Better Homes and Gardens Live 2013 Melbourne

by Ed Halmagyi
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Instructions

SHOW 1: FLAVOURS OF THE YUCATAN
• Pollo Pibil
• Yucatean snapper tacos with avocado salsa and black beans
• Rustic tortillas
• Coconut-banana fritters with chilli-chocolate sauce

SHOW 2: DINNER PARTY CHALLENGE
• Classic garlic prawns
• Handmade beetroot noodles with nigella, garlic, lemon, asparagus and pumpkinseed sauce
• Coffee sorbet with fudge chocolate syrup and pistachio crumbs
• Individual bitter chocolate-hazelnut cakes with rum cream and amarena cherries

SHOW 3: THE SWEET LIFE – LESSONS IN SUGAR
• Treacle and orange glazed pork ribs with beetroot salad
• Spicy chicken in maple-chipotle glaze
• Parisian sugar tart
• Cassia and lemon palmiers

SHOW 4: VERY VEGETARIAN
• Broad bean, mint and goats cheese pilaf
• Mahjouba (Algerian crepes)
• Simple yoghurt bread with capsicums and feta

SHOW 5: COOK-OFF WITH KAREN MARTINI
• Belgian-style mussels with white wine and blue cheese
• Barley, vanilla and rhubarb verrine

SHOW ORDER: FRIDAY: 1,2,3,4; SATURDAY: 2,5,1; SUNDAY: 3,2,1

POLLO PIBIL
Serves 4

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
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.

HANDMADE BEETROOT NOODLES WITH NIGELLA, GARLIC, LEMON, ASPARAGUS AND PUMPKINSEED SAUCE
Serves 4

480g ‘OO’ flour
1½ tsp fine salt
1½ Tbsp beetroot powder
2 Tbsp roasted beetroot purée
4 eggs
1 cup beef stock
½ cup pumpkinseeds, toasted
¼ cup peanuts, toasted
1 bunch parsley leaves
1 bunch mint leaves
salt flakes and freshly-milled black pepper
¼ cup extra virgin olive oil
1 white onion, finely diced
2 Tbsp nigella seeds
4 cloves garlic, finely chopped
finely-grated zest of 2 lemons
bunches asparagus, finely sliced
shaved pecorino, to serve

1 Combine the flour, fine salt, beetroot powder, purée and eggs in a food processor then pulse until a smooth dough forms. Roll out through a pasta machine to #2, laminating three times, then cut into tagliolini.
2 Boil the stock, pumpkinseeds and peanuts in a medium saucepan for 2 minutes, then add the parsley and half the mint, season with salt and pepper, and purée until very smooth.
3 Sauté the onion, nigella, garlic, lemon zest and asparagus in olive oil in a pan over a moderate heat. Cook the pasta in rapidly-boiling salted water for 2 minutes, until al dente, then drain and toss in the nigella mixture and season with salt and pepper.
4 Spoon the sauce onto plates, then arrange coils of pasta on top, finishing with pecorino.

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.