BHG Live Expo Sydney 2013

20 September 2013

POLLO PIBIL

 

Juice of 2 limes

Juice of 1 grapefruit

Juice of 4 oranges

4 cloves garlic, minced

100g achiote paste

salt flakes and freshly-milled black pepper

1.5kg chicken chopped into 8 pieces

fried red onions, sour cream and tortillas, to serve

 

1 Preheat oven to 180°C. Combine the juices, garlic and achiote 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 20 minutes, until the chicken is just cooked and tender. Serve with fried onions, sour cream and tortillas.

 

 

 

YUCATEAN SNAPPER TACOS WITH AVOCADO SALSA AND BLACK BEANS

Serves 4

 

1 bunch coriander

2cm piece ginger, grated

4 cloves garlic, minced

finely grated zest and juice of 3 limes

1 red onion, very finely diced

2 Tbsp extra virgin olive oil

600g boneless and skinless snapper, cut into strips

400g can black beans, drained and rinsed

1 avocado, diced

2 ripe tomatoes, seeded and diced

salt flakes and freshly-milled black pepper

12 small wheat tortillas

lime wedges and sour cream, to serve

 

1 Finely chop the coriander stems and roots, then combine with the ginger, half the garlic, lime juice, half the onion and the olive oil. Mix in the fish and set aside for 10 minutes.

2 Warm the black beans in a small saucepan with just a little water. Mix the avocado, tomatoes, coriander leaves, remaining garlic and onion in a bowl with the lime zest, then season with salt and pepper.

3 Grill the snapper until just cooked, then season with salt and pepper. Grill the tortillas, until softened. Serve the fish with the tortillas, salsa, beans, lime wedges and sour cream.

 

 

 

 

TRADITIONAL CORN TORTILLAS

Makes 30

 

4 cups nixmatalised masa flour

2 tsp fine salt

2½ cups water

 

1 Combine the flour and salt in a large bowl then ad the water and knead until a smooth dough forms. Divide into 30 pieces, then roll out or flatten with a tortilla press. Cook on a hot griddle until golden, then serve.

 

 

 

 

COCONUT-BANANA FRITTERS WITH CHILLI-CHOCOLATE SAUCE

Serves 4

 

150ml soda water

1 cup ice cubes

250g plain flour

1 tsp fine salt

½ cup desiccated coconut

2 bananas, sliced

½ cup rice flour

vegetable oil, for deep frying

2 Tbsp cinnamon sugar

300ml cream

1 long red chilli, chopped

1 cinnamon stick, crumbled

1 tsp natural vanilla extract

200g dark chocolate (70% cocoa), finely chopped

sour cream and mint leaves, to serve

 

1 Combine the soda water, ice cubes, plain flour, salt and coconut in a bowl and stir to combine. Dust the banana pieces with rice flour, then dip in the batter. Fry in hot (180°C) vegetable oil for 3 minutes, until golden and crispy, then drain on kitchen paper and dredge with cinnamon sugar.

2 Put the cream, chilli, cinnamon and vanilla in a small saucepan and simmer for 5 minutes, until aromatic. Place the chocolate in a bowl and strain in the cream. Whisk until smooth, then serve with the fritters, sour cream and some mint.

 

 

 

 

CLASSIC GARLIC PRAWNS

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

 

½ cup extra virgin olive oil

¼ cup butter

4 eschalots, finely diced

2 long red chillies, seeded and finely diced

8 cloves garlic, finely chopped

36 large green King prawns, peeled, tails on

salt flakes and freshly-milled black pepper

¼ bunch parsley, finely-chopped

baguette and fine salad, to serve

 

1 Preheat oven to 200°C. Divide the oil and butter between four lidded cast-iron dishes (or one large one) and warm in the oven for 5 minutes until very hot.

2 Add the eschalots, chillies, garlic and prawns and mix well. Bake for 5 minutes until the prawns are pink, then season with salt and pepper and mix in the parsley. Serve with baguette and fine salad.

 

 

 

CAPER AND HERB ROASTED SALMON WITH CHEESY POTATO NESTS AND PICKLED SNOW PEAS

Serves 4

 

200g bacon, diced

1 white onion, finely diced

6 cloves garlic, minced

2 bay leaves

½ cup dry white wine

400g waxy potatoes, peeled

150g washed rind cheese, diced

1 Tbsp unsalted butter

2 Tbsp capers

1 bunch parsley, chopped

½ bunch dill, chopped
½ cup extra virgin olive oil

salt flakes and freshly-milled black pepper

4 x 200g salmon fillets

180g snow peas, sliced very finely

½ red onion, finely sliced

½ cup red wine vinegar

1 Tbsp caster sugar

zest of 1 lemon

1 bunch chives, finely snipped

 

1 Preheat oven to 180°C. Fry the bacon pieces in a large frying pan over a moderate heat for 5 minutes, stirring often, until browned. Mix in the onion, 2 coves garlic and bay leaves and cook for 3 more minutes. Add the wine and cook until the liquid has evaporated, then remove from the heat.

2 Cut the potatoes into fine matchsticks, then stir into the bacon mixture. Season with salt and pepper and mix in the cheese. Press into four non-stick egg rings and cook in a large non-stick frying pan for 4 minutes each side over a moderate heat until well-browned and cooked through.

3 Combine the capers, remaining garlic, parsley, dill and olive oil in a small jug and purée until smooth, season with salt and pepper. Brush onto the fish pieces and arrange on a lined oven tray. Bake for 9 minutes, until just cooked.

4 Mix the snow peas and onion in a bowl. Boil the vinegar, sugar and lemon zest in a small saucepan then pour over. Season generously with salt and pepper. Serve the fish pieces on a potato nest with a pile of pickled snow peas.

 

 

 

 

 

COFFEE SORBET WITH FUDGE CHOCOLATE SYRUP AND PISTACHIO CRUMBS

Serves 4

 

500ml strong black coffee, frozen as ice cubes

¼ cup icing sugar

100g dark chocolate (70% cocoa), finely chopped

150ml milk

¼ cup honey

¼ cup pistachios, finely chopped

 

1 Combine the coffee and icing sugar in a Vitamix and purée until very smooth. Mix the chocolate, milk and honey in a small saucepan and melt over a low heat, then whisk until smooth.

2 Pour the chocolate sauce into chilled champagne saucers, top with a ball of sorbet and a scattering of pistachios.

 

 

 

INDIVIDUAL BITTER CHOCOLATE-HAZELNUT CAKES WITH RUM CREAM AND AMARENA CHERRIES

Serves 4

 

150g dark chocolate (70% cocoa), finely chopped

150g unsalted butter

3 eggs

110g caster sugar

150g hazelnut meal

¼ cup dark cocoa powder

300ml cream

½ cup icing sugar

¼ cup dark rum

1 vanilla bean, split

¾ cup amarena cherries, drained and chopped

¼ cup hazelnuts, toasted and chopped

¼ bunch mint, finely sliced

 

1 Preheat oven to 200°C. Melt the chocolate and butter gently, then beat in the eggs, caster sugar, hazelnut meal and 1 Tbsp cocoa until smooth. Spoon into lined 10cm individual tartlet tins and bake for 12 minutes, until just firm, then dredge with the remaining cocoa while hot.

2 Combine the cream icing sugar, rum and vanilla in a small saucepan and simmer for 5 minutes, until aromatic and slightly thickened.

3 Mix the amarena cherries, hazelnuts and mint. Pour the cream onto plates, then top with a cake and a pile of the cherry mixture.

 

 

 

 

TREACLE AND ORANGE GLAZED PORK RIBS WITH BEETROOT SALAD

Serves 4

 

1kg pork spare ribs

salt flakes and freshly-milled black pepper

4 sticks celery

½ cup treacle

½ cup brown sugar

¼ cup hoi sin sauce

juice of 2 oranges

3 cloves garlic, minced

2 tsp cider vinegar

2 large beetroot, peeled and cut into fine sticks

1 red onion, finely sliced

1 bunch basil leaves, torn

120g goats’ feta, crumbled

2 Tbsp almonds, toasted

 

1 Preheat oven to 160°C. Season the pork ribs with salt and pepper and arrange on celery sticks in a lined roasting pan with 1½ cups water. Cover with aluminium foil and bake for 1½ hours, until tender.

2 Combine the treacle, brown sugar, hoi sin, orange juice, garlic and vinegar in a small saucepan and boil until thickened. Drain the liquid from the roasting pan and brush the pork with half the treacle mixture. Increase the oven to 200°C and bake for 3 minutes. Baste again then bake for 2 minutes, repeating until all the treacle mixture has been used up.

3 Toss the beetroot, onion, basil, feta and almonds, then serve with the ribs.

 

 

 

 

SPICY CHICKEN IN MAPLE-CHIPOTLE GLAZE

Serves 4

 

2 tsp ground allspice

1½ tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander seed

½ tsp cayenne pepper

salt flakes and freshly-milled black pepper

8 chicken thighs, bone-in

2 Tbsp extra virgin olive oil

½ cup dry white wine

½ cup maple syrup

½ cup dry sherry

3 chipotle chillies in adobo sauce

juice of 3 lemons

2 bunches asparagus, trimmed

2 cups baby spinach leaves

½ cup lemon segments

 

1 Combine the spices in a large bowl and season generously with salt and pepper. Toss in the chicken pieces, then drizzle with oil. Sear in a large lidded non-stick frying pan set over a moderate heat for 3 minutes, until browned, then add the wine and fit the lid. Cook for 10 minutes, until the chicken is cooked through.

2 Mix the maple syrup, sherry, chipotles and lemon juice in a small bowl, then spoon over the chicken. Cook for 5 minutes, stirring often, until glazed. Add the asparagus and cook briefly until tender, then stir in the spinach and lemon segments and serve.

 

 

 

 

PARISIAN SUGAR TART

Serves 4

 

7g dried yeast

50ml water

350g bakers flour (strong flour)

finely-grated zest of 2 lemons

1 tsp ground cinnamon

30g caster sugar

2 eggs

200g unsalted butter, softened

50g unsalted butter, finely sliced and chilled

2 Tbsp white sugar

blueberries and double cream, to serve

 

1 Preheat oven to 200°C. Combine the yeast and water with 1 Tbsp flour and set aside for 10 minutes, until foamy. Combine the flour, lemon zest, cinnamon and sugar in the bowl of a stand mixer fitted with a dough hook, then add the yeast mixture and eggs. Once mixing, add the butter 1 Tbsp at a time, and mix until smooth. Knead lightly, then cover and set aside for 1 hour, until doubled in size.

2 Roll out the dough to a 35cm disc, then arrange on a lined oven tray and fold over the edges to make a pleated border. Arrange the butter slices on top, scatter with white sugar, then bake for 20 minutes, until golden. Serve warm with blueberries and double cream.

 

 

 

 

CASSIA AND LEMON PALMIERS

Makes 24

 

2 Tbsp ground cassia

finely-grated zest of 2 lemons

¾ cup raw sugar

1 sheet puff pastry

1 egg, beaten

 

1 Preheat oven to 200°C. Combine the cassia, lemon zest and raw sugar in a small bowl. Brush one side of the pastry with egg then scatter with half the sugar mixture. Flip the pastry over and scatter with the remaining sugar mixture. Press down firmly.

2 Fold the edges in by 2cm, then fold again so that the edges meet in the centre, and fold again to form a log shape.

3 Slice into 1cm thick pieces and arrange cut side down on a lined oven tray. Bake for 10 minutes, then flip over and bake for a further 10 minutes until crisp and golden. Cool slightly, then serve.

 

 

 

 

BROAD BEAN, MINT AND GOATS CHEESE PILAF

Serves 4

 

1 leek, finely diced

2 sticks celery, finely diced

8 cloves garlic, minced

3cm piece ginger, finely grated

4 fresh bay leaves

2 tsp cumin seeds

1 tsp coriander seeds, cracked

1 tsp adjowan seeds

1 tsp chilli flakes

100g unsalted butter

250g Basmati rice

salt flakes and freshly-milled black pepper

500ml vegetable stock

1 cup broad beans, double-peeled

120g goats cheese, crumbled

1 bunch mint, finely chopped

finely grated zest of 1 lemon

 

1 Sauté the leek, celery, garlic, ginger, bay leaves and spices in half the butter in a large lidded frying pan over a moderate heat for 2 minutes, until aromatic, then set aside.

2 Fry the rice in the remaining butter for 2 minutes, until lightly toasted, then return the leek mixture and pour in the stock. Bring to a boil with the lid fitted, then turn the heat to medium and cook for 10 minutes.

3 Stir in the broad beans, cook for 3 minutes, then mix in the goats cheese and cook for 3 minutes. Set aside for 3 minutes, then mix in the mint and scatter with lemon zest.

 

 

 

 

MAHJOUBA (ALGERIAN CREPES)

Serves 4

 

2 brown onions, finely diced

2 carrots, finely diced

6 long red chillies, seeded and finely diced

¼ cup extra virgin olive oil

3 Tbsp tomato paste

400g can whole peeled tomatoes, drained and crushed

salt flakes and freshly-milled black pepper

1 bunch coriander leaves

4¼ cups fine semolina

2 tsp fine salt

2 cups water

 

1 Sauté the onions, carrots and chillies in olive oil for 3 minutes, until aromatic, then mix in the tomato paste and fry briefly. Add the whole peeled tomatoes and simmer for 30 minutes, until almost dry. Set aside to cool, then season with salt and a generous amount of pepper. Stir in the coriander leaves.

2 Combine the semolina, salt and water in a bowl and mix to form a rough dough. Knead for 5 minutes, until smooth, then set aside for 30 minutes. Divide into 8 pieces and stretch until paper thin. Spread ½ cup filling thinly in the centre, then fold up to form a fully enclosed square. Cook on a hot skillet for 4 minutes each side, until well-browned.

 

 

 

YOGHURT BREAD WITH CAPSICUMS AND GOATS CHEESE

Serves: 4

 

2 red capsicums

cooking oil spray

500g self-raising flour

1 tsp fine salt

500g Greek-style natural yoghurt

½ red onion, very finely sliced

½ bunch sage leaves, chopped

finely grated zest of 2 lemons

½ tsp chilli flakes

100g sheep’s feta, softened

lemon wedges, extra sage leaves and freshly-milled black pepper, to serve

 

1 Sprinkle the capsicums with cooking oil spray then set on a hot griddle for 15 minutes, turning often, until blackened. Transfer to a bowl, cover with cling film, then set aside to cool. Remove the skin and seeds, then slice the flesh into fine strips. Set aside.

2 Combine the flour, salt and yoghurt in a bowl and mix until a dough forms. Turn out onto a lightly-floured bench and knead lightly, until smooth. Divide into four pieces, cover, and set aside.

3 Mix the onion, sage, lemon zest and chilli in a bowl. Roll out the dough pieces to 3mm thick, scatter with the onion mixture, then fold up. Roll out again, then cook on a skillet over a moderate heat for 2 minutes each side, until golden.

4 Smear one side with sheep’s cheese and scatter with capsicum strips, then serve with lemon wedges, extra sage leaves and black pepper.

 

 

 

 

BELGIAN-STYLE MUSSELS WITH WHITE WINE AND BLUE CHEESE

Serves 4

 

1 white onion, finely diced

4 cloves garlic, finely sliced

3 Tbsp unsalted butter

2 Tbsp plain flour

1kg black mussels, bearded and scrubbed

2 fresh bay leaves

500ml white wine

1 chicken stock cube*

100g blue cheese, crumbled

½ bunch parsley, finely chopped

½ bunch tarragon, finely chopped

juice of 1 lemon

crusty bread, to serve

 

1 Sauté the onion and garlic in butter in a large lidded saucepan over a moderate heat for 2 minutes, until aromatic, then sprinkle in the flour and cook until the mixture resembles wet sand.

2 Add the mussels, bay leaves and wine and bring to a simmer, then mix in the stock cube and cheese. Fit the lid and cook until the mussels have opened, about 4 minutes. Stir in the herbs and lemon juice, then serve with crusty bread.

 

 

 

 

BARLEY, VANILLA AND RHUBARB VERRINE

Serves 4

 

¾ cup pearl barley

1½ L light milk

2 fresh bay leaves

280g caster sugar

1½ bunches rhubarb, finely chopped

2 Tbsp raspberry vinegar

300ml cream

2 tsp natural vanilla paste

2 eggs

¼ cup crème fraîche

1 bunch mint, finely chopped

cinnamon sugar, to serve

 

1 Combine ½ cup of the barley with 1L milk, bay leaves and 80g sugar in a medium saucepan and set over a low heat for 1½ hours, until the barley is completely tender and the milk has thickened around it. Set aside to cool. Grind the remaining barley to a fine powder in a spice grinder, then set aside.

2 Put the rhubarb in a saucepan with 100g sugar and the vinegar and simmer for 15 minutes, until tender, then mash with a fork. Set aside to cool completely.

3 Pour the remaining milk into a saucepan with 100ml cream and bring to a simmer. Combine the remaining sugar, vanilla, eggs and barley powder in a bowl and whisk until smooth. Pour in the hot milk mixture, stir to combine, then return to the heat and simmer until thickened.

4 Stir the cooked pearl barley with crème fraîche, then build layers of pearl barley mixture, rhubarb, barley custard and chopped mint in glasses, finishing with rhubarb. Whip the remaining cream to soft peaks and spoon on top, then dust with cinnamon sugar to serve.

 

POLLO PIBIL CORN TORTILLAS EMBED

Search articles
Order by:
Categories