Food That Rocks

CRAWFISH BOIL

Tue, 14 May 2013 01:16:53 -0400

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

Fri, 01 Mar 2013 22:19:58 -0500

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

Mon, 18 Feb 2013 21:59:56 -0500

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

Mon, 18 Feb 2013 21:57:42 -0500

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

Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs.
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.
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

Peel and core pumpkin.
Cut up into small pieces and steam until soft.
In a dry fry pan heat the dried ginger, dried cloves, nutmeg and cinnamon until fragrant. Reserve.
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.
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.
Let sit for 1 hour covered in the fridge, but overnight is even better!

To Finish the Pie

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

Linguine with Tomato and Buffalo Mozzarella

Mon, 18 Feb 2013 21:53:22 -0500

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

Mon, 18 Feb 2013 21:50:13 -0500

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

Mon, 18 Feb 2013 21:45:07 -0500

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

Mon, 18 Feb 2013 21:41:48 -0500

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

Mon, 18 Feb 2013 21:39:18 -0500

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.

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

Mon, 18 Feb 2013 21:36:23 -0500

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!

Prawn and Mango Thai Salad

Mon, 18 Feb 2013 21:31:20 -0500

For the Salad

12 Prawns Peeled and Deveined

4 Red Chillies Finely Chopped

¼ Red Onion Sliced Thinly

1 Stalk Spring Onion Finely Chopped

½ Mango Finely Chopped

10 Cherry Tomatoes Halved

Handful of Bean shoots

Half a Bunch of Mint Leaves Picked and Roughly Torn

Half a Bunch of Coriander Leaves Picked and Roughly Torn

Half a Bunch of Thai Basil Leaves Picked and Roughly Torn

1 Continental Cucumber Sliced Thinly

1 Tbsp. Sesame Seeds

For the Dressing

2 Tbsp. Anchovy Fish Sauce

2 Tbsp. Grape Seed Oil

½ Clove of Garlic Finely Chopped

1 Tbsp. Ginger Finely Chopped

Juice of ½ a Lime

½ Tbsp. Palm Sugar

Method

1. Tear the Mint, Coriander and Thai Basil. Add to Large Bowl.

2. Add Bean Shoots.

3. Chop the Chillies, Onion, Spring Onion, Mango, Cherry Tomatoes, and Cucumber and add to bowl.

4. Using a Mortar and Pestle crush Garlic and Ginger into a paste and add Fish Sauce, Grape Seed Oil, Lime Juice and Palm Sugar. Mix well and taste ensuring there is a balance between salty and sweet.

5. Heat a BBQ to High Heat and Cook the Prawns until just cooked through.

6. Add Dressing to the Salad and toss well.

7. Add Salad to each plate, with 3 Prawns and Garnish with Sesame Seeds.

Finding Nemo

Sun, 28 Oct 2012 07:06:13 -0400

Finding Nemo is one of my favourite animated films… I re-watched when it was rereleased for 3D and after almost ten years it is still just as funny.

Finding Nemo follows the journey of a neurotic Clown Fish named Marlin (voiced masterfully by Albert Brookes) as he searches for his lost son Nemo who has been taken from their home on the Great Barrier Reef and put into a fish tank overlooking Sydney Harbour. As he strives to find his son he meets all manner of whacked out marine life and realises that he is not only trying to find Nemo… he is trying to find himself.

The great thing about Finding Nemo is the characters. When I see an animal, whether it is a Pug tied to a post on the street, looking up at you with pure disdain as it waits for its master or an Ibis digging through a bin for a filthy treat, I love to think about their voice and what they have to say…. And no film has ever captured the personality and voice of an animal as well as Finding Nemo…. The first time that the Seagulls are introduced in the movie they sit in a large flock on the edge of a dock. As a scrap of food falls to the ground they all instantly start scrambling and squawking “MINE”. To this day, every time I see a group of these lunatics hovering around and fighting for bits of food I imagine this is what they are saying.

Some of my favourites are Eric Bana, Barry Humphries and Bruce Spence as three sharks who have started their own cult of not eating fish but yet look as hungry as a hipster vegetarian at a BBQ…. and Ellen DeGeneres as the blindly enthusiastic Dory who has a three second memory. She voices Dory with a childish abandon and gusto that it makes even the most cynical of us crack a smile and remember when we didn’t care so much about what everyone thought.

Finding Nemo is a film that is worthy of grabbing on Blu-Ray for your collection and joy of joys there is a rumoured sequel in the works due to hit our screens in 2016.

As I watched this film the other day I thought to myself, why just watch the fish… why don’t you eat them! So in honour of the imminent release of Finding Nemo on Blu-Ray I decided to cook one of the main characters and make Fish and Chips!

It’s up to you what you want to serve with it… I have used Lemon and Parsley but feel free to use what you like… Brown Sauce, Tartar Sauce or Malt Vinegar and Salt work equally as well!

Stout Beer Battered Dory with Chunky Chips cooked in Duck Fat

Serves 2

Ingredients.

For the Stout Beer Battered Dory

2 Fillets John Dory

375ml Ice Cold Stout

250g Self-Raising Flour

A couple of pinches of Sea Salt

Flour for dusting

1 Lemon

1 Bunch Parsley

1 litre Vegetable Oil

For the Chunky Chips cooked in Duck Fat

3 Potatoes Peeled

1 Tub Duck Fat

Method

For the Chunky Chips cooked in Duck Fat

1. Heat Oven to 60 Degrees Celsius.

2. Peel the Potatoes and cut them into Chunky sized Chips.

3. Half fill a medium sized pot with water, bring to the boil and cook the chips until they are soft. Drain well and reserve.

4. In a large high-sided fry pan add the Duck Fat and bring up to heat. When the Duck Fat starts to shimmer you know you are good.

5. Carefully add the Potatoes in batches and cook until Golden. Remove and drain on Paper towels they place the chips on a tray cover with foil and put them in the oven so they stay warm. Repeat until all the Chips are cooked.

For the Stout Beer Battered Dory

1. In a bowl add the Stout, Flour and Salt. Whisk together well and let stand for about 10 minutes.

2. In a large high-sided fry pan add vegetable oil and bring to 190 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.

3. Place flour in a bowl and dredge the fish fillets ensuring they are coated evenly on both sides.

4. Dunk the fish into the batter, let the excess drain off and slowly lower it into the oil. Cook for 3 minutes or so, the batter should be golden brown. Drain on paper towels and repeat with the rest of the fish

5. Season the Fish and Chips with a couple of generous pinches of sea salt, a few squeezes of lemon juice, a sprinkle of parsley and what ever condiments you like!

The Dictator

Thu, 04 Oct 2012 06:06:26 -0400

What can you say about Sacha Baron Cohen?

To me he is a comic genius. He doesn’t just push political correctness and what is socially acceptable to the envelope, he smashes right through it with a sonic boom.

He does not just offend groups of people; he offends whole nations, upsets fundamentalist groups and generally causes mayhem with every film, public appearance and interview he does.

So when it came time to make a film inspired by Saddam Hussein’s novel Zabibah and the King, Sacha Baron Cohen is the only man who could take on the job.

The Dictator is, and I quote…. “ The heroic story of a North African dictator who risked his life to ensure that democracy would never come to the country he so lovingly oppressed.”

If you like his previous films, Borat and Bruno, you’re going to love this. If not, well this one may not be for you.

In honor of The Dictator coming out on DVD I tried to do something with a little Middle Eastern influence. Hopefully, unlike the film, it won’t offend….

Lamb Lahmacun with Tabouli and Goats Cheese

Makes 2 Lahmacun

Ingredients

For the Lamb

500g Lamb Fillets

½ Tsp. Cayenne Pepper

½ Tsp. Sweet Paprika

¼ Tsp. Ground Cinnamon

¼ Tsp. Ground Coriander Seed

¼ Tsp. Ground Cumin

1 Glove of Garlic Finely Chopped

¼ Tin Tomatoes Mashed

50g Goats Cheese

Splash of Olive Oil

Half a Lemon

Salt

Pepper

For the Dough

1 Tsp. sugar

1 Sachet Dry Yeast

2 Cups Flour

1 Cup Lukewarm Water

2 Tsp. Salt

¼ Cup Extra-Virgin Olive Oil

50g Semolina for Dusting

For the Tabouli

1 Cup Flat Leaf Parsley finely chopped

¼ Cup Mint Leaves finely chopped

2 Tbsp. Fine Bulgur

1 Tomato diced

2 Stalks of Spring Onion finely chopped

¼ Cup Extra Virgin Olive Oil

¼ Cup Lemon juice

Sea Salt

Cracked Black Pepper

Equipment

1 Pizza Stone

Method

For the Dough

1. Dissolve the yeast and sugar in a small bowl using half the warm water. This will bubble and foam when it activates, if it doesn’t throw it out and try again.

2. For this next part you can use a Bowl or a Food Processor fitted with a plastic blade… I prefer the Food Processor but it’s up to you… mix the flour and salt then slowly add the Olive Oil, Yeast mixture and the remaining water. Mix until the dough starts to clump.

3. Turn the dough out on a lightly floured surface and knead for about 6-8 minutes… if it is too dry add a couple of drops of water, if too sticky add a little flour… in the end you should have a soft dough but not a sticky dough.

4. Get a bowl and brush the inside with a little Olive Oil, put the dough in and cover with a tea towel and let rest for about 1 hour… should be double in size.

For the Lamb

1. While the dough is resting it is time to get onto the lamb. Combine the Cayenne Pepper, Sweet Paprika, Cinnamon, Ground Coriander and Cumin in a dry pan and roast over a low flame until they become fragrant.

2. In a bowl combine Tomatoes, Garlic, a pinch of Salt, a couple of cracks of Pepper and the roasted spices. Mix together well and reserve.

3. Now for the Lamb. You will need a really sharp knife for this (boning knife or something similar). Lay the fillet of Lamb so the length and grain are horizontal to you. Put a hand on the meat and VERY CAREFULLY slice a thin strip down the length of the fillet. Repeat this until you have cut all the fillets and add to the bowl with the tomato mix for about 30 min. Note: If you can’t get the Fillets super thin, place them on a cutting board, cover the strips with baking paper and pound them out using the flat side of a meat tenderizer.

For the Tabouli

1. Put the Burghul, tomato and Lemon Juice in a bowl, cover and leave for approx. 30 min or until Burghul has softened.

2. Add the Parsley, Mint, Spring Onions and Olive Oil. Toss together well and finish with a sprinkle of Sea Salt and a crack of Black Pepper.

To Finish

1. Place the Pizza Stone in the oven and turn to the highest setting…. You want to get the oven smoking hot for this!

2. Punch down the dough and separate into 2 pieces.

3. On a floured work surface, one portion at a time form the dough into a rough circle. Slowly and gently push the dough out from the centre using the heal of your hands. As the base starts to form, stretch it gently from either end so it starts to resemble a long rectangle with rounded ends. Repeat with second portion.

4. Tear off two sheets of Baking Paper and place dough on each one, then top both with Lamb and Tomato mix ensuring the ingredients are distributed evenly and there is a 1 cm edge.

5. Open the oven and carry the Lahmacun over on the Baking Paper. Place on the Pizza Stone and cook for about 8 minutes. Remove and repeat with the second Lahmacun.

6. Top with a drizzle of Olive Oil, Sprinkle of Sea Salt, Two tablespoons of Tabouli, a crumble of Goats Cheese and a squeeze of Lemon.

7. Cut into pieces and serve.

Roast Poussin

Fri, 14 Sep 2012 02:41:00 -0400

Roast Poussin stuffed with Pork Sausage, Milk Soaked Sourdough, Jamón, Goats Cheese, Caramelised Onions and Pine Nuts with Potatoes fried in Duck Fat and a Chicken and Roast Garlic Sauce.

Serves 6

Ingredients

For the Roasted Poussin & Stuffing

6 Poussin (Spatchcock)

1 Onion Finely Diced

1/3 Loaf of Sourdough Bread, Crusts Removed

2 Pork Sausages, Skins Removed

4 Slices Jamón Chopped

2 Tbsp Parsley Chopped

4 Sprigs Thyme Chopped

50g Pine Nuts

50g Goats Cheese

2 Tbsp Chives Chopped

Salt

Pepper

Duck Fat for Basting

For the Potatoes fried in Duck Fat

4 Potatoes Peeled and chopped into bite sized chunks

4 Tbsp Duck Fat

Sea Salt

1 Tsp Thyme Chopped

For the Chicken and Roast Garlic Sauce

5 Chicken Wings

250 ml Chicken Stock

100 ml White Wine

5 Cloves Garlic

5 Sprigs Thyme

50g Butter

Method

For the Chicken and Roast Garlic Sauce

Heat Oven to 180 Degrees Celsius.
In a roasting pan place Chicken Wings, peeled Garlic and cover with a good splash of olive oil. Roast for 45 minutes.
Remove the tray from the oven and place on cook top over medium heat. Deglaze with 100 ml of wine and cook down the liquid by half scraping the brown off the tray. Transfer the liquid and wings to a saucepan, and then add Chicken stock and Thyme. Simmer over low heat until liquid is reduced by half.
When liquid is reduced strain over a bowl with a fine mesh strainer making sure you press through all of the juices.
Add the Sauce to a clean Saucepan and cook over low heat until it reaches sauce consistency. (Should coat the back of a spoon.)

For the Roasted Poussin and Stuffing

In a Food Processor add the bread and pulse until crumbs. Place in a small bowl and add the milk.
Heat fry pan over medium heat and lightly toast pine nuts. Reserve in a Medium Bowl.
Heat a fry pan over a medium heat and cook the Sausages until brown. Add to bowl with pine nuts.
Cook the onions and then the Jamón until browned. Add to bowl with pine nuts and sausages.
Drain the breadcrumbs and add them to bowl with pine nuts and sausages
Add Goats Cheese, Parsley, Thyme to bowl. Season and mix well.
Place Poussin on Roasting tray and stuff cavity with the Stuffing Mix. Baste the bird with Duck Fat and cook in the oven for approx 30 – 45 min depending on the size of the bird. Ensure you baste with duck fat every 10 minutes to ensure golden crispy skin. Poke with a skewer to test when cooked, juices should run clear.

For the Potatoes fried in Duck Fat

Half fill a medium pot with water and bring to boil. Add Potatoes and cook until soft.
Drain Potatoes in a Colander and Reserve.
Melt Duck Fat in medium saucepan over medium heat.
When Fat is hot carefully add the potatoes and fry until golden on all sides.
Remove potatoes, season with Sea Salt and Thyme.

To Finish

Remove Poussin from Oven and place on board to rest for approx 5 min.
Whisk in butter to sauce and season if needed. Transfer to serving bowl
Serve all on large platter and garnish the Poussin with chopped chives and sprigs of Thyme.

Dr Kanagas New Orleans Gumbo

Mon, 03 Sep 2012 00:44:15 -0400

He’s the man men want to be… the man women want to be with… he is shaken not stirred with a licence to kill, he is James Bond.

The most exotic locations, the coolest toys and the most beautiful women define this lothario of suave. In movies he has no peer, the Bond series is the second biggest movie franchise of all time and for 4 generations he has defined cool.

To celebrate the Golden Anniversary of Bond I was inspired by a Bond film of firsts, Live And Let Die; The first Bond film with Roger Moore, The first Bond film with an African American Bond girl and the first Bond film to not centre its plot on a megalomaniac super villain but instead on the drug trade… in short it was a Bond attempt at Blaxploitation!

The action centres in many exotic locations and one of them is New Orleans… my favourite city in the whole world!

In honour of this I give you….

Dr Kanagas New Orleans Gumbo

Bug, Prawn and Duck Sausage Gumbo with Deep Fried Prawn Heads, Pasilla Chilli, Dark Rum and Black Rice

Serves 10

Ingredients

For the Gumbo

10 Prawns Deveined, (Shells and Heads Reserved)

300g Bug Meat Roughly Chopped (Shells Reserved)

500g Duck Sausage (Or any Sausage you prefer)

200g Okra

2 Green Capsicum Finely Chopped

4 Tbsp Flour

2 Stalks Celery Finely Chopped

3 Thyme Sprigs

5 Cloves Garlic

1 Onion Finely Chopped

3 Tbsp Cayenne Pepper

3 Tbsp Louisiana Hot Sauce (or any Hot Sauce You Have)

1 Tin Tomato

1 Lemon

3 Tbsp Parsley

100ml Olive Oil

2 Tbsp. Butter

3 Cups Black Rice

3 Litres of Roast Chicken, Pasilla Chilli and Dark Rum Stock

For the Roast Chicken, Pasilla Chilli and Dark Rum Stock

4 Litres of Water

2 Red Onions, Roughly chopped

2 Stalks Celery, Roughly chopped

2 Carrots, Roughly chopped

2 Pasilla Chillies, Toasted

2kg Chicken Bones

4 Chicken Wings

10 Prawn Shells

5 Bug Shells

175ml Dark Rum

10 Cloves Garlic

50ml Olive Oil

Salt

Pepper

Method

For the Roast Chicken, Pasilla Chilli and Dark Rum Stock

Pre Heat Oven to 180 Degrees Celsius
Using a Blowtorch or Burner carefully heat Pasilla Chillies until aromatic. Reserve.
Heat a Large Pot over a low heat and add the Olive Oil and Onions
Cook Onions stirring constantly until they caramelise (approx 30 min)
Add Carrots and Celery to pot and cook until soft.
Place Chicken Carcasses, Wings and Garlic Cloves on Roasting Tray and cook until golden brown.
Remove Tray from oven, place Chicken Carcasses, Wings and Garlic into the Pot
Place tray over a burner on a medium heat and deglaze tray with Dark Rum. Scrape all the roasting juices off the bottom of the tray and cook off ¾ of the Rum. Add to Pot.
Add the Pasilla and enough water to just cover the ingredients. Heat until gentle simmer and cook for 1 hour.
Remove lid and simmer stock for a further hour periodically skimming scum from surface. Stock should reduce in volume by approx ¼.
Add Prawn Shells and Bug Shells and cook for a further 25 minutes
Strain stock through a China Cap into a large bowl using a ladle to press all the liquid out.
Strain Liquid again, this time through a Fine Mesh Sieve.
Cover the Bowl and place into the Fridge overnight if possible, minimum 2 hours.
Remove stock from Fridge and using a large spoon remove the solidified layer of fat from the top of the stock. Reserve Stock.

For The Gumbo

Heat large pan (I prefer to use a cast iron skillet) over a medium heat with splash of Olive Oil. Remove skin from sausages and cook until golden. Remove from pan and reserve.
Now it is time to make the roux. Reduce heat to low under the pan and add butter. When it is melted sprinkle in flour a little at a time stirring constantly to incorporate all of the fat in the pan. Should make a dough consistency but if there is not enough fat add a little more butter. Cook for 20 - 30 minutes until it has changed colour to deep brown. Remove from heat and reserve.
Heat a large pot over medium heat, add couple of good splashes of oil and cook the onions, capsicum and celery until they have become translucent.
Add Thyme, Garlic and Okra and cook for a further 5 minutes.
Add the Stock, bring up to simmer and stir in the roux.
Add the Cayenne Pepper and Hot Sauce. Cover the pot and simmer for one hour.
Remove the lid and simmer for about an hour more. Taste and adjust seasoning with salt pepper and squeeze of half a lemon.
Add Sausage, Bug Meat and Prawns to Pot and cook for five minutes.

To Finish

Using a rice cooker or pot, cover rice with water and cook until all of the water is absorbed. Ensure the rice is not gluggy.
Heat a fry pan over high heat. Add 50ml of Olive Oil and when the oil shimmers in the pan add the Prawn Heads. Cook until crispy then reserve on paper towel.
Grab a large bowl and add a couple of tablespoons of rice, then ladle the Gumbo over the top and ensure each plate gets a couple of bits of the Sausage, Bug Meat and the Prawns.
Garnish with the Deep Fried Prawn Heads, some parsley and a squeeze of lemon!

BREAKFAST AT THE GEM SALOON, DEADWOOD

Tue, 31 Jul 2012 09:32:13 -0400

When people talk about the TV Shows they love you are sure to hear the same few shows mentioned over and over again. In that list, almost always, is the series Deadwood, possibly the one of the best shows ever to grace the small screen. Though it was cancelled after only three seasons (a travesty of monumental proportions) it is still as hard hitting and captivating as it was when it first aired almost ten years ago.

The show is set in 1870’s Deadwood during the Black Hills gold rush following the rise of the town from its lawless beginnings to it’s annexation to the United States. Because of the enormous wealth and lack of any laws it played host to some of the most famous characters in the American West including Wyatt Earp, George Hearst, Calamity Jane, legendary Gunslinger Wild Bill Hickok and his assassin Jack McCall.

These historical figures as well as some lesser known identities play out a fictionalised version of one of the most unique and captivating periods in American history.

One of the biggest and most controversial talking points in the show is the use of profanity. The producers opted to use period dialogue with modern profanity instead of the blasphemous swearing of the time to relay to the audience the crude and rough life in the settlement. It is said that one certain naughty word is said almost 3000 times over the 3 Seasons!

The show features stellar performances from series regulars Timothy Olyphant, John Hawkes and William Sanderson but it is Ian McShane as town bad guy Al Swearengen that really launches the show into the next stratosphere!

If you have not seen this yet, buy it now. Not just Season One, buy all of them… you will be saving yourself a trip back to the store a few days later for the next one!

Breakfast at the Gem Saloon

Baked Eggs with Tomatoes, Chillies & Venison Sausage and a Jalapeno and Coriander Cornbread.

Serves 4

Ingredients

For the Baked Eggs

4 Eggs

4 Venison Skinned Sausages (Or any other type you may prefer)

1 ½ Tins Cherry Tomatoes (Crushed)

5 Dried Chillies (Whole)

2 Tbsp Coriander (Roughly Chopped)

1 Pinch of Paprika

1 Tbsp Olive Oil

Salt

Pepper

For the Coriander & Jalapeno Cornbread

50 g Butter

2 Tbsp Olive Oil

1 Ear of Corn

4 Eggs

300g Polenta

300ml Milk

1 Tsp Baking Soda

1 Red Onion Finely Diced

100g Flour

4 Jalapeno Chillies Sliced

3 Tbsp Coriander Roughly Chopped

100g Grated Cheese

Salt

Pepper

Method

For the Coriander & Jalapeno Cornbread

Preheat Oven to 180 Degrees Celsius
Place oil and butter into a fry pan over low heat. Sweat Onions until the soften and caramelise
Peel and clean the Ear of corn ensuring you wash it to get all of the husk off. Place end up on a chopping board and using a knife cut off the kernels in a downward motion.
Add them to the onions and cook for about 5-10 min. Take off heat.
Add the Eggs, Polenta, Milk, Baking Soda, Flour, and Cheese, a few cracks of Pepper and at least 2 pinches of Salt to a large bowl.
Beat the ingredients well for about 2-3 minutes with an electric mixer then add Coriander, Jalapenos and Onion & Corn mixture. Stir well.
Add mixture to a greased Ovenproof Dish or Cast Iron Pan and bake for approx 20 minutes.
Remove from oven and slice into wedges.

For the Baked Eggs

Preheat Oven to 180 Degrees Celsius
Add oil to fry pan over medium heat. Add the Sausage meat and cook until browned.
Add the Tomato, Coriander, Paprika and Dried Chillies. Cook for 10 minutes until mixture is reduce by a third.
Crack eggs over the top and then bake in oven for approx 10-15 minutes ensuring that the whites are cooked through and the yolks still wabble.
Remove pan from oven, ensuring you use a tea towel so as not to burn your hands!
Season well and serve a scoop of the eggs, with cornbread and black coffee!

Can I be so rude as to put my pic on my blog... I think so!!!

Fri, 27 Jul 2012 07:56:10 -0400

MasterChef All Stars Baby

Fri, 27 Jul 2012 07:55:23 -0400

Preview for MasterChef All Stars… looks like we are going...

Sun, 22 Jul 2012 23:00:32 -0400

Preview for MasterChef All Stars… looks like we are going to have fun!

Check out new Chicks Who Love Guns video Shin-Okubo from their...

Sun, 22 Jul 2012 22:57:47 -0400

Check out new Chicks Who Love Guns video Shin-Okubo from their latest EP Moon Eater….