Ian Curley Master Chef

IAN CURLEY

 

Ian Curley is  3BA resident Executive Chef/Consultant

The European, City Wine Shop, Melbourne Supper Club and Siglo

Kirk’s Wine Bar

Melbourne Racing Club - Caulfield

Craig’s Royal Hotel – Ballarat

 

Some selected Recipes from the Kitchen of Ian Curley 

asian duck salad

ASIAN DUCK SALAD 

Serves Four

1 Packet, Luv-a-duck ready roasted duck breasts (smoked flavour)

½ Chinese cabbage (wombok) shredded

1 red onion, thinly sliced

½ bunch, spring onions, cut into rounds (Use the whole thing)

1 bunch coriander, washed and lightly picked (try to keep the sprigs intact)

1 bunch mint, picked and washed

2 limes, cut one into wedges for garnish (use the other to make your dressing)

DRESSING

1 tablespoon toasted sesame oil

3 tablespoons light soy sauce (or try tamari if you have gluten intolerance)

Juice of 1 lime

1 teaspoon palm sugar

1 clove of garlic, crushed

2cm piece of ginger, finely grated (you can use a microplane for this)

METHOD

Place all of the prepared salad ingredients into a mixing bowl and toss gently until evenly mixed.

Heat your duck breasts however you prefer (You can bake, grill or bbq them, follow the instructions on

the packet)

Heat the sesame oil, soy, palm sugar, garlic and ginger in a small saucepan until the sugar has dissolved.

Remove from heat and stir in the lime juice. (you may need to adjust the dressing with a little more soy if too sharp, some more sugar if not sweet enough or a little more lime if you like it tangy)

Slice the duck breast thinly, arrange the salad on your plates, top with the slices of duck and drizzle on your dressing.

Garnish the plates with a lime wedge and enjoy.

*You could try adding roughly chopped, toasted peanuts or crispy fried shallots for crunch. (available in most supermarkets and Asian grocers)

*You can find microplanes in any cookery stores.

077 caprese salad

\CAPRESE SALAD 

 Serves 4 (or 1 very hungry person!)

4 large, ripe heirloom tomatoes

1 large ball Buffalo mozzarella

1 bunch basil, picked, washed and dried

1 shallot, peeled and thinly sliced

Good quality extra virgin olive oil

Balsamic vinegar

Sea salt (Olsson’s)

Cracked black pepper

METHOD

Slice your tomatoes as thinly as you like, the thinner you slice them the more you will have to decorate the plate.

Slice the mozzarella the same as the tomatoes.

On a large plate, layer the tomatoes, mozzarella and basil in a spiral pattern or just arrange them however you like. You can even just tear the basil and let it fall over the salad.

Scatter the sliced shallots over the tomatoes, sprinkle with salt flakes and cracked pepper.

Drizzle the salad with the olive oil and balsamic, enough to act as a sauce.

You can choose to serve your salad with some grilled sourdough bread or some rosemary grissini sticks (available from any good deli)

Crumbed Gruyere Cheese and Potato  Croquettes

With Saffron Rouille

325g      plain mashed potato (boiled in salted water,drained, then mashed)

185ml   water

65g       diced, butter

95g       plain flour, sifted  (1/2 cup extra for crumbing)

1           whole egg  (2 extra eggs for crumbing)

2            egg yolks

¼ tsp     cayenne pepper

½ tsp     smoked paprika

Pinch     ground nutmeg

¼ tsp      ground white pepper

½ tsp      salt (Olsen flaked salt is preferred)

100g      diced Swiss Gruyere cheese

2 tbs       chopped chives

1 ½ cups Panko breadcrumbs

Method:

Place: The water, butter, salt, pepper and the ground spices in a small saucepan. Bring to a simmer, remove from heat and add all the flour in one go.

Stir quickly with a wooden spoon until you have a smooth mix.

Return the saucepan to the stove and quickly stir with a wooden spoon until the mixture leaves the sides of the pot, remove from heat and allow to cool slightly, around 5 minutes. Add the whole egg and stir til combined, then repeat with the yolks. Place this mixture into a medium sized mixing bowl, add remaining ingredients and stir together. Roll into golf ball sized balls set in the fridge, once firm, crumb your croquettes: first roll in the flour, then place in your beaten egg, next roll in the breadcrumbs. Shallow fry in a heavy based pot until golden, serve with saffron rouille and enjoy whilst hot!

Saffron Rouille

1 Medium sized potato, diced

1 garlic clove, crushed

1 pinch saffron

1 pinch salt

1 pinch ground white pepper

3 egg yolks

1 tbs Dijon mustard

1 tbs vinegar

½ lemon, juiced

500ml  good quality olive oil

 Method:

Place diced potato in a small saucepan with the garlic and the saffron, barely cover the potato with water and bring to a simmer (This will happen quickly, so don’t take your eyes off it)

Once the potatoes are soft and most of the liquid has disappeared, remove from heat and allow to cool slightly.

Place in a food processor with the vinegar, mustard and egg yolks, process until smooth. With the machine running, slowly drizzle the oil in until you have a thick, golden mayonnaise.

Remove from food processor and stir in lemon juice.

John Dory sicilian flavours

JOHN DORY WITH CAULIFLOWER PUREE AND BRAISED WITLOF

(10 portions)

 

180 g John Dory Fillets per person

PUREE

1 cauliflower (slice one third and set the rest aside for later)

250ml milk

Salt and pepper

METHOD 

Heat milk until boiling and drop in cauliflower and cook until tender

Strain but keep liquid to adjust consistency of puree

Blend cauliflower in a jug blender until very smooth and adjust with liquid so puree is silky

Season and keep warm

CONFIT FENNEL

1 medium fennel de-cored and diced

Enough olive oil to cover

Zest of 2 oranges

2 segments of orange, finely diced

Pinch salt

METHOD

Dice fennel and cover with oil in pot or deep tray

Place on low heat on stove and cook(NOT BOIL) until tender

Remove and add zest and segment of orange and season with salt

BRAISED WITLOF

6 witlof

1 litre chicken stock

3 oranges- zest of 2, juice of 3

¼ bunch thyme

2 bay leaves

100 g butter

Salt and pepper

METHOD

Cut witlof in ¼’s lengthways

Place in deep tray or pot with all ingredients, bring to a simmer and cover with foil

Cook until tender on a low heat in the oven or on the stove until tender.

METHOD

Remove from liquid and seal in a hot pan or grill just before you serve

CAULIFLOWER 'CONFETTI' 

Remaining 2/3 cauliflower cut into small florets

Olive oil

Salt and pepper

METHOD

Season and coat cauliflower in oil and bake in a moderate oven until well coloured and tender

CURRY OIL 

1 tablespoon curry powder

100 ml veg oil

2 cloves

½ cinnamon stick

Salt

METHOD

Infuse all ingredients in oil and then strain

TO PLATE 

Muscatels (or when grapes are in season, dehydrated seedless green grapes)

Pinenuts

Micro herbs

 

roe

WHIPPED COD ROE WITH ONION FLATBREAD  

200g bread, crust removed

120g salt cod

6 tblsp red onion, sliced

4 tblsp lemon juice

3 tblsp garlic

1.2L blend oil

Water

METHOD

Soak bread in water for 10 minutes, squeeze out, place all ingredients apart from oil, in robo

coupe blend, very slowly add oil, also adding water if the mix gets too think. Pass through a fine

strainer to remove red onion.

Check seasoning.

Garnish with chives, caviar, potato chips and serve with flatbread

 

Halloumi

HALLOUMI AND FIG ENTREE  

LEMNOS HALLOUMI SALAD

DRESSING 

1 lt honey

200ml muscatel vinegar

50ml balsamic

METHOD 

* Caramelize honey in saucepan.

* Whisk in both vinegars and add a pinch of salt.

* Adjust if necessary.

* Dressing should taste sweet and sour.

TO SERVE 

* Grill figs and set aside in a warm place

* Pan fry halloumi just before serving

* Garnish with dressing and chervil

 

Had a quick chat to Ian Curley this morning [11 Jan]. He's being flown by helicopter to a Portsea polo tournament, where caviar is on the menu and the guests have extremely high expectations. We also caught up about his New Years resolution - to cut down on sugar - and Ian says he's feeling great!  

 

 We caught up with Ian Curley on the Ballarat Today program about trends in food through 2016 and his 2017 New Year's Resolution - to cut down on sugar. 

 

Some selected Recipes from the Kitchen of Ian Curley 

CHRISTMAS TURKEY 

FRUIT MINCE PIES

CHRISTMAS FRUIT MINCE 

Sultana 800g 

Golden raisins 200g 

Currants 50g

Dried cherries/cranberries 100g 

Apricots (chopped) 250g 

Prunes (chopped) 150g 

Apples (granny smith) 450g 

Brown sugar 250g 

Apricot jam 500g 

Redwine 800g 

Lemon/orange zest 10g each 

Cinnamon 10g 

Nutmeg 15g 

Mixed spice 10g 

Cornstarch 45g 

METHOD

Bring to a simmer the fruit, apples, wine and jam.

Add the brown sugar and bring to the boil

Add the zest

Add the watered down cornstarch and bring to the boil. Sit for 2 weeks

MOZZARELLA PEACHES 

An easy and delicious recipe. Listen below to learn how to make it.

 

BONE MARROW SALAD

ST JOHN BONE MARROW SALAD    

INGREDIENTS 

 

12  x  7-8cm pieces of middle veal marrowbone

A healthy bunch of flat-leaf parsley, picked from its stems 

2 shallots, peeled and very thinly sliced 

1 modest handful of capers (extra-fine if possible)

 

DRESSING

Juice of one lemon 

Extra virgin olive oil 

Pinch of sea salt and pepper 

A good supply of toast 

Coarse sea salt

 

In Fergus Henderson's own words: "This is the one dish that does not change on the menu at St John. You will need teaspoons or long, thin implements to scrape your marrow out of the bone.

"Do you recall eating Sultana Bran for breakfast? The sultana to bran-flake ratio was always a huge anxiety, to a point, sometimes, that one was tempted to add extra sultanas, which inevitably resulted in too many sultanas, and one lost that pleasure of discovering the occasional sweet chewiness in contrast to the branny crunch.

“With administering such things as capers, it is very good to remember Sultana Bran." 

METHOD

Put the bone marrow in an ovenproof frying pan and place in a hot oven. The roasting process should take about 20 minutes, depending on the thickness of the bone. You are looking for the marrow to be loose and giving, but not melted away, which it will do if left too long (traditionally, the ends would be covered to prevent any seepage, but I like the colouring and crispness at the end).

Meanwhile, lightly chop your parsley, just enough to discipline it, mix it with the shallots and capers, and at the last moment, dress.

Here is a dish that should not be completely seasoned before leaving the kitchen ... A last-minute seasoning ... by the actual eater ... especially in the case of coarse sea salt, gives texture and uplift at the moment of eating. My approach is to scrape the marrow from the bone on to the toast and season with coarse sea salt. Then a pinch of parsley salad on top of this and eat. Of course, once you have your pile of bones, salad, toast and salt, it is "liberty hall".

Serves 4 

mango and passionfruit trifle

MANGO CHEESECAKE WITH HONEY OAT CRUMBLE   

HONEY OAT CRUMBLE  

100g Butter

80g Brown Sugar

100g Flour

120g Oats

20g Honey

Put all ingredients in bowl with paddle and mix until becomes crumble.

Bake @ 150C for 10 - 15 mins until golden.

MANGO CHEESECAKE

120g Sugar

563g Cream Cheese

200g Mango Puree

750ml Whipped Cream

¼ tsp Vanilla Paste

Peel and cube mango and blitz to form puree.

Using a paddle cream sugar, vanilla and cream cheese.

Add Mango slowly, scraping the bowl continuosly.

Fold through whipped cream.

VANILLA SYRUP FOR MANGO

100g Sugar

200ml Water

1 Vanilla bean

Boil syrup and infuse vanilla. Cool. Dice mango and steep in syrup.

PASSIONFRUIT SAUCE

300g Fresh Passionfruit

200ml Water

100g Sugar

10g Pectin

Place passionfruit and water in a small pot and bring to the boil

Mix the sugar and pectin together and rain into the passionfruit continuously whisking.

Continue whisking and boil for 1 min.

 

trout 160505 PureGold Pineapples 021

OCEAN TROUT CROQUETTES WITH PINEAPPLE PICCALLILI

650g dry Desirée potato purée- Freshly cooked and WARM!

375ml water

135g unsalted butter

190g plain flour, sifted

3 whole eggs

3 egg yolks

Cayenne pepper

½ teaspoon smoked paprika

Salt and ground white pepper

3 kg Ocean Trout fillets

½ bun Chives

½ bun Chervil

½ bun Parsley

METHOD

1.  Hot smoke Ocean Trout for 1hour 40 minutes @ 220 F (155 C)

2.  Shred Ocean Trout once cooked

3.  Boil about 700g peeled Desirée potatoes in salted water until soft.

Drain well then pass through a food mill or mouli. Place 650g dry

mash in a large bowl & keep in a warm place, covered.

4.  Make choux pastry: Bring the water, butter & the spices to the

boil in a heavy based pan over a medium heat, remove from the

heat & then add all the flour at once. Stir briskly with a wooden

spoon until the flour & liquid are evenly combined.

5.  Lower the heat & return the pan over it, beating continuously

cook out the mixture for a minute, until you have a coherent mass

that comes away easily from the sides of the pan.

6.  Remove from the heat, place in the Kitchen aid bowl & beat with

the paddle until cool, for about 5 minutes.

7.  Beat in the eggs & yolks one at a time, allowing each egg to be

incorporated before adding the next. The mixture should be

smooth & glossy.

8.   Mix choux paste with the mash, ocean trout and herbs. Combine

well, season with salt & pepper.

9.  Form into 40g quenelles then, flour, egg wash & crumb them.

Chill until ready to use.

Serve 3 per person

10.  Serve with pineapple salsa

PINEAPPLE  PICCALILLI

BRINE

150g Salt

1.5litres Cold Water

VEGETABLES

300g Cauliflower

250g Brown Onions

150g Cornichons

200g Carrots

SPICED VINEGAR

300ml Malt Vinegar

300ml White wine vinegar

1 tspn Mixed pickling spices (clove, allspice, cinnamon sticks)

SAUCE

25g Plain Flour

1 tblspn Mustard Powder

½ tblspn Tumeric powder

2 tsp Ground Ginger

PINEAPPLE

300 g diced pineapple, poached and cooled

1.  Dissolve salt in cold water in a large mixing bowl.

2.  Cut veges into even sized pieces & place them in the brine above for 24 hours.

(Except cornichons). Keep them submerged in the brine by placing a plate on top of the vegetables.

3.  After 24 hours drain the vegetables but do not rinse.

4.  Make the spice vinegar: place spices & both vinegars in a stainless steel pan &

bring to a simmer. Reduce by half, then strain & set aside.

5.  Make a paste with the flour, mustard powder, tumeric, ground ginger and a

little of the spice vinegar. Gradually add the remaining vinegar to the paste

whisking all the time, to prevent lumps, making sure the mixture is smooth.

6.  Place in a stainless steel pan & stir over a low heat until it is coating

consistency.

7.  Add the vegetables to the simmering sauce & stir until coated.

8.  Remove from the heat & allow it to cool.

9.  Fold through pineapple

 

eccles cakes

ECCLES CAKES   

INGREDIENTS 

200g butter

440g brown sugar

880g currants

4tsp allspice, ground

4tsp nutmeg, ground 

Approx 25 puff pastry circles, 12cm in diameter, 4mm thick

Eggwhites and sugar to glaze 

METHOD

 

These Eccles Cakes are made in the style of Fergus Henderson from St Johns in London.

The bakers in Eccles (near Manchester) will not recognise them as the Eccles they know and make.

These Eccles are vegetarian, omitting the traditional lard and are made more like a dumpling than the pithiviere style of traditional Eccles.

They are slashed three times on top in recgnition of the Holy Trinity.

In a pot combine the butter and brown sugar.

heat until just melted together.

In a bowl combine the currants and spices.

Poyr the butter mix over and mix well before leaving to cool.

take an individual puff circle amd stretch the edges gently until with your thumb.

Place approx 85g mix in the centre and enclose the pastry.

Place on a silicon lined tray with the join at the bottom.

Brush the top with eggwhite and press into the sugar, then make the three slashes.

Bake 180 C. 

 

 duck pineapple

ROAST DUCK WITH PINEAPPLE SALAD 

ROASTING THE DUCK  (Courtesy Luv a Duck)

1. Pre heat oven to 190C.

2. Dry duck with paper towel for a crispier skin. (if possible leave duck uncovered in

refrigerator to dry skin out.)

3. Ensure the vent end of the duck is open to allow even cooking. Never stuff the duck as it

prevents even cooking. Instead, place your favourite herbs, zest of orange or garlic inside the

cavity for a wonderful aroma while the duck is cooking. If stuffing is desired, cook it

separately.

4. Place duck on a rack in a roasting tray.

5. Season with sea salt and freshly ground pepper.

6. Roast for 40mins per kg until golden brown then remove duck from oven and leave to rest

for 20 mins.

To portion the duck into 4, gently cut out the 2 breasts and the 2 legs with a sharp knife.

 

WARM GRILLED PINEAPPLE SALAD ( 8 PAX)

1 king of fruit pineapple – (diced)

Teaspoon chilli flakes

2 oranges

2 baby fennel

4 shallots

1 tablespoon muscovado sugar

1 bunch coriander

1. Dice pineapple into 2 cm cubes

2. Segment oranges and finely slice fennel and add together with any juice from the

oranges and set aside in a bowl

3. In a heavy based pot, melt muscovado sugar and add pineapple and VERY WELL WASHED

coriander root- chopped up very finely immediately and toss or stir to colour

4. When coloured but still in shape, cool on a tray

5. Add pineapple to fennel and orange when still just warm

6. Brunoise shallots and toss through the pineapple mixture with washed coriander leaves

and chilli flakes

7. Taste the mixture- you may like to add a little Olsson’s salt to balance

8. Serve immediately

 

 

 

 

Charred Leek burrata smoked honey

CHARRED LEEK, PEAR AND BURRATA SALAD  

FOR EACH PERSON  

¼ pale part of leek

1 ball burrata

Salted almonds x 6

Frisee ( 6 inner leaves)

Lace ( few sprigs)

¼ pear

METHOD 

* Grill the leek as a whole until soft and charred slightly on the outside

* When cool, gently remove the inside and set aside a quarter for each person

* Keep the outside, and dry it out in the oven a little more until it can be crushed into a powder

* Rub pear in a little olive oil and roast slowly on a bed of rock salt until very soft

* When cool, cut into wedges

* Season all components and arrange on plate delicately, just tearing the burrata

DRESSING

1 litre maple syrup (smoked for 10 minutes)

200ml muscatel vinegar

50ml balsamic vinegar

Reduce maple in saucepan by approximately a third .

Whisk in both vinegars and add a pinch of salt.

Adjust if necessary.

Dressing should taste sweet and sour.

 

 

ocean trout

CURED OCEAN TROUT 

 

TROUT 

INGREDIENTS

2 sides ocean trout (skin on pin boned)

100g salt

50g sugar

8 cloves

25 peppercorns

1 tbsp fennel seeds

½ bunch tarragon

Place all ingredients except the trout into a food processor and pulse. Rub the salt mix into the

trout well on both sides. Cover and leave for 6 hours. Wash and pat dry then cut trout into

pieces or slice thinly.

 

DRESSING

100 cream fraiche

40g Dijon

1 tsp sugar

4 tsp red wine vinegar

30mls olive oil

Salt and pepper

Chopped dill

 

TO SERVE

Serve trout with some dressing, burnt baby cucumbers, wakame salad and rye crisps. Sprinkle

with sesame seeds.

 

 Peach and Mozzerella

 

PEACH AND MOZZARELLA SALAD

 

INGREDIENTS

 

1 ball buffalo mozzarella (that’s amore cheese)

2 clean stone yellow peaches – sliced thin on mandoline

Picked basil leaves

Picked mint leaves

100g chopped roasted hazelnuts

Hazelnut vinaigrette (see recipe)

4 baby leeks, cleaned and washed

4 spring onions cleaned and washed

Hazelnut vinaigrette

150mls hazelnut oil

30g Dijon mustard

10g fresh fine chopped garlic

50mls chardonnay vinaigrette

Combine all ingredients together, add chopped roasted hazelnuts and season with salt and

pepper

 

METHOD AND PLATING

 

Char-grill spring onions and baby leeks, whilst warm dress with hazelnut vinaigrette and

allow to absorb.

Once cooled , add soft herbs and season with salt and black pepper.

Arrange on bottom of plate, and place torn pieces of mozzarella on top.

Finish by finely slicing rounds of peach on the mandolin, and place on top of salad,

completely covering what’s beneath.

Season with salt and olive oil.

 

 

crumbed oysters

 

CRUMBED OYSTERS

 

INGREDIENTS

Vegetable oil, for Frying

2 Dozen Oysters

1/3 cup plain flour

1 egg

1½ cups Panko Breadcrumbs

Parmesan

Lemon Zest

Chopped Herbs

Muslin Lemon

METHOD

Remove oysters from shell, preserving the shells for serving, and place them on some paper towel.

Take out three mixing bowls.

Place the flour in one bowl and set aside.

In the second bowl whisk egg, making sure the yolk and whites are well combined and an even colour.

In the last bowl, place the panko crumbs, along with some parmesan, lemon zest and chopped herbs.

Cover the oysters in flour, then dip in the egg and finally cover with bread crumb mixture.

Deep fry oysters until golden brown.

Place the oysters back into their shells, and serve on a platter with muslin lemons

 

 zucchini salad

Zucchini and Mint Salad  

Marinate zucchini

Thinly sliced ribbons zucchini

Thyme, lemon zest, garlic

Extra virgin olive oil, salt and pepper

METHOD

Combine Thyme, lemon zest, garlic, Extra virgin olive oil, salt and pepper

Marinate raw zucchini slices

SALAD

6 slices zucchini, grilled

Handful each of peas and broad beans

Fresh horseradish

S+P, EVOO, Lemon juice

Torn mint

½ ball Buffalo mozzarella, Olive dust

4 x Grissini

METHOD

Blanch peas and broad beans till tender, refresh in ice water

To serve, Warm marinated zucchini under salamander, till just softening

Toss peas and broad beans in olive oil, lemon juice and season.

Arrange vegetables on a plate, over microplane over fresh horseradish

Tear mint and buffalo mozzarella over vegetables, Sprinkle olive dust and top with grissini.

 

 

Ian Curley's top 10 tips for a perfect BBQ 

1. TURN IT ON

You’d be amazed how many get this wrong. Make sure the barbecue is actually on and hot enough. Too many steaks stick when

the barbie is not fully firing.

2. LOSE THE CHILL

All meat for the barbie should be at room (or garden) temperature. This stops the steaks shrinking and helps speed up the

cooking process.

3. CHOOSE YOUR CUT

My 6 favourite meat cuts for the BBQ are - Eye fillet, Porterhouse, Flank Steak, Small Rump, Chicken Breast and Lamb Chops.

Marinate in a little bit of extra virgin olive oil and season just before you cook it.

4. TRIM THE FAT

If the meat looks fatty or is coated in too much oil, it’s going to smoke the barbie and nobody likes black/blue smoke

everywhere. It does nothing for the taste either.

5. GIVE IT A REST

Don’t forget to rest your meat before serving to make sure you get the best flavour out of it. I always rest the meat,

somewhere warm, for as long as I cook it for – so make sure it’s more on the undercooked side (of course not the chicken!!)

6. ON THE SIDE

There is nothing better than grilled veggies to top off a Barbie and compliment my favourite meats. I can’t go past zucchini,

pumpkin, corn, asparagus and capsicum. Even wrap up some potatoes in foil for BBQ baked potatoes.

7. TOOLS OF THE TRADE

Rather than teasing your meat with your tongs like you’re a jouster on Game of Thrones, invest in a meat thermometer because

it’s much more accurate – the numbers don’t lie!

8. KEEP IT REAL

Of course, everyone has a secret recipe and everyone gets hot under the collar with barbecue envy, but keeping your

expectations in check can save the heckling later.

9. PACE YOURSELF

It’s okay to have a couple of beers to counteract the heat and the blowies, but pace yourself. And be careful around heat when

you’ve had a few to drink. You want to hear yum and not ouch.

10. KEEP IT CLEAN

After slaving away for everyone else, it’s important at this point to grab a drink and delegate the clean up!

 

aaa. pepper steak

The European Pepper Steak

INGREDIENTS

200g per person Flank steak, trimmed & tenderized with a meat hammer.  Marinate the steak in a little olive oil, with a crushed garlic clove and a sprig of thyme.

KAMPOT PEPPER SAUCE

2 Shallots, finely sliced

1 Cloves of Garlic, finely sliced

Few sprigs Thyme, chopped

50ml Worcestershire Sauce

50g Kampot Peppercorns, crushed

100ml White Wine

100ml Nage

METHOD

Sweat the shallots and garlic, until soft. Add the crushed peppercorns and thyme.

Add the white wine & reduce to a glaze. Add nage and reduce by half, then add the Worcestershire sauce & reduce by a quarter.

To serve, strain this base sauce and add 20g green peppercorns and 50ml cream and reduce to sauce consistency- blitz green peppercorns with bamix.

Add a dash of red wine sauce to achieve café o lait colour

CELERIAC REMOULADE

1 Baby Fennel, sliced (use a mandoline or a slicer)

1/2 Celeriac, cut into julienne

1/2 kohlrabi

pinch Sea salt

Cold water

20g White marinated anchovies, finely chopped

½ bunch chopped chives

20g Hot English Mustard

100g Aioli

1 Lemon, juiced

* Dissolve salt in cold water and soak fennel & celeriac in this for about 40 minutes.

* Drain & rinse the fennel & celeriac, then place a couple of handful in a clean teatowel, squeeze as much liquid as possible out, then discard the liquid.

* Place the dry fennel/celeriac in a large stainless steel bowl. Repeat until all of the fennel/celeriac has been processed.

* Add remaining ingredients & mix well!!

* Check seasonings and adjust if necessary.

 

risotto

Mushroom Risotto

INGREDIENTS

2          Swiss brown Mushrooms (cut into 6)

10        Box Button mushrooms

10g      Dried Porcini

10g      Dried Porcini Forest

            Salt

            Canola/vegetable oil

Bouquet Garnie consisting of the following:

                        2 cloves garlic

                        2 sprigs thyme

                        1 bay leaves

                        1 black peppercorn

METHOD

  • Soak dried mushrooms in hot water
  • Heat pan and cover the base with canola/vegetable oil
  • Add chopped mushrooms and cook, stirring occasionally, until liquid starts coming out of mushrooms.
  • Cover with water.
  • Add soaked dried mushrooms & strained liquor
  • Add Bouquet Garnie
  • Simmer for about 30 to 40 minutes
  • Take out bouquet garnish and keep mushrooms and what is now your “mushroom stock” separately

FOR THE RICE:

1 brown onion- finely chopped

2 cups carnaroli rice

½ cup white wine

  • Sweat onions, no colour in olive oil
  • Add rice and let this also get coated in the olive oil
  • When coated add wine and reduce
  • Add warmed mushroom stock bit by bit, not drowning each time, but just covering and cooking out
  • When rice is nearly cooked- add mushrooms back through the rice
  • If necessary, you can always add vegetable stock or chicken stock if rice requires more cooking
  • When rice is just cooked, remove from direct heat and add

40 g softened butter

40 g grated parmesan

40g fontina cheese

40 g tallegio cheese

Stir through gently with chopped flat leaf parsley, taste, adjust seasoning if necessary and serve immediately

Drizzle with white truffle oil as it is served (if you have some on hand!)

 

August 29 2015 pork parcels

Pork Parcels 

PORK BELLY

METHOD

1. Take one pork belly, score the skin and sprinkle with liberal amounts of salt,

leave in the fridge overnight on a rack to drain

2. Wash in the morning and place back on the rack lined with silicon paper and

cook on 180° for around 2,2 ½ hours until the bones give easily

3. Pull out all the bones and cartilage (make sure to remove all) and press

under a heavy weight overnight

4. The next day, cut the pork into 100 g rectangles

PARCELS

Separate brik pastry from paper and stack into a neat pile making sure the edges line

up. Use a knife to cut a small edge from 2 opposite sides, at the top of the opposite

sides cut the pastry into a point, leave the bottom of pastry as is. Brush flavoured oil

over the pastry to stop it drying out. Take a sheet of oiled pastry, place a small pinch

of tarragon leaves about 3cm from bottom, place a portion of pork, skin side down

on top of tarragon, wrap pastry over, bring in sides and roll pastry like a spring roll,

seal end with egg yolk.

SHALLOT AIOLI 

1 red onion- rough diced

140 g sugar

250 ml port

250 ml red wine

1 Cook onions down until coloured

2 Add sugar and bring to caramel

3 Deglaze with wine and port

4 Reduce

5 Strain and cool

6 Fold into 500 ml aioli ( shop bought is fine )

7 Taste test

TO SERVE 

Bake the parcels in a hot oven until golden brown and serve with apple and

watercress salad and shallot aioli

 

 

creme brulee

Creme Caramel with Pistachio Biscuit and Blood Orange

 

CREME CARAMEL

INGREDIENTS

270g       Brown Sugar

12           Eggs

24           Yolks

1650g    Cream

900g       Milk

4              Vanilla Beans

METHOD

  • Combine brown sugar, eggs and yolks, and mix together.
  • Heat together the cream, milk and vanilla beans, then pour over egg mix.
  • Infuse for a minimum of 1 hour, or overnight.
  • Strain.
  • Pour 150g of mix into each mould on top of caramel.
  • Bake at 100˚C in a water bath, covered with foil.
  • Cook for 30 minutes, then check every 10 minutes until ready.

CARAMEL

INGREDIENTS

400g       Sugar

100g       Glucose

100g       Water

50g         Extra Water

METHOD

  • Combine sugar, glucose and water to make caramel.  Take to dark caramel.
  • Add extra water to caramel to stop it cooking.
  • Pour into moulds (14).

PISTACHIO ORANGE BREAD

INGREDIENTS

225g       Egg Whites

290g       Sugar

2              Orange Zest

300g       Pistachio

350g       Flour

METHOD

  • Whip egg whites and sugar to a medium peak.
  • Sift flour and mix with pistachio, and fold through egg whites.
  • Divide into 2 loaf tins.
  • Bake at 150˚C for about 25- 30 minutes, until the skewer comes out clean.

 

 CHORIZO

Chorizo and Peppers 

 400g Portugese Mild Chorizo, roasted whole, then sliced

200 g steamed , peeled and smoked kipflers

Punnet roasted and smoked baby peppers ( just chop up normal capsicums if you don’t

have and roast them a little)

20ml White wine vinegar

100ml Tomato passata

Handful Green & black olives

½ bunch Chopped Parsley

few Mint leaves, torn

1 tablespoon Crispy Breadcrumbs (see below)

METHOD

 Heat a pan with a little veg oil

 Sauté the kipflers until brown then add chorizo and sauté briefly

 Add the baby peppers and olives.

 Deglaze with vinegar.

 Add parsley toss together.

 Toss in parsley, mint and finish with tomato passata and breadcrumbs

Crispy Breadcrumbs 

300g Panko crumbs

75ml Garlic infused oil

2Tblspns Chopped parsley (30g)

Salt and freshly milled white pepper

METHOD

 Place the panko crumbs in a dry frypan and add the garlic oil

 Place over a low heat and gently toast, stirring occasionally for about 15 minutes or until

golden.

 Remove from the heat and season. Allow to cool then toss through the parsley.

 

 

fish soup

Fish Soup

2 kg Marinated fish pieces. ( This can consist of a cheap oily fish such as gurnard, or

alternatively the offcuts, bones and trim from other fish preparations )

The fish should be marinated overnight with about 100 ml of Pernod and a

tiny pinch of saffron

¼ Oranges, zested

1 Oranges juiced

1 Large Bulbs Fennel, roughly chopped

5 Tomatoes, roughly chopped

4 clovess of Garlic, cut in half

¼ bunch Thyme

1 Bay leaves

2g White Peppercorns

2g Fennel Seeds

2g Coriander Seeds

1 Brown Onions

1 Carrots Cut into rough mirepoix & roasted

1 Stick of Celery

2 tablespoons Tomato Paste (smeared on top of mirepoix, when they are almost

done—then returned to oven.)

Strain the fish and keep the marinade for deglazing.

 Heat a heavy based pan , roast fish to get a lot of colour.

 Add the fennel, tomatoes, herbs and spices.

 Deglaze with the fish marinade, orange juice and zest and additional

 Reduce.

 Add the roasted mire-poix, cover with cold water bring to a simmer and

 Purée with stick blender, then in kitchen blender, then pass through a fine

Adjust seasoning.

Ou can make this ahead of time and then heat and add your favourite seafood, pieces

of fish or mussels or pippies or prawns. You can sear separately or cook while

heating the soup

Pernod & Brandy.

allow to cook for 30 minutes.

sieve (Chinois).

 

saganaki

KEFALOGRAVIERA SAGANAKI

 65-70gm saganaki (kefalograviera cheese)

 1 sheet of Brik pastry

 Garlic oil

 Oregano leaves

 20g shaved fennel

 10g sliced red onion

 5ml white Balsamic vinegar

 5ml EVOO

1 pinch salt & 1 turn of peppermill

Method:

 Cut the cheese to the correct weight & size.

 Trim the Brik pastry. Be careful to not let the pastry dry out too

much, keep it covered with a tea towel until you’re ready to brush

with oil.

 Brush each sheet with garlic oil & stack them up.

 Place a piece of saganaki on top & brush again with oil & place a

few oregano leaves on top.

 Wrap tightly, and place to one side, ready to be trimmed. Repeat

with remaining cheese of how many portions you are doing

 Cook in a medium-hot pan in a little oil until golden on both sides.

 Serve immediately with the dressed salad.

 

Pumpkin

Pumkins

Ingredients

½ Japanese or Kent pumpkin

200 g pistachio nuts

100 g walnuts

100 g pumpkin seeds

50 g amaretti biscuits

½ bunch parsley

Olive oil

Lemon juice

100 g salted ricotta

Pumpkin

 Split ½ Japanese or kent pumpkin into large wedges, discarding seeds but not peel

 Roast in a hot oven with a little oil and salt and pepper on parchment paper until

caramelized and soft

Pesto

 Roast pistachio walnuts, pistachio and pumpkin seeds and then blend with amaretti

 Finely chop parsley and then mix with blended nuts/seeds

 Add a little oil and lemon juice – just enough to loosen

Assembly

 Arrange large wedges of pumpkin on a sharing plate and top with pesto and grate

generously with salted ricotta over the top

 

YELLOW CURRY WITH DUCK AND PINEAPPLE

 

Ingredients for paste

 

1 red onion

½ head garlic

2 red chillies or more depending on your heat needs

1 bunch coriander root, keep the leaves for later

1 knob ginger

1 tablespoon coriander seed

1 tablespoon cumin seed

1 tablespoon tumeric

  • Toast the spices until fragrant
  • Blend all ingredients to make a smooth paste
  • You can make this ahead of time and keep this paste in the fridge until ready to use

To put together

1 whole cooked duck Chinese duck ( generally you can buy boned and cut into chuinks if you ask )

¼ pineapple- cut into roughly 2 cm chunk

Coconut milk

½ bunch thai basil

Crispy shallots

When you are ready to use

  • Add curry paste and warm gently to cook out somewhat
  • Add coconut and gently warm
  • Add duck and gently warm
  • Add pineapple lastly and gently warm
  • Serve and garnish with thai basil and crispy shallots

Serve with coconut rice

 Duck Pinapple Curry

 

Duck Leg schnitzel with Italian Coleslaw

 

For the schnitzel

 

4 duck legs, boned, skinned and bashed out

Buttermilk to cover

3  large free range eggs

80ml milk

60g (about ½ cup) plain flour

160g Panko (Japanese) breadcrumbs

20g (1 tablespoon)  freshly grated parmesan cheese

20g (¼bunch)parsley leaves, picked & washed, finely chopped

Zest of 1lemon Sea salt & Freshly milled black pepper

120ml canola oil

80gm unsalted butter

  • Use a meat tenderizer to flatten each duck leg (sandwiching the meat between 2 freezer bags will assist), soak in buttermilk overnight
  • Beat the eggs & milk together with a pinch of salt & a couple of turns of the pepper mill.
  • Mix the crumbs with the lemon zest, parsley & parmesan, add a pinch of salt & a couple of turns of the pepper mill.
  • Lightly dust the legs in the flour, then coat them with the egg, the coat them with the crumbs, taking care to press the crumbs on firmly.
  • Place the crumbed legs on a tray in the fridge until you are ready to cook them.
  • Shallow fry the crumbed leg in olive oil on a medium heat till golden brown on one side, flip over and place in the oven until cooked through.

Italian Coleslaw (for 4 approximately)

 

½ wombok

1 red onion

½ cup peas –frozen or fresh

5 small radishes

½ bunch basil

½ bunch mint

Pinch of dried chilli (if desired)

Chop all of this as finely as possible and mix together lightly so as not to bruise the wombok.

Dressing

 

Season generously with powdered parmesan and then dress with one lemon and olive oil- just lightly with olive oil. Mix through and then taste before serving.

DuckSchnitzel

 

ocean trout crudo

Ocean Trout Crudo

Trout

2 sides ocean trout (skin on pin boned)

100g salt

50g sugar

8 cloves

25 peppercorns

1 tbsp fennel seeds

½ bunch tarragon

Place all ingredients except the trout into a food processor and pulse. Rub the salt mix into the

trout well on both sides. Cover and leave for 6 hours. Wash and pat dry then slice as thinly as

possible.

Pickled fennel

4 fennel

100g brown sugar

200ml white vinegar

300ml water

2 sticks liquorice

12 star anise

Put all ingredients in a pot and bring to the boil. Leave to infuse and cool. Clean fennel of tops

(keeping fronds separate) and outer leaves. Slice thinly on a mandolin. Bring pickle back up to a

boil and pour over fennel and leave to cool.

Confit Orange

10 oranges (segmented)

200g brown sugar

200ml water

3 tbsp pernod

2 sticks liquorice

10 star anise

3 cloves

Place everything but segments in pot. Bring to boil then allow to cool and infuse. Then bring

back to boil and pour over segments.

 beef cheek up close

 

DAUBE OF BEEF:

INGREDIENTS

  • 2kg ox cheek  
  • 40g Course Salt
  • 1 tablespoon Heaped Sugar
  • 1 head Garlic (Cut In Half)
  • 2 Bay Leaves
  • 12 sprigs Fresh Thyme
  • 1 bottle Red Wine
  • 60ml Olive Oil
  • 400g Large Carrots (Diced)
  • 400g Large Onions (Diced)
  • 100g Flour
  • Salt
  • Pepper
  • 2 litres Veal Stock (Or Beef Stock)
  • Orange
  • Star anise x3
  • Cardomon pods x 3
  • Cinnamon stick

Method

  1. Trim any large pieces of fat and gristle.
  2. Cut through the shiny bits of fat and gristle to stop them contracting when you seal the meat.
  3. Rub the meat with coarse salt and then sugar.
  4. Put the pieces on a bowl and refrigerate for at least six hours.
  5. During the curing process, blood will come off the meat.
  6. If you are concerned about the sauce being too salty, you may discard this.
  7. Pour over the wine to cover the meat.
  8. Return it to the refrigerator and leave at least 24 hours.
  9. Add the garlic, bay leaves, rosemary and thyme.
  10. Strain the marinade.
  11. Heat the oil in a frying pan to smoking point.
  12. Brown the pieces of meat as quickly as you can on both sides – it should take little more than a minute.
  13. Fry the garlic and herbs from the marinade.
  14. Transfer the meat to a clean pan.
  15. In the first pan, brown the onion, carrot and celery and add them to the pan with the meat.
  16. Pour enough of the wine marinade into the pan to detach the sediment from it.
  17. Empty this liquid into a pan, add the rest of the marinade and bring to the boil.
  18. Skim thoroughly.
  19. Take off the heat.
  20. Sprinkle flour over the meat, mix it in well, first with your hands and then by tossing the meat in the pan.
  21. Over the past few years some chefs have hesitated before putting flour in a sauce, but in a dish of this kind it’s essential to the mouth feel, adding just the right amount of body.
  22. Pour the simmering marinade over the meat, which should be completely immersed into the liquid.
  23. Add extra boiled wine or stock as necessary.
  24. Add pepper and any other flavourings.
  25. Simmer for one hour, uncovered to allow the flour took out and the sauce to gain some body.
  26. For the second cooking, the texture of the sauce at this stage should be lightly thickened and glossy.
  27. Add as much of the remaining liquid, having brought it to boiling point, as is necessary to cover the meat again.
  28. Put a lid on the pan – foil will do if you don’t have one.
  29. Transfer the pan to a low 150 degrees, and let the daube cook without boiling for three hours.
  30. To test whether the meat is done, prick it with a knife, turn the blade and extract it with a few fibres of meat.
  31. The knife should meet no resistance and come out clean.

 

Confit duck

1 Oranges zested (peeled)

• Combine all ingredients except duck fat, rub into duck legs, let sit for 4-5 hours

• Wash duck legs well, place into a baking tray, cover with duck fat,

• Cook 140 C for 2-3 hours till tender, remove from fat

• Can be used straight away or keep in your fridge until needed

Heat skin side down in a warm pan and then through the oven until warm until golden

 Cook lentils gently until just soft, strain and dress in olive oil and sherry vinegar

 Split sprouts in half and roast in a moderate oven with chunks of kaiserfleisch until

 When Cooked, toss lentils in a pan to warm through and add sprouts and kaiserleish

 Taste and season again with sherry vinegar and salt and pepper to taste

Serve a generous pile of lentils underneath each leg

 

Ricotta Gnocchi (for 4 people, just make the 500g batch)

500g 1kg 2kg baked Nicolas

200g 400g 800g OO flour

50g 100g 200g grated parmesan

1 eggs 2eggs 3eggs

150g 300g 600g ricotta

Chives

Salt and pepper

Lemon zest

 Bake potatoes on rock salt until cooked

 Put through the moulis whilst hot

 Fold in other ingredients gently, don’t overwork

 Cut into 2x2 cm squares and blanch in boiling water until it

 Place on oiled tray and straight into fridge to “set”

floats

TO FINISH THE DISH:

Panfry gnocchi

Sauté zucchini in olive oil

Fresh peas, broad beans, lemon zest fresh mint

Olive dust

Torn mozzarella on top

 

TUNA NICOISE

 

Ingredients

6 tuna steaks from the loin

6 eggs

20-30 cherry medley or heirloom tomatoes

12 white marinated anchovy fillets

6 small kipfler potatoes

30-40 green beans

2 heads frisee

1 bunch basil

Shaved bottarga

Lemon juice

Olive oil

Approx 36 olives mixed

6 zucchini flowers

Peas (a little pinch per person

 

Method

 

* This can all be pre prepared apart from the tuna which should be done last minute

* Set yourself up a pot on the stove with water and an ice bath

* Kipflers cooked in cold water to start until just soft and set aside to cool and then peeled and     left aside

* When water in pot is boiling, blanch green beans until they just change color and then refresh in an ice bath and set aside

* Let water come to boil again and then place eggs in gently and cook for exactly eight minutes and then either refresh in ice or run under cold water.  Peel when cool and set aside

* Pick frisee (inner leaves) and basil and combine in a bowl with all of the other ingredients except tuna and egg and bottarga).  Chop medley tomatoes in half and olives and potatoes into small parts also.  Remove flower from baby zucchini and chop bottom into small rounds

* Dress with lemon juice and olive oil and taste (usually 1 part lemon juice to two parts oil).  Separate into 6 serving bowls.

 

* Peel and tear one egg on each plate (into 3 or so pieces each, yolk should be runny so it adds to “dressing” the salad)

* Season tuna and grill quickly both side and place on top of each plate.

* Microplane bottarga over the top

 

\\192.168.0.91\admin\Kitchen Documents\food image bank\Tuna Nicoise Euro.jpg

 

LEMNOS HALLOUMI SALAD

Dressing

1 lt honey

200ml muscatel vinegar

50ml balsamic

* Caramelize honey in saucepan.

* Whisk in both vinegars and add a pinch of salt.

* Adjust if necessary.

* Dressing should taste sweet and sour.

 

To Serve

* Grill figs and set aside in a warm place

* Pan fry halloumi just before serving

* Garnish with dressing and chervil

 

haloumi fig

 

STEAK TARTARE

80g diced Dry aged eye fillet of beef (from the Argentines that are aged for a minimum of 4 weeks)

10gm   Worcestershire sauce

2ml      Red Tabasco sauce (4 shakes of the bottle)

10gm   Tomato sauce

10g      Shallots, diced

5g        Cornichons, diced

5g        Capers, chopped

20g      Dijon mustard

5ml lemon juice

5g chopped parsley

2 ½ gm Sea Salt

10 turns of Freshly milled white pepper

To serve

Thin sliced Sourdough loaf - 5 circles cut with an 80mm cutter then toasted

5         Potato crisps (fried)

1          Egg yolk, raw

5 gm    Egg white, cooked and chopped

5gm     Egg yolk, cooked and chopped

1 tbsp  Toasted garlic bread crumbs

1 tbsp  Parsley, chopped

1g freshly grated Horseradish

Extra Dijon mustard

½ lemon wrapped in muslin

The potato crisps are Nicola potatoes thinly sliced on a mandoline and gently fried until crisp, then drained on absorbent paper.

The Polonaise Garnish is a mixture of finely chopped (or grated) hardboiled egg white & yolk, finely chopped parsley & crispy breadcrumbs (recipe below)

CRISPY BREADCRUMBS

300g    Panko crumbs

75ml    Garlic infused oil

2Tblspns Chopped parsley (30g)

Salt & Freshly milled white pepper

  • Place the panko crumbs in a dry frypan & add the garlic oil
  • Place over a low heat & gently toast, stirring occasionally for about 15 minutes or until golden.
  • Remove from the heat & season. Allow to cool then toss through the parsley.

The Tartare:

  • In a bowl combine the eye fillet, the Worcestershire sauce, the Tabasco sauce, the tomato sauce, with the shallots, cornichons, capers, mustard, lemon juice and parsley.
  • Mix well & season to taste with the salt & pepper.

To Serve:

Serve on a large round main course plate.

  • Brush a strip of Dijon mustard down the centre of the plate
  • Place a 100mm pastry cutter (or ring) at the top right hand side (1 o’clock) & fill with tartare mix.
  • Gently flatten the top of the tartare. Then use an egg to make an indentation in the centre of the tartare & place the egg yolk in it, then remove the pastry cutter.
  • Sprinkle the polonaise garnish over the tartare & yolk, then grate the horseradish over the top.
  • Place the muslin lemon at the bottom right (5 o’clock).
  • Place the pumpernickel disks at the top left hand side (11 o’clock) in a stack.
  • Place the potato crisps at the bottom left hand side (7 o’clock) in a stack.

steak tartare

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