better homes and gardens live melbourne 2012

24 February 2012

SHOW 1: COOKING FOR ALLERGIES
Gluten-free soda bread with vegetarian pate
Nut-free muesli bars
No-egg dairy-free cupcakes with dark chocolate

SHOW 2: CANAPE MASTERCLASS
Olive and tomato tuilles
Crispy crab cakes with cucumber-yoghurt sauce
Oysters with long pepper and eschalot mignonette
Barbecued chicken rillettes with basil and pine nuts

SHOW 3: THE 30 MINUTE DINNER PARTY CHALLENGE
Tartare of Kingfish with beetroot, lime, radicchio and witlof salad
Sumac-crusted tuna with fennel remoulade and chive emulsion
Simplest chocolate mousse

SHOW 4: CONQUERING CHEESECAKE
Triple-chocolate cheesecake
Raspberry cheesecake muffins
No-bake lemon cheesecake slice

SHOW 5: THE ULTIMATE PICNIC
Pan bagnat
Simple chicken and pistachio terrine
Cold pasta salad with mushrooms and fried capers

SHOW 6: NUOVA COCINA (THE NEW SPANISH)
Albondingas
Quick cocido madrilleno
Paparajotes

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GLUTEN-FREE SODA BREAD WITH VEGETARIAN PATE
Makes 1 loaf

1 cup quinoa flour (120g)
1 cup millet flour (140g)
2/3 cup machiko flour, aka sweet rice flour (110g)
2 Tbsp raw caster sugar
½ tsp fine salt
2 tsp baking powder
1 tsp bicarbonate of soda
¼ cup rolled triticale
¾ tsp xanthan gum
1 egg
2 Tbsp extra virgin olive oil
1½ cups buttermilk (350ml)
½ cup roasted capsicums
½ cup walnuts
3 cloves garlic, minced
6 button mushrooms
2 tsp smoked paprika
1 tsp ground cumin
½ tsp cayenne pepper
salt flakes and freshly-milled black pepper
½ cup cooked brown rice

1 Preheat oven to 210°C. Sift the flours, sugar, salt, baking powder and bicarbonate of soda into a large bowl, then mix in the rolled triticale.
2 Whisk the egg, oil and buttermilk in a large bowl, then pour into the dry ingredients and mix gently to combine until smooth, taking care not to overwork.
3 Form into a flat disc and arrange on a lined oven tray and bake for 15 minutes, then reduce the heat to 180°C and bake for another 10 minutes.
4 Combine the capsicums, walnuts, garlic, mushrooms, and spices in the bowl of a food processor and pulse until smooth, then season with salt and pepper. Mix in the rice and pulse until a paste forms. Serve with the bread.

NUT-FREE MUESLI BARS
Makes 12 bars or 48 small bites

1¼ cup rolled oats
1 cup desiccated coconut
½ cup unprocessed bran
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup sesame seeds
1 tsp mixed spice
75g unsalted butter
¼ cup honey
¼ cup liquid glucose
½ cup brown sugar

1 Combine the oats, coconut, bran, seeds and spice in a large bowl.
2 Melt the butter in a saucepan over a medium heat, then add the honey, glucose and sugar. Bring to a boil then cook for 10 minutes, until a drop of the caramel forms a soft ball when poured into cold water. Pour immediately over the oat mixture and beat until smooth.
3 Working quickly, press into a lined 27cm x 18cm slice pan, and press flat. Set aside to cool completely before slicing with an oiled knife. Store airtight for up to 4 weeks.

NO-EGG DAIRY-FREE CUPCAKES WITH DARK CHOCOLATE
Makes 12

250g wholemeal self-raising flour
¼ cup dark cocoa powder
2 tsp ground cinnamon
180g golden syrup
2 large pears, peeled and coarsely grated
100g raisins, chopped
100g extra virgin olive oil
185ml soy milk
75g dark chocolate, chopped
½ pear, finely sliced

1 Preheat oven to 180°C. Sift the flour, cocoa and cinnamon into a large mixing bowl. Combine the golden syrup, pears, raisins, olive oil and soy milk in a second bowl, then pour into the flour mixture and beat well to combine. Stir in the chocolate pieces.
2 Spoon into lined ½-cup muffin tins and garnish with pear slices. Bake for 20-25 minutes, until a skewer can be inserted and removed cleanly.

OLIVE AND TOMATO TUILLES
Makes 48

80g sundried tomatoes
1 cup breadcrumbs
80g black olive tapenade
1 sheet puff pastry
1 egg, beaten

1 Preheat oven to 200°C. Purée the sundried tomatoes, then combine with half the breadcrumbs. Mix the tapenade with the remaining breadcrumbs.
2 Brush the one side of the pastry with egg. Pipe the olive mixture in a line down the centre of the pastry, then pipe the tomato mixture in a parallel line 3cm apart. Fold the pastry over and press into place, leaving no air bubbles around the fillings. Freeze for 1 hour, until firm.
3 Slice into sticks and arrange on lined oven trays. Bake for 18 minutes, until golden and crisp. Cool slightly, then serve.

CRISPY CRAB CAKES WITH CUCUMBER-YOGHURT SAUCE
Makes 24

2 large waxy potatoes, peeled
2 Tbsp unsalted butter
150 crab meat
3 cloves garlic, minced
2 kaffir lime leaves, finely sliced
1 Tbsp fish sauce
¼ cup plain flour
2 eggs, beaten
1 cup cornflake crumbs
vegetable oil for deep frying
salt flakes and freshly-milled black pepper
1 Lebanese cucumber, peeled and seeded
½ tsp ground cumin
300g natural yoghurt
2 sprigs mint, finely chopped

1 Put the potatoes in a medium saucepan of salted water and set over a moderate heat. Bring to a boil and cook for 15 minutes, until tender, then press through a fine sieve. Beat with the butter and set aside to cool until just warm to touch.
2 Mix the crab, 1 clove garlic, lime leaves and fish sauce in a bowl until smooth. Form into small egg shapes and refrigerate for 1 hour, until firm.
3 Coat with flour, then eggs, then cornflake crumbs, then fry in hot (180°C) vegetable oil for 3 minutes, until golden and crisp. Drain on kitchen paper then season with salt and pepper.
4 Grate the cucumber coarsely, then combine with the remaining garlic, cumin, yoghurt and mint. Season with salt and pepper. Serve with the crisp crab cakes.

OYSTERS WITH LONG PEPPER AND ESCHALOT MIGNONETTE
Serves 4

24 shucked oysters
¼ cup red wine vinegar
2 eschalots, diced very finely
½ tsp freshly cracked black pepper
1 Indonesian long pepper, freshly grated
1 cup rock salt
chervil sprigs, to serve

1 Check each oyster for pieces of shell grit that may be leftover from shucking, and remove these carefully without rinsing the oysters.
2 Combine the vinegar, eschalots and peppers in a small bowl.
3 Spread the rock salt on a serving plate and arrange the oysters on top. Spoon the vinegar mix over the top and serve with sprigs of chervil.

BARBECUED CHICKEN RILLETTES WITH BASIL AND PINE NUTS
Serves 12

¼ barbecued chicken
2 Tbsp light cream cheese
2 Tbsp garlic mayonnaise
¼ bunch basil leaves, finely sliced
12 thin slices baguette
2 Tbsp extra virgin olive oil
juice of 1 lime
salt flakes and freshly-milled black pepper
2 Tbsp pine nuts, toasted and chopped
12 fine slices chilli, to garnish

1 Preheat oven to 180°C. Combine the chicken meat and combine with the cream cheese and garlic mayonnaise. Mix in half the basil leaves, then spoon into 12 egg shapes and set aside.
2 Brush the baguette slices with a mixture of olive oil and lime juice, then season with salt and pepper. Arrange on a lined oven tray and bake for 8 minutes, until lightly golden.
3 Place a spoon of he chicken mixture on top of each, then garnish with pine nuts and chilli.

TARTARE OF KINGFISH WITH BEETROOT, LIME, RADICCHIO AND WITLOF SALAD
Serves 4

1 cup beetroot juice
2 Tbsp caster sugar
1 Tbsp glucose syrup
2 tsp cider vinegar
2 fresh bay leaves
180g skinless kingfish fillet, all bones removed
2 limes, peeled and segmented
½ orange, peeled, segmented and diced
½ cup radicchio, finely sliced
1 head witlof, shredded
¼ cup chervil leaves
salt flakes and freshly-milled black pepper
1 Tbsp avocado oil

1 Combine the beetroot juice, sugar, glucose syrup, vinegar and bay leaves in a small saucepan and set over a high heat. Boil until syrupy, then set aside to cool.
2 Slice the kingfish finely into sets of 5 slices and arrange these on chilled plates. Combine the lime, orange, radicchio, witlof and chervil in a bowl, then arrange on top of the kingfish. Season with salt and pepper.
3 Spoon the beetroot syrup and avocado oil around the kingfish to serve.

SUMAC-CRUSTED TUNA WITH FENNEL REMOULADE AND CHIVE EMULSION
Serves 4

2 heads fennel
2 eschalots, peeled
2 cloves garlic, minced
2 tsp capers, chopped
juice of 1 lemon
½ cup mayonnaise
salt flakes and freshly-milled black pepper
1 egg yolk
2 tsp Dijon mustard
2 tsp tarragon vinegar
1 bunch chives, snipped
½ cup grapeseed oil
4 x 160g tuna steaks, thick-cut
1 Tbsp ground sumac
1 Tbsp extra virgin olive oil
dandelion greens and hazelnut oil, to serve

1 Slice the fennel and eschalots very finely using a mandoline, then combine with the garlic, capers, lemon juice and mayonnaise. Season with salt and pepper, then set aside.
2 Combine the yolk, mustard, vinegar and chives in a jug and pure with a stick blender. Add the grapeseed oil in a steady stream until thickened, then season with salt and pepper.
3 Coat the tuna steaks in sumac, salt, pepper and olive oil, then sear in a hot ribbed griddle for 1 minute each side, until rare. Serve on a bed of fennel remoulade, topped with chive emulsion, dandelion greens and hazelnut oil.

SIMPLEST CHOCOLATE MOUSSE
Serves 4

300g dark chocolate
240ml water
marinated berries and whipped cream, to serve

1 Warm the chocolate and water in a heatproof bowl over a saucepan of simmering water until melted and warm to touch. Begin whipping with an electric beater, then set the bowl over a larger bowl filled with iced water and continue whipping for 5 minutes, until thick and creamy.
2 Spoon into glasses and chill until set, then top with berries and cream to serve.

TRIPLE-CHOCOLATE CHEESECAKE
Serves 16

375g butternut cookies (1½ pkts)
60g dark cocoa powder
125g unsalted butter, melted
1 egg white
500g cream cheese
100g caster sugar
3 eggs
20g (2 Tbsp) cornflour
1 tsp natural vanilla extract
300g sour cream
200g white chocolate, melted and cooled
140g milk chocolate, chopped
70ml cream

1 Preheat oven to 150°C. Combine the biscuits and cocoa powder in the bowl of a food processor and pulse until a coarse crumb forms. Add the butter and egg white and pulse until well-mixed.
2 Press the biscuit mixture into the ides and base of a lined 22cm springform cake tin to an even depth of 2mm. Freeze for 10 minutes to firm up.
3 Put the cream cheese, sugar, eggs, cornflour and vanilla in the bowl of the food processor and purée until smooth, scraping down the sides several times. Add the sour cream and purée for 30 seconds, then add the white chocolate and purée for 2 minutes.
4 Pour the white chocolate mixture into the prepared base and bake for 45 minutes with a water tray in the oven for humidity. Set aside to cool slowly on a ire rack.
5 Once cooled, combine the milk chocolate and cream in a small saucepan and cook, whisking constantly, until smooth. Pour over the cake and refrigerate until set, then slice and serve.

RASPBERRY CHEESECAKE MUFFINS
Makes 12

125g light cream cheese
1 cup raw caster sugar (230g)
3 eggs
125g unsalted butter, melted and cooled
1 cup milk
1 tsp natural vanilla paste
2¼ cups self-raising flour
1½ cups raspberries
¼ cup raspberry jam

1 Preheat oven to 180°C. Whisk the cream cheese with ¼ cup raw caster sugar and 1 egg in a bowl, then set aside. Whisk the butter, milk, vanilla and remaining eggs in a second bowl. Sift the self-raising flour and remaining sugar into a third bowl.
2 Stir the butter mixture into the flour mixture and beat until smooth, then fold in the raspberries. Spoon into 24 lined ½ cup muffin cases.
3 Place a spoon of the cream cheese mixture in the centre of each, then marble in a little raspberry jam. Bake for 20-22 minutes, until just firm to touch. Cool on a wire rack.

NO-BAKE LEMON CHEESECAKE SLICE
Serves 12

375g shortbread biscuits
120g unsalted butter, melted
250g cream cheese
2 x 395g cans sweetened condensed milk
2 lemons zested
250ml fresh lemon juice
whipped cream and raspberries, to garnish

1 Crush the biscuits in a food processor until a coarse crumb forms. Combine with the butter and press into the base and sides of a 27cm x 17cm slice pan. Freeze for 5 minutes, until firm.
2 Place the cream cheese in the bowl of an electric mixer and beat until very smooth. Add the sweetened condensed milk and lemon zest then beat until no lumps remain. With the motor running add the lemon juice and beat until the mixture thickens. Pour immediately into the biscuit crumb base, then refrigerate for at least 5 hours, until set. Garnish with whipped cream and raspberries.

PAN BAGNAT
Serves 4

2 anchovy fillets, chopped
2 cloves garlic, minced
2 tsp baby capers, finely chopped
2 cornichons, chopped
¼ cup green olives, chopped
1 Tbsp Dijon mustard
1 tsp red wine vinegar
4 hard-boiled eggs, chopped
4 rosetta rolls, halved
400g tuna in oil, drained
2 Lebanese cucumbers, seeded and finely sliced
16 basil leaves

1 Combine the anchovies, garlic, capers, cornichons, olives, mustard and vinegar in a large bowl, then stir in the eggs and mix well. Spoon into the bottom half f the rosetta rolls.
2 Top the egg mixture with tuna, cucumber and basil leaves, then season with salt and pepper. Place the lids on top, then put a baking tray on top of the rolls and weight down with several cans for 10 minutes, then pack or serve.

SIMPLE CHICKEN AND PISTACHIO TERRINE
Serves 12

16 fine slices prosciutto
1kg chicken thigh fillet, diced
1 bunch dill, finely chopped
4 cloves garlic, minced
1 tsp ground cumin
finely grated zest of 1 lemon
salt flakes and freshly-milled black pepper
70g pistachios
toasted bread, gherkins and mayonnaise to serve

1 Preheat oven to 120°C. Line a 1L loaf tin with non-stick baking paper, then line with prosciutto slices, leaving overlapping sides.
2 Combine the chicken, dill, garlic, cumin and lemon zest in a bowl and season generously with salt and pepper. Mix in the pistachios, then spoon into the lined loaf pan and press down firmly. Drape the prosciutto back over the chicken mixture, then wrap with baking paper and aluminium foil.
3 Place the loaf tin in a roasting pan and add hot water to halfway up the sides. Bake for 90 minutes, then set aside to cool slightly. Place a weight on top and refrigerate until set. Slice and serve with toasted bread, gherkins and mayonnaise.

COLD PASTA SALAD WITH MUSHROOMS AND FRIED CAPERS
Serves 4

1 red onion, finely sliced
4 cloves garlic, sliced
½ bunch thyme, finely chopped
2 Tbsp extra virgin olive oil
400g button mushrooms, chopped
salt flakes and freshly-milled black pepper
finely grated zest and juice of 2 lemons
1 bunch parsley, finely chopped
½ tsp chilli flakes
2 Tbsp large capers
vegetable oil, for frying
400g rigatoni pasta
75g grated pecorino

1 Set a large frying pan over a moderate heat and sauté the onion, garlic and thyme in olive oil for 3 minutes, until translucent. Add the mushrooms and cook for 10 minutes, until softened. Season generously with salt and pepper. Mix in the lemon zest, juice, parsley and chilli, then set aside.
2 Fry the capers in vegetable oil until crispy, then drain on kitchen paper.
2 Cook the pasta in a large saucepan of rapidly-boiling salted water until al dente, then rinse cool and drain well. Toss trough the mushroom sauce, then top with the cheese.

ALBONDINGAS
Serves 6

500g premium beef mince
½ cup breadcrumbs
3 small onions, finely diced
6 garlic cloves, minced
1 egg
2 tsp hot chilli sauce
1 tsp dried oregano
salt and pepper
2 Tbsp extra virgin olive oil
2 sticks celery, finely diced
2 fresh bay leaves
2 tsp hot paprika
1L quality beef stock
400g can diced tomatoes
1 pinch saffron threads
2 green capsicums, sliced finely
cooking oil spray
2 avocadoes, diced
coriander leaves, mint leaves and sour cream to serve

1 Combine the mince, breadcrumbs, 1 onion, half the garlic, egg, chilli sauce and oregano in a bowl and beat well. Season with salt and pepper, then form into walnut-sized balls using damp hands. Using a little olive oil, fry in batches in a large saucepan over a medium heat until browned, then set aside.
2 In the same saucepan sauté the remaining onions and garlic with the celery and bay leaves in the remaining olive oil. Cook for 4 minutes until softened, then add the paprika, stock and tomatoes. Soak the saffron in ¼ cup warm water for 2 minutes, then add to the saucepan. Simmer for 15 minutes.
3 Sprinkle the capsicum with cooking oil spray, then cook on a hot barbecue grill of ribbed griddle. Add to the simmering soup with the meatballs and cook briefly. Stir in the avocado, then serve with coriander, mint and sour cream.

QUICK COCIDO MADRILLENO
Serves 4

1 chorizo sausage, finely diced
2 leeks, finely sliced
6 cloves garlic, finely sliced
½ tsp caraway seeds
4 fresh bay leaves
½ cup green cabbage, shredded
1 cup dry sherry
500ml beef stock
400g can chickpeas, drained and rinsed
salt flakes and freshly-milled black pepper
4 pieces marrow bone
300g piece beef fillet, trussed
200g piece speck
4 chicken tenderloins, skewered
¼ cup extra virgin olive oil
2 morcilla sausages, sliced thickly
½ bunch coriander leaves
¼ bunch mint leaves
lemon wedges and bread, to serve

1 Preheat oven to 210°C. Set a large saucepan over a moderate heat and fry the chorizo for 5 minutes, until browned. Add the leek, garlic, caraway seeds and bay leaves and cook for 3 minutes, until aromatic. Mix in the cabbage and sauté until softened, then pour in the sherry and simmer briefly. Add the stock and simmer until reduced by half. Season with salt and a generous amount of pepper.
2 Put the marrow bones on an oven tray and bake for 15 minutes, until the marrow has softened. Press out with a piece of dowel.
3 Rub the beef, speck and chicken with olive oil and cook on a hot ribbed griddle, turning often until the beef is medium and the chicken cooked through. Sear the morcilla briefly, until just crispy.
4 Carve the beef and speck and arrange on plates with the chicken, marrow and morcilla. Place a pile of the cabbage mixture in between the meats, then garnish with herbs and serve with lemon and bread.

PAPARAJOTES
Serves 4

24 lemon leaves, washed well
4 eggs, separated
120g caster sugar
450ml milk
1 tsp ground nutmeg
1 Tbsp extra virgin olive oil
130g self-raising flour
vegetable oil, for deep-frying
1 Tbsp cinnamon sugar and vanilla ice cream, to serve

1 Pat the leaves very dry. Whisk the egg whites to stiff peaks. Whisk the yolks, sugar, milk, nutmeg and olive oil together. Fold in the flour, then fold in the egg whites. Place the leaves in the batter and let stand for 3 minutes.
2 Heat the vegetable oil to 190°C. Fry the well-coated leaves for 2 minutes until golden, drain on absorbent paper, and coat heavily with cinnamon sugar then serve with vanilla ice cream.

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