Chef Masterclasses

Cauliflower Soup

Chef Masterclasses — Mon, 07 May 2012 11:41:16 +0000

One of our members sent this recipe in to share…Thanks Jen!

Cream of Cauliflower Soup

1 medium cauliflower
50 g butter
4 tablespoons flour
4 cups chicken stock
1 onion, finely chopped
1 stalk celery, finely sliced
2 sprigs parsley
1/3 cup cream\nutmeg
salt and pepper
chopped parsley and chopped raw cauliflower to garnish.

Method.

Cut the cauliflower into large flowerets, peel the stalk and chop. Reserve a little cauliflower for garnish. Melt the butter in a saucepan and stir in the flour and cook, stirring to form a smooth paste. Gradually add the chicken stock, then the onion, celery and parsley. Simmer for 20 mins. Add the cauliflower and cook until cauliflower is soft. In a blender, puree the soup then return it to the cleaned saucepan.

Add the cream and some freshly grated nutmeg, check the seasonings and heat until almost boiling but do not boil. Serve garnished with chopped parsley and chopped raw cauliflower. Serves 6.

Raymond Capaldi’s Marmalade & Soul

Chef Masterclasses — Sun, 06 May 2012 11:07:28 +0000

Raymond Capaldi is, as we all know, an incredible chef. Having had a memorable lunch at The Hare & Grace some time ago, I was excited to go and experience his latest creation Marmalade & Soul in North Fitzroy, Melbourne.

It’s the old ‘Homestead’ on Queens Parade, but smaller now, as the back half is being turned into luxury apartments.

I loved this place the second I walked in. It still has a lot of soul, and rustic warmth, (exposed bricks, and eclectic bits & pieces of furniture & fittings – which I love), but it’s clever, fresh & really well done.

Raymond is one of Australia’s best chefs, having worked along side Gary Mehigan at Fenix for years, before opening the Hare & Grace. He’s a friendly Scotsman who’s done a great job of keeping the charm in the place, while still making it new & exciting. And as for his food – Stunning to look at and stunning to eat.

We ordered a few things – partly so we could experience the menu, but mainly because it was simply too hard to just choose one thing!

Here are some highlights for me:

Ray has re-invented the ‘Chicko roll’. Hilarious! How could I sit there & not order one? It was flavour-packed – filled with chicken mousse & herbs, wrapped in filo pastry and served with a slow roasted tomato, char-grilled cucumber and garlic jam. Y-U-M!

Actually, it was great to see the humble cucumber being incorporate into a few of his dishes. Made me realize that it’s largely over-looked and frankly, who would have thought to char-grill it? T’was delicious.

Another stand out for me was the 65degree egg with fresh, tender (seasonal) broad beans, beetroot & cured ham. Utter taste & texture sensation!

We also had bejeweled rice, again so great for lunch, a cucumber & yoghurt/labne salad that I LOVED, and melt-in-your-mouth confit Salmon, apple, watercress & lemon verbena. Fresh, healthy & wonderful bursts of flavour.

And just when I thought it couldn’t get any better, the waiter asked if we would like to see the dessert menu. I was already quite comfy with my decision to say no, given that I was full as a boot, but after a nod from Ray toward the glorious massive bell jar filled with bright fruity meringues, his admission that he is a bit of a sweet tooth and a quick look at the menu – we thought we’d be crazy not to.

And for the next half hour, I felt like I was literally a kid in a candy store!

These desserts need very few words… other than to say that the crème Brule (possibly my all time favourite dessert) was insanely good, and check out this baby – OMG.

They do a different (yet equally as amazing looking) menu for dinner and most excitingly for me, they do ‘all day breakfast’.

Go give it a whirl – but be prepared for the kids to nag incessantly for a take-home meringue.

Marmalade and Soul 162 Queens Parade, Fitzroy North (03) 9486 2740. Hours Tues to Sun 8am–4pm. Dinner is from Thursday – Saturday.

3 Generations of De Bortoli

Chef Masterclasses — Sun, 06 May 2012 10:45:32 +0000

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While we were at De Bortoli, I got to sit down with the 3 generations of De Bortoli women – Emeri, Leanne & her daughter Sally. It was so special & such a joy. They had a chat about their stunning pink bubbly – named ‘Emeri’.

Field Mushrooms on Toast

Chef Masterclasses — Sun, 06 May 2012 10:29:52 +0000

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Field Mushrooms on toast with thyme & goats fetta

Preparation

Preparation time: 25 minutes
Cooking time: 6 minutes
Serves: 4

Ingredients

Small bunch flat-leaf parsley
1 clove garlic
1 tablespoon extra virgin olive oil
1 tablespoon butter
12 medium field mushrooms
2 teaspoons picked thyme leaves (or dried)
4 thick slices sourdough bread
Sea salt
60 g Soft goats fetta

Method

Peel & dust field mushrooms. Then roughly chop them, set aside.
Finely slice garlic clove & stir fry in the oil and the butter.
As soon as it becomes fragrant, add in the mushrooms. (Don’t let the butter burn the garlic or it will taste bitter).
Let the mushrooms reduce once their juice comes out, until they go soft.
Add in a decent pinch of sea salt and the thyme & parsley . Turn the gas to low just to keep them warm, and toast your bread.
To serve, spoon the mushrooms on each piece of toast. Top the mushrooms with some soft goat’s feta and a little more roughly chopped parsley.

Starlight Day

Chef Masterclasses — Thu, 03 May 2012 04:43:28 +0000

The sad reality is that every minute of every day a child is admitted to hospital in Australia and unfortunately thousands of these children are then faced with a diagnosis that can change their life, and the lives of their family, forever.

The Starlight Children’s Foundation transforms the hospital experience for these children, by replacing pain, fear and boredom, with fun, joy and laughter.

Starlight relies on the Australian public to deliver its programs year after year and in 2012 Starlight is calling on over 5,000 volunteers nation-wide to help raise $2 million in its biggest event of the year; Starlight Day 04 May 2012!

Starlight Day will see Australian men and women from across the nation selling Starlight wands, stress stars and key rings in an effort to transform the lives of seriously ill children and young people.

Funds raised on Starlight Day will guarantee Hospital Programs such as Captain Starlight, Starlight TV, Livewire and the Starlight Express Room can be maintained in all major paediatric hospitals around the country.

Delicious Congee

Chef Masterclasses — Wed, 25 Apr 2012 11:53:10 +0000

Serves 4

Active time: 40 min

Total time: 5 1/2 hr

Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.

Ingredients

3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver)
10 cups water
3 tablespoons Chinese rice wine or medium-dry sherry
3 (1/4-inch-thick) slices fresh ginger
3 scallions, halved crosswise and smashed with flat side of a heavy knife
1/2 teaspoon salt
1 cup long-grain rice
Accompaniment: fine julliene of fresh ginger, thinly sliced scallions, and Asian sesame oil

METHOD

Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Transfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as necessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.
Pour stock through a large sieve into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. Thin with water if necessary.)
Season congee with salt. Serve topped with chicken and accompaniments.

THE RICE

It may sounds silly, but the first step is to wash the rice. It’s important as well-washed rice affects the consistency.

After adding water to the rice, stir it and vigourously. Its great if you can let the rice grains stand in the water for about 15 minutes.

There are basically 3 consistency dependant on the rice-water ratio.

Thick : 1 cup rice to 8 cups water

Medium : 1 cup rice to 10 cups water

Thin : 1 cup rice to 13 cups water

This ratio is for cooking over the stove top where more evaporation takes place. Reduce for slow cooker and rice cooker. Generally, the water level in the cooker should not exceed the 70% mark. I can’t tell you by how much exactly as it all depends on the size of your pots. Begin with less water because it is easier to add water if needed.

Over the stove top using uncooked rice

Choose a deep thick base pot, something that will conduct heat evenly.
Add the water and uncooked washed rice grains according to my guide above then bring the water and rice to a boil before lowering the heat to a simmer.
 Stir occasionally to prevent the rice from sticking together or to the bottom of the pot. Stirring is important because rice grains, being much heavier than water, will tend to settle on the bottom, stick to the pot and burn. The down side to this recipe is that you must keep an eye on the congee. But some Chinese people say this is the true & best way to do it.

Over the stove top using cooked rice

This method takes less time to cook, at least by 50%. Of course this also means 50% less stirring work. Although the congee may not taste as fresh as freshly made congee but with some condiments, it won’t be too obvious. In addition, you can use soup stock to enhance the flavour of the congee.

Place the cooked rice and water in a big pot. Stir or press to break up any rice lumps first then bring water and rice to a boil and lower heat to simmer until desired
Consistency is achieved. It’s generally cooked when each grain become broken. Again, the degree of brokenness depends on your preference.
After cooking a big pot of congee either over the stove top or in the rice cooker, scoop a cup of congee into a smaller pot and continue to cook and stir, adding ingredients such as sliced fish or ground pork.

Tsoureki – Easter bread

Chef Masterclasses — Thu, 12 Apr 2012 23:49:00 +0000

Easter bread in the Hellenic Kitchen

Serves/makes: 1 x 500gr loaf

Ingredients:

300g plain flour
10g dried yeast
1tsp mahlepi
Pinch salt
1tbs honey
50ml warm water
90ml milk
2 eggs
Zest of 1 orange
50gr unsalted butter, diced and at room temperature

Method:

Place flour, yeast, mahlepi and salt into a mixer with a dough hook.
Whisk the honey and the warm water until dissolved. Add the milk, one of the eggs and orange zest and whisk till combined.
Add liquid to the dry ingredients and knead on a low speed for approx. 4 minutes until the dough is smooth. Gradually add the butter to the dough whilst mixing until incorporated.
Place dough into a lightly greased bowl, cover with cling film and allow to prove for 35 – 40 minutes until double in size.
Pre heat oven 175c fan forced.
Knock back the dough to remove any trapped gasses. Divide the dough into 3 pieces. Roll each out with your hands until approx. 40cm in length. Pinch together the 3 lengths at one end, and plait dough. Pinch together the ends, place onto a lightly greased baking tray and leave to prove a second time for 20 minutes.
Beat the remaining egg, lightly brush the loaf then bake for approx. 20 minutes.
Allow to cool on a wire rack before serving.

Note: Traditionally also served with a dyed red hard-boiled egg pressed into the dough just before baking.

Colourful Easter Eggs

Chef Masterclasses — Thu, 05 Apr 2012 05:10:39 +0000

I find this method easier and cheaper than the store bought tablets. I also find it cleaner than some of the varieties that they sell now
(we tried the sponge ones one year… it was fun, but incredibly messy)

Materials:

• hard boiled egg(s)
• vinegar (plain white)
• small bowls, cups or empty margarine containers
• water
• food colouring

Directions:
Fill containers about 1/2 to 2/3 full of water. Don’t full TOO full or when you put the eggs in it will overflow.

Add 1 tsp of vinegar (for every 1 cup – ish of water. (We don’t need absolute measurements here, but if you’re using a litre ice cream
tub, you’ll need more vinegar than if you’re using a teacup)

Add drops of food colour until you’re happy with the colour. (I usually get happy with the colour and then add 2 more drops… I find that tends to make the eggs the color I was originally happy with).

Put hard boiled eggs in the cups (I use a Tbsp to put them in and take them out)

Let dry. Wipe with vegetable oil (with paper towel or a rag) to make a glossier egg

NOTE: I always cover my work surface with newspaper so the dye doesn’t get on my kitchen table. If it does get on furniture, wipe it off with a rag immediately. This goes for the store bought packages too.

Happy Easter, April.

Aldo’s Bolognaise

Chef Masterclasses — Thu, 05 Apr 2012 04:48:11 +0000

We are excited to be brining you a bolognese recipe from Also Carlino from Melbourne this week. It’s not just any old Spag Bol recipe… it’s been handed down from 3 generations (at least) of Italian women, and finally to Aldo.

Time: 4 – 5 hours (but its worth it)

Feeds: 18 – 20 (or freeze portions for a quick no fuss meal) – makes about 5 litres.

Ingredients:

As with many family recipes handed down this is the first time this Carlino family treasure has been written down. As such the ingredients are often an approximate – a guzuzle, a bunch etc!! I think part of the charm of making it your own!

Good olive oil (he said a good ‘guzzle’ – don’t be shy)

2 medium onions – rough diced

4 – 5 cloves of garlic – finely chopped

2 – 3 medium carrots – fine dice

2 – 3 sticks celery – fine dice

1 bunch basil – rough chop

1 bunch parsley – rough chop

500gms pork mince

500gm veal mince

500gm chicken mince

1 bottle of good red wine – we only use good wine we love – try De Bortoli Windy Peak Shiraz or Deen Vat series Shiraz.

3kg of tinned whole peeled tomatoes either put through a moulie or crushed- or Pasatta – or fresh ripe tomates put through a mouli

Salt and pepper to taste

Sugar to taste

Water to adjust the texture (500ml if required)

Heat the good ‘guzuzle’ of olive oil on med/high heat. Fry the onions on med/high until clear and add then add carrot and celery and cook for 2-3 mins or until the celery is just cooked clear. Add garlic and cook until aromatic and the colour changes.
Turn up the heat to high and add mince – one type at a time and brown each meat breaking it up as it cooks. Don’t stir it too much so that it frys and does not stew.
Once all the meats are added stir in the basil and parsley then add all the wine. Allow it to reduce until nearly all the liquid is gone. Stir in the tomate paste then add the tomatoes.
Bring this to the boil and immediately turn down to a slow simmer. Cook for 3 – 4 hours covered, with the lid left ajar. Stir every 15 – 20 mins to make sure it does not stick to the bottom of the pan.
Final critical stage – adjusting consistency and seasoning. Add enough water if needed to make a consistency where you are just able to pour from a spoon. Not to watery and not too gluggy.
Taste for acidity and dependent upon tomatoes used add one teaspoon of sugar at a time, stirring and tasting in-between until the acidity dissipates.
Start with 1 tablespoon of salt and enough freshly ground pepper to your taste. Stir thouroughly and season with more salt and pepper if required.

Meet the Amazing Emeri DeBortoli

Chef Masterclasses — Thu, 05 Apr 2012 04:33:40 +0000

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We had the opportunity to sit down with the delightful Emeri DeBortoli and her daugther Leanne, and hear her reflections on and the history of her family.