CRAWFISH BOIL

Ingredients

For the Boil

10 Yabbies

2 Mud Crabs

10 Prawns

4 Desiree Potatoes

3 Ears of Corn (Shucked and cut in Half)

6 Andouille Sausages chopped into chunks (or Chorizo if you prefer)

For the Stock

1 Tbsp. White Pepper

1 Tbsp. Black Pepper Corns Whole

1 Tbsp. Coriander Seeds

2 Tbsp. Whole Cloves

2 Tbsp. All Spice

4 Big pinches of Salt

4 Tbsp. Cayenne Pepper

2 Tbsp. Paprika

1 Tbsp. Dried Thyme

1 Tbsp. Dried Oregano

1 Tbsp. Mustard Seeds

1 Tbsp. Dill

2 Bay Leaves

2 Tomatoes Chopped

2 Onions Chopped

2 Celery Stalks Chopped

To Finish  

1 Bottle of Hot Sauce

2 Lemons

Equipment

1 Large Pot with Mesh Strainer (at least 10 liters) or wire mesh scoop.

Method

1.    If the Crab or Yabbies are alive place in a large bowl cover with lots of ice and add water until they are put to sleep.

2.    Fill the Large Pot with water (ensuring you leave enough room not to boil over when you add the ingredients) and bring to boil.

3.    Add all of the ingredients for the stock, put in the Mesh Strainer (if you are using one), drop the heat to a simmer, cover and cook for about 40 minutes.

4.    Remove lid and increase the heat to a rolling boil. Add the Potatoes and the corn and depending on size cook for approx. 10 minutes.

5.    Add the Mud Crab and the Sausage and cook for five minutes.

6.    Add the Prawns and the Yabbies and cook for a further five minutes.

7.    If you are using a Mesh Strainer, turn off the heat, remove strainer and allow to drain then layout the food out on some newspaper. If you a re using a wire mesh scoop you will have to fish out the Potatoes, Corn, Sausage, Crab, Yabbies and Prawns.

8.    Now the best part… cover everything in Lemon and Hot Sauce, crack those crab claws open and get eating!!!

Roast Pork Belly with a Fig, Red Apple and Pear Cider Chutney

Ingredients 

For the Roast Pork Belly

1.5 Kg Pork Belly (Unscored)

Salt

1 Disposable Razor (without lubricating strip)

For the Fig, Red Apple and Pear Cider Chutney

750ml Pear Cider

125ml Red Wine Vinegar

150g Brown Sugar

1 Red Onion Diced

1 Knob of Ginger Finely Diced

¼ of a Lemon Zest

1 Cinnamon Stick

3 Tsp. Salt

½ Tsp. Ground Allspice

¼ Tsp. Ground Cloves

350g Figs (Quartered with Stems Removed)

3 Red Apples Diced

1 Tbsp. Leatherwood Honey

Method

For the Roast Pork Belly

1.    Place Pork Belly skin side up on a chopping board and shave off any hairs with the disposable razor.

2.    Place Belly into a colander and pour boiling water onto the skin until it shrinks and retracts.

3.    Place Pork Belly back on chopping board and with a small knife or carving fork poke hundreds of holes into the skin, making sure you get a good coverage across the surface.

4.    Grab a handful of Sea Salt and sprinkle over the top of the skin, cover and put in the fridge for at least a couple of hours but if you can leave it over night.

5.     Remove Pork from fridge and place skin side down on a wire rack in a roasting tray.

6.    Heat over to 220 Degrees Celsius and then add the Pork Belly cooking for 25-30 minutes depending on the thickness of the meat.

7.    Remove tray from the oven and flip the meat over and cook skin side up for 25 minutes.

8.    Remove meat from the oven and crank the grill up to full.

9.    When very hot place the roasting tray underneath and cook until skin in crispy, should take about 5 min.

1 Rest for 15 minutes and cut up into bite size pieces.

For the Fig, Red Apple and Pear Cider Chutney

1.    Heat a small frypan over a low heat and gently roast the Allspice, Cloves and Cinnamon stick until fragrant. Remove from heat and reserve.

2.    Heat a medium sized saucepan over a medium heat and add the Apples, Onions, Ginger and Figs cooking until lightly coloured.

3.    Add the Pear Cider, Red Wine Vinegar, Salt, Sugar, Lemon Zest, Spices and honey, stir well and bring to boil.

4.    Drop temperature to low and cover. Cook for approx. 1 hour, stirring every 20 min.

5.    Remove lid and cook for a further 30 minutes or until reduced to Chutney consistency ensuring you stir every few minutes towards the end so it does not catch.

6.    Remove Cinnamon Stick and allow too cool to room temperature.

7.    And now the best bit… grab a piece of the Pork Belly, put a spoonful of Chutney on top and proceed to make a total pig of yourself!

Salt and Pepper Whitebait with Dried Chillies and a Smoked Capsicum Mayonnaise

Ingredients

500g Whitebait

200g Flour

1 Tbsp. Sea Salt

1 Tbsp. Cracked Black Pepper

1 Tbsp. Dried Chilli

1 Litre of Peanut Oil for frying

1 Lime

2 Spring Onion Stalks

For the Smoked Capsicum Mayonnaise

1 Egg Yolk

125ml Extra Virgin Olive Oil

1 Tbsp. Dijon Mustard

75ml Red Wine Vinegar

1 Capsicum

1 Tsp. Smoked Paprika

Salt

Method

For the Smoked Capsicum Mayonnaise

1.    Heat Oven to 180 Degrees Celsius

2.    Cut Capsicum into quarters and remove stem and seeds

3.    Roast Capsicum until soft and the skin is blackened and peel off the skin

4.    Add the Capsicum and Paprika to a blender and puree until smooth. Reserve.

5.    In a bowl add Egg Yolk, Mustard and Red Wine Vinegar and whisk together.

6.    While whisking slowly add the oil in a thin stream until the mixture is emulsified.

7.    Add the Capsicum Puree and mix together well, season to taste and reserve.

For the Salt and Pepper Whitebait with Dried Chillies

1.    Using a Mortar and Pestle crush up the Salt, Pepper and Chilli. Reserve.

2.    Thinly slice up Spring Onions. Reserve.

3.    Put the Whitebait into a colander, rise well and pat dry.

4.    Dredge in flour and shake off any excess.

5.    Heat the oil in a pot to approx. 190 degrees Celsius. If you don’t own a thermometer to check the temp put one of the Whitebait in… should take about 90seconds to go golden brown.

6.    When the oil is at the right temperature carefully add the Whitebait and cook for approx. 90 seconds.

7.    Remove from the oil and drain on paper towels.

8.     To serve add the Smoked Capsicum Mayonnaise to a bowl, season the Whitebait with the Salt Chilli mix and garnish with Spring Onions and a squeeze of Lime Juice.

Pumpkin Pie

My wife is from Canada and this is one of her family’s favourites… I decided to win some points with her parents early on and learn how to make it! Great dessert for the silly season after eating lots of Turkey!

For Pumpkin Pie Filling

1 small butternut pumpkin

4 eggs

½ cup white sugar

½ cup brown sugar

3 tbsp molasses

1 tsp dried ginger

½ tsp dried cloves

½tsp nutmeg

1 tsp cinnamon

1 can of evaporated milk

For the Shortcrust Pastry

1 cup (250g) plain flour

125g unsalted butter, chilled and finely chopped

1 egg, chilled

1 tbsp icing sugar

pinch of salt

For the Dough

1. Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs.
2. In a bowl whisk 1 egg and 1 tbsp chilled water until combined, and then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.
3. Turn pastry out on to a work surface and knead gently to bring together. Form into a disc and wrap in plastic wrap and refrigerate for at least 30 minutes.

For the Filling

1. Peel and core pumpkin.
2. Cut up into small pieces and steam until soft.
3. In a dry fry pan heat the dried ginger, dried cloves, nutmeg and cinnamon until fragrant. Reserve.
4. Set the pumpkin aside to cool, and then place in a food processor with the dried ginger, dried cloves, nutmeg and cinnamon and process to combined.
5. In a separate bowl whisk together 4 eggs and the white and brown sugar. Then add pumpkin mix, molasses and evaporated milk and whisk together vigorously until combined.
6. Let sit for 1 hour covered in the fridge, but overnight is even better!

To Finish the Pie

1. Heat the oven to 220 C.
2. Grease a pie dish and roll out the pastry on a lightly floured work surface.
3. Line the pie dish with the pastry; ensuring it is pressed down in the corners.
4. Trim away any excess edges and prick the entire bottom of the pastry gently with a fork.
5. Place in the fridge for 15 minutes.
6. Remove the pie dish from the fridge and place a sheet of baking paper in the centre of the dish, fill with rice and blind bake for 8 minutes.
7. Remove the paper and weights, and return to the oven for a further 5 minutes.
8. Remove the pie from the oven and add the pumpkin mixture to the pie shell ensuring it evenly distributed.
9. Reduce the oven temperature to 170°C and bake for one hour or until the filling is set.
10. Set aside to cool then indulge in the silly season and dig in!

Linguine with Tomato and Buffalo Mozzarella

A simple dish when you don’t have a lot of time, marries together three wonderful flavours… Tomato, Basil and CHEESE!

Ingredients 

300g Linguine

1 Bunch Basil

1 Ball Buffalo Mozzarella

1 Tins Whole Peeled Tomatoes

50g Parmesan Cheese

Sea Salt

Cracked Black Pepper

Extra Virgin Olive Oil

Method

1.     Bring a pot of salted water to a boil and add pasta. Cook until al dente.

2.     In a Food Processor blend tin of Tomatoes until smooth.

3.     Over a medium heat in a heavy based pan add splash of olive oil and tomatoes. Cook until gentle simmer.

4.     Slowly add Parmesan Cheese and stir until incorporated into the sauce.

5.     Roughly tear a handful of Basil leaves and to sauce.

6.     Season the sauce to taste and add pasta incorporating well.

7.     To serve place pasta onto a large plate, tear the Buffalo Mozzarella into chunks and scatter over the pasta, season with salt and pepper and finish with a drizzle of olive oil.

Boar Ragù with Fresh Rigatoni

There is nothing better to do on a Sunday afternoon than make fresh pasta. There is something therapeutic about making the dough and rolling the pasta, it is almost calming. And the results are well worth the effort.

One of my favourite attachments for my KitchenAid Artisan Stand Mixer is the Pasta Roller and Pasta Press. Not only are they convenient and easy to use but also the Pasta Press gives you some great options of different types of Pasta to make, from Spaghetti and Bucatini to Fusilli and Rigatoni. 

My Dad taught me how to make this Ragu about 15 years ago, it has gone through some changes since then but all in all it is one of my favourite things to cook and eat. Please feel free to mix it up and add your own changes to this recipe… but I can promise you that Boar Ragu with fresh, homemade Rigatoni is pretty hard to pass up!

Serves 4

Ingredients

Pasta Dough

1½ Cups Double Zero Flour

10 Egg Yolks

Splash Olive Oil

Pinch of Salt

Boar Ragù

750g Boar Shoulder trimmed

1 Onion diced

10 Cloves Garlic

1 Bouquet Garni of Oregano, Rosemary, Thyme and Continental Parsley

50g Pecorino Cheese

1 Cup Red Wine

1 litre Chicken Stock

1 Tin of Tomatoes

A Couple of good Splashes of Olive Oil

Sea Salt

Cracked Black Pepper

Method

Make the Bouquet Garni by tying together a few sprigs of Oregano, Rosemary, Continental Parsley and some Thyme with string.

In a large pot add a generous splash of olive oil. Heat over low temperature and add the onions and garlic. Cook until soft.

Up the temperature to medium, add the meat to the pan and brown.

When the meat has browned add red wine and reduce by half.

Add the Tomatoes, Chicken Stock, Bouquet Garni and a generous seasoning of salt and pepper. There should be enough liquid in the pot to cover the meat… if not add some water.

Cover and simmer for 1 hour.

Remove the lid and continue to simmer for 2-3 hours stirring every half hour of so.

As the liquid starts to reduce after a couple of hours the meat should start to tenderise and fall apart. Remove the Bouquet Garni and cook until you have a thick dark sauce, ensuring that it is not too soupy. Taste and season. Reserve.

To make the Pasta: attach the mixing bowl to the stand mixer, with the flat beater.  Add the flour, egg yolks, oil and salt. Turn to speed 1 and combine until the mixture just comes together. Change to the dough hook and knead on speed 1 for 5 minutes or until dough is smooth. Remove dough from the bowl, wrap in plastic wrap and rest 30 minutes.

Divide dough into 3 even portions. Attach the pasta roller attachment to the stand mixer.  Turn the mixer to speed 2 and run through the pasta dough. (Stay on a low speed so you have control over the dough). Repeat putting the dough through the rollers about 15 times, folding and turning quarterly after each pass. (Reduce the settings on the pasta roller with each several runs through). The dough should have a laminated sheen to it. If your dough sticks at all lightly dust it with flour.

Roll the sheet of dough it into a cigar shape and cut into pieces about 3cm wide. Repeat with the rest of the dough.

Once all dough is rolled out, attach the pasta press to the front of the machine ensuring the rigatoni plate is in place. Place a floured tray underneath the pasta press.

Turn on the machine to speed 6 and place on piece of pasta in at a time, pressing through with bottom of the combo tool. When pasta reaches the desired length cut using the swing arm wire dough cutter and lightly flour on the tray. Repeat until all of the pasta is cut.

Heat a salted pot of water to rolling boil. Add pasta and cook for 2 minutes max. Remember fresh pasta cooks a lot faster than dried pasta. Drain and reserve.

Heat a large pan with splash of olive oil and add a few ladles of the Ragù. Add the pasta and toss quickly over low heat. Make sure that the pasta is coated with the Ragu, but not swimming in it.

Serve in large bowl with a drizzle of olive oil, sprinkle of sea salt and grated Pecorino.

Now my favourite part, the eating! You can freeze any left over Ragù for another meal… this recipe should make a couple of dinners for you and the family… but then again… they may eat it all in one sitting… have extra pasta on stand by!

Paella with Mussels, Prawns, Chorizo and Duck Legs

This is a great dish to make on a summer afternoon when you have a large group of people coming over… It can be bought over to the table and served straight from the pan…

Ingredients 

For the Sofrito

2 Large Red Capsicums Cored, Seeded and Finely Chopped

100 ml Olive Oil

1 Spanish Onion Finely Chopped

2 Cloves of Garlic Finely Chopped

½ Tin of Tomatoes Crushed

2 Bay Leaves

Couple of Pinches of Salt

Couple of Good Cracks of Pepper

For the Paella

1 & ½ Cups of Calasparra Rice

A Couple of Glugs of Olive Oil

2 Duck Legs

6 King Prawns Peeled and Deveined

10 Mussels Scrubbed and Beards removed

2 Chorizo Sausages

2 Cloves of Garlic

2 Handfuls of Baby Peas

1 Litre Chicken Stock

Couple of Threads of Saffron

2 Tbsp. Thyme Finely Chopped

2 Tbsp. Parsley Finely Chopped

2 Tbsp. Rosemary Finely Chopped

200ml White Wine

½ Lemon cut into wedges

Couple of Pinches of Salt

Couple of Good Cracks of Pepper

Method

For the Sofrito

1.     First thing to do is make the Sofrito. This takes about an hour so make sure you time this if you are having people over. Finely Chop Onions and Garlic.

2.     In a Large Pan on a low heat add Olive Oil, Onions and Garlic and cook until soft approx. 10 minutes.

3.     Chop Capsicum and add to the Pan with the Tomatoes, Bay Leaves, Salt and Pepper. Cook for about one hour on a low heat, stirring every few minutes to ensure the Sofrito does not stick.

4.     When finished remove the Bay Leaves and reserve for the Paella.

For the Paella

1.     In a smoking hot Griddle Pan cook the Duck Legs until they are cooked through and the outside is nice and charred. Strip the meat off the bone and cut into chunks and reserve.

2.     Cut the Chorizo Sausages into slices and in the same smoking hot Griddle Pan cook until charred and reserve.

3.     In a small Saucepan heat the stock to a gentle simmer.

4.     Heat Oil in a Large Paella Pan over a medium heat and add the Rice. Cook until translucent.

5.     Add wine and cook until absorbed.

6.     Add Garlic, Saffron Thyme, Rosemary and cook for about a minute.

7.     Add Sofrito and stir through well. This is the last time you should stir… I know its tempting but try and resist if you can.

8.     Add the stock and bring to boil. When it boils drop the temp to low.

9.     Add Duck Meat, Chorizo Sausages and cook until the liquid it almost absorbed and the little holes break in to surface of the rice.

10.  Add Prawns, Mussels and Peas and cover the pan with Aluminium foil for ten minutes…. Prawns should be just cooked through and Mussels should be open… discard any that aren’t.

11.  Garnish with Sea Salt, Cracked Pepper, Parsley and a generous squeeze of Lemon Juice.

Bitter Chocolate Ganache Tarts with Ginger and Raspberry

I am not the best when it comes to desserts but this one is so easy it is Aaronproof! They are very rich and a little bitter so if that is not quite to your taste feel free to balance them out with some caramel… 

Makes 6 Tarts

Ingredients

For the Ginger Snap Crust

165g Ginger Snaps

75g Melted Butter

For the Bitter Chocolate Ganache

45g Fresh Ginger cut into slices

250ml Double Cream

225g 70% Dark Chocolate

75g Glucose

85g Unsalted Butter

Pinch of Salt

Fresh Raspberries

Method

For the Ginger Snap Crust

1.     Melt Butter in a small saucepan.

2.     In a Food Processor add the Ginger Snaps and process until it is a fine crumb.

3.     With the Food Processor on low slowly pour in the butter and mix until combined.

4.     Grease 6 small Tart tins with butter and a spoonful of the Ginger Snap crumble pressing firmly into the base and the sides until covered. Repeat and chill in the refrigerator for 30 minutes.

For the Bitter Chocolate Ganache

1.     In a Saucepan over a low heat add Double Cream and Ginger and cook for 20 minutes.

2.     In a Metal Bowl add Chocolate, Glucose, Butter and Salt

3.     Bring a Saucepan over water to boil, turn down to a gentle simmer and place the bowl over the top.

4.     Stir with a plastic spatula until all the ingredients have melted and combined.

5.     Slowly pour cream through a strainer into the bowl and mix until the ingredients combine and the Ganache has a velvety sheen.

6.     Remove the Tart tins from the refrigerator and carefully pour the Ganache to the top of each tart.

7.     Return to the refrigerator for 20 minutes to set.

8.     After 20 minutes remove the Tarts from the fridge and carefully take them out of the tins.

9.     Serve with sliced Raspberries and enjoy!

Hanukkah Latkes

Potato Cakes cooked in Duck Fat with Sea Salt and Lemon

This is one of my family’s favorites at Hanukkah and the best bit is that it is so easy to make. Everyone has their own version, so if you want to make some changes feel free, recipes are written to be modified!

No matter how you make them they are a wonderful starter to the Festival of Lights. Just make sure, whatever you do… eat them hot!

Ingredients

500g Potatoes

2 Eggs

1 Tub of Duck Fat

1 Lemon

1 Bunch of Parsley

Sea Salt

Method

1.    Peel the Potatoes.

2.    Using a grater lay the Potato lengthways and grate in long motions ensuring that you make long strands of Potato.

3.    When you have grated the Potatoes place them in a bowl and immerse in water for 30 minutes.

4.    While the Potatoes are soaking crack 2 eggs into a separate bowl and a good punch of salt and whisk.

5.    When the Potatoes are done soaking drain them in a Colander and press through any excess water. It is important to do this, as the Latkes will break apart if they are not properly drained.

6.    Add Potatoes to the Egg and mix together well.

7.    Get a small handful of the Potato mixture and form into a ball in your hand. Gently press down so it forms the desired shape of the Latkes. Repeat until you have used all the mixture.

8. Heat the Duck Fat in a large fry pan to approx. 180 degrees Celsius. If you don’t have a thermometer and are in doubt have a little bread on hand, if you add some to the oil and it goes golden in about 3 seconds you are pretty close.  

9.    CAREFULLY add a couple of the cakes to the fry pan and cook until golden on one side.  CAREFULLY flip and repeat reserving cooked Latkes on paper towels and covered in tin foil. Make sure you don’t cook the Latkes past golden as they will continue to cook when removed from the heat.

10.                  When you have cooked all you Latkes arrange on a plate and season with Sea Salt, finely chopped Parsley and a squeeze of Lemon

11.                  Last step… my favorite…. Eat!

Skirt Steak Soft Flour Taco with Guacamole and a Roasted Corn & Black Bean Salsa

This is an easy and pretty healthy Taco that uses one of my favourite cuts of meat… Skirt Steak. It’s wonderfully tender and goes well with the earthy tones of the Guacamole and the sweet bursts of Roasted Corn.

Ingredients

For the Skirt Steak Soft Flour Taco

300g Skirt Steak

Splash of Olive Oil

½ Lime

6 Soft Tortillas (home made are best!)

Sea Salt to Season

For the Roasted Corn & Black Bean Salsa

1 Ear of Corn

65g Black Beans

¼ Red Onion Finely Chopped

1 Tbsp. Coriander Finely Chopped

1 Tbsp. Apple Cider Vinegar

1 Tsp. Molasses

1 Tbsp. Olive Oil

For the Guacamole

1 Avocado

1 Jalapeno Chilli Finely Chopped

½ Tomato Cored, Deseeded and Finely Diced

½ Clove Garlic Finely Chopped

1 Tbsp. Coriander Finely Chopped

A Pinch of Cumin

A Pinch of Salt

Couple of Good Cracks of Pepper

Generous Squeeze of Lime Juice

Method

For the Roasted Corn & Black Bean Salsa

1.     Heat oven to 180 Degrees Celsius. Peel the husks off the corn and remove all the silks. Rewrap the Corn in the husks and roast for 15 minutes.

2.     Hold the Corn vertically with one end on a chopping board. Carefully in a downward motion slice kernels from the cob and add to a bowl.

3.     Add Black Beans, Onions and Coriander and mix well.

4.     In a separate bowl add the Apple Cider Vinegar, Olive Oil and Molasses and Whisk together until combined. Drizzle over the Corn and Black Bean Salsa and mix well.

For the Guacamole

1.     Grab a Mortar & Pestle and add the Jalapeno, Onion, Garlic, Tomato Salt and Pepper. Mix together well.

2.     Add the Avocado, Cumin, Coriander and Lime Juice and mix until smooth. Reserve.

For the Skirt Steak Soft Flour Taco

1.     Lay out the Skirt Steak and trim off any excess fat.

2.     Grab a Meat Tenderizer and give it a good going over on both sides, evenly flattening out the Steak. Season well with Salt.

3.     Put on the BBQ and get the grill smoking hot. Add the Steak and cook for about 4 minutes. Remove from the heat and rest for 2 minutes.

4.     Place the Tortillas on the grill and cook for a minute on each side and reserve.

5.     Cut the Steaks into strips and then dice into bite sized pieces. Dress with a generous squeeze of Lime Juice.

Finishing Off

1.     Place a Tortilla plate and put a tablespoon of Guacamole in the centre. Add the Meat and a couple of spoons of the Corn Salsa and garnish with Coriander…. And now my favourite part eat!