ANZMET recipes 2014

12 November 2014

SOUFFLÉ ROTHSCHILD
Serves 4

1 cup milk
3 eggs, separated
¼ cup + 2 Tbsp caster sugar
⅓ cup plain flour
2 Tbsp Grand Marnier
5 egg whites
½ tsp cream of tartar
2 Tbsp unsalted butter
icing sugar, fruit and double cream, to serve

1 Pour the milk into a medium saucepan and bring to a boil over a moderate heat. Whisk the yolk, ¼ cup caster sugar, ⅓ cup plain flour in a medium bowl until very light. Pour in the milk, stir to combine, then return to the heat and cook until thickened. Whisk in the Grand Marnier then set aside.
2 Whisk all 8 egg whites with the cream of tartar and remaining sugar in the bowl of an electric mixer on medium speed until soft peaks form. Fold ⅓ of the meringue into the custard, then the next ⅓, then the final third.
3 Cook ½ Tbsp butter in a small (20cm) non-stick frying pan over a moderate heat for 2 minutes until nut-brown, then add ¼ of the batter. Cook for 3 minutes, until almost set, then fold over and turn out onto a pre-warmed plate. Dust with icing sugar and serve with fruit and double cream. Repeat with the remaining batter.

POLLO CHILMOLE
Serves 4

Juice of 2 limes
Juice of 1 grapefruit
Juice of 4 oranges
4 cloves garlic, minced
100g chimole paste
salt flakes and freshly-milled black pepper
1.5kg chicken chopped into 8 pieces
4 cups baby spinach leaves
fried red onions, sour cream and tortillas, to serve

1 Preheat oven to 180°C. Combine the juices, garlic and chilmole paste in a blender and purée until smooth. Season with salt and pepper, then rub onto the chicken pieces and set aside for 30 minutes.
2 Wrap in sheets of non-stick baking paper then place in a French oven and fit the lid. Bake for 40 minutes, until the chicken is just cooked and tender. Mix in spinach leaves, then serve with fried onions, sour cream and tortillas.

SIMPLE YOGHURT BREAD
Serves 4

400g self-raising flour
1 tsp baking powder
2 tsp fine salt
400g Greek yoghurt
3 Tbsp tapenade
1 cup feta, crumbled
1 bunch oregano, chopped
lemon wedges, to serve

1 Preheat oven to 180°C. Sift the flour, baking powder and salt into a large bowl, then add the yoghurt and mix until a dough forms. Flatten on a floured bench, then top with the tapenade, feta and oregano. Roll up, flatten again, then bake for 20 minutes, until golden.

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