Better Homes and Gardens Live Melbourne 2014

2 May 2014

KINGFISH CEVICHE WITH VEGETABLE SPAGHETTI SALAD & CRUSHED AVOCADO

Serves 4

 

1 long red chilli

3 clove garlic, minced

½ bunch coriander, chopped

½ red onion, very finely diced

juice of 4 limes

2 tsp caster sugar

½ tsp fine salt

300g kingfish fillet, sliced

1 avocado, peeled and seeded

¼ cup extra virgin olive oil

1 tsp ground cumin

salt flakes and freshly-milled black pepper

1 tomato, seeded and finely diced

1 carrot, peeled

1 beetroot, peeled

1 zucchini

¼ bunch coriander leaves

2 tsp sherry vinegar

½ tsp dried oregano

 

1 Char the chilli with a kitchen blowtorch until blackened, then scrape away the skin and remove the seeds. Place in a mortar with 1 clove garlic and the chopped coriander and pound until a paste forms. Mix in the onion, half the lime juice, the sugar and the fine salt. Combine with the fish, mixing to coat, then set aside for 4 minutes.

2 Meanwhile, mash the avocado and remaining garlic in the mortar, then mix in half the olive oil and half the cumin. Season with salt and pepper, then stir in the tomato.

3 Use a vegetable spaghetti machine to process the carrot, beetroot and zucchini, then toss with the coriander leaves. Mix the sherry vinegar, dried oregano, remaining cumin and remaining olive oil and dress onto the salad.

4 Spread avocado mixture on plates, then top with the fish and salad.

 

 

ESTODAFO DE CARNE: BRAISED BEEF IN MIXED CHILLIES AND GARLIC, WITH PARSLEY AND LEMON BREADCRUMBS

Serves 4

 

6 dried pasilla chillies

4 dried guajillo chillies

2 dried chipotle chillies

1kg gravy beef, diced

1 cup extra virgin olive oil

2 brown onion, finely diced

8 cloves garlic, minced

1 Tbsp smoked paprika

2 tsp ground cumin

2 tsp ground allspice

4 fresh bay leaves

2 Tbsp tomato paste

4 tomatoes, seeded and diced

2 cups medium dry sherry

1L beef stock

salt flakes and freshly-milled black pepper

6 slices day-old bread, crusts removed

finely-grated zest of 3 lemons

3 tsp dried parsley

sour cream and mixed pickles, to serve

 

1 Combine the mixed chillies in a large bowl and cover with warm water. Set aside for 20 minutes to soften, then de-stem, remove the seeds, and chop well.

2 Sear the beef in batches using half the oil over a high heat until browned, then set aside. Add the onions, garlic, spices and bay leaves to the pot and cook until aromatic, then return the beef and mix in the tomato paste. Cook for 3 minutes, then add the tomatoes, sherry and stock. Reduce the heat to low, then simmer for 3 hours, until tender. Season with salt and pepper.

3 Place the bread in a food processor and pulse until coarse crumbs form. Toss with half the olive oil, then fry in batches until golden, then mix in the lemon zest and dried parsley. Season well with salt. Serve the beef topped with the breadcrumbs, with sour cream and pickles alongside.

 

 

LOS CHURROS DEL MORO

Serves 4

 

3 cups water

4 sticks cinnamon

½ tsp fine salt

½ cup unsalted butter

2 cups plain flour

125g cottage cheese

3 eggs

vegetable oil for frying

½ cup cinnamon sugar

chilli-spiked chocolate sauce, to serve

 

1 Place the water and cinnamon sticks in a small saucepan and simmer for 5 minutes, until reduced to 2 cups. Strain into a medium saucepan.

2 Add the salt, butter and flour, stir well, then cook over a low heat for 3 minutes, until thickened. Transfer to the bowl of an electric mixer and beat with the paddle attachment. Mix in the cottage cheese, beat thoroughly, then mix in the eggs one at a time.

3 Load into a piping bag fitted with a large star-shaped nozzle and pipe in 15cm lengths into hot (190°C) vegetable oil. Cook for 2 minutes, then drain on kitchen paper. Serve with chilli-spiked chocolate sauce.

 

 

 

 

 

 

 

 

SPICED MADELEINES WITH SUGAR GLAZE

Makes 24

 

75g unsalted butter

2 Tbsp honey

½ tsp almond essence

2 eggs

70g caster sugar

30g brown sugar

115g plain flour

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

¼ tsp ground cardamom

melted butter, for bushing moulds

1 cup icing sugar, sifted

juice of 1 lemon

 

1 Preheat oven to 220°C. Melt the butter and honey gently in a small saucepan over a low heat, then set aside to cool thoroughly. Whisk in the almond essence.

2 Mix the eggs, caster sugar and brown sugar in a the bowl of an electric mixer on high speed for 5 minutes until light and fluffy. Sift in the flour and baking powder and stir until just combined. Fold in the butter mixture gently. Cover and refrigerate for 1 hour.

3 Brush the madeleine moulds with melted butter, then ¾ fill with the mixture. Bake for 9 minutes, until golden and risen. Cool briefly in the pan, then transfer onto a wire rack. Whisk the icing sugar and lemon juice until smooth, then drizzle over the madeleines. Serve while warm.

 

 

 

 

 

 

PERFECT GLUTEN-FREE BREAD

Makes 1 loaf

 

300g cornflour

50g potato starch

50g amaranth flour

30g psyllium husk

1 Tbsp caster sugar

1 tsp xanthan gum

7g dried yeast

1½ tsp fine salt

350ml water

80g yoghurt

50ml vegetable oil

2 tsp cider vinegar

 

1 Preheat oven to 220°C. Combine the dry ingredients in one large bowl and the wet ingredients in a second, then incorporate together and mix thoroughly.

2 Form into a log shape and place into an oiled medium loaf pan. Set aside for 2 hours, until doubled in size, then bake for 45 minutes, until deep-golden. Cool on a wire rack.

 

 

 

 

RASPBERRY CHEESECAKE BROWNIES

Makes 24 bars

250g dark chocolate

180g unsalted butter

350g caster sugar

5 eggs

90g plain flour

30g dark cocoa

500g cream cheese

1 tsp pure vanilla extract

200g fresh raspberries

 

1 Preheat oven to 160°C. Combine the chocolate and butter in a heatproof bowl and set over a pot of barely simmering water. Stir until just melted, then beat in 200g sugar and 3 eggs.

2 Sift the flour and cocoa together, then beat into the butter mixture. Spoon two-thirds of the chocolate batter into the base of a lined 27cmx x18cm slice pan.

3 Whip the cream cheese with the vanilla and the remaining sugar and eggs. Once smooth, spoon over the chocolate base, then add the remaining chocolate mixture in dollops and stir to marble. Scatter the raspberries over, then bake for 40 minutes, until just firm. Cool completely on a wire rack before slicing and serving.

 

COOK’S TIP: If using frozen raspberries, add an extra egg yolk to the cream cheese mixture as frozen berries release moisture into the batter.

 

 

 

 

 

CUPCAKE PERFECTION

Makes 12

 

12 plain cupcakes, vanilla, chocolate or marbled

250g unsalted butter, at room temperature

500g sifted icing sugar

2 Tbsp milk

 

1 Combine the butter and half the sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 3 minutes, until well-combined and light. Add the milk and remaining sugar, then beat again for a further 5 minutes until extremely light and fluffy.

 

CUPCAKE 1: THE BUTTERFLY

100g dark chocolate, melted

green and yellow food colouring

coloured sugar pearls

 

1 Use a marker pen to draw a butterfly pattern on one side of a sheet of non-stick baking paper. Turn the paper over, then pipe the chocolate using a small round nozzle following the pattern. Lay over an open book so that the centre of the butterfly is in the book’s spine, then chill until set.

2 Tint 1 cup icing with green food colour to a grass tone, then tint ½ cup icing with yellow food colouring to a buttercup tone. Load both icings into a piping bag fitted with a star nozzle such that the yellow forms stripes up the side and the green is in the centre.

3 Pipe the icing onto the cupcakes to form grass, then decorate with some coloured sugar pearls. Chill briefly. Decorate each with a chocolate butterfly.

 

CUPCAKE 2: CHOCOLATE INDULGENCE

½ cup thick caramel sauce

1½ Tbsp cocoa powder

125g white chocolate, melted

3 Tbsp smooth peanut butter

½ cup chocolate sprinkles

 

1 Use a melon baller to scoop out a small piece from the top of each cupcake. Fill with caramel sauce. Combine the cocoa with 2 Tbsp boiling water and whisk until smooth. Once cooled, whisk into 1 cup icing. Combine 75g melted chocolate with the peanut butter and 1 cup icing and whisk until smooth.

2 Load both icings into a piping bag fitted with a large star-shape nozzle. Pipe generous cylinders of the marbled icing onto the cupcakes.

3 Scatter the chocolate sprinkles onto a tray, then drizzle the remaining white chocolate over. Use a small tsar-shaped cutter to create white chocolate stars, then chill these until firm. Place one on each cupcake.

 

CUPCAKE 3: A LIFE IN COLOUR

red food colouring

orange food colouring

blue food colouring

12 sugar flowers

 

1 Divide one cup of icing between three small bowls and tint each with a different intensity of red – one dark, one medium one pale. Repeat with the orange and blue colours. You will have nine small bowls in total.

2 Beginning with the darkest tone of red, load the icing into a piping bag fitted with a petal nozzle and pipe petals around the outside of four cupcakes. Clean the piping bag, then load the medium tone red icing and pipe petals to create a circle closer to the centre, such that the new petals overlap the outside ring. Lastly, clean the piping bag and load with the lightest tone of icing. Create a circle of petals in the centre of the cupcake. Repeat with the other colours on four cupcakes each. Garnish the centres with sugar flowers.


 

SEARED TASMANIAN SCALLOPS WITH SMOKED PEA PURÉE AND SAGE CHIPS, BABY HERB SALAD

Serves 4

 

1 cup peas

2 Tbsp extra virgin olive oil

salt flakes and freshly-milled black pepper

1 small potato, shaved very finely

1 Tbsp fine salt

½ bunch sage leaves, finely sliced

12 scallops, roe off

cooking oil spray

1 cup mixed micro herbs

1 Tbsp pumpkinseed oil

dried capsicum powder, to garnish

 

1 Blanch the peas in rapidly boiling water for 1 minute, then drain and transfer to a blender with the olive oil and some salt and pepper. Purée until smooth, then spread on a plate, and place the plate inside a large ziplock bag. Insert smoke using a smoke gun, then seal and set aside.

2 Fry the potato in batches in hot (180°C) oil until deep-golden, then drain on kitchen paper. Pound the salt and sage in a mortar, then sprinkle onto the chips.

3 Sear the scallops in a hot griddle using just a little cooking oil spray for 20 seconds each side.

4 Spread some pea purée on each plate, then top with scallops, potato chips and herbs. Garnish with drops of pumpkinseed oil and dried capsicum powder.

 

 

BROKENHEARTED CHICKEN

Serves 4

 

4 rashers Serrano ham, finely sliced

1 brown onion, finely diced

2 Tbsp extra virgin olive oil

8 cloves garlic, finely sliced

½ bunch thyme leaves

4 chicken Marylands, thigh bones removed, trussed

salt flakes and freshly-milled black pepper

½ cup plain flour

1 Tbsp unsalted butter

½ cup green Sicilian olive cheeks

1 cup dry sherry

½ cup chicken stock

½ bunch parsley leaves, roughly chopped

juice of ½ lemon

1 cup walnuts, toasted and chopped

 

1 Preheat oven to 220°C. Fry the ham and onion in olive oil in an ovenproof skillet for 3 minutes on high until lightly browned, then add the garlic and thyme and cook for 2 more minutes. Set aside.

2 Season the chicken with salt and pepper and toss in flour, then drain excess. Fry in butter in the skillet for 3 minutes, until browned, then return the onion mixture and pour in the olives, stock and sherry. Bring to a high simmer, then transfer to the oven.

3 Bake for 10 minutes, until just cooked, then add the parsley, lemon juice and walnuts.

 

 

KIDNEY BEANS AND BROAD BEANS WITH SHERRY VINEGAR AND MINT

Serves 4

 

½ csabai sausage, finely diced

2 tsp unsalted butter

2 cans red kidney beans, drained and rinsed

1 cup chicken stock

1 cup frozen broad beans, peeled and thawed

2 tsp sherry vinegar

1 Tbsp extra virgin olive oil

1 bunch mint leaves, roughly chopped

salt flakes and freshly-milled black pepper

 

1 Fry the sausage in butter in a saucepan over a moderate heat for 2 minutes, until lightly browned, then add the kidney beans and stock and bring to a simmer.

2 Mix in the peas and cook for 2 minutes, then drain. Toss the kidney bean mixture in vinegar, olive oil and mint, then season with salt and pepper.

 

 

 

INSTANT CHOCOLATE MOUSSE WITH SUGARED RASPBERRIES

Serves 4

 

300ml cream

150g vanilla custard

3 Tbsp hot chocolate powder

2 Tbsp pure icing sugar, sifted

1 punnet raspberries

½ cup caster sugar

 

1 Combine the cream, custard, hot chocolate powder and icing sugar in a jug, then purée with a stick blender until smooth. Transfer to a siphon gun and add one gas charge. Shake well, then set aside for 4 minutes.

2 Toss the raspberries in caster sugar, discarding any leftover sugar. Pipe the mousse into champagne saucers, then top with raspberries.

 

 

 

MALHECHO – ORANGE AND BANANA FRITTERS WITH DULCE DE LECHE CREAM

Serves 4

 

1 cup plain flour

1 tsp baking powder

75g caster sugar

½ cup desiccated coconut

finely grated zest of 2 oranges

2 ripe bananas, mashed

¼ cup buttermilk

1 egg yolk

vegetable oil, for deep frying

½ cup cinnamon sugar

½ cup dulce de leche

¼ cup sweet sherry

½ cup cream

½ cup crème fraiche

4 tsp freeze dried strawberry powder

 

1 Sift the flour, baking powder ad sugar into a large bowl then add the coconut, zest, banana, buttermilk and yolk. Mix to combine, then load into a piping bag fitted with a large star-shape nozzle.

2 Pipe into hot (180°C) vegetable oil in tablespoon amounts in batches and fry for 3 minutes, until golden, then keep warm in a moderate oven, draining on kitchen paper. Toss in cinnamon sugar.

3 Meanwhile, purée the dulce de leche, sherry and cream until smooth. Pour the sauce into bowls, then arrange four fritters in each. Add a spoon of crème fraîche, then sprinkle with strawberry powder.

 

 

 

 

 

ROAST BEEF SCOTCH FILLET WITH HERB AND GARLIC CRUST

Serves 6

 

1.6kg beef scotch fillet, at room temperature

2 tsp celery salt

salt flakes and freshly-milled black pepper

½ cup extra virgin olive oil

1 bunch parsley leaves

1 bunch thyme, finely chopped

8 cloves garlic, minced

¾ cup fresh breadcrumbs

mashed potatoes, glazed carrots and onion gravy, to serve

 

1 Preheat oven to 200°C. Rub the scotch fillet with celery salt and a generous amount of pepper, then drizzle with half the olive oil. Set a flameproof roasting pan over a medium-high heat and sear the beef on all sides, until well-browned.

2 While still hot, transfer to the oven and bake for 30-40 minutes, until medium rare (a meat probe thermometer will read 58°C). Meanwhile, combine the herbs, garlic and remaining oil in a blender and purée until smooth. Mix in the breadcrumbs and season with salt and pepper.

3 Press onto the beef and roast for another 15 minutes until medium (a meat probe thermometer will read 62°C), then cover with foil and a tea towel and set aside for 5 minutes to rest. Carve and serve with mashed potatoes, glazed carrots and onion gravy.

 

 

PERFECT MASHED POTATOES

Serves 6

 

1kg waxy potatoes

1½ cup cream

125g unsalted butter, finely diced

2 tsp fine salt

½ tsp ground white pepper

 

1 Preheat oven to 200°C. Arrange the potatoes on a wire rack and bake for 45 minutes, until the potato interiors are very soft.

2 Halve the potatoes, ten scoop out the flesh with a kitchen spoon, then press through a fine sieve.

3 Boil the cream and beat in with the butter, then season with salt and white pepper.

 

 

 

GLAZED CARROTS

Serves 6

 

1kg carrots, peeled

75g unsalted butter

75g honey

½ tsp ground nutmeg

½ tsp ground cinnamon

pinch chilli powder

juice of 2 limes

salt flakes and freshly-milled black pepper

 

1 Preheat oven to 200°C. Chop the carrots into paysanne pieces (1½ cm wide triangles) then steam for 12 minutes, until tender.

2 Combine the butter, honey, spices and lime juice in a small saucepan and simmer gently. Mix with the carrots in a roasting pan, then season with salt and pepper and bake for 15 minutes, until glazed.

 

 


 

SIMPLE GRAVY

Serves 6

 

1 white onion, very finely diced

4 cloves garlic, minced

2 fresh bay leaves

1 Tbsp extra virgin olive oil

½ cup port

2 cups beef stock

½ cup roasting juices (or stock if none available)

1½ Tbsp plain flour

1 Tbsp butter

salt, to season

 

1 Sauté the onion, garlic and bay leaves in olive oil in a pan over a moderate heat for 3 minutes, until aromatic. Pour in the port and boil until almost evaporated.

2 Mix in the stock and roasting juice and boil to reduce by one-third. Purée with a stick blender until smooth. Beat the flour and butter together, whisk in a simmer until thickened. Season with salt.

 

 

 

 

 

 

BLUEBERRY CLAFOUTIS WITH HONEYCOMB CREAM

Serves 4

 

1 Tbsp unsalted butter

2 punnets blueberries

¼ cup plain flour

½ cup caster sugar

4 eggs

2 yolks

600ml milk

2 Tbsp dark rum

2 Tbsp honeycomb

150g double cream

2 Tbsp icing sugar

 

1 Preheat oven to 200°C. Grease a 24cm pie dish with butter, then arrange blueberries in the base. Whisk the flour, sugar, eggs, yolks, milk and rum together, the strain onto the berries. Bake for 25 minutes, until puffy and golden.

2 Chop the honey finely, then stir with the clotted cream and half the icing sugar.

3 Serve scoops of clafoutis with a dollop of honeycomb clotted cream, and a dusting of icing sugar.

 

 

 

 

CHINESE PICKLED BEEF BRAISED IN OYSTER SAUCE WITH ANISE-FLAVOURED RICE AND GAI LAN

Serves 4

 

1.2kg corned beef, soaked in cold water for 4 hours and patted dry

2 Tbsp vegetable oil

¾ cup premium oyster sauce

¼ cup soy sauce

2L beef stock

6 green shallots

8 cloves garlic, halved

7cm piece ginger, finely sliced

2 tsp Szechuan peppercorns

1 cup Jasmine rice

3 star anise

2 bunches gai lan

¼ bunch coriander, chopped

 

1 Sear the corned beef in vegetable oil in a pressure cooker over a high heat for 5 minutes, until well-browned, then add ½ cup oyster sauce, soy sauce, stock, shallots, garlic, ginger and Szechuan peppercorns. Bring to full pressure, then cook for 35 minutes, until very tender.

2 Wash the rice well then combine with the star anise and 1¼ cups water. Set over a high heat and bring to a boil. When craters appear, fit the lid, turn the heat off and set aside for 15 minutes. Fluff with a fork.

3 Steam the gai lan until just tender. Carve the beef and set on anise rice and gai lan. Top with coriander and remaining oyster sauce.

 

 

 

CAULIFLOWER ‘COUSCOUS’ WITH PINE NUTS, RAISINS AND PIQUANT HERB SAUCE

Serves 4

 

2 heads cauliflower

1 cup extra virgin olive oil

salt flakes and freshly-milled black pepper

100g pine nuts, toasted

½ cup raisins, chopped

2 green shallots, white part only finely sliced

½ bunch thyme, finely chopped

juice of 1 lime

1 bunch parsley leaves

1 bunch tarragon leaves

½ bunch mint leaves

½ cup blanched almonds, toasted

3 cloves garlic, minced

2 Tbsp pecorino, finely grated

2 Tbsp tarragon vinegar

 

1 Preheat oven to 220°C. Use a small sharp knife to separate the florets and toss with half the olive oil. Season generously with salt and pepper, then bake for 40 minutes, until golden brown. Set aside to cool.

2 Transfer to a food processor and pulse until crumbly, then toss with the pine nuts, raisins, shallots and thyme the drizzle with lime juice and season with salt and pepper.

3 Place the herbs, almonds, garlic, pecorino and vinegar in a blender and purée until smooth and season with salt. Spread the sauce on plates and top with the cauliflower mixture.

 

 

CUPCAKE PERFECTION

Makes 12

 

12 plain cupcakes, vanilla, chocolate or marbled

250g unsalted butter, at room temperature

500g sifted icing sugar

2 Tbsp milk

 

1 Combine the butter and half the sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 3 minutes, until well-combined and light. Add the milk and remaining sugar, then beat again for a further 5 minutes until extremely light and fluffy.

 

CUPCAKE 1: THE BUTTERFLY

100g dark chocolate, melted

green and yellow food colouring

coloured sugar pearls

 

1 Use a marker pen to draw a butterfly pattern on one side of a sheet of non-stick baking paper. Turn the paper over, then pipe the chocolate using a small round nozzle following the pattern. Lay over an open book so that the centre of the butterfly is in the book’s spine, then chill until set.

2 Tint 1 cup icing with green food colour to a grass tone, then tint ½ cup icing with yellow food colouring to a buttercup tone. Load both icings into a piping bag fitted with a star nozzle such that the yellow forms stripes up the side and the green is in the centre.

3 Pipe the icing onto the cupcakes to form grass, then decorate with some coloured sugar pearls. Chill briefly. Decorate each with a chocolate butterfly.

 

CUPCAKE 2: CHOCOLATE INDULGENCE

½ cup thick caramel sauce

1½ Tbsp cocoa powder

125g white chocolate, melted

3 Tbsp smooth peanut butter

½ cup chocolate sprinkles

 

1 Use a melon baller to scoop out a small piece from the top of each cupcake. Fill with caramel sauce. Combine the cocoa with 2 Tbsp boiling water and whisk until smooth. Once cooled, whisk into 1 cup icing. Combine 75g melted chocolate with the peanut butter and 1 cup icing and whisk until smooth.

2 Load both icings into a piping bag fitted with a large star-shape nozzle. Pipe generous cylinders of the marbled icing onto the cupcakes.

3 Scatter the chocolate sprinkles onto a tray, then drizzle the remaining white chocolate over. Use a small tsar-shaped cutter to create white chocolate stars, then chill these until firm. Place one on each cupcake.

 

CUPCAKE 3: A LIFE IN COLOUR

red food colouring

orange food colouring

blue food colouring

12 sugar flowers

 

1 Divide one cup of icing between three small bowls and tint each with a different intensity of red – one dark, one medium one pale. Repeat with the orange and blue colours. You will have nine small bowls in total.

2 Beginning with the darkest tone of red, load the icing into a piping bag fitted with a petal nozzle and pipe petals around the outside of four cupcakes. Clean the piping bag, then load the medium tone red icing and pipe petals to create a circle closer to the centre, such that the new petals overlap the outside ring. Lastly, clean the piping bag and load with the lightest tone of icing. Create a circle of petals in the centre of the cupcake. Repeat with the other colours on four cupcakes each. Garnish the centres with sugar flowers.

STEAMED MULLOWAY WITH PEA PUREE 683 

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