Monday, June 21, 2010
I'm not sure how many of you look forward to Saturdays for the same reasons I do. You see, Saturdays are market days. They're bustling with basket wielding, trolley pushing folk, searching for the freshest and cheapest produce. On the other side of the stalls are the producers - ready to talk about their wares and the best ways to use them. They are beekeepers, market gardeners, charcutiers, hobby farmers, bakers, and wine and cheesemakers.
Cheese is a definite weakness for me. Rich, sticky triple cream brie, a sturdy Gouda, an amber hued Leicester and a smooth and creamy Chevre L Ail make a cheese board fit for royalty. The weekend markets are teaming with fresh products to pair with cheese. Homemade relishes, fresh and dried figs, raw honey, cured meats, crusty bubbly sour dough and crisp pears. One thing I haven't found at the markets is a worthy pastry item to serve alongside the award winning cheeses from the local cheese makers - Witches Chase Cheese Co. Until last night...
Last night when the kitchen, and surrounding neighbourhood were taken hostage by the sweet heady aroma of sweet onions and the fennel seeds which remind me of proper Middle Eastern curries.
Now I want fennel seeds in my caramelised onions all the time, and I'll stamp my feet if I don't get them! *Ahem*, so... moving on (and behaving like an adult now), I used a simple pizza dough for the base, but you could easily use a butter puff pastry sheet. Which I will definitely do next time. There aren't many things that aren't made better by adding puff pastry. And watch the temperature of your oven - I turned it up for the pizza base, but should have reduced it a bit after the first few minutes. Those onions laden with natural sugars developed over 5 hours of slow cooking are prone to pushing past the point of caramelisation very quickly.
Caramelised Onion and Fennel Seed Tart
2 sheets butter puff pastry, or enough pizza dough for 2 pizzas
6 large brown or spanish (or both) onion, sliced finely
2 tsp whole fennel seeds
60ml olive oil
4 tabs wholegrain mustard
1/2 cup Parmigiano Reggiano, grated
Over a medium heat, melt the butter with the olive oil and toast the fennel seeds until they change colour slightly. Add the sliced onions and reduce heat to the lowest setting. I cooked these for almost 5 hours because I never wanted that smell to end (4 hours with the lid on), but about an hour with the lid off will work as well. They should be very soft and an even pale brown colour. I had to taste about 8 times just to make sure they were right. ;o)
Over the base, spread the mustard evenly, then the cooled onions, and top with the grated cheese. From here you'll need to follow the directions for the base - but watch them after the first 10 minutes and adjust temperature to prevent them from burning.
Please make these onions - even if it doesn't make it to the tart stage. I could have eaten all of this just on its own, and almost did. Jar it up, freeze it, schmear it on sour dough or spoon it on some cheese. So good.
Tuesday, June 15, 2010
It has butter, it has sugar, it has vanilla, then it has more butter and more sugar. Sold yet? It has a semi sweet yeast cake bottom, and a topping made from a buttered up biscuit dough. This topping dough melts into the base, forming a gooey caramelised topping. The topping will tack your back chompers together. Think toffee, caramel, toasted marshmallows and fairy floss.
When you mix up your yeast and milk mixture with a fork, take the fork out before tipping it into the mixer. Fork 0. KitchenAid 1.
Quality testing at its finest. Taste it once, poke it twice. The base and topping pass the standards.
Did I mention butter, sugar and vanilla with the ratio weighted heavily towards the butter component? You've been warned. I kid you not. Oh, and see the topping below? It's sticky! Brush your teeth after this one, kids. Below that - Gooey St Louis Butter cake, up on a pedestal, where it rightfully belongs.
Gooey St Louis Butter Cake
3 tab milk
1 3/4 tsp yeast
3 tab sugar
1 tsp salt
1 3/4 cups plain flour
1 1/2 cups sugar
3 heaped tabs glucose
2 tsp vanilla extract
1 heaped cup plain flour
Icing sugar to serve
Base: In a small bowl or glass, mix the milk and yeast together with 2 tabs warm water. If you're using instant dry yeast, don't expect foam, just little bubbles. Cream the butter, sugar and salt then add the egg. Add the flour and the yeast mixture alternately, finishing with the flour. Knead with a dough hook for about 7 minutes. Pat out into a greased ceramic or heavy based tray. About 8" by 12". Cover and allow to rise for a couple of hours.
Topping: Heat oven to 180c. Cream butter, sugar, glucose and vanilla. Beat in the egg with 2 tabs of water and then add the flour. Dollop the topping over the risen base and smooth out evenly. Cook for around 30 minutes. It will appear uneven and underdone in the centre, but it will be done. Cool in the pan, then slice and sprinkle with icing sugar to serve. I guess it would be too ridiculous to suggest serving with lightly whipped cream and fresh berries? Yes? I won't suggest that then...
More quality testing. Notice the far away glazed over eyes - she's not joking. It's that good.
Saturday, June 12, 2010
Remember a few posts back when I received the surprise package in the mail from Elizabeth at King Valley Free Range Pork? Well, I thought I should show you what else became of all the mixed cures and cuts I was so lucky to sample. Besides the few slices I snuck all for myself, gently fried, browned and savoured during one of those rare minutes of peace - I'd like to think I got a bit of mileage out of my special present.
There was soup. The streaky belly bacon and became the contrast to a smooth and sweet potato and leek soup.
There was soup. The streaky belly bacon and became the contrast to a smooth and sweet potato and leek soup.
There was pizza. Simple, homemade pizza base with a little dried oregano woven into the dough, topped with pesto, thinly sliced potato, KVFR bacon and some shavings of Parmesan cheese.
There was steak. Ridiculously marbled grassfed portherhouse, wrapped in smokey KVFR loin bacon. Seared with a little butter, served alongside some herby, buttery, new potatoes.
Tuesday, June 1, 2010
Homemade pizza dough is one of those things - once you try it - no other pizza will do, and once you learn how easy it is - you'll be doing it with your eyes shut. When someone suggests ordering pizza for dinner, I dive for the bread flour and rolling pin just to spare myself from the soggy bases, and over-salted, plastic cheese toppings from the local pizzeria. Some people, in childish bouts of spite, will even challenge unsuspecting family members to get their soggy shop made pizza before the pretty homemade pizza is out of the oven. Trust me, they'll lose. I just know these things...
So, with the mercury dropping, get in there and knead some dough. Between the bingo wings workout and a roaring hot oven, you'll be as warm as toast in no time. The lower temperatures are also great for slow yeast development - you'll get so much more flavour if you can let the dough rise slowly. If you don't have the hours required for that, plonk the dough in a warm spot and watch it rise.
The smell of pizza dough is immediately soothing. A sprinkle of dried oregano combined with the fermenting yeast gives off an aroma to ease the mind. If you have the energy, make a double batch and freeze some of the dough before rising, or par-bake the rolled out base for a super quick meal or snack. If you freeze the dough, thaw it out in the fridge overnight in a greased bowl, letting it rise as it thaws.
The understated pizza above is the beauty known as Pizza Bianca. The toppings are nothing more than extra virgin olive oil, a good sea salt and fresh rosemary massaged into the base. I know, I know, it sounds so boring and plain, but think of pretzels, plain potato chips, or fresh focaccia. You can't argue with how those snacks rate in the moreish stakes.
The second pizza is as simple as smearing some fresh pesto over the base, layering some super thinly sliced potatos and some good streaky bacon. I got to use the last of my King Valley Free Range bacon. A quick flourish of grated parmesan and into the oven to crisp and brown. Seriously, that's about 2 minutes worth of effort.
Homemade Pizza Dough
(Makes 2 large pizzas)
3 cups plain flour (bread flour if you have it)
1 tsp salt
1 tsp sugar
1 tsp yeast
1 cup water, at blood temp
1 tab dried oregano (optional)
In a large bowl, combine all of the ingredients and bring together into a loose mass. If you have a mixer with a dough hook attachment, get it going on a low speed for about 7-10 minutes. If kneading by hand, you'll need to knead for about 10 minutes. If the dough doesn't come together, add more water, a tablespoon at a time. Dough should form a smooth, elastic ball, leaving the sides of the bowl clean. Press the dough with your finger to see if its ready. It will spring back quickly when it's done.
Take dough out of the bowl and drizzle in a little olive oil. Put the dough back in and turn to coat the ball evenly. Cover with cling wrap and leave in a warm spot for 2 hours or so, until doubled in size. The time it takes will depend on the temperature of your room.
Heat oven to highest heat setting. Punch the dough down and roll out to about 5mm. (It's proper to try to stretch the dough, rather than roll it - I usually roll it to the basic shape and then push it out with my fingertips to reach the edges of the tray.) At this point you can let it rise again (another hour), for a fuller flavoured dough, or you can put your toppings on and cook right away.
Cook for 5 minutes at full heat, then reduce to 190c for remainder of cooking time. About 12 minutes, or until browned and dough is cooked through in the centre.
Wednesday, May 26, 2010
The only reason this rabbit found it's way into my kitchen in the first place was because of a quirky weekly challenge. The males of the household come home with a selection of random ingredients every Friday night, and I have about an hour to come up with and cook a meal using the ingredients. It keeps it interesting and forces me to use different ingredients and methods, and I get the little buzz of adrenalin I remember from working in commercial kitchens.
But this wascally wabbit didn't get used that week, I had NO idea what to do with it, I'd never cooked with it and never even eaten it before. Challenge F A I L E D. So into the freezer it went. And stayed. For months... and (you guessed it) months. Finally, faced with the challenge of selling a house, moving interstate and clearing out the stockpiles of food - it was time.
Inspired by Jamie Oliver - Queensland Fried Rabbit it is. So basically, the rabbit pieces are simmered for a couple of hours in a stock with rosemary, garlic and olive oil, until it's tender and moist. Then chilled overnight in the liquid. Next morning I made a stock from the roasted carcass. Come dinner time, it was just a matter of making a quick risotto with peas and Parmesan and crumbing and frying the rabbit pieces.
Rabbit will be a regular on the menu from now on. It's tender, juicy, not at all gamey and like all those "other" meats - tastes like chicken. Beefed up chicken.
Fried Rabbit with Rabbit and Pea Risotto
For the Fried Rabbit:
1 whole rabbit
1L chicken or vegetable stock
1 head of garlic
3 large stalks of rosemary
100ml extra virgin olive oil
salt and pepper
1 cup flour, seasoned
2 eggs, lightly beaten
1 cup breadcrumbs, seasoned
handful of thyme leaves, finely chopped
For the Rabbit and Pea Risotto:
1 rabbit carcass
pan juices from fried rabbit recipe
1 cup mirepoix (diced onion, carrot, celery)
1 onion, diced
500g arborio rice
2 cups peas
parmesan & butter to finish
Cut the rabbit up into pieces. Youtube has a great tutorial on doing this. In a frypan, add the rabbit, stock, garlic, rosemary, olive and salt and pepper. Simmer over a low heat for about an hour and half. The rabbit should be tender and soft, but not falling off the bone. Chill in the juices overnight or until cool.
Roast the rabbit carcass until lightly coloured. In a saucepan, add the carcass, pan juices and mirepoix with enough water to cover, and simmer for 2-3 hours. In this time, get the rabbit pieces floured, egged and crumbed in the breadcrumbs and thyme.
In a frypan, add some olive oil and butter and sweat off the onion until soft. Add the rice and cook for a few minutes to 'toast'. Add in the hot stock, a ladle at a time, stirring constantly until tender. Just before serving, stir in the parmesan and butter to taste. Taste and season well.
While the risotto is cooking, fry the crumbed rabbit pieces until just golden and heated through, about 6 minutes. Serve on top of the risotto with some fresh parsley and a squeeze of lemon juice.
Tuesday, May 25, 2010
I feel a bit guilty putting one of the components of this dish in a tight-a$$ recipe. But, with the amount you need, it is still a cheap meal. I'd planned all day to make Potato and Leek Soup, with some little parmesan crisps and crunchy bacon. About the bacon...
Not 2 hours into my day and I had a knock at the door, with my postie holding out a package for me. Under layers of bubble wrap, ice-packs and a plastic container, were 5 (!!) packages of different bacon from E at King Valley Free Range Pork. Different cuts, different cures and smokes, all the way from Victoria, all for me!
I was pacing the kitchen, I was Googling, I was filtering through my favorite food blogs for inspiration. This was special, and getting my hands on this pork has been on my wishlist for years! The recipe had to allow it to be the main event! There were streaky bacon wrapped asparagus spears, wrapped figs, carbonaras, pies, and breakfasts dishes. All great options, but... I think the soup I'd planned on making all day, carried the flavour perfectly. The flavour permeates quickly with just a quick stir. I even had enough sweet, smokey fat render out for a little drizzle on each bowl.
Potato and Leek Soup
3 large leeks, roughly chopped
1kg potatoes, peeled and diced
2 garlic cloves, crushed
2L chicken stock
salt and pepper
100g butter, extra
200g streaky bacon, cut into strips
Sweat the leeks and butter over a low heat for around 10 minutes, or until soft but not coloured. Add in the potatoes, garlic, chicken stock and salt and pepper. Cook for approx 15 minutes, until potatoes are soft. In this time, fry off the bacon until coloured and crispy. With a stick blender, puree soup until smooth. If it is too thick, thin down with milk. Serve up into hot bowls, and sprinkle bacon and parmesan crisps.
To make parmesan crisps, pile a tablespoon of finely grated parmesan on a lined baking tray, and gently pat out into rounds. Bake in a moderate oven until melted and golden brown. Gently peel off with a spatula and allow to cool.
If you are lucky enough to live in Victoria, you can find the King Valley Free Range Pork, made from heritage breed, black pigs and cured using traditional artisan methods at markets all around Victoria. Join the Facebook group to keep up to date, or check out the King Valley Free Range Pork website for markets dates and times.
Monday, May 24, 2010
To celebrate reaching 200 fans on the wannabeafoody facebook page, I'll be giving away some more soap. Any excuse for a celebration and to offload some more of this soap! I'm not trying to get rid of it because it's not good, I love it. But... being made from recycled oil, I have a constant supply which outstrips demand, and maybe, just maybe, some of you will try it, like it and want to make it yourselves.
It has lemon essential oil for a fresh fragrance and mild anti-bacterial action, lemongrass tea for fragrance and colour and chopped lemongrass and cane sugar for exfoliation.
If you think you would like to try some of this soap, just become a follower of or subscribe to this blog (buttons to the right) AND leave a comment on this post. In a few words, tell me about your favorite meal shared with family or friends, and what it was that made it so special. I'll pick a random comment using a random number generator and post the result here. Good luck guys!!
Thursday, May 20, 2010
If you're wondering why there are no photos of this Fine Roasted Fowl all plated up alongside those ridiculous potatoes with crispy shells and mashy centres, it's because it pretty much got inhaled before it even got to see a plate. Fairly certain I was in some kind of trance and only snapped out of it when my plate was shiny and fingers licked clean.
The potatoes are par-boiled, roughed up in the pot, then roasted with a little duck fat. The chicken is infused from the inside with rosemary, and sage butter is pushed between the skin and the breast for sure fire crispy skin and succulent meat. There is no trussing, no stuffing or fussing.
I'm not kidding about this. I had a mental blank on how to make another roast chicken recipe sound like it was worth trying before I had dinner, but now I would go on for pages if the internet wasn't already dotted with suave swooning over Sunday roasts. Just make it. Please?
Edited to add: I'm not sure I have explained this clearly enough. The potatoes. Duck fat. Perfection. The insides are somehow even softer and fluffier than creamy mashed potato. The outside forms a kind of shell that is crisp but chewy and light. And that's just the potatoes...
The rosemary in the cavity of the chicken almost steams the breast from the inside, steeping it delicately but noticeably with its flavour. Somewhere inside the breast, this meets up with the sagey butter coming down from underneath the skin. There are layers people.... And like all yummy dishes there is a contrasting texture. Crisp, translucent, salty skin. I told you I could go on... *sigh*
Fine Roasted Fowl with Duck Fat Potatoes
1 whole free range chicken
handful of sage & rosemary
2 tabs butter
salt and pepper
1kg baby potatoes, chopped, skin on
500g sweet potato, peeled and chopped
6 tabs duck fat
salt & pepper
Dry the outside of the chicken with paper towel. Push your finger in between the skin and the breast from the cavity end to create two little pockets either side of the breastbone. Push in half of the butter and 2 sage leaves into each pocket. Rub a little butter over the skin and season well with salt and pepper. Put the handful of herbs into the cavity. Roast at around 190c for around an hour. Around 5 minutes before the end of the cooking time, take the chicken out and lift to pour out the juices from the cavity. Finish cooking until the thigh pulls away from the carcass easily and the juices are clear.
While the chicken is cooking, parboil the potato and sweet potato for about 10 minutes. Drain and rough them up with a fork in the pot. Melt the duck fat in the roasting tray over the stove and add the vegetables and shake around to coat with the fat. Season with salt and pepper and put in the oven to brown and crisp up.
Dish it up alongside some steamed greens and drizzled with gravy made from the pan juices. Remember to keep the carcass to make stock. I use the Aldi Free Range Chickens. They have a great flavour without being gamey, and never need much more than a little salt and pepper to be transcendent.