Daz's blog. In the mean time, I'm hungry....I might make a toasted cheese sandwich.....I'll start training later. <br /></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com6tag:blogger.com,1999:blog-1747317770633936693.post-17829808971035063592010-09-19T10:01:00.003+10:002010-09-19T10:41:10.759+10:00Leek and Cheese Scrolls<div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/4995887304/" title="leek and cheese scrolls by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4146/4995887304_0a2b37cc9e.jpg" width="332" height="500" alt="leek and cheese scrolls" /></span></a></center></span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >This is how naive I am, a little while ago I bought a savory cheese scroll, I was hungry and in desperate need of carbs. I chomped into my scroll and was surprised by how much vegemite was in it. It seemed a little offensive to me, how come they upped the amount of vegemite in savory scrolls and why wasn't I consulted? While I was feeling sorry for my self and dreading the soon to hit heart burn (vegemite gives me heart burn....you would think that I would just stop eating it huh?), I contemplated creating a whole new savory scroll, one that would delight and be full of cheese. So hence the birth of the leek and cheese scroll.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/4995887644/" title="leek and cheese scrolls3 by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4088/4995887644_3245f449a8.jpg" width="419" height="500" alt="leek and cheese scrolls3" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >There are two ways to make Daz happy, give him any type of gadget or cook him anything with leek in it. In fact that is how I've gotten him to start enjoying broccoli by making a leek and broccoli soup, I thought I would never see the day when he was actually ask me to cook something with broccoli in it. And now every time we go shopping we must come home with leeks. I have an issue with paying more than $2 for a leek, but I've seen him pile in $3.50 leeks into our shopping trolley. One day we'll be poor because we've spent all our money on leeks! You've hear of the credit crunch, we'll be in the leek deficit! </span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/4995887758/" title="leek and cheese scrolls4 by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4153/4995887758_80f85ea976.jpg" width="500" height="325" alt="leek and cheese scrolls4" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >So when I told him my idea for these scrolls he got pretty excited, and insisted that I make them straight away so I did. My recipe makes roughly 18 small scrolls. They were so tasty, I struggled to keep Daz away long enough for me to take the photos! By the end of the day there were 2 lonely scrolls left, and then came the all too familiar over eating guilt.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/4995280257/" title="leek and cheese scrolls5 by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4085/4995280257_00d96ba126.jpg" width="500" height="302" alt="leek and cheese scrolls5" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >These scrolls are pretty easy to make, in fact I don't think I'll buy another scroll again. The flavors are endless and you can have them hot and fresh from your oven. What more could you ask for?, other than if someone else could make them for you. </span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >Leek and Cheese Scrolls</span></div><div style="text-align: justify;"><span class="Apple-style-span" >Make 18 small scrolls</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >INGREDIENTS</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 large leek</span></div><div style="text-align: justify;"><span class="Apple-style-span" >2 cups of plain flour</span></div><div style="text-align: justify;"><span class="Apple-style-span" >7 grams of dry yeast</span></div><div style="text-align: justify;"><span class="Apple-style-span" >40 mL milk, warm to blood temperature</span></div><div style="text-align: justify;"><span class="Apple-style-span" >100 grams of grated cheese, eg. tasty, Parmesan, Gruyère</span></div><div style="text-align: justify;"><span class="Apple-style-span" >pinch of sugar</span></div><div style="text-align: justify;"><span class="Apple-style-span" >pinch of salt</span></div><div style="text-align: justify;"><span class="Apple-style-span" >butter</span></div><div style="text-align: justify;"><span class="Apple-style-span" >1 egg, beaten</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >METHOD</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >1. In a small bowl add the dry yeast and half a cup of warm water, roughly at blood temperature. Add a pinch of sugar and allow the yeast mixture to become frothy. The sugar helps to kick start the yeast. In a large bowl add the flour and make a small well in the middle. Add the milk and then the yeast mixture. using your hands start to work the wet ingredients into the dry ingredients, once a little of the flour has been incorporated into the yeast mixture you can now add the salt. Adding the salt directly to your yeast mixture will kill the live mixture preventing the dough from rising. Continue to mix all the ingredients together, adding more warm water when needed, until you have a dough, similar to a pizza dough consistency. Cover the bowl with glad wrap and place in a warm place to prove, the dough will become roughly double in original size, this will take around 45minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >2. Slice the leek thinly. Sautee in a medium size pan with a knob of butter. Do not allow it to caramelise, you only want the leek to be soft. This will take 3-5 minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >3. Once the dough is ready, flour a clean working surface and roll the dough to roughly 3-4 mm in thickness. Sprinkle the leek and cheese over the entire surface of the dough. Then gently roll the dough into a long sausage. Taking a sharp knife cut the dough into 1-2 cm pieces, then transfer to a baking lined tray, making sure to leave a little space between each scroll as they will continue to grow.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/4995886922/" title="leek and dough prep by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4133/4995886922_b9f8917238.jpg" width="500" height="277" alt="leek and dough prep" /></span></a></center></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><center><a href="http://www.flickr.com/photos/30820833@N02/4995887082/" title="dough rolled into scrolls by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4108/4995887082_ae8d59ba0f.jpg" width="500" height="336" alt="dough rolled into scrolls" /></span></a></center></div><div style="text-align: center;"><i><span class="Apple-style-span" >before</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" ><br /></span></i></div><div style="text-align: center;"><i><center><a href="http://www.flickr.com/photos/30820833@N02/4995887178/" title="dough rolled into scrolls after second proving by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4152/4995887178_4bfb257cbf.jpg" width="500" height="323" alt="dough rolled into scrolls after second proving" /></span></a></center></i></div><div style="text-align: center;"><i><span class="Apple-style-span" >after second proving</span></i></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >4. Cover the scrolls with baking paper and place them in a warm place, this is the second proving. Allow them to roughly double in size again, this will take about 45 minutes. In the meantime preheat the over to 180C.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" >5. Once they are ready brush them with the beaten egg wash, and place in the oven. Cook for 12-15 minutes or until golden ontop.</span></div><div style="text-align: justify;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><center><a href="http://www.flickr.com/photos/30820833@N02/4995887450/" title="leek and cheese scrolls2 by yeaahbabie, on Flickr"><span class="Apple-style-span" ><img src="http://farm5.static.flickr.com/4152/4995887450_db79d4bc22.jpg" width="500" height="346" alt="leek and cheese scrolls2" /></span></a></center></span></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com12tag:blogger.com,1999:blog-1747317770633936693.post-3673907438255195242010-09-08T16:45:00.005+10:002010-09-09T12:53:16.640+10:00Beer Doughnuts<div style="text-align: justify; font-family: trebuchet ms;"><center><a href="http://www.flickr.com/photos/30820833@N02/4972976638/" title="beer doughnuts by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4103/4972976638_362247d75e.jpg" alt="beer doughnuts" width="331" height="500" /></a></center><br /><br />Donuts or doughnuts? Who cares!! These ones have beer in them!! As a treat recently Daz and I trekked out to Healesville to visit the <a href="http://www.whiterabbitbeer.com.au/">White Rabbit Brewery</a>. There are two things that I really like about White rabbit beer. Firstly the White ale is one of my favs, very subtle, low on the bitterness and sweetend with honey....isnt everything better sweetened with honey? Secondly they have a very cute white rabbit on the logo, I base my drinking habbits on very important aspects.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4972395185/" title="white rabbit white ale by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4127/4972395185_a3ed6315af.jpg" alt="white rabbit white ale" width="312" height="500" /></a></center><br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4972395151/" title="white rabbit by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4148/4972395151_87966a14fe.jpg" alt="white rabbit" width="500" height="332" /></a></center><div style="text-align: center;"><span style="font-style: italic;">These are some rabbits that I dont mind running over with my car.</span><br /></div><br />After purchasing way too much beer for two people to consume, I contemplated using the beer to prepare a recipe. But what recipe? Beer Chicken....too cliché, beer battered fish....I’ll let the fish swim for another day. Then I channelled Homer Simpson and realised that Beer Doughnuts were the only way to go. As soon as I mentioned the idea to Daz, his eyes lit up...... “beer and doughnuts? But its not my birthday”. I did a quick Google search (where were we before the “don’t be evil” Google?) and came across <a href="http://www.thriftyfun.com/tf871274.tip.html">this recipe</a>.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4972395159/" title="white rabbit2 by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4145/4972395159_98b74b4958.jpg" alt="white rabbit2" width="332" height="500" /></a></center><div style="text-align: center;"><span style="font-style: italic;">Oh look, they've multiplied!!</span><br /></div><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4972395167/" title="white rabbit3 by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4101/4972395167_f550216314.jpg" alt="white rabbit3" width="500" height="332" /></a></center><div style="text-align: center;"><span style="font-style: italic;">Quick cross the road now while I distract this drive with my bare leg</span><br /></div><br />What really appealed to me about this recipe is that the doughnuts are actually baked rather than deep fried, so in fact they are a healthier choice when doughnuts are concerned. So of course I made a couple of changes to the recipe, I can’t help it, I must always tinker with things. Once I made the batter it quickly became fluffy. I’ve never smelt the combination of nutmeg and beer before, and oddly I found it very appetizing, it instantly made me hungry! I half filled my pan and shove it in the oven. I followed the recipe and took them out before they began to colour.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4972365855/" title="beer doughnuts2 by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4083/4972365855_1728e09664.jpg" alt="beer doughnuts2" width="500" height="360" /></a></center><br /><br />They tasted pretty darn good, a tiny hint of yeasty beer and loads of nutmeg. They were really fluffy, with massive air pockets in the dough, in fact they were more cake like rather than doughnutty. I thought they really lacked the deep golden outer crust and I’m sad to admit I missed the greasy after taste you get from eating a regular doughnut.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4972365867/" title="beer doughnuts inside by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4146/4972365867_3299a1ed26.jpg" alt="beer doughnuts inside" width="500" height="355" /></a></center><br /><br />I had some batter left over, so I made the decision to throw away my initial intentions to make a healthier doughnut and committed to deep frying the rest of the batter, I’ve always been the fickle type. First doughnut, disaster!! The batter was way too runny, it managed to turn into a fat pancake sucking up loads of the oil! Solution....I added a whole heap of flour to the rest of the batter. Heck, I didn’t have enough to make another oven baked doughnut so I might as well be a big kid and play with goop. Surprisingly, they turned out really well. They fluffed up exactly the same way as the oven baked doughnuts - resulting in crater sized air pockets. However, they still managed to soak up a lot of the oil. I would much prefer the oven baked version. Next time I’ll just let them cook for a lot longer and actually become golden brown. Screw you recipe, I will not listen to you!!<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4972365887/" title="fried beer doughnuts by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4152/4972365887_5bdcab630c.jpg" alt="fried beer doughnuts" width="500" height="342" /></a></center><br /><br />Beer Doughnuts (My tinkered version)<br />Prep time : 30 minutes<br />Makes 9 Doughnuts<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 cup plain flour<br />1/2 cup castor sugar<br />1 teaspoon baking powder<br />1/4 teaspoon ground nutmeg (fresh ground is best)<br />1/4 teaspoon salt<br />60 mL buttermilk (at room temperature)<br />2 large eggs (at room temperature)<br />90 mL amber ale<br />4 tablespoons melted butter, cooled<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />1. Preheat oven to 170C. Grease a doughnut pan with a generous amount of butter.<br /><br />2. Melt butter and let cool. Sift all dry ingredients together into large mixing bowl. In a separate bowl, whisk together eggs, melted butter and beer until well-blended. Pour the liquid blend into the dry ingredients all at once, and mix just until blended (do not overmix, or the doughnuts will be tough).<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4972365881/" title="doughnut batter by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4124/4972365881_274825edef.jpg" alt="doughnut batter" width="500" height="332" /></a></center><br /><br />3. Fill each doughnut form half full. Bake in the preheated oven in the middle rack for 9-12 minutes. The doughnuts should not be browned on top. Remove pan from oven, let cool for a minute, remove from pan and roll in castor sugar.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4972365883/" title="doughnut batter in doughnut pan by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4126/4972365883_cc8798c1d5.jpg" alt="doughnut batter in doughnut pan" width="500" height="332" /></a></center><br /><br /></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com13tag:blogger.com,1999:blog-1747317770633936693.post-46417501196241720842010-09-03T11:29:00.005+10:002010-09-03T13:39:35.867+10:00Royal Mail Hotel<div style="text-align: justify; font-family: trebuchet ms;">Dining Date: June 2010<br />Rating: 10th, 2 Stars<br />Chef: Dan Hunter<br />Location: 98 Parker Street, (Glenelg Hwy), Dunkeld Victoria 03 5577 2241<br />Website: <a href="http://www.royalmail.com.au/Default.aspx">www.royalmail.com.au</a><br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4950832959/" title="royal mail2 by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4122/4950832959_6d849def09.jpg" alt="royal mail2" width="500" height="330" /></a></center><br /><br />Recently, both the Gourmet Traveller Awards and The Age Good Food Guide have been announced. I always find it intriguing that two reputed guides can have such different views on the same restaurants, proving that taste is truly objective. The Gourmet Traveller awards has put Cutler and Co at the top of their list, whereas the Good Food Guide had The Royal Mail hotel as their winner. I’ve now eaten at both establishments, and if you were to ask me my opinion, I would put the Royal Mail ahead of Cutler and Co.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4951424742/" title="royal mail sign by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4129/4951424742_9e76205126.jpg" alt="royal mail sign" width="500" height="334" /></a></center><br /><div style="text-align: center;"><span style="font-style: italic;">The transformation of the Royal Mail Hotel</span><br /></div><br />Daz and I celebrated out 7th anniversary not long ago, and as a treat we went away for a short trip to the Grampians. We had very little planned for our time away, mainly eating, bush walking and sitting in front of the open fire. The bush walking was good to counteract all the eating, and the open fireplace was a great way to warm up after some scary bushwalking. Lets just say that I’m scared of heights and I suffer from vertigo, we managed to test both of those elements in one walk. Anyone for tight tracks along cliff faces that go directly up?<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4951424120/" title="ledge by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4125/4951424120_88d8bc9331.jpg" alt="ledge" width="334" height="500" /></a></center><br /><div style="text-align: center;"><span style="font-style: italic;">Yes, we actually walked across that and yes there is a cliff face directly to the right. I'm glad I wore extra absorbent underwear that day.</span><br /></div><br />I have wanted to go to the Royal Mail Hotel for some time now. I constantly hear of the exciting new dishes that Dan Hunter has been producing and all I wanted to do was sample them for myself. The Hotel is split into two parts, a fine dining section and a bistro. Since it was a special occasion, we went for the fine dining option...why else would you come all the way to Dunkeld if not to get your socks blown off.<br /><br />All of the ingredients for our meal are locally sourced, some as close as their very own kitchen garden. Our ten course tasting menu started with Sardine on toast, Pork sandwich, Heirloom tomatoes. First of all...great presentation! And even a bonus point scored.....I’m a lazy person so presenting me an already forked tomato is just perfect. From plate to mouth in one swift move. The sardines on toast were crunchy, with a soft jelly on top. I love the addition of the baby radishes. The heirloom tomatoes was jammed packed with flavour and you cant go wrong with tomatoes and basil as a combination. Next was the pork sandwich. Soft juicy pieces of pork which had been slow cooked in between slices of toasted buttery brioche. I wish I could have a regular size portion of this with some seriously crunchy chips. YUM!<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4950833275/" title="royal mail pork sandwich by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4085/4950833275_507f5e355a.jpg" alt="royal mail pork sandwich" width="500" height="282" /></a></center><br /><br />Next was the Pacific oysters, snow pea, grapefruit, marine essence. This was an intriguing dish. Before the dish arrived Daz and I were discussing exactly what marine essence is. I thought it might be a fancy fish stock. Once the dish arrived, my curiosity was too overwhelming so I asked exactly what it was. Turns out it was the liquor from the muscles, which gave a intense marine flavour....exactly like drinking sea water. In fact the entire dish was designed to resemble the sea with mashed seaweed and crunchy snow pea to mimic the sea vegetation. It was just a joy to eat, once it arrived at the table to aroma of the sea was unmistakable, and then the soft perfectly cooked muscles made my taste buds rejoice with glee.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4951425014/" title="royal mail mussels by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4149/4951425014_e259e2e131.jpg" alt="royal mail mussels" width="500" height="349" /></a></center><br /><br />Egg yolk, toasted rye, legumes, yeast. Oh my god. This was the best dish I have ever eaten in my entire life! Every element on that plate was just perfection. The egg yolk had been slightly warmed, so when you burst the outer skin the crunchy bed beneath was flooded with a sliky sticky yolk sauce. It was the best. I cant tell you what any of the individual elements were, this dish was just so completely out there for me. That might be why I loved it so much. I would love to recreate it one day, but I’ll definitely need a recipe.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4951425128/" title="royalmail yeast and egg by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4077/4951425128_dd64ca32b2.jpg" alt="royalmail yeast and egg" width="500" height="361" /></a></center><br /><br />And then there was Wild mushrooms, calamari, hints of autumn. So visually appealing and still so delicious once you ate it. The mushrooms were paper thin, so once you put it in your mouth you got all the earthy mushroom flavour with very little of the meaty mushroom texture. The calamari had be grilled or blow torched so there was a smoky element, leaving the calamari perfectly cooked. Not even a hint of rubbery-ness here. It was all sitting on a celeriac or parsnip puree which gave a sweet element.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4951425226/" title="royal mail calamari and mushrooms by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4087/4951425226_4a305a12e0.jpg" alt="royal mail calamari and mushrooms" width="500" height="334" /></a></center><br /><br />Coral trout, brassicas, chicken broth and skin. Are you thinking what I’m thinking? What the hell is a brassicas?? The wait staff at the Royal Mail are so well versed that they answer the question before its been uttered. Brassica is the the genus of plants which broccoli and cabbages belong to. This was another stand out dish. The chicken broth was thick, so it covered your palate with richness. The trout was once again perfectly cooked. But who in their right mind would add chicken skin as a garnish? Dan Hunter is who. It was seriously good, crispy salty and just downright bad for you. I contemplated hitting Daz over the head with my plate just so I could steal his chicken skin....little did I know he was contemplating the exact same move. We called a truce and put our knives down before someone got hurt.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4951425356/" title="royalmail coral trout by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4126/4951425356_ff0834c356.jpg" alt="royalmail coral trout" width="500" height="357" /></a></center><br /><br />Eel, beef tendon, kohl rabi, potato. There are a few things that make Daz uncomfortable, goats cheese, bone marrow, tendon, offal of any sort and spiders. Before this dish came out I watched as he squirmed and became increasingly agitated. Up until this point everything had been perfect and he didn’t want to miss out on a possible great dish just because he didn’t appreciated one element. When the dish arrived, he practically closed his eyes and just ate. I think that experience might have changed him. The tendon had been slowly cooked leaving it very gelatinous. In the end it didn’t add much flavour but a bucket load of texture. The eel was smoky sitting in an almost BBQ like sauce, the potatoes were really cute to...tiny poato balls. hehehe<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4950833821/" title="royal mail beef tendon by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4139/4950833821_d969bd2463.jpg" alt="royal mail beef tendon" width="500" height="364" /></a></center><br /><br />Next there was Lamb, eggplant in white miso, pine nut, chlorophyll. This was an interesting dish. I totally respect the fact that the kitchen has gone to the effort of producing chlorophyll, essentially a thick spinach paste, but in the end I would have much preferred some un-adulterer spinach. The eggplant was spectacular, it had been coated in the white miso paste and then char grilled, it was the definition of yum. The lamb was un-faultable, perfectly cooked.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4951425588/" title="royal mail lamb by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4139/4951425588_5c027641a9.jpg" alt="royal mail lamb" width="500" height="341" /></a></center><br /><br />Rhubarb, licorice, almond, citrus. This dish made me rethink the way I have eaten rhubarb my entire life. Ordinarily I’ve eaten rhubarb as a soft stewed/bake sweet. But in this case it was still crunchy! So shocking to me. I actually thought it was a mistake, because on Daz’s dish half of his rhubarb was soft, after asking the waiter we were informed that it was supposed to be crunchy. The rhubarb is steamed in its own juices giving it its intense red colour. There were great chunks of lemon rind throughout the dish giving it an intense citrus flavour. The almonds were fresh, reminding me of my childhood when we used to eat almonds straight off the tree. But the best thing was the licorice sauce which tied the whole dish together. A perfect way to start the dessert section of our meal.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4950834059/" title="royal mail rhubarb and licorice by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4148/4950834059_b4f51a7af7.jpg" alt="royal mail rhubarb and licorice" width="500" height="313" /></a></center><br /><br />Fresh and dried berries, beetroot, black olive, rose. When strawberries taste like fairy floss life is being kind to you. This was awesome. The were so many things happening on this plate. On one corner you have dehydrated berries, dehydrated rose petals scattered all over the place, adding floral sweetness and then fresh strawberries covered in a berry thick gel. Not to mention the black olive and rhubarb dust. Just fantastic.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4951425800/" title="royal mail berries and sorbet by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4111/4951425800_f4a4170d82.jpg" alt="royal mail berries and sorbet" width="500" height="350" /></a></center><br /><br />Last, yes we actually made it to the end, we had Pistachio, hazelnut, honeycomb, chocolate. Pistachio cake that tasted like fudge, chocolate and hazelnut ice cream that tasted like nutella and then honey comb scatted all over the place. This dish was a textural dream, creamy richness and crunch.<br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4950834277/" title="royal mail pistachio chocolate and hazelnut by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4113/4950834277_cfda454353.jpg" alt="royal mail pistachio chocolate and hazelnut" width="500" height="352" /></a></center><br /><br />All I had to say at the end of the meal was, can I have the whole thing all over again? Their website states that “Dining at the Royal Mail Restaurant requires time; time to experience a range of ingredients, temperatures and textures; to leave behind preconceived ideas; to experience a gastronomic journey highlighting the perfection of each ingredient.” Even with all the words in the world available to me, I simply could not put it better. It was an experience, one that I will never forget and most likely hold as my measuring stick for all great meals to come.<br /><br /></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com17tag:blogger.com,1999:blog-1747317770633936693.post-68411641307587704612010-08-25T13:07:00.002+10:002010-08-25T13:08:30.448+10:002011 Australian Restaurant Guide<div style="text-align: justify;"><span style="font-family: trebuchet ms;">This is both my favourite part of the year and my most hated. The <a href="http://gourmettraveller.com.au/australian-gourmet-traveller-2011-restaurant-awards.htm">2011 Gourmet Traveller Restaurant awards</a> have just been announced. I get to see the list that I will hungrily chase for the next year, see just how many restaurants I can cross off the and can cry over how many I’ve already eaten at that didn’t make the cut. Last year I started my count at 14. Despite all the excessive eating I’ve been doing, I can only manage to cross off 17. That’s a measly addition of 3 more top 100 restaurants!! Sadly, quite a few have dropped off the scale. I guess I will just have to do a lot more eating over the next 12 months. Or concentrate on the top 20, surely they’re less likely to be toppled in next years awards? At least this year I can say I’ve eaten at the nations’ best restaurant....a big woo hoo for Cutler and Co.!</span><br /><br /><span style="font-family: trebuchet ms;">On the recipe side of the equation I’ve managed to knock off 15 top 100 recipes, not a bad feat...however I need to pull out my A game if I’m ever going to manage to cross off all 100. </span><br /><br /><span style="font-family: trebuchet ms;"> So at the moment I’m only at 17% of my goal. I’ve updated the top 100 list on the left bar.</span><br /><br /><span style="font-family: trebuchet ms;">How many have you eaten at and are there any that have been left out that you really love?</span></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com8tag:blogger.com,1999:blog-1747317770633936693.post-59263291098768088132010-08-20T07:48:00.004+10:002010-08-20T08:42:27.169+10:00Results - White bean velouté with salsa verde and candied pancetta<div style="text-align: justify;"><span style="font-family:trebuchet ms;"><center><a href="http://www.flickr.com/photos/30820833@N02/4908588988/" title="DSC_3123 by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4076/4908588988_57b9bef066.jpg" alt="DSC_3123" width="500" height="332" /></a></center><br />I like beans in dip, I like beans on toast and now I've discovered I like beans in soup. Who would have ever thought! Overall I was pretty pleased with my attempt at the Comme Kitchen recipe. The leek soup was sweet and extremely filling with all the extra fiber coming from the beans. Overall it was extremely healthy too, if you chose to ignore the fact that there was about a bucket load of cream added to the finished product.</span><br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4907995165/" title="DSC_3118 by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4098/4907995165_f36192d457.jpg" alt="DSC_3118" width="328" height="500" /></a></center><br /><br /><span style="font-family:trebuchet ms;">I really enjoyed the crispy pancetta ontop, giving the otherwise vegetarian soup of bit of flavour twist. Although I've had sweetened pancetta before, it was still a little strange for my taste buds. You would take a mouthful of the soup, taste the minty freshness from the salsa, creamy buttery-ness from the soup and then the sweet candy element from the pancetta. All a little strange, but oddly pleasing. It was a wintry cold when we had this, so curling up with a hot bowl of soup, some crusty bread and a warm heater was the order of the day.</span><br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4908588672/" title="DSC_3108 by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4098/4908588672_7a7807c45f.jpg" width="500" height="332" alt="DSC_3108" /></a></center><br /><br /><span style="font-family:trebuchet ms;">I do have a couple of bones to pick though. Whenever I chose a recipe to tackle, I'm usually lured in by the pretty pictures. I had grand fantasies of my dish turning out as spectacular as the original. In this case I was hoping for a pristine white soup accented with the vivid green salsa. Somehow my soup ended up yellow with splodges of green glop. </span><br /><br /><span style="font-family:trebuchet ms;">I know what happened to the salsa verde. I had a pretty hopeless food processor. The minimum amount of liquid require to get a good result is about 1L, so my chopping and emulsifying didnt quite turn out the way I had imagines, in fact it turned out more like a pesto than an actual sauce. The salsa was also slightly bitter, which I attribute to the whole making process, rather than cleanly chopping alot of the herbs ended up bruised. It tasted quite nice when mixed into the soup, but was a little unpleasant when eaten in a large blob. </span><br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4907995505/" title="DSC_3143 by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4141/4907995505_1ae57e7f00.jpg" alt="DSC_3143" width="330" height="500" /></a></center><br /><span style="font-family:trebuchet ms;">My next issue was with the candied pancetta, well more an issue with me really. I dusted the pancetta shoved it in the oven and waited a little while. I tested the pancetta and it was still overly soft, not to the crispy result I had desired. So I shoved it back in and waited a little while longer, by the time I thought it was time to pull it out, it was too late. The sugar had began to caramelise and turned the pancetta into a dark mess. And after all that the pancetta was still not as crispy as I had expected. oh well. </span><br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4908588374/" title="panchetta icing sugar by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4081/4908588374_7e731a3a23.jpg" alt="panchetta icing sugar" width="500" height="332" /></a></center><br /><br /><center><a href="http://www.flickr.com/photos/30820833@N02/4908588498/" title="panchetta icing sugar 2 by yeaahbabie, on Flickr"><img src="http://farm5.static.flickr.com/4075/4908588498_1772f159d4.jpg" alt="panchetta icing sugar 2" width="500" height="332" /></a></center><br /><br /><span style="font-family:trebuchet ms;">This recipe is pretty easy, it can be put together in under 45 minutes, especially if you use canned beans which have already been soften. Although, the next time I make this I might pay a little more attention to my pancetta. If you would like to see the recipe again, <a href="http://thegourmetchallenge.blogspot.com/2010/08/white-bean-veloute-with-salsa-verde-and.html">go here</a>. </span><br /></div>Maria@TheGourmetChallengehttp://www.blogger.com/profile/15151377276441364679noreply@blogger.com7