tag:blogger.com,1999:blog-33131532791353456012024-03-14T19:37:16.163+11:00tangerine eatstangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-3313153279135345601.post-47014408840559780562014-01-13T08:08:00.000+11:002014-01-13T08:08:01.296+11:00Summer Ice Cream Cake<div style="text-align: center;">
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This ice cream cake has two magical layers. The first, Nigella's <a href="http://www.nigella.com/recipes/view/MERINGUE-GELATO-CAKE-WITH-CHOCOLATE-SAUCE-5549" target="_blank">meringue gelato cake </a> - creamy with morsels of marshmallowy meringue and a hint of coffee liquer. The second, a super easy <a href="http://www.taste.com.au/recipes/30459/creamy+chocolate+ice+cream+with+dark+chocolate+sauce" target="_blank">chocolate ice cream</a> - just rich chocolatey goodness. Topped with wonderfully ripe cherries, raspberries and pomegranate seeds, it's a great way to a cool down on a sweltering hot summer's day.<br />
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For how good it looks and tastes, it's a crime how easy it is to put together. I was surprised that there was absolutely no churning involved yet the texture of the ice cream was smooth and creamy. <br />
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<span style="color: #ff5a00; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 25.59375px;">Ingredients</span><br />
300ml double cream<br />
105g chocolate, chopped (I used milk chocolate, mama likes it sweet)<br />
30ml coffee liquer<br />
100g meringues<br />
600ml pure cream<br />
¼ cup cocoa powder<br />
4 egg yolks<br />
½ cup caster sugar<br />
Fruit to top with<br />
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1. Whip the double cream until soft peaks form. Add 30g of chopped chocolate and coffee liquer and fold. Crush the meringues into the mixture and fold until combined.<br />
2. Place mixture in a loaf tin lined with baking paper and pack down into all the corners. Put in freezer.<br />
3. Heat the pure cream, 75g of chopped chocolate and cocoa powder in a saucepan on low heat until the chocolate has melted.<br />
4. Whisk egg yolks and caster sugar in a large bowl until pale and creamy. Slowly pour in heated cream mixture, whisking constantly. Pour the whole mixture into the saucepan, cook on a low heat, stirring constantly until it thickens enough to coat the back of a wooden spoon.<br />
5. Cool the chocolate mixture down in a bowl (clingwrap the top so it doesn't form a skin) then pour into the loaf tin on top of the first layer. Put in freezer for at least 4 hours or overnight.<br />
6. Once frozen, flip the ice cream cake onto a plate and top with fruits. Serve quickly and enjoy!</div>
tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com3tag:blogger.com,1999:blog-3313153279135345601.post-33412648797553393952014-01-05T22:37:00.001+11:002014-01-05T22:41:02.374+11:00The Cronut<div style="text-align: center;">
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Ah, the mythical cronut - part croissant, part donut, all noms. Tales of its sweet delights travelled to us one night on the television when Dominique Ansel was on Late Night with Jimmy Fallon to cook his beautiful creation. I haven't had the New York City cronut but I found a recipe for an <a href="http://sortedfood.com/#!/cronuts/" target="_blank">imitation version</a> by Edd Kimber.</div>
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These babies are an absolute treat - flaky, buttery and scrumptiously fluffy. To make these, you'll need a bit of patience and a lot of kitchen counter space. But once you cut out your little cronut discs and lower them into the oil to fulfill their delicious destiny, you'll know it was all worth it.</div>
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<span style="color: #ff5a00;">Ingredients</span></div>
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60ml milk<br />
65ml warm water<br />
6g dried yeast<br />
150g cold diced butter<br />
250g plain flour (The recipe calls for 125g plain flour and 125g strong flour. I couldn't find strong flour so I used all plain flour and added bread improver.)<br />
5g bread improver<br />
30g caster sugar<br />
½ teaspoon salt<br />
vanilla sugar<br />
icing sugar<br />
milk<br />
vanilla extract<br />
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1. Combine milk, water and yeast in a bowl.<br />
2. Pulse the cold butter, flour and bread improver in a food processor until it looks like lumpy breadcrumbs.<br />
3. Combine the flour mixture, the wet mixture and the caster sugar and salt until form into a dough. Cover with cling wrap and fridge for 2 hours.<br />
4. Roll the dough into a rectangle about 1cm thick. Fold the dough into thirds, turn and roll again. Repeat this 2 times. I found the dough to be quite sticky at the beginning of the rolling but by the time I folded it a few times, it became a nice, smooth dough.<br />
5. Cover dough with cling wrap and fridge for at least 4 hours or overnight.<br />
6. Roll out the dough to about ½cm thick and cut out your cronut discs with cookie cutters. Put the discs on a tray lined with baking paper, cover with a tea towel and let prove for 1 hour.<br />
7. Fry cronuts in oil at 170ºC until puffed up and golden.<br />
8. Drain on paper towels and toss in vanilla sugar.<br />
9. Make glaze by mixing icing sugar, vanilla extract to taste and a splash of milk. Drizzle on cooled cronuts.</div>
tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com2tag:blogger.com,1999:blog-3313153279135345601.post-19230770853026156002012-05-16T11:49:00.011+10:002012-05-17T09:42:04.655+10:00Croquembouche<a href="http://www.flickr.com/photos/46772748@N06/7206921144/" title="SAM_3402 by tangerine eats, on Flickr" style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; font-style: normal; "><img src="http://farm8.staticflickr.com/7078/7206921144_f8a7b69ac8_b.jpg" width="800" height="532" alt="SAM_3402" /></a><br /><a href="http://www.flickr.com/photos/46772748@N06/7206922000/" title="SAM_3394 by tangerine eats, on Flickr" style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; font-style: normal; "><img src="http://farm8.staticflickr.com/7099/7206922000_1fc0139f6c_b.jpg" width="800" alt="SAM_3394" /></a><br /><a href="http://www.flickr.com/photos/46772748@N06/7206922318/" title="SAM_3376 by tangerine eats, on Flickr" style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; font-style: normal; "><img src="http://farm8.staticflickr.com/7236/7206922318_2c277245cb_b.jpg" width="800" height="532" alt="SAM_3376" /></a><br /><a href="http://www.flickr.com/photos/46772748@N06/7206923998/" title="SAM_3361 by tangerine eats, on Flickr" style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; font-style: normal; "><img src="http://farm8.staticflickr.com/7219/7206923998_308f8fba88_b.jpg" width="800" height="532" alt="SAM_3361" /></a><br /><a href="http://www.flickr.com/photos/46772748@N06/7206922564/" title="SAM_3371 by tangerine eats, on Flickr" style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; font-style: normal; "><img src="http://farm8.staticflickr.com/7096/7206922564_4d5b8c608c_b.jpg" width="800" height="532" alt="SAM_3371" /></a><br /><a href="http://www.flickr.com/photos/46772748@N06/7206921450/" title="SAM_3400 by tangerine eats, on Flickr" style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; font-style: normal; "><img src="http://farm8.staticflickr.com/7225/7206921450_c3ec592788_b.jpg" width="800" height="532" alt="SAM_3400" /></a><br /><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><span style="font-size: 100%; "><i>Custard-filled and white chocolate coated profiteroles on a chocolate iced sponge base</i></span></div><div style="text-align: center;"><span ><br /></span></div><span ><div style="text-align: center;"><span ><span style="font-size: 100%;">This was my first attempt at making profiteroles, which made the croquembouche idea even more ambitious. I'm so psyched that it all worked because every step was a labour of love for my boyfriend's birthday. I made the profiteroles using Raymond Blanc's recipes for choux pastry and creme patissiere </span></span><a href="http://www.guardian.co.uk/lifeandstyle/2011/mar/09/raymond-blanc-chocolate-clair-recipe" style="font-size: 100%; ">here</a><span ><span style="font-size: 100%;">. </span></span></div></span><div style="text-align: center;"><br /></div><span ><div style="text-align: center;"><span style="font-size: 100%; ">1. Make a cake base of your choice.</span></div></span><span ><div style="text-align: center;"><span style="font-size: 100%; ">2. Make the pastries, dip them in melted white chocolate, fill with creme patissiere and stick them on the cake base with toffee. </span></div></span><span ><div style="text-align: center;"><span style="font-size: 100%; ">3. Decorate with toffee strands (using a spoon, cool toffee down enough for it to make long, thin strands, then drizzle around the croquembouche).</span></div></span>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com4tag:blogger.com,1999:blog-3313153279135345601.post-26287794464877627652012-04-24T12:01:00.000+10:002012-04-24T12:01:44.323+10:00Red Wine Braised Veal & Honey Glazed Carrots<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hd2-_51J5og/T5P8SzvWhI/AAAAAAAAAUw/5OeXp4LXPh8/s1600/SAM_3301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEv3KYeZzXY2LV8hW4IAug0gIGIQC_w0jlypwEOI-Mh-1hrMAKN3wfNsezgt6uZqncercOjOosXDVhvUsGCOT6HidixOGTu4itNfGNVckTtk96QMQD-EbqgAhfPM35b4a7Gxpc5UobHY/s1600/SAM_3301.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEm_7S8v6LuoO9o-yzY6Df1JVw_oIHYEPD8aazzq2rH-X5DBBzMHVARiVmYRCR-lqd9zUqwuC8lWQvGnnxa8ptMWiXrsOOtd5ZM65znDWKsdDDA3SK3UB1udGLR-f18v0V9Bmu56CQjL4/s1600/SAM_3314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEm_7S8v6LuoO9o-yzY6Df1JVw_oIHYEPD8aazzq2rH-X5DBBzMHVARiVmYRCR-lqd9zUqwuC8lWQvGnnxa8ptMWiXrsOOtd5ZM65znDWKsdDDA3SK3UB1udGLR-f18v0V9Bmu56CQjL4/s1600/SAM_3314.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcLqGth0YGAbSbsy7jyczabwx1d-iqc8QOqP6k4AiPLU00cdlJtLFn6fEBbO3758RmCKQqTSjMyAINdqRMl-KEFiAkjjtRE6O6dqxBRbRL2UQ5fkydvG2hph3v8DcA6hpYQpFbWm6SBo/s1600/SAM_3308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcLqGth0YGAbSbsy7jyczabwx1d-iqc8QOqP6k4AiPLU00cdlJtLFn6fEBbO3758RmCKQqTSjMyAINdqRMl-KEFiAkjjtRE6O6dqxBRbRL2UQ5fkydvG2hph3v8DcA6hpYQpFbWm6SBo/s1600/SAM_3308.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEAOwIxNm_TUNApICpvljF2KF1U1alH6tDwuBw-9b-_uFa700SKQ79YM8_1XWJADq_5hGDqu0J3Ybnpf9P8t0vR2a5wyxExReWe447a74jOmqBVrd55LlKuR6oaQIZShYrWP-Tx7e4lbM/s1600/SAM_3311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEAOwIxNm_TUNApICpvljF2KF1U1alH6tDwuBw-9b-_uFa700SKQ79YM8_1XWJADq_5hGDqu0J3Ybnpf9P8t0vR2a5wyxExReWe447a74jOmqBVrd55LlKuR6oaQIZShYrWP-Tx7e4lbM/s1600/SAM_3311.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnlKgp2U7vsdxoTzN_RGl_5c1IQXYy9HhzMcLxpHl9maS40Hw2GQhpUgS-b52j-tVAAnrpj2FVxLKdT_5WzJO2Y7AssZixMFckinXA-To0SMX8DD-s5xfn6vdMsr1i7weF1zYQjfPvBGI/s1600/SAM_3312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnlKgp2U7vsdxoTzN_RGl_5c1IQXYy9HhzMcLxpHl9maS40Hw2GQhpUgS-b52j-tVAAnrpj2FVxLKdT_5WzJO2Y7AssZixMFckinXA-To0SMX8DD-s5xfn6vdMsr1i7weF1zYQjfPvBGI/s1600/SAM_3312.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Twice cooked osso bucco, honey glazed baby carrots, parsley jelly and Pinot Noir jus, served with sweet carrot and ginger tea</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1. Sear osso bucco (marrow removed) and caramelise diced carrot, celery and leek. Braise with beef stock, Pinot Noir (perfect for braising because of its deep and rich flavour), thyme and bay leaves for 3 hours on a medium simmer. The liquid should reduce by half. </div><div class="separator" style="clear: both; text-align: center;">2. Pull veal off the bone, flake with a fork and combine with the raw marrow. Roll into a log with cling wrap and set in the fridge for a few hours (I was impatient so the log didn't hold too well, but it was still delicious). Fry the log in a pan with butter and olive oil until brown. Rest, slice and serve. Reduce braising liquid by half and add butter to make the jus.</div><div class="separator" style="clear: both; text-align: center;">3. Blanch a bunch of parsley leaves in salted water. Puree with a blender or whiz stick the parsley with about a quarter cup of the water. Push through a fine sieve and dissolve gelatine in the green liquid. Set in a shallow dish (I used a mini flan dish) lined with cling wrap. Cut into cubes.</div><div class="separator" style="clear: both; text-align: center;">4. Blanch baby carrots in water, sugar, star anise and cloves. Add ginger to the water and serve as a tea. Glaze carrots with a mixture of water, butter, honey and sugar. </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Saw a similar recipe on the food channel and loved that it used cheap and humble ingredients, treated with lots of love. I'm so glad it's getting cool enough to enjoy hearty, slow-braised meals. Not only does it warm up the house, it gives me an outlet for my OCD for hours at a time (is there anything more enjoyable than arranging small objects to make them pretty?). We enjoyed this with a great friend, a few glasses of wine (and when we ran out of red, we moved onto white) and a night of trashy movies.</div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com2tag:blogger.com,1999:blog-3313153279135345601.post-54021357838824292672011-11-19T10:38:00.000+11:002011-11-19T10:38:59.098+11:00Spicy Lamb Leg with Pumpkin & Couscous Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2799.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2809.jpg" /></a></div>Lamb leg has everything I want in a piece of meat. It's tender, juicy, easy to cook, inexpensive and has an appropriate amount of fat. When you roast it, every part of it is delightful to eat. It's not fidgety like other cuts where you have to cook it in several pots and pans and you end up spending more time cleaning than eating. The fat renders off beautifully in the oven and it all melts in your mouth. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2839.jpg" /></a></div>I love a roast with an intense spice rub. There's a lot of meat on that bone so you need a lot of flavour. This rub is so delicious and a great example of using spices for their flavour rather than heat. When it mixes in with the lamb juices, it's a marriage made in heaven.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2827.jpg" /></a></div>A couscous salad is the perfect way to soak up those beautiful juices, not to mention it's dead simple to make. I also put in some roast pumpkin (tossed in those lovely spices) for colour and sweetness. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2850.jpg" /></a></div>Spicy lamb leg<br />
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You'll need:<br />
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Lamb leg (mine was 1.5kg)<br />
1 tablespoon turmeric<br />
1 tablespoon paprika<br />
1 tablespoon ground cumin<br />
5 cloves garlic, minced<br />
1 tablespoon grated ginger<br />
Birdseye chilis (to taste)<br />
2 tablespoons olive oil<br />
2 tablespoons lemon juice<br />
1 tablespoon salt<br />
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Combine turmeric, paprika, cumin, garlic, ginger, chili, olive oil and lemon juice in a mixing bowl.<br />
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Wash and pat dry lamb leg with paper towels.<br />
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Rub the spice mixture onto the lamb.<br />
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Marinade in fridge for at least an hour. The lemon juice tenderises the meat so the longer the better.<br />
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Preheat oven to 170°C. <br />
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Roast lamb on a wire rack for 1 hour 20 minutes for every 1.5kg. (I know my oven is pretty slow so I left it in for an extra 10 minutes.)<br />
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Rest for at least half an hour.<br />
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It should be beautifully pink medium-rare, so juicy and tender it will hardly hold onto your fork.<br />
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You'll need:<br />
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500g pumpkin, diced<br />
1 cup couscous<br />
1 cup boiling water<br />
1 tablespoon extra virgin olive oil<br />
Pinch of salt<br />
Juice of one lemon<br />
½ cup red onion, finely diced<br />
½ cup raisins<br />
Handful of mint leaves, roughly chopped<br />
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Toss the pumpkin in any left over marinade and roast with lamb for 1 hour on a baking tray in a single layer.<br />
<br />
Combine couscous, olive oil, salt and water in a large bowl. Cover with plastic wrap for 10 minutes.<br />
<br />
Separate couscous with a fork and mix in pumpkin, lemon juice, onion, raisins and mint.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2807.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2807.jpg" /></a></div>Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com1tag:blogger.com,1999:blog-3313153279135345601.post-33595487330819225222011-11-04T13:57:00.000+11:002011-11-04T13:57:45.697+11:00Homemade Banana Ice Cream in Peanut Butter Jelly Sandwiches<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2611.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>I never understood the appeal of a frozen banana until I tried it myself. I knew that vodka and gin stayed nice and unfrozen in the freezer - but putting a piece of fruit in there? Surely it'd come out rock hard (don't mind the innuendo). Somehow, it doesn't. It's creamy and chewable, kind of like... ice cream! Mix it with a bit of cream and voila - creamy, smooth, scoopable ice cream!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2640.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>The best thing about this is it's much healthier than store-bought ice creams. There's no preservatives, you can control how much sugar you put in (or even substitute sugar with honey, maple syrup or agave nectar) and most of it's fruit. Plus, you're not spending hard earned money on packaging. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2635.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>What better way to have it than to serve it with peanut butter and jelly - an unbeatable combination. You've got the salty P, the creamy B and the sweet J (there's the innuendo again). Squish it between two layers of crunchy cookie and you've got yourself one hell of an ice creamy sandwich. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2625.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2634.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Banana ice cream<br />
<br />
You'll need:<br />
<br />
2 bananas<br />
200ml thickened cream<br />
½-1 cup castor sugar, depending on how sweet the bananas are<br />
<br />
Peel and puree the bananas. You can use a food processor. If you don't have a food processor, like me, you can use a potato ricer.<br />
<br />
Combine cream and sugar and whip until soft peaks form.<br />
<br />
Gently fold the two together and place in an air-tight container.<br />
<br />
Chill in freezer overnight. (It takes longer to set than other ice creams.)<br />
<br />
Sandwich with cookies, peanut butter and strawberry or raspberry jam. Easy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2622.jpg" /></a></div>Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com3tag:blogger.com,1999:blog-3313153279135345601.post-51483554032547287192011-10-29T17:48:00.000+11:002011-10-29T17:48:50.959+11:00Char Siu Pork and Roasted Fennel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUVR7Zx6fYvdBqYe_aHNr-kkFjM5B7w4Kt2NrIHhGkvxfAbKxC2KU-3Ux3gE8lUa_DtCUaR3Vo_8IVGjKvdYimHkW7GJMxTXK57L0uhXXQz09O_SEW9pVfvx6yhceN4AMApnT0zspoMA/s1600/SAM_2599.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUVR7Zx6fYvdBqYe_aHNr-kkFjM5B7w4Kt2NrIHhGkvxfAbKxC2KU-3Ux3gE8lUa_DtCUaR3Vo_8IVGjKvdYimHkW7GJMxTXK57L0uhXXQz09O_SEW9pVfvx6yhceN4AMApnT0zspoMA/s1600/SAM_2599.jpg" /></a></div>I remember the good old days when I'd walk to Hurstville shopping centre late in the afternoon in pyjamas and pick up a box of end-of-the-day char siu pork for $2. I like to think I've evolved and matured since I was 17 but that char siu pork is still something I'd happily eat every afternoon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2591.jpg" /></a></div>This recipe is super, super easy. It does cost a little more than $2 but you can definitely wear your pyjamas while preparing it. I used to have this with cabbage, but since I was using the oven, I decided to roast some fennel with it. When roasted, fennel loses its anise flavour and becomes really sweet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2596.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2596.jpg" /></a></div>You'll need:<br />
<br />
500g pork (I used pork belly rashers but if you don't like fat, you can get a loin fillet)<br />
3 tablespoons char siu sauce (it's a deep red jammy sauce)<br />
1 teaspoon sesame oil<br />
½ fennel bulb<br />
Vegetable oil<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2566.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2592.jpg" /></a></div>Combine char siu sauce, sesame oil and pork and marinade for at least 2 hours.<br />
<br />
Preheat the oven to 180°C.<br />
<br />
Slice the fennel and lightly toss with vegetable oil and a bit of leftover marinade. Bake for about 30 minutes.<br />
<br />
I grilled the pork on a griddle pan (on the highest heat) for a minute on each side to get those delicious char marks but you can also put the pork straight in the oven.<br />
<br />
Bake pork on a wire rack. How long will depend on how thick your pork is. Check it every 10 minutes and if it's not ready, baste it with the leftover marinade and pop it back in.<br />
<br />
When done, rest for 10 minutes before serving.<br />
<br />
Slice and serve with rice, spring onion, chili and cucumber.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2597.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2598.jpg" /></a></div>Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com3tag:blogger.com,1999:blog-3313153279135345601.post-71044145705744604222011-10-23T16:18:00.000+11:002011-10-23T16:18:32.894+11:00Macadamia & Vanilla Poached Meringue<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2459.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><i>Light, fluffy meringues poached in a vanilla and macadamia infused milk, served with macadamia and strawberry jam</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw88x49fezMErgkaR0vYxCtte7ygnfrpRBWHoo0O9yLgYIu8FuRJsBavZUc5p8OQfvQ4j3j_2IoVC60dPaoJdQDmVECpXg52StZKNlmPG76n1iSuDcMKtA8CpO8ObSLffvVUHtSxPABXM/s1600/SAM_2444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw88x49fezMErgkaR0vYxCtte7ygnfrpRBWHoo0O9yLgYIu8FuRJsBavZUc5p8OQfvQ4j3j_2IoVC60dPaoJdQDmVECpXg52StZKNlmPG76n1iSuDcMKtA8CpO8ObSLffvVUHtSxPABXM/s1600/SAM_2444.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircaBBlBDYe-LpDXuvyT994QGw63-We4PIhyphenhyphenW__DbjbPqI35AtSTchaBORoNOt7hNwYFv_5G0-qKak1kbMnrXwsyMkj7kpEHb3vqflhaOxXQntGA8tGMWrNXaYdje8futHsqVyGoz2PWw/s1600/SAM_2463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircaBBlBDYe-LpDXuvyT994QGw63-We4PIhyphenhyphenW__DbjbPqI35AtSTchaBORoNOt7hNwYFv_5G0-qKak1kbMnrXwsyMkj7kpEHb3vqflhaOxXQntGA8tGMWrNXaYdje8futHsqVyGoz2PWw/s1600/SAM_2463.jpg" /></a></div>You'll need:<br />
<br />
2 eggs<br />
100g castor sugar<br />
400ml milk<br />
15 raw macadamia nuts<br />
1 teaspoon vanilla extract<br />
Strawberry jam to serve<br />
<br />
Ground 10 macadamia nuts until it's a rough meal.<br />
<br />
Combine milk, macadamia meal and vanilla in a small saucepan. Bring to the boil and remove from heat. Infuse for half an hour and strain.<br />
<br />
Beat egg whites until medium peaks form.<br />
<br />
Slowly add the sugar. Beat until stiff and glossy.<br />
<br />
Place strained milk back into the saucepan and bring to a simmer.<br />
<br />
Spoon dollops of the meringue into the milk. Turn when the meringues expand. (You'll inevitably get milk skins on the meringues but you get remove them later.)<br />
<br />
Remove and drain on paper towels. (Wipe off any bits of milk skin.)<br />
<br />
Serve with finely chopped macadamia and strawberry jam. Check out my strawberry jam recipe <a href="http://tangerine-eats.blogspot.com/2010/12/homemade-jam-fig-strawberry-ginger.html">here</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxX8SiY94OmzAvYaqEVZDrkGkbAYysma3axwvk8KS3Y6zaMPlKIvNzc0BRyOOKd_MMbzalrTTS2y3GiS_GEVELoJA59PYAOePYvxWtF71mDQNPYdBPQCdEPPSnheb0xD8J2SM9tAFZmQI/s1600/SAM_2448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxX8SiY94OmzAvYaqEVZDrkGkbAYysma3axwvk8KS3Y6zaMPlKIvNzc0BRyOOKd_MMbzalrTTS2y3GiS_GEVELoJA59PYAOePYvxWtF71mDQNPYdBPQCdEPPSnheb0xD8J2SM9tAFZmQI/s1600/SAM_2448.jpg" /></a></div>Enjoy!<br />
<a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com4tag:blogger.com,1999:blog-3313153279135345601.post-72442729760537877152011-10-10T20:49:00.000+11:002011-10-10T20:49:53.209+11:00Gnocchi with Creamy Pumpkin & Prosciutto Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2041.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I remember when I was a teenager I made gnocchi from a packet and I found it revolting. I could have just accepted that I didn't like gnocchi and let it go, except it really bothered me that everyone raved about gnocchi. How could anyone like this? I thought. Was I missing something or was it the most overrated pasta? So I cooked it again and again hoping that I'd like it. I didn't and I gave up on it for years.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2048.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>It wasn't until two years ago that I tried fresh gnocchi in a restaurant and it all made sense to me. It's not supposed to be tough, chewy and gluggy! It's meant to be soft and silky. Because there was such a big difference between bad gnocchi and good gnocchi, I figured that the recipe must be really difficult or the chef must have added some secret ingredient - otherwise, why didn't they have good gnocchi in packets? I was wrong again. Turns out, it's ridiculously simple to make but the key to really good gnocchi (other than a good potato-flour ratio) is freshness.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2053.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Click <a href="http://recipes.howstuffworks.com/potato-gnocchi-recipe.htm">here</a> for a simple baked potato gnocchi recipe. Baking the potato removes excess moisture and makes the gnocchi less gummy.<br />
<br />
Keep in mind to use as little flour as possible. You only need enough to hold the gnocchi dough together (between 1 and 2 cups). Otherwise it won't be silky.<br />
<br />
My batch stayed perfectly soft and silky in the fridge for two days.<br />
<br />
For the sauce, you'll need:<br />
<br />
300g butternut squash, diced into 1.5cm cubes<br />
3 slices prosciutto (I used Serrano), plus more for garnish<br />
Olive oil<br />
25g unsalted butter<br />
Salt, to taste<br />
2 French shallots, finely diced<br />
2 cloves garlic, crushed<br />
2 sage leaves, finely chopped, plus more for garnish<br />
Handful of parsley, finely chopped<br />
1 tablespoon cream<br />
Parmesan cheese<br />
<br />
Blanch pumpkin cubes in simmering salted water for 2 minutes. Remove and place into a bowl of iced water.<br />
<br />
Fry prosciutto in a bit of olive oil until fragrant and crispy. Remove and leave to rest.<br />
<br />
Add half of the butter into the pan. Fry a few sage leaves in the butter until crispy. Remove and leave to rest.<br />
<br />
Fry pumpkin in the same pan on as many sides you can be bothered until brown. Season with salt. Remove and leave to rest.<br />
<br />
Add the rest of the butter and saute shallots, garlic and sage until the shallots are translucent.<br />
<br />
Add pumpkin, prosciutto, parsley and cream. Remove from heat when combined.<br />
<br />
Cook the gnocchi in rapidly boiling salted water. It's ready when it floats to the top of the water.<br />
<br />
Place gnocchi and a little bit of pasta water into the sauce and stir together.<br />
<br />
Garnish with a slice of prosciutto, more parsley, fried sage leaves and parmesan cheese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2054.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com2tag:blogger.com,1999:blog-3313153279135345601.post-75391648261565681872011-10-06T21:09:00.001+11:002011-10-07T10:49:58.024+11:00Lavender Panna Cotta<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2033.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>There's a lavender bush in a small lane near my place and it gives off the loveliest scent. Even though I felt a little bit naughty about it, I had to bring some home. I've always wanted to make a lavender-infused dessert so I decided to make lavender and honey panna cotta with passionfruit syrup.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2017.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>This recipe is adapted from Hugh Fearnley-Whittingstall's elderflower vanilla panna cotta recipe on <a href="http://www.rivercottage.net/recipes/elderflower-vanilla-panna-cotta/">River Cottage Every Day</a>. (Incidentally, HFW makes me want to move to the country, grow my own vegetables and raise a family of lambs.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2030.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><i>So creamy and florally...</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2029.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>You'll need:<br />
<br />
100ml milk<br />
250ml double cream<br />
30g castor sugar<br />
1 tablespoon honey<br />
1 teaspoon vanilla extract<br />
Some lavender heads (I used 8)<br />
2 teaspoons gelatine powder<br />
150ml natural yoghurt<br />
<br />
Place milk, cream, sugar, honey, vanilla and lavender in a small saucepan over low heat. Remove from heat as soon as it bubbles. Leave to infuse for half an hour.<br />
<br />
Strain through a sieve and place back into saucepan. Warm over low heat.<br />
<br />
Mix gelatine in with a third of the mixture. Stir into the whole mixture. Cool completely. <br />
<br />
Stir in yoghurt.<br />
<br />
Pour into 4 moulds. I used ramekins, lightly greased with vegetable oil.<br />
<br />
Set in fridge for at least 2 hours.<br />
<br />
When you're ready to serve, dip each mould into hot water for 10 seconds and then flip out onto a plate.<br />
<br />
Drizzle with passionfruit syrup (combine 1 passionfruit, ¼ cup sugar and 1 tablespoon water in a saucepan over low heat and simmer for a few minutes).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_2036.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com3tag:blogger.com,1999:blog-3313153279135345601.post-63311108170881807362011-10-02T20:02:00.004+11:002011-10-07T11:01:17.717+11:00Apple Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1847.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1882.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">I always find myself with an obnoxious surplus of apples in the fruit basket. Dan loves having them in the house and will bring bags of the stuff home. Me, I'm a slow eater and I can never finish an apple before it turns brown. So at the end of the week, instead of letting it go to waste, I make something with it that I can eat as slowly as I want.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1872.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1894.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1894.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">Sometimes I put slices of green apple into cocktails and sprinkle with sugar; sometimes I cover diced apple with custard; but apple pie is the most gratifying. It's so simple to make as well. All it takes is a bit of love and some handiwork.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1874.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1874.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">Check out my post on <a href="http://tangerine-eats.blogspot.com/2011/10/curry-tiger.html">The Curry Tiger</a> (a curry beef pie with mash, peas and gravy) for the pastry recipe.</div><br />
<b><u>Apple filling</u></b><br />
<br />
You'll need:<br />
<br />
5 large apples<br />
½ cup brown sugar<br />
¼ cup white sugar<br />
¼ cup water<br />
1 teaspoon vanilla extract (never essence!)<br />
1 teaspoon cornflour<br />
<br />
Peel and cut apples into 1cm thick slices.<br />
<br />
Place apples, sugars, water and vanilla in a small pot over low heat.<br />
<br />
Simmer until the apples are just cooked through.<br />
<br />
Remove apples and mix cornflour into the syrup.<br />
<br />
Place apples and syrup into a shallow dish and cool completely in the fridge.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1857.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1857.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">Put the filling in the pastry and create a lattice lid.</div><br />
Fold down the edges to make a crust.<br />
<br />
I glazed the top of the pastry with a ginger sugar syrup (thinly slice a 2cm knob of ginger and simmer gently in ¼ cup sugar and ¼ cup water for half an hour) and sprinkled it with demura sugar for a nice little crunch.<br />
<br />
Bake at 220°C until golden brown (my oven took 40 minutes again).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1854.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1854.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com1tag:blogger.com,1999:blog-3313153279135345601.post-86346222869462502802011-10-01T10:42:00.004+10:002011-10-10T20:35:25.518+11:00The Curry Tiger<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1814.jpg" /></a></div>Every Tuesday, I have the pleasure of volunteering at a legal centre in Woolloomooloo, located fortuitously opposite the original Harry's Cafe de Wheels. All I have to do is sigh, "Pie," on a Tuesday and Dan will know what I'm talking about: chunky beef, spicy curry, pastry with a perfect balance of flaky and soggy, mash, peas and gravy. Thus is the Curry Tiger for $5.80. Genius.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1780.jpg" /></a></div>I decided to make it at home with some personal touches: shredded slow-cooked beef, creamy curry, homemade pastry (the best!) and lots of creamy, buttery mash.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1823.jpg" /></a></div><b><u>Pastry</u></b><br />
<br />
250g plain flour<br />
200g unsalted butter, chilled and diced<br />
½-¾ cups iced water<br />
1 teaspoon salt<br />
1 teaspoon sugar<br />
<br />
Dice the butter and chill in the freezer for a few minutes.<br />
<br />
Combine flour, salt, sugar and butter in a large bowl.<br />
<br />
Cut the butter into the flour until you have pea-sized pieces of butter (these will melt in the oven and make the pastry light and flaky). You can use a food processor or a pastry cutter for this step. I have neither so I used a mezzaluna and it worked a treat.<br />
<br />
Add the water little by little and mix in with a plastic pastry scraper. Stop when the dough just comes together.<br />
<br />
Turn out onto a floured surface and split the mixture into two (one for the base, one for the lid). Mould each dough with your hands and knead two or three times so it all sticks together. Wrap with cling wrap and chill in the fridge for at least half an hour.<br />
<br />
You can keep the dough for up to two days in the fridge, which is great because you can make the dough and the filling the night before.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1826.jpg" /></a></div><b><u>Curry filling</u></b><br />
<br />
500g osso bucco, washed, dried and salted generously<br />
1 teaspoon vegetable oil<br />
1 onion<br />
5 cloves garlic, peeled<br />
5cm parsley or coriander stalks, roughly chopped<br />
Chilis, halved (add as many as you'd like)<br />
1 litre water<br />
400ml coconut milk<br />
Curry powder (add to taste)<br />
2 tablespoons plain flour<br />
<br />
Heat oil in a deep pot over a medium-high heat.<br />
<br />
Sear the meat and remove from pot.<br />
<br />
Reduce heat to medium and saute the vegetables.<br />
<br />
Add water, coconut milk and curry powder (the instructions on mine recommended 4 tablespoons to a litre of water). Bring to a boil.<br />
<br />
Place meat into liquid and simmer gently for at least three hours.<br />
<br />
Remove meat and shred with two forks.<br />
<br />
Add flour to the liquid and stir in. Strain so you get a smooth sauce.<br />
<br />
Place the meat and 500ml of the sauce in a container and chill in the fridge. If you're making the pie on the same day, wait until the filling is completely cool. Otherwise, you can fridge it for about three days.<br />
<br />
Note: You'll have a lot of curry sauce leftover. It's infused with delicious marrow and beef fat which you can enjoy with rice or bread.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/Untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/Untitled-3.jpg" /></a></div><b><u>Making the pie</u></b><br />
<br />
Preheat the oven to 220°C.<br />
<br />
Technically you don't need to line the pan because there's so much butter in the pastry, but I like to be safe. I lined a 20cm springform pan with butter then baking paper.<br />
<br />
Roll out the first piece of dough on a floured surface until it's about half a centimetre thick. Gently line the pan with the pastry.<br />
<br />
Fill the base with the curry filling.<br />
<br />
Roll out the second piece of dough and cut out a circle about 3cm bigger than the pan.<br />
<br />
Place the lid on the pie and trim the edges.<br />
<br />
Fold down the edges and cut a few holes in the lid to let the steam escape.<br />
<br />
Bake until golden brown (my incredibly slow oven took about 40 minutes).<br />
<br />
Rest for at least 20 minutes before taking it out of the pan to avoid the pie collapsing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1759.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1806.jpg" /></a></div>Serve with mash, peas and gravy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1796.jpg" /></a></div>Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com3tag:blogger.com,1999:blog-3313153279135345601.post-70830123894863260552011-09-18T20:39:00.002+10:002011-10-07T10:55:18.315+11:00DIY Barbeque<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1410.jpg" /></a></div><i>Lamb, lebanese eggplant, yoghurt and parsley</i><br />
<br />
I am very into DIY lately. It started as a way of killing time while I was at home sick for a few days - I bought fabric and hand-sewed a dress. It was a great success, except for one little detail: I couldn't sit down in it. (Not a big deal, I've worn it to two parties, who needs to sit down anyway?) I have learnt my lesson though - don't make a short, tight-fitting dress with a non-stretchy fabric like silk.<br />
<br />
I've since upgraded to my mum's old sewing machine and have made two more garments which I would proudly wear. I like to think I've mastered the skill of picking the right fabric for the desired style. So why not expand into bigger projects? Surely Dan and I could concoct an amateur DIY barbeque on our balcony. Guess what? It totally worked!<br />
<br />
It's not difficult at all to make a small barbeque out of things you can find at home. We used:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1362.jpg" /></a></div>Two bricks to prop it up...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1363.jpg" /></a></div>A tray from our oven with a wire rack (incidentally, I also use this to cool baked goods on)...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1367.jpg" /></a></div>Firelighters...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1365.jpg" /></a></div>And firewood, chopped into small bits.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1385.jpg" /></a></div>Place firewood and about four firelighters in the centre of the tray and carefully light. It will take a while for the firewood to set on fire, give it about 20 minutes. Spread the firewood out into an even layer.<br />
<br />
You can cook with flames or wait until the flames go out and use the residual heat. We used the flames for a chargrilled taste.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1397.jpg" /></a></div>Place the wire rack over the fire. You can prop it up with oven-proof dishes. We used two ramekins.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1394.jpg" /></a></div><i>"Please, feed us..."</i><br />
<br />
Meanwhile, prepare your food.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1375.jpg" /></a></div>I tossed diced lamb and onion in a Masterfoods herb rub (it tastes good, shoot me) and olive oil and arranged them on wooden skewers (soaked in water for half an hour). I also cut some lebanese eggplants lengthways and rubbed the marinade on them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1393.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1404.jpg" /></a></div>Meat touching flame, caramelising, fat dripping off into the fire and cooking back into the meat...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_1421.jpg" /></a></div>It got dark pretty quickly so I had to take a crappy nighttime photo, but my god it tasted good. Slightly crunchy chargrilled crust, tender medium-rare meat inside, smokey-woody taste - need I say more? It was pure rustic heaven and a fucking delicious spread.<br />
<br />
Of course, use your common sense and be very careful with fire. We brushed away anything flammable from the corner we put the barbeque in, brought out a jug of water with us and used oven mitts. You also need to think about the surfaces around the barbeque (i.e. I wouldn't do this on a wooden floor or next to a tree). Otherwise, happy barbequing!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com1tag:blogger.com,1999:blog-3313153279135345601.post-2517072767125395392011-08-26T12:00:00.001+10:002011-10-07T10:55:54.941+11:00Krispy Kreme Strawberries<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0970.jpg" /></a></div>I had an ambitious morning in the kitchen and decided to make Krispy Kremes wrapped around strawberries. Thanks to a really easy batter recipe by the <a href="http://the99centchef.blogspot.com/">99 Cent Chef</a>, it was a great success. The doughnuts were light and fluffy and, in my opinion, even better than real Krispy Kremes. The strawberry inside was just soft and really juicy. With the glaze, it was like eating strawberries and cream. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0946.jpg" /></a></div>For the batter and Krispy Kreme glaze, check out the recipes <a href="http://the99centchef.blogspot.com/2009/05/krispy-kreme-doughnut-recipe-video.html">here</a>.<br />
<br />
To make a Krispy Kreme strawberry, you'll need:<br />
Strawberries (just ripe)<br />
Wooden skewers<br />
<br />
Poke skewers into the tops of the strawberries. Place on a plate and freeze for one hour. Wrap thin semi-circle layers of doughnut dough around the strawberries. Rest for 10 minutes (the strawberries will cool the dough).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0934.jpg" /></a></div>When the oil is hot enough, dip the strawberry into the oil so that it covers half the dough. Cooking the bottom first ensures that the doughnut sticks to the strawberry. Turn the strawberry on its side and carefully cook the top, turning the skewer slowly.<br />
<br />
Dry on paper towels and glaze.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0958.jpg" /></a></div>If you're impatient, like me, you can fry the rest of the batter in globs and roll in sugar for a classic doughnut hole.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0964.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com3tag:blogger.com,1999:blog-3313153279135345601.post-70678353452011495132011-08-22T13:59:00.001+10:002011-10-07T10:57:09.686+11:00Salt<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0929.jpg" /></a></div>The lovely Felicity at Arbon Publishing recently sent me a copy of <a href="http://www.arbonpublishing.com/our-books/free-shipping/the-salt-book-1"><i>The Salt Book</i></a> (Gubler, Glynn, Keast). Aside from being a glossy book I'd drool over and caress my cheek with in a bookshop, it's also a very intriguing read. It contains everything you need to know about salt, from the health implications of eating salt, to how to use salt wisely and great recipes that make salt an exciting ingredient to experiment with.<br />
<br />
I tried some recipes over the weekend and I was blown away at how simple and inexpensive it is to make really impressive dishes.<br />
<br />
<b>Melon & Prosciutto</b> (recipe extracted from <i>The Salt Book</i>)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0885.jpg" /></a></div>You'll need:<br />
1 ripe rock melon or honeydew melon<br />
6 slices prosciutto (I used Serrano)<br />
Persian blue or other finishing salt (I used fine Himalayan pink salt)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0880.jpg" /></a></div>Using a melon baller, scoop out the flesh of the melon. Slice the prosciutto into small strips, slightly larger than the circumference of the melon balls. Wrap the prosciutto around the melon and secure with a toothpick. Lay the melon balls on their side and sprinkle each with an attractive finishing salt such as Persian blue salt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0883.jpg" /></a></div>Salty, smokey, thinly sliced Serrano prosciutto<br />
<br />
<b>Chicken in Salt Crust</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0898.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0898.jpg" /></a></div>You've probably seen something similar on Masterchef. Basically, you wrap a whole chicken in a dough of flour and salt, bake until the dough is rock hard and rest to slowly cook the chicken. The final product is really interesting. I've never tasted chicken like this. Obviously, it's salty. It's also incredibly juicy and chickeny.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0922.jpg" /></a></div>Himalayan natural pink salt, hand-mined from deep inside the Himalayan Mountains <br />
<br />
I absolutely fell in love with Himalayan pink salt. It goes really well with lighter foods like fruit or pasta and pesto because it's more subtle and mellow in flavour. Also, it's high in minerals and iron and is super pretty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/SAM_0919.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com1tag:blogger.com,1999:blog-3313153279135345601.post-82927682727842023172011-02-23T17:43:00.002+11:002011-10-07T10:59:24.143+11:00Sticky Spicy Prawns<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC06580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC06580.jpg" /></a></div>When you don't have a lot of time, you need to find creative ways to cut corners. For me, I slash my television time in half by recording shows and watching them in bulk with the handy technology of the fast forward button. For example, with Jamie Oliver's "30 Minute Meals", if I skip the ads and the last 2 minutes of his family eating, and watch the rest on x2, I can watch a whole episode in 5 minutes. Sometimes I slow it down to listen to his voice, but the thing that instantly makes me press play is when he's cooking prawns.<br />
<br />
There's something beautiful in the way Jamie Oliver takes a few prawns, rubs herbs and spices on them and throws them under the grill. Not only does it save time, which is what I'm all about these days, it makes for the most tantalising snack or entree. The best part is, no peeling of the prawn! You can eat every part of the prawn - the head's the best part because you get the gooey brain liquids (mmmm).<br />
<br />
I tweaked his recipe based on what I had at home, and even though in my head it tastes better with paprika, this is one tasty little crunchy-shelled delight: sticky and sweet with a kick of chili.<br />
<br />
You'll need:<br />
8 king green prawns, raw<br />
Zest of one lemon<br />
Juice of half a lemon<br />
3 cloves of garlic, crushed<br />
1 teaspoon ginger, minced<br />
½ tablespoon olive oil<br />
½ tablespoon honey<br />
½ tablespoon chili flakes<br />
Handful of parsley, roughly chopped<br />
1 spring onion, finely chopped<br />
<br />
Preheat grill to 200°C.<br />
<br />
Combine all of the ingredients in a baking pan. Whack it under the grill until the shells are orange and there's some browning happening on the heads and tails.<br />
<br />
Garnish with fresh parsley.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC06548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC06548.jpg" /></a></div><br />
Enjoy!<br />
<br />
<a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com2tag:blogger.com,1999:blog-3313153279135345601.post-86348145369682582612011-02-20T11:29:00.001+11:002011-02-23T17:16:36.878+11:00Pepper-seared Sashimi Tuna<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC06557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC06557.jpg" /> </a></div>I finally understand the difference between a $3 roll at Sushi World and a $20 artisan roll at a nice restaurant. The latter most likely uses sashimi grade fish, which, I found out yesterday, does not come cheap. <br />
<br />
We bought this beauty at Wellstone Fresh Seafood in Willoughby. I'd read online that they supply seafood to some of the best Japanese restaurants in Sydney. There, I learned that sashimi grade tuna is not the same as a regular tuna steak. In fact, it's twice the price (approx. $20 for 300g) and much deeper in colour. I went home and Googled what makes sashimi grade fish special and it's actually in the way it's caught. Sashimi grade fish is individually caught by hand and killed instantly before chilling. No wonder you rarely see raw tuna at takeaway joints.<br />
<br />
<div style="text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC06570.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC06570.jpg" /></a> </div>This tuna was so tender that the pieces almost fell apart while I was slicing it, and, like most things good in the food world, it melted in my mouth. I have to give credit to Nigella for the pepper crust recipe. Served with a salad of red cabbage, cucumber, spring onion and a soy and wasabi dressing and steamed rice, it was the perfect combination of textures and flavours for a light Summer dinner.<br />
<br />
This dish is also an entertainer's dream. You can prepare the tuna and vegetables in the morning and set them aside in the fridge. Then when your guests arrive, you only need to spend 10 minutes searing the tuna, dressing the salad, slicing the tuna and prettying up on a plate.<br />
<br />
You'll need:<br />
Sashimi grade tuna<br />
1 teaspoon English mustard<br />
1 teaspoon sesame oil<br />
Peppercorns, lightly cracked<br />
¼ red cabbage<br />
1 cucumber<br />
3 spring onions<br />
1 tablespoon soy sauce<br />
1 tablespoon rice vinegar<br />
½ tablespoon sesame oil<br />
½ tablespoon wasabi<br />
1 teaspoon castor sugar<br />
Juice of half a lime<br />
Sesame seeds (optional) <br />
Steamed rice (optional)<br />
<br />
Serves 4.<br />
<br />
Combine English mustard and sesame oil and rub on tuna.<br />
<br />
Roll tuna in pepper, coating well on 4 sides (leaving the ends bare).<br />
<br />
Julienne the vegetables and dress with soy sauce, rice vinegar, sesame oil, wasabi, castor sugar and lime juice.<br />
<br />
Sear each peppered side of the tuna in a hot pan (it should be smoking) for approximately 1 minute or until you can see 1mm of cooked meat. Be careful to not cook any further than that as it will continue cooking off the heat.<br />
<br />
Rest tuna until cool.<br />
<br />
Slice thinly and arrange on a plate. Garnish salad with sesame seeds.<br />
<br />
Enjoy! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC06566.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC06566.jpg" /></a><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC06570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com2tag:blogger.com,1999:blog-3313153279135345601.post-28769205918026139832011-02-13T20:52:00.000+11:002011-02-13T20:52:46.304+11:00Osso Bucco Ragu<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/ossobucco3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/ossobucco3.jpg" /></a></div>There’s much to love about osso bucco. For starters, it’s really fun to say. Secondly, it’s a cut of meat that’s high in collagen, which, when broken down by slow-cooking, becomes rich and gelatinous between the meat fibres so that the meat melts in your mouth. You can buy two pieces of osso bucco from a good quality butcher for less than $10 and this recipe makes 6 servings (that leaves you more money to spend at, say, Country Road). What you end up with is a rich tomato sauce that’s been infused with delicate and meaty veal and bone marrow.<br />
<br />
<div style="text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/ossobucco2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/ossobucco2.jpg" /></a> </div>For this recipe, I used a pre-made pasta sauce by Latina, which cuts down the prep time to about 10 minutes. The sauce isn’t the greatest on its own, but when it’s cooked down with meat and veges, it’s brilliant.<br />
<br />
You’ll need:<br />
2 portions of osso bucco<br />
3 tablespoons canola oil (or any oil with a high burning point)<br />
2 Spanish onions<br />
6 carrots<br />
¼ green cabbage<br />
5 cloves garlic<br />
500ml beef stock<br />
1L pre-made pasta sauce<br />
Thyme leaves from 2 sprigs<br />
Basil to garnish<br />
Pasta<br />
<br />
Roughly chop onions, carrots, cabbage and garlic.<br />
<br />
Wash meat and pat dry with paper towels. Season both sides with salt and pepper.<br />
<br />
Heat a large pot on high heat. Add oil. <br />
<br />
When hot, brown the meat (approx. 1 minute each side). Remove from heat and set aside.<br />
<br />
Cook the veges in the same pot for about 10 minutes to release all the lovely juices.<br />
<br />
Deglaze the pot with beef stock.<br />
<br />
Add pasta sauce and thyme and bring to the boil.<br />
<br />
Place the meat back in and turn the heat down to low. (I have a fidgety electric stove so I used a thermometer to keep track of the temperature. According to Heston, shin cuts are best cooked at at least 70°C in liquid, so I kept it at 75°C).<br />
<br />
Leave for 4 hours. <br />
<br />
Cook pasta according to packet instructions. Drain but keep some pasta water.<br />
<br />
Remove meat and shred with a fork while hot.<br />
<br />
Scoop out veges from the sauce. To thicken the sauce, stir in pasta water or flour.<br />
<br />
Add the shredded meat back and basil leaves to the sauce. <br />
<br />
Serve with hot pasta.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/ossobucco3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/ossobucco.jpg" /></a><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/ossobucco2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com1tag:blogger.com,1999:blog-3313153279135345601.post-13161448371706151162010-12-31T18:07:00.001+11:002010-12-31T18:12:59.232+11:00Skittles Vodka<div style="text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka6.jpg" /> </a><br />
<div style="text-align: left;">Where has 2010 gone? It's hard to believe that nearly a year ago I started this little blog. I've learnt more about food this year than I have in the twenty before it and I've met the loveliest like-minded and supportive food bloggers. Thank you for making food blogging so enjoyable (even if I only update sporadically!). Anyway, as a last hoorah for 2010, I want to share with you... Skittles vodka! </div><div style="text-align: left;"><br />
</div></div><div style="text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka2.jpg" /> </a></div><div class="separator" style="clear: both; text-align: left;">Skittles are fun but this is no family activity!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div>You'll need:<br />
1.5L vodka<br />
600g Skittles<br />
5 small drink bottles<br />
Paper towels<br />
<br />
Sort the Skittles by colour and put them in separate drink bottles.<br />
<br />
Cover with vodka.<br />
<br />
<div style="text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka7.jpg" /></a></div>Shake.<br />
<br />
Leave overnight.<br />
<br />
Strain through a paper towel over a sieve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka3.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka.jpg" /> </a></div><div class="separator" style="clear: both; text-align: left;">Mmm Skittles innards...</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><br />
Wash bottle and pour back in.<br />
<br />
<div style="text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka5.jpg" /> </a><br />
<div style="text-align: left;"> </div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/skittlesvodka4.jpg" /> </a></div><div class="separator" style="clear: both; text-align: left;">Enjoy your NYE! Much love,</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com7tag:blogger.com,1999:blog-3313153279135345601.post-33610468593319266082010-12-26T21:11:00.000+11:002010-12-26T21:11:35.407+11:00Turducken!<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken6.jpg" /></a></div><br />
As a meat-lover, my philosophy is this: Why have one meat on Christmas when you can have five? Turducken was the perfect answer: chicken and pork stuffed inside a duck, stuffed inside a turkey, covered with prosciutto. But don't too many cooks spoil the broth? you ask. Nope. Isn't stuffing animals inside each other a bit gratuitous? Sure. Won't you be constipated just eating meat for the day? Worth it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken8.jpg" /></a></div>It didn't stay this pretty for long!<br />
<br />
Making turducken in Sydney really is a path less traveled. I was hard-pressed to find reliable recipes online, let alone a butcher that sold pre-made turduckens. So I paved my own way. Many stressful hours went into the preparation of this beast but in the end, if nothing else, I can proudly say "challenge accepted". Instead of doing the whole birds, I used breast meat. Instead of roasting, I braised at a lower temperature. The end result was delicious. The duck fat had cooked into the turkey, it was sweet and sage-infused and the stuffing was phenomenal. However, because I couldn't find any recipes for braising turducken, I had to guess when it was cooked through and I overcooked it slightly. But now that I know, I can share with you all and hopefully next year it won't be so much of a mystery.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken3.jpg" /></a></div><br />
You'll need:<br />
1 turkey breast, skinned<br />
2 duck breasts, skinned but fat in tact<br />
1 cup chicken mince<br />
1 cup pork sausage meat<br />
½ cup dried cranberries, roughly chopped<br />
½ cup breadcrumbs<br />
2 tablespoons sage leaves, roughly chopped<br />
1 red onion, finely diced<br />
Salt and pepper<br />
Olive oil<br />
150g prosciutto<br />
750ml apple cider (I used Strongbow's sweet apple cider)<br />
1L chicken stock<br />
Kitchen string<br />
<br />
Preheat oven to 140̊C.<br />
<br />
Line a roasting pan with baking paper, just to stop the meat from sticking.<br />
<br />
Sweat onion over medium heat in some olive oil until just browned. Remove from heat and cool.<br />
<br />
Combine chicken mince, pork sausage meat, cranberries, breadcrumbs, sage and cooled onion with your hands. Season with salt and pepper. (Never make stuffing ahead of time for safety reasons. Always cook moist stuffing immediately.)<br />
<br />
Using a meat tenderiser, flatten the turkey breast until it's even in thickness.<br />
<br />
Lay the duck breasts, fat side down, on the turkey.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken9.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken.jpg" width="320" /></a></div><br />
Mould a log of stuffing on top.<br />
<br />
Roll tightly and layer prosciutto slices on the top.<br />
<br />
Carefully secure with kitchen string.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken2.jpg" width="320" /></a></div><br />
Place in roasting pan. Pour in all of the apple cider and enough chicken stock so that the liquid comes up halfway on the meat. You can put vegetables in the liquid.<br />
<br />
Cook for 1½-2 hours, until core temperature is 75̊C. If you don't have a meat thermometer (like me), test by putting a knife through to the centre for 5 seconds and feeling if the knife is warm. As soon as it's ready, take it out of the oven, remove from liquid and rest for 10 minutes.<br />
<br />
Make a gravy with the liquid by whisking in around 5 tablespoons of flour, simmering for 5 minutes, and pushing through a sieve.<br />
<br />
Serves 8-10 people.<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken5.jpg" /></a></div><br />
My top tip is to call your butcher a week in advance and ask if they'll have all the meats. Most places will let you place an order to pick up right before Christmas day. You should only store poultry in the fridge for one to two days, otherwise freeze it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasturducken7.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">Hope you guys had a fantastic Christmas, I know I did!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com5tag:blogger.com,1999:blog-3313153279135345601.post-86533796251728539352010-12-26T20:01:00.001+11:002010-12-31T18:12:43.206+11:00Homemade Jam: Fig, Strawberry & Ginger<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasjam2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasjam2.jpg" /></a></div><br />
Jam is one of those things you have to keep in the house. When you think of good foods like turkey sandwiches, scones, toast, trifle, spongecakes, jam really ought to be a food group in itself. This year, I decided to make a few batches of jam and give them to family as gifts. Unlike with biscuits or cake (foods that don't make it past Christmas day), every time your loved ones stick a knife in your homemade jam, they'll think of you.<br />
<br />
Jam is surprisingly dead easy to make. If you find good quality fruits that are more or less unripened, you really only need 3 ingredients: fruit, sugar and lemon juice. You can add spices or infuse your jam with things like citrus zest or ginger. You can even play around with consistency by putting in some ripened fruit or simmering for shorter or longer.<br />
<br />
I decided to make two batches: fig jam, and strawberry and ginger jam. You need unripened fruit because they contain a higher level of pectin, a natural setting agent. Figs are really ripe this time of year so I used the firmest ones I could find. Somehow they made a nice, thick jam. Both jams were delicious and all up took around a day to make.<br />
<br />
Fig jam<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasjam3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasjam3.jpg" /></a></div><br />
<br />
You'll need:<br />
1kg figs<br />
500g castor sugar<br />
Juice of 1 lemon<br />
Glass jars<br />
<br />
Preheat the oven to 110̊C.<br />
<br />
Place jars in the oven to sterilise. Place the lids in too if they're oven-safe. Otherwise, put them in boiling water while you make the jam.<br />
<br />
Quarter the figs and coat well with caster sugar in a large bowl. Keeping the excess sugar, cover and place in fridge until the juices come out (at least 6 hours).<br />
<br />
Transfer to a deep pot and place on a medium heat.<br />
<br />
Once the sugar is melted, remove the fruit and simmer the syrup for 10-15 minutes.<br />
<br />
Return the fruit to the pot and simmer for about half an hour, stirring occasionally.<br />
<br />
When it is thick and jammy, take your jar out of the oven and spoon the jam in while the jar is hot. Put the lid on immediately and leave it to cool. Once cool, store in fridge.<br />
<br />
Makes around 1 litre.<br />
<br />
Strawberry and ginger jam<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasjam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/christmasjam.jpg" /></a></div><br />
<br />
You'll need:<br />
1kg strawberries<br />
1kg sugar<br />
2 tablespoons ginger, sliced lengthways<br />
Juice of 1½ lemons<br />
Glass jars<br />
<br />
Preheat the oven to 110̊C.<br />
<br />
Place jars in the oven to sterilise. Place the lids in too if they're oven-safe. Otherwise, put them in boiling water while you make the jam.<br />
<br />
Halve or quarter them and place in a deep pot.<br />
<br />
Place sugar and ginger in the pot.<br />
<br />
Place the pot on a medium heat and stir until the sugar is melted. <br />
<br />
Once melted, bring to the boil and gently simmer for about half an hour, stirring occasionally. During this time, taste it regularly and take out the ginger when it's infused to your liking.<br />
<br />
Add lemon juice.<br />
<br />
When it is thick and jammy, take your jar out of the oven and spoon the jam in while the jar is hot. Put the lid on immediately and leave it to cool. Once cool, store in fridge.<br />
<br />
Makes around 2 litres.<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" /></a></div>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com1tag:blogger.com,1999:blog-3313153279135345601.post-1139908368030045362010-11-20T12:38:00.011+11:002010-11-20T16:05:23.192+11:00I'm back like original Vegemite on toastIt has been a while, hasn't it friends? In fact, this hiatus was almost as long as one my toilet breaks at work. The last 3 months have been crazy but I've survived the semester, we've well and truly settled into our new place, I've triumphed over our precarious conventional oven and I have time to blog again! Life is good.<br />
<br />
Most of you will know that Dan and I have moved out. I could not be happier with the location and 3 months later we're still discovering cool little places to grab a bite. Here are some of our favourite places to have a casual meal (for those busy nights when you want to be in and out like you mean business).<br />
<br />
<span style="font-weight: bold;">Ryo's Noodles, Crows Nest</span><br />
<a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/1-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="187" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/1-1.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="400" /></a><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/1-1.jpg"><br />
</a><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC05996.jpg"></a><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC05998.jpg"></a>A friend of mine hailed the noodles at this place "the best ramen in Sydney". I still think the best ramen in Sydney is from Ichiban Boshi opposite Kinokuniya in the city, but Ryo's comes really close. The servings are generous, service is fast and the gyoza is killer. Be wary of the Friday night queue that starts around 6pm and opt for no makeup as it gets pretty stuffy with no air con and hot soup.<br />
<br />
<span style="font-weight: bold;">The Counter, Crows Nest</span><br />
<br />
<a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/IMG_0077.jpg"><img alt="" border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/IMG_0077.jpg" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 357px;" /></a>You know those children's books that have alternate endings and you choose your own adventure? This American franchise lets you choose your own burger adventure. You get to customise every part of your burger on a neat clipboard and a short wait later you get to eat your delicious creation. The burgers are huge so wear your eating pants if you're shy about unbuckling. You have to try the apple pie shake (with real chunks of apple pie) and cheesy fries.<br />
<br />
<span style="font-weight: bold;">Guzman y Gomez, Crows Nest</span><br />
<br />
<a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/IMG_0111.jpg"><img alt="" border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/IMG_0111.jpg" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 357px;" /></a>I flipped out when I found I lived 2 blocks away from a GYG. Whoever thought up the concept of Mexican fast food and tequila daquiris in the one place must have been a demigod. The only disappointing thing is you can't takeaway alcoholic drinks. I'm still dreaming of the perfect world when we can walk down the street with a drink in one hand and a burrito, taco, quesadilla or nachos in the other.<br />
<br />
<span style="font-weight: bold;">Thai Emerald, Crows Nest</span><br />
<br />
We get so many Thai takeaway menus in the mail and being the junk mail fiend he is, Dan brings them up to the apartment and hoards them in case we need to order Thai from 30 different places. I'm so glad I let him though because during exams, we did need those menus, and yes, I had prawn pad thai every night for 2 weeks. Thai Emerald did the best prawn pad thai in terms of taste and price. For $11.90, it's by far the cheapest pad thai in Crows Nest, the taste is almost perfect and the prawns are impressively succulent.<br />
<br />
I also wanted to share with you guys some pictures of our new place just because it's so darn cute. I like to think of it as 1950s Californian housewife.<br />
<br />
<a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC05823.jpg"><img alt="" border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC05823.jpg" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 367px;" /></a><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC06211.jpg"><img alt="" border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/DSC06211.jpg" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 369px;" /></a><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/2-1.jpg"><img alt="" border="0" height="188" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/2-1.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="400" /></a><a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/2-1.jpg"><br />
</a>Hopefully I'll have a chance to pop down to Harris Farm next week and work on some recipes I've been brainstorming. Very excited!<br />
<a href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg"><img alt="" border="0" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" style="cursor: pointer; float: left; height: 122px; margin: 0pt 10px 10px 0pt; width: 150px;" /></a>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com3tag:blogger.com,1999:blog-3313153279135345601.post-5637847191935877772010-07-25T12:59:00.009+10:002010-08-16T12:18:00.322+10:00Lunch Special @ Restaurant Balzac141 Belmore Rd, Randwick<br />French and English restaurant<br /><a href="http://www.restaurantbalzac.com.au/">Book online</a> or call 02 9399 9660<br />$35 pp for a set menu each Friday<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/balzac.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 475px; height: 369px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/balzac.jpg" alt="" border="0" /></a><br />My first impression of Restaurant Balzac (awarded 2 Chef's Hats since 2008) is that it's about the food. The restaurant is tucked away modestly on the busy Belmore Rd in Randwick. The decor is simple, French countryside, and during the day it's bathed in natural sunlight. The service is professional but not snooty. It is perfect for a quiet meal, maybe with a few friends, but there is nothing quiet or understated about the food.<br /><br />This menu is from a few weeks ago. I thought it was an elegant combination that was perfect for the middle of Winter. The flavours were hearty and complex yet balanced and fresh. Everything was cooked to perfection, the textures were distinct and I cannot rave enough about how good it all tasted.<br /><br />On top of that, the service was flawless. I had no complaints about this experience. For $35, this is a great way to try what Restaurant Balzac has to offer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/balzac2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 475px; height: 351px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/balzac2.jpg" alt="" border="0" /></a>Baked tomato soup with feta arancini<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/balzac3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 475px; height: 356px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/balzac3.jpg" alt="" border="0" /></a>Slow roasted leg of lamb with bean and lentil ragout<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/balzac4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 528px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/balzac4.jpg" alt="" border="0" /></a>Poach quince and almond tart with Chantilly cream<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 122px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" alt="" border="0" /></a>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com4tag:blogger.com,1999:blog-3313153279135345601.post-16810262791828310482010-07-23T16:33:00.003+10:002010-07-23T17:27:09.244+10:00Kam Fook, ChatswoodLevel 6, Westfield, 28 Victor St<br />Yum cha<br /><a href="http://www.kamfook.com.au/booking.htm">Book online</a> or grab a number on the day<br /><br />Many of my Asian friends will know that I was very deprived of Chinese delicacies growing up. I have few memories of going to yum cha and only know the food by their taste. It was probably for the best because now, as an adult with a bit of disposable income, I can fully appreciate the experience and go as crazy as my stomach will allow.<br /><br />Dan and I spent a lovely Sunday afternoon at Kam Fook. With my broken Chinese and vague memories of what things were called, we ate our little hearts out. I won't bore you with descriptions, I'm sure you're all familiar with yum cha (what with <span style="font-weight: bold;">all</span> food bloggers being Asian and all). As expected, everything was delicious (though not all chopstick-friendly) and doggy-bag-worthy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 475px; height: 356px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook2.jpg" alt="" border="0" /></a><span style="font-style: italic;">Har gao</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 475px; height: 356px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook4.jpg" alt="" border="0" /></a>Pork dumplings<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 475px; height: 356px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook3.jpg" alt="" border="0" /></a>BBQ pork buns<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 475px; height: 352px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook5.jpg" alt="" border="0" /></a>Pork spring rolls<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 475px; height: 356px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook7.jpg" alt="" border="0" /></a>Mixed seafood dumplings<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 475px; height: 392px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook.jpg" alt="" border="0" /></a>Chicken feet<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 533px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/kamfook6.jpg" alt="" border="0" /></a><span style="font-style: italic;">Dao fu fa</span><br /><br />I may not have done this much as a child but I'm thinking I will be a yum cha frequenter from now on because this was really good value! For the both of us, we spent around $50 and doggy-bagged a few things for dinner. In the words of George Costanza, this is like discovering plutonium by accident!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 122px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" alt="" border="0" /></a>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com7tag:blogger.com,1999:blog-3313153279135345601.post-53256797849927310392010-07-13T22:52:00.003+10:002010-07-13T23:09:45.557+10:00Perfect Pan-Fried Steak & Potato Mash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/steakandmash3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 475px; height: 633px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/steakandmash3.jpg" alt="" border="0" /></a>The other night, I was in a Nigella mood: I wanted my food fast without the tediousness of cooking things the “proper way”. Only, I took short cuts that would offend chefs and quite frankly, I appalled myself.<br /><br />You see, instead of thawing frozen meat, I just put it in a bowl and poured boiling water over it. To make it worse, it was steak. By the time it had defrosted through, the outside had started to cook. I was really irked out but I continued cooking it like normal. I wanted to cry, thinking that I’d ruined a perfectly good piece of meat.<br /><br />That is, until I tasted it.<br /><br />It was the juiciest, most tender and meatiest-tasting steak I’d ever cooked on the pan! I can’t explain it – all my culinary knowledge about meat points against boiling steak – but it was almost perfect. I do know that kosher meat is boiled to draw out blood and impurities and supposedly this leaves a more refined meat taste. Also, I guess gently cooking the outside of the steak means that it won’t seize up on contact with a hot pan. Either way, this is a fool-proof method for making an excellent steak at home (without a grill or woodfire oven).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/steakandmash4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 475px; height: 594px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/steakandmash4.jpg" alt="" border="0" /></a>So juicy...<br /><br />Inspired by Heston Blumenthal’s way of cooking, I fiddled around a bit to find the best way to parboil steak before pan-frying. Took a while to fine-tune but I’m very happy with this recipe.<br /><br />1 steak (make sure it’s a cut that’s suitable for grilling or pan-frying)<br />2 cloves garlic<br />Fresh rosemary<br />Fresh thyme<br />Olive oil<br /><br />Put steak in a saucepan and cover with cold water. Slowly bring to 55°C and simmer at the same temperature for 15 minutes. (This is the temperature commonly used for a <span style="font-style: italic;">sous-vide</span> and the idea is to make it hot enough to draw out the blood but not hot enough for the meat to tense up.)<br /><br />Remove and rest until cool.<br /><br />Dry well with paper towels, pressing on the steak to soak up excess blood.<br /><br />Rub olive oil, 1 clove crushed garlic, salt and pepper on both sides.<br /><br />Heat pan to a very high heat and cook steak for 3 minutes on each side.<br /><br />Remove and place on a plate or chopping board and immediately dress with olive oil, crushed garlic and chopped rosemary and thyme.<br /><br />Rest for at least 5 minutes before serving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/steakandmash.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 475px; height: 356px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/steakandmash.jpg" alt="" border="0" /></a>Of course, you must have steak with mash. I never really felt the urge to blog about mash until I saw Heston Blumenthal make the ultimate potato mash on “In Search of Perfection”. The recipe was so ingenious and well thought out that I must share.<br /><br />1 kg potatoes<br />300g unsalted butter, cubed<br />Salt<br />Cream<br /><br />Wash, peel and slice potatoes into even pieces (about 1 inch). Cover with cold water in a pot. Slowly bring to 70°C and simmer at the same temperature for 30 minutes. (This locks in the glutens so that the mash isn’t gluey.)<br /><br />Drain and place potato slices in iced water.<br /><br />Wash the pot, refill with water, add salt and bring to the boil. Reduce to a simmer and add potatoes (and 3 cloves of garlic if you like garlic in your mash). Simmer until potatoes are tender.<br /><br />Drain and place potatoes and garlic back in the pot. Shake the pot gently over a low heat to completely dry.<br /><br />Push potatoes and garlic through a potato ricer into a bowl with butter.<br /><br />Push through a drum sieve for a finer consistency (optional).<br /><br />Put back into pot, adding salt and cream to taste. Whisk well over a low heat until light and fluffy.<br /><br />Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/steakandmash2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 475px; height: 356px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/steakandmash2.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 122px;" src="http://i765.photobucket.com/albums/xx296/tangerine_eats/lovelily.jpg" alt="" border="0" /></a>tangerine eatshttp://www.blogger.com/profile/17514182180807675784noreply@blogger.com11