Ford on Food

Little Birdies

2012-02-14T20:56:00.004+10:00

Quail is the general name for a species small bird from the pheasantfamily. Over the centuries, the name quail has been used to describe manydifferent species of bird. Many countries have varying definitions of quail.Regardless of quail being classified as ‘game’, it’s generally a farmeddomestic bird, bred for both its meat and eggs (which are small but tasty). In Australia, theyare often referred to as ‘Common Quail’ which is different from the ‘StubbleQuail’ variety that runs wild in agricultural areas, wetlands and roadsides.The domestic quails used in restaurants have a wonderful flavour, similar tochicken, but much more flavoursome (but not overwhelming). The flesh can dryout easily, so the leaner breast meat is often wrapped in bacon, prosciutto orpork fat to help keep it moist. Quail is great grilled or casseroled, but Iprefer them roasted (with the skin crispy). Because quails have such a smallskeletal structure, chefs usually remove most of the bones before cooking them.Which believe me – it’s a little tedious! I once worked in a restaurant where Ide-boned two dozen each day before service. Those little sharp bones had amiraculous ability to spear me in the fingers (quail’s revenge I guess).

Some ideas for cookingquail:

Roast similar to whole chicken, but as I said above, wrap them in arash of fatty bacon first.
If you feel like de-boning them, you can fill them with a stuffing ofcooked wild rice, onions and dried apricots. Tie the quails up with butcherstwine (like a fat quail sausage), and roast in the oven, yum!

iPhone Cookery

2012-02-05T23:49:00.003+10:00

I recently asked a cookery student to find me a recipe for scones. Without hesitation, the student reached into their pocket and pulled out an iPhone, searched Google, and had a recipe in less than 30 seconds. For these are the times we now live. Virtually all the world’s culinary knowledge is now available instantly, anywhere, anytime, and in your pocket. There is an endless variety of online resources where you can find all the answers to all your gastronomic questions. Blogs, tweets, posts, videos, food photos and cookery websites are floating in an infinite digital cloud. Most of this information is freely available to anyone with an internet connection. Amazon Kindle and iPad now have recipe eBooks that are available exclusively in digital copy. This isn’t anything scary for young people, as it fits comfortably within their digital lifestyle. Although, it can be a little daunting for older people. I recently heard a Futurist say that although the digital trend is growing at a staggering rate, and knowledge and learning will steadily become an online commodity; there is one thing that the internet will always lack… and that’s ‘wisdom’. Most of us have seen pictures of paintings by Monet, I’m certain those digital photos would never convey the wisdom of his textural brush strokes when viewing the actual paintings in real life. And, it’s unlikely the internet will ever replace the heartwarming aroma of something baking in the kitchen of your wise old Granny. That’s unless, Granny gets replaced by an iPhone app.

Six Feet Under

2012-01-30T21:18:00.002+10:00

It’s not uncommon for people to ask me the question,“What is my favourite food”. Thetruth is I have countless favourites, one of which is called ‘Gravlax’. If you've ever had smoked salmon, then gravlax is kind of similar. The differenceis that gravlax is not smoked, it’s ‘cured’. It originates from Scandinavia,but there are also similar versions from Norway and Denmark. The name ‘Gravlax’is derived from the original process of burying fresh salmon in barrelsunderground, allowing the fish to ferment and cure The salmon was then exhumedand consumed in months when fresh fish was in short supply. Basically, the wordmeans ‘In the Grave’. Now, I’m aware that might not sound appetising to everybody,but modern day gravlax is prepared with a very different process. It’s a simplemethod, where two fillets of fresh salmon are sandwiched together (skin sideout) around a curing mixture of salt, sugar, fresh chopped dill and pepper. Thesandwiched fillets are then wrapped tightly in cling wrap, placed on a tray andweighed down under a board. The salmon is stored this way for up to three daysin the refrigerator, and turned every 12 hours. The salmon is then unwrapped,and any curing mixture still remaining is scrapped off. Although the fish isnever cooked, the process leads to the fish being cured and preserved. It ismuch firmer after curing, and can be sliced razor thin (much like smokedsalmon). Gravlax is exquisite when served as an entrée, accompanied by crustybread, sour cream and lemon wedges. Gravlax is definitely a dish you must tryin your life, before you find yourself six feet under.

Roast Pork Knuckle

2012-01-30T21:15:00.001+10:00

Last week I promised to share a pork knuckle recipe. Infact, it’s a recipe my wife has developed over the last year. For best results,it requires a slow roasting method.

4 porkknuckles (hocks)

¼ cup oliveoil

2 tsp garlic(crushed)

1 tbsp salt

2 tsp fennelseeds

1 apple(finely sliced)

1 onion(finely sliced)

1 ½ cups chickenstock

(1) Preheat oven to 140^oC.

(2) Combine oil, garlic, salt and fennel and rubinto the skin of the pork.

(3) In an appropriate sized deep baking tray, placepork (bone end up) on a bed of sliced apple, onion and chicken stock. Roast for2 ½ hours.

(4) Remove from oven, and increase temperature to180^oC

(5) Meanwhile strain the juices from the bottom ofthe roasting tray, so you can thicken them for the gravy.

(6) On a greased baking tray spray the pork witholive oil baking spray and sprinkle the pork skin lightly with some more salt.

(7) Roast for an additional 45 minutes to crisp upthe crackling.

Serve with the thickened roasting juices, roast potatoes andsautéed cabbage. Serves 4.

Knuckle Sandwich

2012-01-15T23:12:00.000+10:00

My wife and I have a ‘new’ favourite meal,‘Roasted Pork Knuckle’. And, nine times out of ten, it’s what we will serve toour dinner guests. Technically, it’s referred to as ‘Hock Leg’ or ‘Shank’. It’sthe leg joint just above the trotter (with the trotter removed). We usually servea 1kg pork knuckle per person, which is humungous, shamefully excessive andvery indulgent. Basically, it’s your own personal roast leg of pork (Ooh Yeah).Let’s just say it’s every carnivorous Aussie bloke’s roast meal fantasy. My wife is definitely the expert on roastingit to crispy crackling perfection with the most tender pork meat you’ll everexperience. The first time she cooked pork knuckles; she was exploring herGerman culinary heritage, and served the pork with potato dumplings andsauerkraut, it was a gastronomic event. I just managed to get through the wholepork knuckle, but I admit I haven’t quite been able to finish one whole porkknuckle since. But that’s not a problem, because the leftover meat can bepicked off the bone and used in an exquisite pork knuckle sandwich fortomorrow’s smoko! And even the dog wins, with a Jurassic sized bone to sharpentheir teeth. Be aware though, most butchers don’t have pork knuckles sittingaround in the display cabinet, you’ll have to give them some notice and order thepork knuckles in advance. I will share a roast pork knuckle recipe in next week’scolumn.

The Worst Cake Ever

2011-12-18T08:31:00.002+10:00

I once created the worst cake ever made (in the universe). When I was a 17 year old apprentice chef, the Head Chef went on a holiday and neglected to return. This regrettably left me in charge. The restaurant owner came to me one morning and requested a birthday cake for a VIP guest. To which I replied, “Whaaaa”? My stressed out boss insisted that every 10 year old kid knew how to make a birthday cake. Unfortunately for him, those 10 year old kids knew approximately 95% more than I did. I was quite certain that cakes where made from eggs, sugar, flour and butter. So, just as I’d seen in a cartoon, I mixed generous amounts of those ingredients together and baked it. Which resulted in a one inch thick Frisbee, that would break a dogs tooth if he was senseless enough to catch it. In high school, I’d once seen cake icing made of sugar and egg white, so I proceeded to make a sticky white mixture that resembled wood glue. I carefully spread the concoction over my sponge-frisbee and then wrote Happy Birthday on top with chocolate topping, but didn’t realise I’d misspelled Birthday. I picked a Daffodil from a bouquet in the restaurant and placed it on the cake for colour contrast, unaware that Daffodils are poisonous. I then presented my birthday abomination to the boss. I guess the pressure of losing his head chef had affected him more than I knew, because his 5 minutes of stunned silence was finally broken by tears as he actually began to cry uncontrollably. Thank goodness the local baker sold birthday cakes.

The Best Of The Wurst

2011-10-28T16:27:00.005+10:00

Recently, I had the privilege of judging a local wurst competition. Local butchers were vying for the bragging rights to who is the best wurst maker in the region. And, I had a blast trying all the varieties on offer. Wurst is a German speciality sausage and is a huge part of German cuisine. Although sausages are made all over the world, the greatest majority of wurst is offered by the Germans. It is estimated that there are over 1,500 varieties of wurst, however, only a small amount of these are available in Australia. In Germany, the word ‘Wurst’ refers to various cold cuts, including cooked meats and hams, which are often served on a platter with various condiment, pickles and bread. In Australia, we really only recognise the sausage variety of wurst. There are four different categories of sausage, fresh/raw, boiled, cooked and Bratwurst. My favourite variety is the firm sliceable raw/fresh wurst, which is made from various meats, pieces of fat, seasoning and spices. The filling is then stuffed into skins, pressed into shape, smoked and dried in the refrigerator to ripen. This process gives the wurst a long shelf life.

Anything Orange Goes With Pumpkin

2011-08-11T20:43:00.006+10:00

I've got a long held belief that anything orange in colour goes with pumpkin. Think of an orange food and then imagine putting it in a pumpkin soup. Curried pumpkin soup, tandoori pumpkin soup, sweet potato and pumpkin soup, citrus and pumpkin soup, mango and pumpkin soup, and my favourite pumpkin and passionfruit soup. If you think the fruit flavours are strange, I can promise you, they are not. Pumpkin is a fruit, and therefore goes beautifully with other fruits. Please try my pumpkin and passionfruit soup recipe below, and you will be amazed.

750g butternut pumpkin, chopped
15g butter
75 onion, diced

75g carrot, diced

75g celery

2 rashers of bacon, diced
1Lt chicken stock

4 passionfruit, pulped
½ cup cream

1. Peel the pumpkin, remove the seeds and chop into smallish pieces.

2. Melt the butter in a heavy-based saucepan.

3. Add the onion and bacon and cook, stirring regularly, until onion is soft.

4. Add carrot, celery, pumpkin, and the stock.

5. Bring to the boil and simmer (covered) for about half an hour or so, until the pumpkin is really soft.

6. Remove from the heat, add passionfruit pulp.

7. Process it in batches in a blender.

8. Pour it back into the saucepan, stir in the cream and season.

9. Reheat and serve with a dollop of double cream.

Serves 4.

Things I've Cut

2011-08-09T19:42:00.006+10:00

Like all chefs, I have spent many years honing my knife skills. I even trained in the culinary art of fruit and vegetable carving (see my carved watermelon above). I’m proud to say that my Thai culinary arts teacher said I had natural talent. He also told me that in Thailand I would make a great wife. Unsure of what he was implying, I decided to take it as a compliment. However, my knife confidence didn’t develop without bloodshed. I have cut myself countless times, mostly just small nicks though. Fact: 99% of accidents in the workplace don’t just ‘happen’ they are ’caused’, usually by carelessness. The remaining 1% are acts of God. On my first day as an apprentice chef, I cut the pad off my index finger and had to go home. I blame God for that one. One Mother’s Day, I was cutting up sticks of baguette for a function. I inadvertently picked up a brand new (razor sharp) bread knife owned by another chef, it was identical to my much older (blunter) knife. Unprepared for its laser edge precision, I sliced the side of my finger almost completely off. The burning sensation of each serration of the knife gliding through my flesh is something I never want to experience again. A revolting flap of flesh just hung there dangling in the breeze. Lucky for me, a nearby doctor’s surgery sewed it back on, leaving a very impressive scar. But, the most impressive cut I’ve ever seen was not mine. I once saw a young, foolish apprentice chef decide to head-butt a watermelon. The only problem was his large chef’s knife was wedged under it. As he slammed his head down on the melon, the knife was catapulted up in the air and slashed him across the forehead. His stitches made him resemble Frankenstein’s monster, and his workers compensation application was swiftly denied.

Rich People Fruit

2011-08-07T17:23:00.004+10:00

As a stupid kid, I had an irrational belief that eating half a grapefruit sprinkled with sugar was what wealthy people did, because that’s what I saw on TV. However, now that I am a stupid adult, I know better. This year my grapefruit tree grew its first crop of blush grapefruits (pictured above). The tree benefited from Queensland’s torrential January rainfall, and the fruit grew huge and abundant. Grapefruit are the largest citrus fruit available on the market. The name ‘Grapefruit’ is derived from the bunched or clustered way the fruit grows and hangs off the tree, reminiscent of a bunch of grapes. There are two main varieties of grapefruit: Marsh (seedless), and Duncan (has seeds). Although they are traditionally pale yellow colour, both varieties are available in pink. The grapefruits with seeds are generally more flavorsome, but I also find the pink versions are a little sweeter. In fact the blush grapefruits are my favourite. At least half of the grapefruits grown are juiced, the rest are sold fresh or even tinned. I have to admit, I prefer just to drink fresh squeezed grapefruit for breakfast, but the juice can also be made into a refreshing sorbet or iced Granita. The fresh segments can be used in salad, or a half grapefruit can be sprinkled with sugar and grilled (like rich people do). The flavour of grapefruit can be a little tart, bitter and overpowering to some people, but I personally love the challenge.

Things I've Burnt

2011-08-02T19:09:00.006+10:00

Cooking is a process of applying heat to a food item to increase palatability, to enhance flavour, tenderise, caramalise and even kill off bacteria. Unfortunately this simple process can rapidly and dramatically turn into a disaster of Titanic proportions. As experienced as I may be in the kitchen, I’m still capable of destroying food. And the most common disaster I have is getting distracted and burning things. But it doesn’t just stop at burning the food. I have burnt myself too many times to count – I’ve even burnt other people (only a couple of times). I once pulled a roasting tray out from the top shelf of an oven. The 8kg pork leg shifted in the tray and over balanced. Searing hot fat from the tray ran down my arm and into the boot of a kitchen hand standing behind me. We both screamed, he jumped into the washing up sink and I followed him by showering us with the washing up hose – pity it had just been used for hot water, because our first few seconds of water came out scolding hot. Lucky for me, the kitchen hand didn’t knock my block off, as there is a rule in the kitchen that you must always announce when you‘re standing directly behind someone (which he neglected to do). On another occasion I was removing a 40 Lt pot of sauce from a gas stove. Unbeknown to me, the tea towel I was using to hold the hot handles had touched the flame and set on fire. Halfway across the kitchen I felt a painful sensation accompanied by the pungent smell of burning arm hair. An apprentice said, “You’re on fire dude!” To which I said “Thanks for letting me know Einstein”! I wasn’t prepared to drop the pot with my precious sauce and ran to a bench under excruciating pain. Only problem was I had picked up so much momentum that the pot slid across the bench and fell off the other side. The genius apprentice turned to me and said, “Why didn’t you just stop and put the pot on the ground”. And I said, “Shut up and do your work”! I was once doing a chocolate making demonstration for some of Brisbane’s most acclaimed Pastry Chefs. I was stirring hot caramel when my wooden spoon broke and my hand plunged into the pot. My pride wouldn’t allow me to let the audience know my fingers had just descended into the pits of hell. I just said, “Gee-whiz, that was close”! No-one was any-the-wiser as a blister the size of a hot air balloon inflated on my knuckles. The show must go on!

Sous Vide Cookery

2011-07-19T04:21:00.007+10:00

Sous Vide is the French term for cooking ‘under vacuum’. But, before you start trying to grill a steak with your Dyson vacuum cleaner, I’ll explain the process. Food items are vacuum sealed in heavy gauge plastic pouches and then the sealed food is lowered into a temperature controlled water bath called a ‘Thermal Immersion Circulator’. In a way, the cookery method resembles poaching or braising, but the main difference is that all the flavour and juices are preserved inside the food. However, the greatest advantage to cooks is that it is an extremely precise and accurate way of preparing a consistent product. If you set the temperature to 65^oC and place in a marinated steak, it will never cook past medium/well no matter how many hours it cooks. Then remove the steak from the bag and flash it quickly on a hot grill plate for colour. This kind of steak will be super tender; and cooked perfectly. Vacuum packing and sous vide cookery is nothing new – the technology was originally developed to preserve food for longer, and to control portion sizes. However, in recent years there has been a revolution in modern restaurant kitchens to see how far the technique can be taken. You can now replicate the method at home with domestic ‘Water Ovens’, and handheld cordless vacuum sealers and the price of these appliances are going down every year. Over the next few years, Sous Vide will become commonplace in the home kitchen just as slow cookers have in recent times.

Mysterious Microwaves

2011-06-17T19:34:00.003+10:00

I don’t like microwave ovens. It’s a hate-hate relationship. Therefore I have no advice for you on the subject. Regardless of what magical tricks the manufacturer will claim their nuclear gadget can do, I would never use a microwave to cook something. They do have some limited use, to defrost small frozen food items, or to melt butter (maybe). But even then, they regularly over-heat; burn and half cook the food. With all the buttons, dials, beeps, bells and digital displays found on a microwave, I believe they only really have two settings – high biff and low biff! However, there is one issue that annoys me the most, no two microwaves are ever the same. I have never seen the same microwave in anyone else’s kitchen, like I have in mine. I have worked in countless restaurants, and have never seen the same model of microwave. I once went into a roadhouse kitchen to see a trainee, and they had a bank of 8 microwaves, all of which were different brands and models. Think about it… have you ever seen an identical version of your microwave anywhere else on the planet? Every time you’ve gone to use someone else’s microwave, you didn’t know how to use it, or know where the start button was located, or how to open the door – did you? However, I have a theory that solves this baffling mystery. Microwave ovens are manufactured using an automated ‘random’ assembly machine. The parts are shuffled like a deck of cards and then blindfolded robots randomly assemble them, ensuring no two microwaves are ever identical. They use the same machine to make computers. There you have it, mystery solved!

Rice

2011-06-12T22:29:00.003+10:00

Rice is the everyday staple diet for half the world’s population. Although most people associate it with Asian cookery, rice was introduced to Europe by Alexander the Great as long ago as 300 B.C. It is a starch cereal grain that comes in thousands of varieties, all of which vary in colour, shape, size and taste. The most successful Australian rice-producing region is the Riverina in south-western New South Wales. The waters of the Murrumbidgee and Murray rivers are harnessed to create thousands of hectares of irrigated contoured rice bays and channels. More than 90% of Australia’s rice is exported while still supplying enough for our domestic market. Most rice eaten in Australia is white rice, which has the husk removed and then is milled, so it will store for longer. Some varieties readily available are Long-grain, Short-grain, Jasmine, Brown, Basmati, Camargue Red, Calasparra, Glutinous, Black, sushi and Easy-cook varieties.

Chicken and Apricot Rice Salad

500g long grain rice (cooked and chilled)

300g cooked roast chicken pieces

200g fresh apricot pieces (or tinned)

100ml extra virgin olive oil

2 tbsp mint leaves (chopped)

1 red capsicum (finely chopped)

juice of one lemon

salt and pepper

Combine all ingredients and gently toss. Place in a large serving bowl and garnish with cherry tomatoes and chopped parsley.

Serves 10.

2011 Goomeri Pumpkin Festival Recipes

2011-05-29T17:55:00.018+10:00

Fish and Pumpkin Thai Green Curry

Ingredients

20ml peanut oil

400g Butternut pumpkin, cut into 1cm pieces

1 stems lemon grass, bruised

1 3cm-pieces fresh ginger, bruised

2 fresh kaffir lime leaves

1 leeks, trimmed, halved lengthways, coarsely chopped

20g green curry paste

200ml coconut cream

200g firm thick white fish fillets, cut into 3cm pieces

1 tsp fresh lime juice

1 tsp fish sauce

1 tsp palm sugar

4 coriander sprigs

Method

Heat the oil in a saucepan over medium-high heat. Add the pumpkin, lemon grass, ginger and lime leaves. Cook, stirring often, for 5 minutes.
Add the leek and curry paste, and cook, stirring, for 2 minutes or until aromatic.
Add the coconut cream and bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes or until the pumpkin is tender.
Stir in the fish, lime juice, fish sauce and palm sugar. Cook for 5 minutes or until the fish is cooked through and flakes easily when tested with a fork. Add coriander just prior tp serving. Serve with steamed jasmine rice.

Serves approx. 2 people

Grilled Pumpkin and Mushroom Salad

Ingredients

500kg pumpkin, cut into 1cm-thick wedges

3 flat mushrooms, sliced

¼ cup olive oil

1 tbsp brown sugar

1 tsp ground cumin

salt & freshly ground pepper

1 tbsp fresh lemon juice

80g baby spinach leaves

crusty bread, to serve

Method

Blanch pumpkin slices in simmering water until almost cooked, but still firm.
Place pumpkins and mushrooms in a shallow dish. Combine half the olive oil, brown sugar, cumin and salt in a bowl and mix to combine for marinade.. Toss the marinade over the mushrooms. Cover and set aside 5 minutes.
Combine the remaining olive oil, lemon juice, salt and pepper in a bowl and mix well to combine for dressing.
Preheat a barbeque plate on a medium-high heat. Add the mushrooms and cook, tossing frequently, for 2-3 minutes. Transfer to a plate. Add the pumpkin and cook 2-3 minutes each side. Arrange the spinach, mushrooms and pumpkin onto serving plate. Drizzle dressing. Serve with bread.

Serves approx. 2 people

Moroccan Barkers Creek Pork & Pumpkin Couscous

Ingredients

1 ½ tsp chermoula spice mix

225g barkers creek loin

100g natural yoghurt

¼ cup mint leaves, finely chopped

olive oil

375g butternut pumpkin (cut into 1 cm dice)

1 cups frozen peas

½ cup couscous

Method

Rub 1 tsp chermoula into pork. Place pork on a plate and cover with plastic wrap. Refrigerate for 20 minutes, if time permits.
Combine yoghurt and mint in a bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
Heat oil in a non-stick frying pan over medium heat. Cook pork 1 for 5 minutes each side or until cooked. Transfer to a plate. Cover with foil and allow to rest for 10 minutes.
Meanwhile, place pumpkin in a saucepan and cover with water. Cover and bring to the boil over high heat. Cook for 6 to 8 minutes or until pumpkin is just tender. Add peas. Cover and cook for 1 minute. Drain pumpkin and peas, reserving 1 cup of cooking water. Place vegetables in a bowl. Cover to keep warm.
Return cooking water to saucepan. Add remaining chermoula and bring to the boil. Remove from heat and stir in couscous. Cover and stand for 3 minutes or until liquid is absorbed. Stir couscous with a fork to separate grains. Add pumpkin and peas. Stir to combine.
Thinly slice pork. Spoon couscous onto plates. Top with pork and any juices from plate. Drizzle with minted yoghurt.

Serves approx. 2 people

Spicy Pumpkin and Peanut Soup

Ingredients

1 tsp extra virgin peanut oil
1 cup onions, finely chopped
1 tsp red chilli, finely chopped

1 tsp fresh ginger, finely grated
½ cup carrots, chopped into chunks
1 cups pumpkin, chopped into chunks
½ Lt chicken stock

1 cup tomato juice
½ cup peanut paste
1 tsp sugar

natural yoghurt

peanuts, chopped

fresh chives, cut into sticks

Method

Fry onion and red chilli in peanut oil until tender.
Add ginger, carrots, sweet potato and chicken stock. Simmer until all ingredients are cooked and tender.
Add tomato juice, peanut butter and sugar.
Bring back to the boil, season and then blend until smooth.
Serve with a dollop of natural yoghurt, sprinkle on chopped peanuts and chives.

Serves approx. 2 people

Pumpkins Rule

2011-05-24T12:17:00.008+10:00

This coming weekend is the 15^th Annual Goomeri Pumpkin Festival. I have the pleasure of performing some cooking demonstrations for festivalgoers throughout the day. So, this week I’m inspired to write about pumpkins. I was amazed the other day to learn that the world record for the largest pumpkin ever grown was broken last year by an American farmer. His pumpkin weighed in at almost one ton. On Sunday, competitors will take to Policeman’s Hill in Goomeri to roll their pumpkins in the ‘Great Australian Pumpkin Roll’; can you imagine this giant pumpkin launched down the hill off the back of a semi-trailer? Let’s just say, I wouldn’t be spectating from the bottom of the hill with a one ton pumpkin powered atomic bomb hurtling downhill to obliterate the town of Goomeri in a mushroom cloud of orange puree. Thankfully, the almost 1000 pumpkins expected to race down Policeman’s Hill will be of normal size (hopefully). Because pumpkins are actually categorised as a fruit, the giant pumpkins grown in America are also officially recognised as the world’s largest fruit. Another interesting fact is that pumpkins aren’t always orange; they also come in varied shades of yellow, white, green, tan, red and blue. When I put the word 'pumpkin' into Google, I got 60 million results. Then, when I put ‘Julia Gillard’ into Google, I got a (far less popular) result of under 5 million. Does this mean that if a pumpkin ran for Prime Minister at the next election, it would rule our country?

Perfect Crème Brûlée – Episode II

2011-05-17T16:47:00.008+10:00

Although a crème brûlée seems like a basic baked egg custard, made properly it can be one of the most exquisite dessert experiences. Recipes vary, but here is a basic recipe for a vanilla flavoured crème brûlée.

2 ½ cups cream

1 vanilla bean pod

8 egg yolks

¼ cup caster sugar

extra sugar for garnish

1. Preheat oven to 160^oC.

2. In a saucepan, add the cream and the split and scraped out vanilla pod. Bring the mixtur to a low simmer and remove.

3. In a bowl whisk the egg yolks and caster sugar together for a couple of minutes.

4. Pour the hot cream into the egg yolk mixture while whisking to combine.

5. Return the mixture to the saucepan and cook over a low heat while stirring constantly with a wooden spoon.

6. When the mixture thickened and coats the back of the spoon remove from heat (Do not boil).

7. Discard the vanilla pod and pour into 6 x 7.5 cm ramekin dishes.

8. Place the ramekins into a baking dish and fill the dish half way up the outside of the ramekins with boiling water.

9. Bake in oven for 25 minutes or until custard is set. Remove from oven and allow chilling.

10. To serve, sprinkle on some of the extra sugar and caramelize it with a kitchen blow torch, or under a red hot grill.

Serves 6.

Perfect Crème Brûlée – Episode I

2011-05-08T22:52:00.010+10:00

There was a time, when your average Australian hadn’t even heard of Crème Brûlée. I worked in a restaurant that was one of the few to include it on its sweets menu. The dessert became so popular with diners that over two decades later, the restaurant still has it on the menu and the recipe has never changed. Crème Brûlée are now almost a given on the dessert menus of almost every fine dining restaurant in the country, and you’ll barely see a season of MasterChef without a contestant having a go at ruining one. But as modern and trendy as Brûlée has become (some may say too trendy) they have a long and illustrious history. Literally meaning ‘Burnt Cream’, the crème brûlée’s origins are a little subjective. The French would want you to believe it is their invention; however there are very similar versions of the dessert in both the UK and the Mediterranean. However, nobody can argue that the French have refined the recipe and technique and brought it to prominence around the world. Basically, a Crème Brûlée is baked custard (usually vanilla flavoured) with a layer of crispy caramel on top. However it’s not quite that simple. The preparation of this decadent dessert is fraught with danger and is mercilessly unforgiving to the inexperienced cook. I believe that the perfect Brûlée consistency shouldn’t be too firm or too soft, not under-cooked or over-cooked, the temperature shouldn’t be too warm or too chilled, and the flavour shouldn’t be too sweet or too bland, the caramel shouldn’t be too dark or too pale (too thin or thick), and the portion size shouldn’t be too large or too small. And, most importantly it must not taste ‘Eggy’. So, if you can master all of those specifications, then you’ll be half way to perfecting a Crème Brûlée. Over the years I’ve seen and made countless different flavours of Crème Brûlée – chocolate, coffee, spiced, green tea, wattleseed, fruit flavoured etc. etc. But I still believe the ultimate flavour is vanilla bean - not vanilla essence, but the real beans. When your spoon breaks through the crisp wafer thin layer of French caramel, you should be met with silky smooth velvet custard, speckled with the tiny black aromatic beans of the vanilla pod. Next week, I’ll share with you a basic recipe for Vanilla Crème Brûlée and some foolproof tips for getting it right.

A Taste For Olives

2011-05-03T00:06:00.007+10:00

My first taste of olives was on vacation, as a young teenager. Shortly after taking off from Bahrain Airport, I was served lunch of assorted cheese, Middle Eastern style meats and (in my youthful ignorance) what I thought was a couple of black grapes? The grapes happened to be black olives and with revulsion I impulsively spat one out and it landed at the feet of an airline steward. Embarrassed, I cried out, “There’s something wrong with that grape”, only to have the steward laugh at me. These days, olives happen to be one of my favorite foods – it’s astounding how your tastes change with age. Olives are the fruit from the evergreen olive tree, and have been cultivated for thousands of years. Their country of origin is subjective, although they have a noble heritage with the Middle East and the Mediterranean. Egyptian mummies have been found with olive branches around them. Olive oil was burned to light up Roman lanterns. Most of the olive’s history and mythology originates from the ancient Greeks. The first Olympic flame was carried on an olive branch (I doubt we’ll see that in London next year). The olive branch has been a symbol of peace for centuries, and the bible includes nearly 100 references to olive trees.In the last century olives have found their way to the furthest corners of the world, with an estimated 700 varieties. My favorite is Kalamata olives, which are dark eggplant-colored Greek style olives. They’re usually packed in olive oil or vinegar, and are frequently slit so they absorb the flavor of the marinade in which they are soaked. They should have a rich and fruity flavour.

Secret Recipe

2011-04-27T23:22:00.000+10:00

When working as an apprentice, my very wise (but alcoholic) head chef once told me. “In cookery there is nothing new under the sun” (then he fell over). He was implying that there are never new recipes, just variations of the originals. The beauty of cooking is that it allows you to be infinitely creative in how you fuse, adjust and personalise its long established principles. Ultimately, that’s where all the fun is. Therefore, there really is no such thing as somebody’s secret recipe. They had to have obtained the basic recipe from someone else in the first place. I’ll admit that I may have nicked the following recipe from somebody. I can’t say whom though because that’s a secret.

Peanut Caramel Corn

In a large cooking pot (big enough for approx 10 cups of popped corn), heat 1/3 of a cup peanut oil. Add ½ a cup of popping corn, put on a lid and shake over heat until all popping has stopped. Measure out 9 cups of popcorn only and place in a large bowl with 1 cup of unsalted peanuts. In a saucepan combine 1 cup of brown sugar, 125g of cubed butter, ¼ of a cup light corn syrup and ½ a teaspoon of salt. Stir over a gentle heat and when sugar is fully dissolved bring to the boil for 2 minutes and then stir in ¼ of a teaspoon bicarbonate of soda. Pour the caramel mixture over the popcorn and immediately mix in well. Spread the popcorn mixture in single layers on greased baking trays (several trays may be required, depending on size). Bake in a moderate oven approx. 180^oC, stirring occasionally until popcorn has reached a rich golden brown. Allow to cool.

Hungarian Sour Cherry Soup

2011-04-23T22:20:00.002+10:00

A cold soup may seem unusual to some people, but on a hot Queensland summer day, it’s a welcome relief. This is my take on a traditional Hungarian recipe. You can use sour cream, but I prefer crème fraiche for its thick creaminess. You also don’t have to add sugar.

6 cups water

1 cinnamon stick

2 cans sour pitted cherries (drained)

½ cup caster sugar

1 cup crème fraiche

2 tbsp flour

pinch salt

1. In a saucepan, bring to the boil water, cinnamon stick, cherries and sugar, then simmer gently for 10 minutes.

2. Meanwhile in a bowl, combine crème fraiche, flour and salt into a smooth mixture.

3. When the cherries are cooked, take a ladle full of simmered cherry liquid and add it to the crème mixture and whisk until smooth. This helps makes the next stage easier.

4. Then take the cream mixture and add it to the saucepan of cherries, whisk until smooth. Simmer the soup gently for another 5 minutes to thicken, do not boil or the cream could split.

5. Allow the soup to cool a little before refrigerating. As with most, this soup is best eaten the following day. Serve ice-cold as a refreshing appetiser in shot glasses or as an entrée in a chilled soup bowl.

Serves 4 -6.

If The Choux Fits... Episode II

2011-04-14T17:20:00.003+10:00

As promised in last week’s column, below is an easy, basic recipe for choux pastry. Probably the hardest part is piping the mixture out onto baking trays; however, you can just use a spoon to dollop the paste on if that’s easier.

500ml water

200g butter

2g salt

15g sugar

275g flour

8 eggs

1. Place the water, butter, salt and sugar into a heavy based pot and place on heat.

2. When the mixture is completely melted and comes to the boil remove from the heat.

3. Add the flour and stir in avoiding lumps.

4. Return pot to the heat, stir mixture until it becomes smooth and does not stick to the sides of the pot.

5. Cool slightly, vigorously mix in the eggs, one at a time until a soft mixture is formed.

The mixture can now be piped or spooned onto a baking paper lined tray and placed in a pre-heated oven at 180^oC. When the pastries are golden brown and dry, they can be removed and cooled on a cooling wire. You can now dip them in chocolate, fill them with your favourite flavoured cream filling, or even fill them with a savoury filling.

If The Choux Fits... Episode I

2011-04-11T06:49:00.007+10:00

One of my all-time favourite pastries is Choux Pastry, pronounces ‘Shoe’ Pastry (the X is silent). It’s a centuries old classic in French pastry kitchens and is responsible for some of the world‘s most famous desserts, such as Éclairs and Profiteroles. I worked for many years as a pastry chef and have made my fair share of choux pastry, mostly for profiteroles. Profiteroles are little cream puffs, filled with vanilla flavoured Crème Patissiere (Pastry Cream), and often smothered in rich chocolate sauce. In fact the word ‘Choux’ is French for ‘Cabbage’, because the pastry chefs who invented Profiteroles thought they resembled little cabbages. Éclairs are little cigar shaped pastries, dipped in chocolate and also filled with a custard filling. Another famous choux pastry is called ‘Paris-Brest’, which has nothing to do with well-endowed, voluptuous Parisian women. It’s actually a ring shaped pastry designed to commemorate a bicycle race from the city of Paris to the city of Brest in North-West France. An industrious baker developed the pastry to resemble a bicycle wheel, which he sold to cyclists as they raced past his bakery. Now, on the subject of bosoms, choux pastry was originally called Popelin Pastry and was made in the shape of woman’s breasts (sizes vary), let’s move on! One of the most spectacular desserts made from choux pastry, is the popular wedding cake ‘Croquembouche’, which is a conical shaped tower of profiteroles glued together with crunchy caramel (sizes vary). I’ve made countless Croquembouches as I worked in a hotel that required one every day as a centre piece on their dessert buffet. Unlike the ones seen recently on a popular TV cooking competition, assembled in a cone shaped mould, I make mine freehand and freestanding. There are countless other uses for choux pastry, and way too much to write in this column; however next week I’ll share with you my easy choux pastry recipe that you can try at home.

Strange Foods

2011-04-04T16:09:00.017+10:00

I’m often asked, “What is the strangest food I’ve eaten”? Well, apart from eating deep-fried stinging nettle (man… what was I thinking?), there’s very little that I consider strange anyhow.

But, the following finger-lick’n’ dishes could be considered somewhat challenging:

- In China, there is a delicacy called ‘Drunken Shrimp’. Live prawns are fished out of a bowl of rice wine, before having their heads bitten off. Doubt we’ll see that one on any local menus soon.

- Iguana is a reptile eaten in Mexico. And, sometimes referred to as ‘Tree Chicken’. Apparently there is recipe for Iguana tacos.

- Some Malaysians eat a snack of deep-fried Spiders. The fury arachnids are cooked in a wok until very crispy (like chips), and vendors walk around the market places with big baskets filled with them.

- Scorpions are eaten in Vietnam in very much the same way as the Malaysian spiders. A friend of mine ate dog while on his holiday in Vietnam. He said it was tasty, but a little chewy.

- Birds Nest Soup is a much-prized dish in China. It’s made by slowly simmering the nests of a cave dwelling sparrow. The little bird makes its nest by secreting saliva, which it used to glue twigs together.

- While in Adelaide several years ago, I ate a soup of black bone chicken, shark fin and shark lips. And yes, sharks actually have lips. But they’re just a tad hard to notice amongst all those teeth.

It’s worth noting, most foreign tourist are mortified that Australians eat Vegemite! The world of cultural foods is so diverse – how adventurous are you?

Offal

2008-07-20T16:25:00.000+10:00

My Barber recently told me she was thinking of buying a steak and kidney pie from the Baker and having it for lunch. She said she’d never eaten it before and was wondering whether I thought she’d like it. I couldn’t say if she would like eating kidney, but I certainly encouraged her to try. I was pretty impressed that a young lady was willing to give something new a try. I was equally impressed that a local Baker was using offal on their menu. Offal has never been anything unusual to me – my parents are English and they grew up in post-war Britain. In those lean and difficult days all parts of an animal was processed and many of the by-products, such as tripe, kidneys, livers, blood and brains were an inexpensive source of protein. When I was a kid it was common to have steak and kidney, fried black (blood) pudding, chicken liver pate and crumbed lambs brains. However, nowadays, offal is seen as ‘awful’ to many Australians. I assume it’s because we live in a country that’s blessed with an abundance of prime meat cuts. The lack of interest has led to a decline in availability, and many chefs I know struggle to acquire a steady supply of offal products for their restaurants. In an attempt to generate more interest, the meat industry has even seen fit to market offal products as ‘Special Meats’ as it sounds more palatable to the consumer. The truth is a lot of today’s generation is missing out on some fine dishes. Duck liver pate on baguette is exquisite with a chilled glass of fruity Chardonnay. Thai style salad topped with pan fried veal liver makes a light refreshing lunch – steak, kidney and mushroom pie with mushy peas will warm your soul on a chilly winter’s night. However, I have to draw the line at ‘Haggis’. Haggis is a Scottish dish made from sheep’s heart, liver and lungs, minced with onions and spices. It’s then stuffed into an animal’s stomach and simmered for several hours. It ends up looking like something you might kick around a football field. I’ve tried haggis on three occasions and it’s never tickled my fancy. Hey, it’s just a matter of personal taste, but at least I can say I’ve tried it. So have some guts (excuse the pun) and try something different for lunch – just like my Barber.

Octopus

2008-07-20T16:20:00.000+10:00

How many octopuses does it take to screw in a light bulb? 1/8! Now, the thought of eating octopus may seem a little unappetising to a lot of people, however it’s very common in Spain, Italy, Greece, France and some parts of Asia. And, it’s in recent times become a trendy dish amongst foodies in Australia. Last year I dined at an Italian restaurant in Adelaide and they had a special of Carpaccio Octopus (thinly sliced octopus tentacles). Someone at my table ordered it and proclaimed it as the greatest dish she’d ever eaten, and I now regret not ordering it myself. I’ve mostly eaten and cooked baby octopus – they’re more readily available as a frozen product and very tender. I love them marinated in olive oil, garlic, salt and pepper, then char grilled above hot coals and served with salad.

Octopus is a Cephalopod, from the same family as squid and cuttlefish. Octopus have eight tentacles (hence to attempted joke above). They have a peculiar parrot shaped beak for a mouth, as described by Jules Verne in “Twenty-Thousand Leagues Under the Sea”. Octopuses (plural) have an ink sack which releases a black dye into the water when the octopus feels threatened. The ink can also be used in cooking for sauces or to colour pasta or risotto. Octopus are a predator of Rocklobsters, therefore they are often caught by accident by lobster fishermen and sold as a bycatch. The large, mature octopuses are often quite tough and need to be tendrised. They can be purchased pre-tenderised or tenderised at home by freezing, poaching, braising or even beaten with a meat mallet. In Italy the fishermen bash the octopus against rocks immediately after the catch to make them tenderer. If you are a little hesitant to try octopus, I’d be inclined to give the baby octopus a go first.

Noodles

2008-07-20T16:12:00.001+10:00

In most Asian nations, noodles would be the nearest competition to rice as a main staple. They are most important in Chinese and Japanese cuisine, but are also found in Thailand, Indonesia, Mongolia and even the Middle East. Noodles are hand-spun and transformed into dishes in mere minutes at curbside kitchens throughout Asia. It could be argued that noodles were the worlds, first ever, fast food. The variations in their style, texture and flavour are immense. Noodles are made from many different ingredients including, rice, soya beans, mung beans, wheat, and vegetable starches to mention a few. Have a look in your local grocery store and you will be surprised at the variety available.

Chicken Noodle Soup with Cashews
Heat 1.5kg of chicken stock with 2 teaspoons chopped fresh ginger and 4 chopped spring onion stalks. Bring to the boil and add 450g fresh Hokkien noodles that have been rinsed under hot water. Put in 200g of pre-cooked chicken pieces and add 250g chopped bok choy. Divide the Noodles between 4 bowls and pour in the hot stock. Drizzle with Kecap manis sprinkle on 100g of cashew nuts.
Serves 4.

Navy Beans

2008-07-20T12:53:00.002+10:00

What are navy beans? To start with ‘Haricot’ is the broad French term for bean. However, there are two general varieties, those with an edible seedpod (green beans) and those of which only the seeds are consumed (lentils, navy beans and Hannibal Lector’s favourite fava beans). All of the varieties above are considered ‘legumes’ when fresh, but after the pea like seed has been dried for preservation, they are often referred to as ‘pulses’. So, navy beans are a small white bean, sometimes fresh, often dried, but always eaten cooked. Australia’s navy bean industry emerged when America’s bean hungry defense forces where stationed here during World War II. Industrious farmers saw huge potential in the Americans appetite for ‘baked beans’ and a new industry was born, particularly in Queensland’s South Burnett region. After the war, Australians had developed quite a taste for baked beans themselves, encouraging growers to continue production.

Baked Beans on Toast
Soak 750g of dried navy beans in water overnight. Drain and cover with salted fresh water, then covered with a lid gently simmer for 2 hours. Pour cooked beans into a casserole dish, stir in 2 tblsp orange juice concentrate, 1 cup of molasses, 1 tblsp of mustard, 1 quartered onion studded with a couple of whole cloves. Cover the casserole dish and bake at a moderate heat for approximately 5 hours. Spoon the beans onto thick slices of toasted sour bread, place slices of goat's cheese on top and warm under a hot grill. Garnish with fresh rocket leaves dressed in olive oil.

Mustard

2008-07-20T12:30:00.001+10:00

I love all kinds of mustard – especially the sinus clearing hot stuff. Mustard is made from the seeds of the Brassica plant. Its spicy seeds can be white, yellow, brown or black. The seeds are often turned into a paste with some additional flavouring. But some mustard is sold in powder form. The mustard seeds can also be cold-pressed to produce oil that is widely used in Indian cooking. The immature leaves of the plant are tender and can be used in salads. Maybe you’ve had a bad experience in the past with mustard and don’t like it (probably a really hot one), but do yourself a good deed and have a look down the isle of your local grocery store. You’ll be amazed by how many varieties are available – there’s mustard to suit all tastes.

Here is a list of some common varieties:

English Mustard – usually sold as powder, it has the addition of tumeric to make a deep yellow colour, and its normally quite hot and sharp.
American Mustard – is also yellowed with tumeric, it’s generally sweet and mild, great on hot dogs.
French mustard – also referred to as Dijon, it is made from brown or black seeds, mild in flavour and generally used in dressings and sauces.
German Mustard – a strong and sweet flavoured mustard that goes great with German style sausages (like bratwurst) and cheese sandwiches.

Just a tip, When you can’t scrape any more mustard out of its jar (usually they’re awkward and small), put in some vinegar, oil and honey. Return the lid and shake vigorously. And hey presto! instant salad dressing.

Mud Crab

2008-07-20T12:10:00.002+10:00

My Inlaws often return home from camping and fishing holidays with an esky full of seafood. They once caught, cooked and ate so many mud crabs that they couldn’t fit in another bite. That’s why they gave the remainder of their catch to me. And, seeing that my wife's allergic to crustaceans, the muddies were all mine, mine, mine! I spent half an hour shelling at the kitchen sink and then ate the equivalent of 2 whole mud crabs on one sandwich, yum! And I cooked the remaining mud crab meat into a frittata. There are two kinds of mud crab, the Orange Mud Crab and the Giant Mud crab. The Giant Mud crab is the most common. They are in peak supply along the coast of Queensland from January through to May. If you’re not in a position to catch your own don’t fear, muddies are usually sold live anyway, because they survive for long periods of time out of water. But be warned, if you buy a live mud crab, handle with care. Once you’ve untied them, their powerful claws can inflict serious pain! I’ve once been on the receiving end, and screamed like baby! Mud crabs would have to be one of the best shellfish on the market. They are usually full of moist flesh in both their body and massive claws, and they look great on a seafood buffet. The flesh is incredibly sweet and succulent. Boiling fresh mud crabs in salted water is probably the best methods of preparation. Then they can be pan-fried, grilled or barbecued. I’ve also cooked mud crab flesh into various creamy pasta dishes and made a wonderful bisque soup.

Chili Mud Crab Frittata
½ cup chopped onion

¼ cup olive oil

2 large red chilies, chopped

1 medium zucchini, chopped

1 yellow capsicum, sliced

1 cup piral pasta, cooked

¼ cup Kalamata olives, chopped

½ cup semi sun-dried tomatoes

1 cup mud crab meat

9 large eggs, lightly beaten

½ cup feta cheese

¼ cup sliced fresh basil

½ tspn salt

½ tspn freshly ground pepper

¼ cup Parmesan cheese, grated

1. In a non-stick fry pan, fry onions in olive oil until tender and translucent.

2. Add chili, zucchini and capsicums, and then cook until tender.

3. Add the pasta, olives, sun-dried tomatoes and mud crab to the vegetable mixture, heat through.

4. Combine eggs, feta, basil, salt, and pepper in a bowl whisking well to combine. Add to the pan.

5. Gently cook the mixture over low heat for 5 minutes, or until egg mixture is half coagulated.

6. Sprinkle the frittata with parmesan cheese and place under a medium heat grill until frittata is cooked all the way through, approximately 15 minutes.

7. Remove from the grill, and allow to rest for 15 minutes before tipping out onto a serving plate.

Serves 6.

Mushrooms

2006-12-24T14:26:00.000+10:00

Shimeji, Shitake, Oyster, Pink Salmon, Golden Oyster, White Coral, Wood Ear, Swiss Brown, Portobello, Field, Flat, Horn of Plenty, Straw, Cep, Chanterelle, Morel and Enoki. Some of these mushrooms are as hard to pronounce, as they are to spell. How lucky are we, to now be able to by all of these varieties from our local grocery store? Commercially cultivated white mushrooms have been available in Australia, since the 1930’s, but the gourmet varieties have only just emerged in the last ten years. There are approximately another 2000 edible varieties available throughout the world. Mushrooms are overwhelmingly popular – studies show that 86% of households in Australia buy fresh mushrooms. Mushrooms are popular because of their ease of preparation, cost effectiveness, distinct flavour, versatility and year-round availability. They are a significant source of B complex vitamins and are a popular vegetarian substitute for meat. Make sure you try some different varieties, other that the white buttons.

Asian Sautéed Mushrooms
Heat 2 tablespoons of extra virgin peanut oil. Fry off 1 finely sliced onion. Add 2 crushed garlic cloves and 150g finely sliced Swiss, 150g Field and 150g White mushrooms. Cook out for 3 minutes and add 100g of Enoki mushrooms, toss for 1 minute and stir in 50mls of Kecap Manis Sauce and 30mls of Sweet Chilli Sauce. Serve on top of a your favourite barbequed steak, with a fluffy omelette for breakfast or just eat with fresh bread.
Serves 6.

Mint

2006-12-24T14:17:00.000+10:00

Mint is probably one of the most recognised aromatic herbs and its scent is unmistakable. For centuries, mint has been used by many cultures for culinary and medicinal purposes. The ancient Greeks scented their bath water with mint. I guess this practice has extended to the minty fresh camphor scent used in today’s toothpaste and air fresheners. There are many hybridised varieties in the mint family, but not all are useful in cooking. The most common mint grown and used in Australia is Spearmint. No doubt, you or somebody you know has it growing in the backyard near a water tank. Spearmint is a versatile ingredient – the course crinkly leaf has a pleasant minty aroma, and a mild flavour that’s not too spicy. Peppermint is another culinary variety; its smooth rounded leaves have a hot pepper taste. I’ve grown a type called Applemint which has a soft velvet leaf, which is sometimes dappled with splashes of green and gold. It has a very sweet apple flavour, but little mint taste. I once bought a ground cover mint called Pennyroyal it grew like mad, but tasted terrible. I was relieved when the drought killed it. One of my favourites is Vietnamese Mint, which adds a wonderful hot and pungent flavour to some Asian style salads, although it’s actually not a true mint.

Some Mint Hints
Mix cucumber and shredded mint with natural yoghurt, the flavour soothes the flames of a hot curry. Reduce vinegar, sugar, water and chopped mint in a saucepan to make your own mint sauce. Drink mint infused hot water for an upset stomach.

Mexican Cuisine

2006-12-24T14:11:00.000+10:00

Modern day Mexican food has evolved from a rich history of indigenous Indian, ancient Aztec, Maya and Olmec civilizations, and a Spanish conquest thrown in for good measure. For many centuries the country’s coastal regions and valleys had been isolated from one another by impassable mountainous terrain. This created a diversity of regional cuisine, which has now fused to become the cuisine we now associate with Mexico. Major staple produce is fresh seafood from Mexico’s vast expanses of coastline; the tropical and subtropical regions produce avocadoes, coconuts, sugar cane, mangoes and other fruits. The mountainous regions are ideal for the production of coffee, corn, coco beans and of course chillies and beans. What would Mexico be without chilli and beans? Not all Mexican cuisine has to be rocket fuel hot, it’s totally up to personal taste. Mexico’s most famous dish is the ‘mole’ (pronounced mole-ay), a spicy broth made from chicken stock, chillies, nuts, herbs and spices.

Tomato and Corn Salsa
In a pot of boiling salted water place 6 roman tomatoes. Leave for 30 seconds and then remove, peel and chop the flesh. On a barbeque, grill 4 lightly oiled cobs of corn for approximately 5 minutes or until fully cooked and tender. After the corn has cooled, slice off the kernels and mix with the tomato flesh. Add 1 finely chopped red onion, 1 finely chopped green capsicum and 1 finely chopped red chilli. And finally, add 1 tablespoon of chopped fresh coriander (no seeds) and the juice of 2 limes. Serve as a dip with corn chips.

Marinades

2006-12-23T22:21:00.000+10:00

A marinade is a seasoned liquid, used primarily to enhance flavour and moisten food items. Some marinades are cooked and some are not. Some marinades have preserving qualities, which help lengthen the shelf life of certain foods. However, the greatest quality a marinade has is the ability to tenderise tougher cuts of meat, poultry and fish. The acids in marinades break down sinew and connective tissues in muscle fibre. A chef once recommended I marinate squid tubes in pureed kiwi fruit. He didn’t tell me how long though, and by the time I went to use the calamari it had completely dissolved – a couple of hours is enough time to tenderise the toughest calamari (trust me). It’s best to use oily style marinades on dryer cuts of meat and tart vinegar/wine style marinades on high -fat cuts. Marinades have become very popular in Australian cuisine, particularly on the barbeque. There’s nothing quite like the smoky aroma and sticky caramel coating on barbequed honey-soy chicken wings. Heaven!

Simple Barbeque Marinade
1 Crushed garlic clove
50ml Extra Virgin Peanut Oil
10ml Extra Virgin Sesame Oil
50ml Dry Sherry
20ml Worcestershire Sauce
20ml Salt Reduced Soy Sauce
Freshly Milled Black Pepper

Mix all ingredients together in a non-metallic bowl; pour over the food item (e.g. barbeque steak) and then turn the food to coat both sides. Let stand in the refrigerator for a couple of hours.

Macadamia Nuts

2006-12-23T22:06:00.000+10:00

Long ago, Australian indigenous people would feast on the seeds of the evergreen rainforest tree that they referred to as ‘Kinda Kinda’. In the 1850’s the tree was renamed after the Australian scientist Dr John McAdam. The nuts incredibly tough husk made processing a laborious task. In 1954 a mechanised processing plant was established, making macadamias commercially viable. Macadamias are now the only native Australian bush food that has become internationally renowned, with plantations established in sub tropical regions all over the world. Food lovers in many countries have found a place for the taste and crunch of the macadamia nut, on their plates and as a snack. Australia still supplies one third of the world’s macadamias. Although macadamias are high in oil, this consists mainly of monounsaturated fats and contains no cholesterol. Macadamias are now emerging as one of the best nuts in the health conscious diet.

Pumpkin and Macadamia Soup
Heat 1 tblsp of extra virgin macadamia oil and add half a cup of macadamia nuts, 1 small chopped onion and sauté for 3 minutes. Add 3 cups of chopped butternut pumpkin, half a cup of chopped celery, half a cup of chopped carrots and 3 cups of chicken stock. Simmer until pumpkin is soft. Blend until smooth and season with salt and white pepper. Serve with a swirl of natural yoghurt and a sprinkle of chopped macadamias.
Serves 4.

Limes

2006-12-23T21:57:00.000+10:00

Limes must be the trendiest citrus fruit at the moment. Demand for varieties like Tahitian and Kaffir has built up enormously over the last few years, probably because Asian cooking is so popular.

There are several common varieties:

The Tahitian Lime is a very juicy fruit and grows all year round. When ripe they are a seedless green fruit – however they can be left on the tree to turn yellow, which makes them softer, juicier and a little sweeter.

The Australian Finger Lime is a long, narrow fruit with a red brown coloured fruit. The juice is contained in little spherical cells (quite amazing to see), and has a tart flavour that works well in Asian dishes.

The Kaffir Lime is essential in Thai cooking. The leaves of the Kaffir lime tree are used in Thai curries. The zest of the nobly looking fruit is also used in certain recipes. However, the flesh of Kaffir lime is full of seeds, little juice and is generally discarded.

Limes are an excellent source of Vitamin C. In 1795 the British navy began to distribute rations of rum, laced with lime juice during long sea voyages. That’s where the nickname ‘limeys’ (meaning British sailors) originated. The Vitamin C in lime juice was largely successful in preventing scurvy. It is a little known fact that Captain James Cook wrote an ill-informed report to the Admiralty based on experiences from his first and second voyages, that came to delay the introduction of lemon and lime juice rations for twenty years – costing countless lives.

Lettuce

2006-12-23T21:47:00.000+10:00

Australians have for many years only known one kind of lettuce. Ironically I have found that a lot of people don’t even know the name of our most traditionally eaten variety. It is called ‘iceberg’. I suppose that if you have only known one kind of lettuce, then you wouldn’t really have to know its name. However, in the last 15 years many other varieties have flooded into the marketplace. They vary greatly in their colours and textures. Some are pale green and others are bright red, some are crispy and some are soft. The different varieties of lettuce also can differ in taste. The greens are nutty in flavour, while the deep reds can at times be a little bitter. It is not commonly known to Australians that in many other countries such as China and France, lettuce is often cooked like other vegetables. Some of the varieties available from your local green grocer are: oakleaf, mignonette, red velvet, butter, cos, radicchio, frillice and frisee. At the end of the day though, I still think that the old fashion iceberg is pretty good tucker.

Beef Pesto Salad
Brush both sides of four 150g-sirloin steaks. In a hot frying pan, seal and cook for approximately 2-3 minutes each side. Rare is the best, but cook to your liking. Remove from heat, spread with pesto and allow to rest. In a bowl toss together 4 servings of mixed torn lettuce leaves, 120g of cooked and chilled pasta bows, 100g Kalamata olives, 100g of halved cherry tomatoes, 2 tablespoons of olive oil and the juice of one orange. Mix in the steaks after being thinly sliced. Arrange on 4 plates and garnish with finely sliced red capsicum.
Serves 4.

Lemons

2006-12-23T21:18:00.000+10:00

I always find it funny to see a child try a lemon for the first time. Their faces pucker-up like they’re about to implode. Lemons are an oval, bright yellow fruit and a member of the citrus family. They are packed with vitamin C and are great for fighting off scurvy on those long voyages to distant lands. In fact, in the early 1800’s the British Navy spiked their sailors rum rations with lemon or limejuice. The most common varieties available in Australia today (yes there is more than one), are Lisbon, Eureka and Meyer. These varieties differ in skin thickness and texture, size, amount of seeds and juice. Lemons are not often eaten alone, they are generally used as an ingredient in other dishes. The juice can be used like a dressing or as a replacement for vinegar. Because of its high citric acid content, lemon juice is also used to stop fruits like apples, bananas and avocados from oxidizing and turning brown. The waxy zest can also be used to flavour cakes and pastries, or candied and used as garnish.

Lemon and Chive Dressing
Whisk together half a cup of extra virgin olive oil, the juice of one large lemon, a tablespoon of French mustard and a tablespoon of freshly chopped onion chives.
This dressing is superb poured over warm barbequed vegetables like corn on the cob, zucchini, boiled sliced potatoes and large field mushrooms. It could also be basted over grilled barramundi, whiting or red emperor. A dressing like this would also be great in a mixed green salad. It will also keep for weeks in the fridge.

Knives

2006-12-23T20:46:00.000+10:00

Besides your hands, the knife is the most commonly used tool in the kitchen. Unfortunately knives and hands don’t always get along. It should never be forgotten that knives can be dangerous tools.

To prevent unnecessary injury, always remember:
- Never test the sharpness of a knife by running your finger along or across the edge. It’s safer to test it on tomato skin etc.
- When not in use, store knives in a wooden knife block or sheaths, out of reach from children.
- Don’t use a knife with a greasy handle; clean the handle immediately.
- Never leave a knife in a sink full of water, as other people can’t see it below the soapsuds.
- A sharp knife is safer than a blunt one as you apply less pressure when cutting and are less likely to slip. Also, an injury from a sharp knife is cleaner and likely to heal quicker. I remember a Japanese chef cutting his thumb to the bone, filleting tuna. He always kept his knives razor sharp and the wound healed without stitches in a just a few days (don’t try it at home kids).

Easy Tomato Basil Pasta Sauce
Cook 2 finely chopped garlic cloves in 2 tablespoons extra virgin olive oil over a low heat for 1 minute. Add 8 seeded chopped ripe tomatoes and 1 teaspoon of brown sugar. Gently simmer for approximately 30 minutes (stirring frequently) until thickened. Add 3 tablespoons of finely chopped fresh basil; then season. Cook 250g of pasta and top with the tomato basil sauce. Could also be topped with pieces of feta cheese.
Serves 2.

Kitchen Catastrophes

2006-12-23T20:25:00.000+10:00

On occasions, I’m asked, "what’s the worst cooking disaster I’ve experienced"? Calamities in an industrial kitchen can be enormous. Here are several of my most memorable kitchen catastrophes:

On my first day as an apprentice chef I had to make a big pot of apple sauce, only I mistook a container of table salt for caster sugar. My boss took a spoonful, instantly spat the salty sauce across the kitchen and told me it was like a near death experience. Later that day I cut the tip off my finger off, and had to go home. I was a little nervous that day.

In the early nineties I worked in a Brisbane hotel. The hotel’s sauce chef got a new kitchenhand to strain a 60-litre pot of beef stock. The kitchenhand strained the boiling stock down the drain and handed the pot of bones and mushy vegetables back to the chef (instead of keeping the liquid). I’m sure the sauce chef almost cried after spending 8 hours lovingly preparing his liquid gold. It was a pretty hard lesson in being more specific.

In a different hotel, an old Austrian chef was mashing half a sack of cooked potato through an industrial mincer. He didn’t connect the mincer attachment properly and the 50kg machine went into a death roll, throwing steaming potato across the floor, up the walls and on the ceiling. The old chef wrestled (Steve Erwin style) with the thrashing contraption, and profanely swore in German. I reached over and pulled out the power plug. When the machine finally came to a gentle halt, it looked like a potato powered atom bomb had exploded. If it weren’t so funny, it’d be serious!

Kangaroo Meat

2006-12-23T20:10:00.000+10:00

I love kangaroo meat. It is extremely lean, 1-2% fat content. It has very little cholesterol, a dense texture and a sweat gamey flavour. Provided it is not overcooked, it is also as tender as any other red meat. Kangaroo can be cooked using any of the traditional beef methods, stir-fried, roasted, casseroled, barbequed or grilled. There is a Queensland company making a killing (excuse the pun) exporting kangaroo meat to Europe. They can’t get enough in Holland. However, sales in Australia are dismal. I once asked a chef employed by this export company, "why don’t Australians eat more kangaroo"? He called it ‘Skippy Syndrome’. How could Australians eat their favourite furry TV icon, not to mention an icon on their national coat of arms? I think every restaurant should have one kangaroo dish on their menus (excluding vegetarian restaurants of course). And for all those old urban legends of how disease ridden kangaroo meat is, its simply not true. Each to their own I guess.

Seared Kangaroo, Pear and Macadamia Salad
In a large bowl, combine 4 servings of mixed torn lettuce leaves, 2 Corella pears sliced into thin wedges, 100g of halved cherry tomatoes, 100g of halved yellow teardrop tomatoes and 100g of chopped toasted macadamia nuts. Dress with a light vinaigrette dressing and arrange on 4 plates. In a hot frying pan, sear two 300g kangaroo loin fillets. Cook until medium rare. Put aside and rest for 2 minutes. Thinly slice kangaroo and arrange on top of salad. Garnish with fresh chervil. Beautiful!
Serves 4.

Ford On Food Consultancy

2006-12-10T15:34:00.015+10:00

Jason Ford has over 25 years of extensive experience in the food service industry. He is a qualified chef, commercial cookery lecturer and freelance food writer.

Services Provided

Culinary entertainment - cooking demonstrations

Food workshops

Menu design

Food writing

Catering and event consultation

Various Clients

Cengage Learning (Lead Author) Professional Chef First Ed. ISBN-10: 017015821
Courier-Mail (writing restaurant reviews for GoodLife Restaurant Guide 2004, 2005, 2006)
Fraser Coast South Burnett Tourism Board (cooking demonstration at the 2006 South Burnett Showcase with Peter Howard)
Fraser Coast South Burnett Tourism Board (cooking demonstation at the 2007 South Burnett Showcase at Brett's Wharf Restaurant with Alison Alexander)
Kingaroy Chamber of Commerce (catering consultant to the 2006 Heritage Building Society Kingaroy Business Awards)
Peanut Company of Australia (cooking demonstrations at the PCA Annual Peanut Festival 2005 & 2006)
Goomeri Pumpkin Festival Committee (cooking demonstrations at the Annual Goomeri Pumpkin Festival 2005, 2006, 2007, 2010 & 2011)
The Rotary Club of Hervey Bay (cooking demonstrations at the 2007 Fraser Coast Living Expo)
Fraser Coast South Burnett Tourism Board (media cooking class for the 2008 South Burnett Showcase at Black Pearl Epicure)
Fraser Coast South Burnett Tourism Board (cooking demonstration on Channel Seven's Sunrise Program) pictured below.

For Enquiries

Jason Ford
P: (07) 4162-7943
M: 0417 714 465
E: jason@fordonfood.com

Italian Cuisine

2006-10-31T22:59:00.000+10:00

Italy would arguably be amongst the most passionate food cultures in the world. The country’s cuisine may possible be their most recognised asset. But, what is the cuisine (cucina) of Italy? Many, automatically think of spaghetti bolognaise, pizza or lasagne. However, Italian food is much more diverse than the Australian perception. Firstly, the words ‘Italian Cuisine’ are never used in Italy – because food varies dramatically from region to region. Its more likely you will hear ‘Puglia cuisine’ or Ubria cuisine’. Italy has only recently (in the last 150 years) become a unified country, made of 20 distinct regions. The individual climates, landscapes produce and cultures of these regions have given birth a vast array of food styles. In the cooler regions that border Austria and Switzerland you may find a more European style of food, while the warmer areas of Sicilia enjoy a rich bounty of seafood. Some Italian regions consume large quantities of pasta accompanied by liberal amounts of local wine. Others snack on light crispy Neapolitan pizza and bowls of creamy risotto. One thing is certain; Italians eat with gusto! They eat fast, they eat a lot and they love eating in large groups. With 600 years of regionalisation, 200 types of pasta, 500 kinds of cheese and thousands of wine styles – it’s just too much for me to write about. So, I’d suggest you buy one of the many great Italian cookbooks on the market, because a lot of the recipes are quite easy to make. And I’ll leave you with this quote by the famous English writer, George Miller, "The trouble with eating Italian food is that five or six days later you're hungry again."

Indian Cuisine

2006-10-31T21:52:00.000+10:00

It's almost impossible to briefly describe Indian cuisine. Until independence last century, India claimed to have hundreds of independent states, and still has over a dozen dialects. Their cuisine can vary dramatically from town to town. The nation's recipes, fresh produce and tastes are extremely varied. To pigeonhole such a complex and contrasting cuisine would be an injustice. The dishes of India are deeply ingrained with history and culture diversity. Modern day vegetarianism finds its origins in the various cultures and religions of Southern India. Spicy tandoori and korma curries were introduced to India by the ancient empires of Persia, Asia and Afghanistan. These dishes are now eaten across India and around the world. The Portuguese used India as a base during their lucrative spice trade, also bringing with them Western/Christian style ingredients such as pork, tomatoes and potatoes. The British didn’t bring much to Indian cuisine other than a thriving tea industry and various bakery products. The disputed Northern region of Kashmir grows rice and fruits, and its cuisine has a Middle Eastern influence from Pakistan – it is the home of the flat naan bread and birthplace of the tandoori oven. A lot of the most familiar Indian dishes originate from the South – curries, poppadoms, rice and chutney are a main staple. In the western world, Indian food has become heavily commercialised and is often vastly different from what’s actually eaten in India. However, if you ever have the opportunity to try the real McCoy (traditional Indian cuisine), I recommend you grab a fork, and a glass of wine, because you'll be embarking on an exciting culinary adventure.

Honey

2006-10-14T10:42:00.000+10:00

Honey is one of the oldest ingredients used in cookery. I once read that it was discovered in pottery jars from Egyptian tombs. And although crystallised, it was still edible. Honey was used around the world as a sweetener well before the introduction of sugar. The Ancient Greeks used it in many bakery products and considered it ‘The Food of the Gods’ and many of these ancient recipes are still used today, particularly throughout Europe. Honey could be described as a thick, sweet liquid made by bees from the nectar of flowers. The nectar passes through the bee’s digestive system and excreted as the honey we all know. Honey takes on the distinctive flavours and colours, depending on the type of flowers the bees extract the nectar from. Some of the most common honey producing flowers are from eucalyptus, thyme, rosemary, heather, orange blossom and acacia, to mention a few.
Some honey tips –
If your jar of honey begins to crystallise, stand it in a bowl of hot water until it dissolves and turns back to liquid.
When accurately measuring honey with a spoon, dip the spoon in hot water first and it won’t stick as much.

Honey and Peanut Biscuits
Preheat an oven to 135oC and line a baking tray. In a mixing machine combine half a cup of margarine, half a cup of raw caster sugar and 3 tablespoons of honey. Mix in 1 cup of flour, half a cup of bran flakes, half a cup of chopped PROTECO unsalted peanuts and 1 teaspoon of cinnamon. Shape mixture into balls and then press flat onto the baking tray. Bake 20 minutes.
Makes 12.

Herbs

2006-05-18T09:02:00.000+10:00

These days we are inundated with celebrity chefs masterfully cooking up a storm on lifestyle television shows and in glossy food magazines. One thing I’m sure you’ve noticed is how often a vast array of fresh herbs are used. Although dried herbs certainly have their place in the pantry, fresh is often the best when producing today’s modern Australian dishes. In my career I’ve seen many unique and interesting ways to use the aromatics of herbs. However, the fundamentals of matching the appropriate herb with food remain the same. Here is a brief and simple guide to some of our most common garden-variety herbs.

Basil – goes beautifully with tomatoes and Mediterranean style vegetables such as zucchini and eggplant. It has an affinity with salads made of olives, feta, onions and olive oil.
Chives – are a great alternative to onions, when a more subtle flavour is required in a recipe. They contain less of the acidic sulphur and are therefore more easily digested.
Dill – can accompany so many foods from cream cheese dips and pickles, but goes extremely well with fish and chicken with creamy sauces.
Garlic – in my opinion, garlic goes with everything, but for those who find it a little to strong, just rub it inside a casserole dish or frying pan rather than using the whole clove.
Rosemary – has a rustic pungent taste and scent, which gives an irresistible tang to roast meats, such as lamb and beef.Thyme – another fragrant herb that lends itself to meat dishes like casseroles, stews and soup. I personally love it in roast chicken stuffing.

Herbs and Spices

2006-05-18T08:46:00.000+10:00

For many years I didn’t really know what separated a herb from a spice. The head chef would tell me to put some ground coriander into a dish to spice-it-up and in the same breath he would instruct me to garnish it with an appropriate herb, such as fresh coriander. When I would ask why one was a spice and the other a herb, he would conveniently be to busy to talk. The truth is that very few chefs even know how to categorise one from the other. Well this is how it works – a herb is generally the leafy part of a culinary plant, either fresh or dried. Some examples are basil, parsley, thyme, mint and oregano to mention a few. A spice is generally bark (as in cinnamon), roots (ginger rhizome), seeds (coriander), berries (peppercorns) or flower buds (cloves). Spice is generally dried as its aromatic oils and enzymes become more intense in the drying process.

Grilled Pork Chops with Mango and Avocado Salsa
Rub 8 pork chops in a mixture of 2 tbsp paprika, 1 tbsp ground coriander, juice of 1 lime and a pinch of salt and pepper. Grill chops on a barbeque or pan fry for approximately 4 minutes each side. Make a salsa by combining 1 diced avocado, 1 diced mango, 2 tbsp torn fresh coriander, 1 chopped red chili and 2 tbsp extra virgin avocado oil. When pork is fully cooked allow it to rest for 5 minutes in a warm place. Serve with generous amounts of salsa and accompanied by boiled new potatoes and a fresh salad of rocket leaves dressed with a light vinaigrette.
Serves 4

Jason Ford

2006-05-18T08:34:00.013+10:00

Jason Ford (pictured right) grew up in Logan City, Queensland, Australia.

After leaving school he felt naturally drawn to the kitchen. Jason's first job was as a kitchenhand, washing dishes at Webster's Coffee Lounge in the heart of Brisbane's Queen Street Mall.

In 1986, Jason was accepted into the recently constructed TAFE College of Tourism and Hospitality (COTAH). Following a year of intensive hospitality training, Jason chose to commence a chef’s apprenticeship. He worked within the Brisbane CBD in restaurants such as the award winning Rumpoles Restaurant and the popular New Orleans Restaurant; and trained under some of Brisbane’s most acclaimed chefs.

On the completion of his apprenticeship, Jason moved on to a successful career in many of Brisbane’s five star hotels, Royal On The Park, Brisbane Hilton, Stamford Plaza, Hotel Carindale and the luxury Brisbane Riverview Hotel. It was during his time in the international hotel environment that Jason established himself as a specialist pastry chef. Jason was the first chef to study and graduate from the Advanced Trade Certificate in Patissiere within Queensland and was awarded COTAH Pastry Chef of the Year.

During the mid-90’s Jason discovered the rewards of teaching when he became a part-time cookery teacher at Brisbane’s Southbank Institute of Technology.

In 1998 Jason decided to move to the South Burnett with his wife Karen to pursue a quieter, family lifestyle in a burgeoning wine and food region.

In 2003, Jason captained the first team of South Burnett chefs to compete in Adelaides's LifeStyle Food Channel Australian Regional Culinary Competition, and returned again to compete in 2007. He was awarded Kingaroy's Australia Day Citizen of the Year for his tireless efforts promoting the South Burnett's food and wine industry.

Currently working for the Southern Queensland Institute of TAFE Kingaroy as a Commercial Cookery Lecturer, Jason has a Diploma of Hospitality, is currently studying a Bachelor in Vocational Education and Training and writes regular food columns for various newspapers and websites. He is also Lead Author of 'Professional Chef' ISBN-10: 017015821 (pictured below).

Greek Cuisine

2006-05-09T21:30:00.000+10:00

When the Olympic Games hit Athens in 2004, the world was suddenly immersed in all things Greek, just as it was in Sydney 2000 with everything Aussie… Oih, Oih, Oih! I once saw a documentary that followed a group of chef’s touring and eating their way around Greece. It made me think about the huge impact Greek cuisine has had on the Australian dinner table. In our multicultural society, I can’t think of an ethnic cuisine that has had a greater influence. In fact, the Australian trend of using fresh regional produce, prepared in a simple and uncomplicated fashion is a very Greek idea. Greek cuisine has evolved over centuries, with a 400-year occupation by the Ottoman Empire and through influences from neighboring countries in Africa and the Middle East. Today’s Greeks love to nibble on small snacks called ‘Meze’ which means little morsels, including foods such as olives, feta cheese, fried, cheese, artichokes, smoked sausages and dips are consumed throughout the day (normally with lashings of olive oil). Food is often accompanied by a glass of wine – many Greeks believe that a glass of red wine a day makes for a healthy life. Considering that Greece has a high level of people living beyond one hundred, their diet may well be the reason.

Great ‘Meze’ Platter Ideas
- Barbecued or grilled fresh sardines or garfish
- Octopus or squid marinated in lemon and herbs
- Dips such as hummas or baba ghanoush
- Various marinated olives (black and green)
- Herbed chicken or lamb kebabs from the grill
- Generous servings of extra virgin olive oil

Great Food Presentation

2006-05-09T21:13:00.000+10:00

It is a fact that people eat with their eyes first. As a chef, I will not get a second opportunity to make a first impression with my customers. A sloppy or badly presented meal will reflect on the customer’s impression of the establishment and will set the mood for the rest of their dinning experience. When I am invited over for dinner by friends or family, they regularly apologies for the way they have presented their meals. Of course, great food presentation is a skill that can take many years to master, but following some simple guidelines can a major difference. It does not involve creating a pretentious looking monument on each plate. Just aim to present the food to the best of its potential. Colour balance is essential. Do not put an arrangement of identical coloured vegetables side-by-side on the plate, steamed carrots would look more effective next to green broccoli, rather than roast pumpkin and sweet potato. Height can make a difference. Lifting the food higher by propping it up or stacking it looks far more appealing than a flat, dead looking meal. Chefs call a meal with no height ‘road-kill’. Keep the meal inside the outer rim of the plate; imagine the rim of the plate as a picture frame. An artist would rarely paint their landscape off the canvas and onto the picture frame. Also carefully, consider your choice of plate. A large meal on a small plate looks busy and cluttered. A clean and simply presented meal within the centre of an appropriate plate looks much more appetising. Also remember, a great drop of wine will compliment your meal, or at least distract everybody from the monstrosity you have created.
Bon Appetite!

Grapes

2006-05-09T21:04:00.000+10:00

Several varieties of Queensland grapes are available from late November, but most are in season between December and March. Grapes, are really a berry and there are many different black and white varieties to choose from. Contrary to some beliefs they are not fattening. They contain Vitamin C and contain small amounts of vitamins, minerals and fibre. When purchasing grapes, look for plump, firm and colourful fruit, firmly attached to a healthy green stem.

Smoked Chicken, Grape and Walnut Salad
400g Smoked Chicken Pieces
400g Menindee White Seedless Grapes
300g Red Delicious Apples
1 tbsp Lemon Juice
2 Stalks of Celery, diced
½ cup Sour Light Cream
½ cup Natural Yoghurt
½ cup Walnut Pieces

Core and dice apples and toss through lemon juice. Add chicken, grapes (halved) and celery. Carefully mix in sour cream and yoghurt. Season with salt and white pepper to taste. Before serving, sprinkle walnuts on top.
Serves 4.

Goat Meat

2006-05-09T20:45:00.000+10:00

Goat meat is commercially known as Chevon, Capretto and sometimes Cabrito. It has been an important and traditional source of meat for centuries, used in regions such as the Mediterranean, Africa, India, the Middle East, Spain and the Caribbean to mention a few. Many Australian farmers have recognised the increased diversity of Australia’s population and our obsession with trying new things, by developing a thriving domestic and export market. So what does it taste like, you ask? It is similar to lamb, but a little sweeter. In fact, its structure is so similar to lamb that you can buy the same cuts as lamb. Goat meat is healthy, high in protein and lower in fat and cholesterol than a lot of conventional red meats. Goat is a very versatile meat and can be prepared in much the same way as other meats, although some cuts should be cooked a little slower.

Thai Style Chevon Cutlets
Make a marinade with the juice of 2 limes, 2 tbspn fish sauce, 4 tbspn olive oil, 1 tbspn sesame oil, 1 tbspn brown sugar, 1 small chopped red chilly 1 tspn of crushed garlic and a couple of chopped coriander sprigs. Marinate 4 Chevon cutlets in half the marinade for 3 hours, and reserve the other half. When the Chevon is marinated, brown it on both sides in a hot frying pan with olive oil. On 2 plates assemble a bed of 250g cooked rice vermicelli noodles, mixed salad leaves and finely sliced red onion. Place 2 cutlets on each salad and drizzle all over with the remaining marinade. Garnish with fresh mint and coriander sprigs.
Serves 2.

Ginger

2006-05-09T20:34:00.000+10:00

In the history of spice, ginger would have to be the most famous next to pepper. Its origins are not completely clear, as it has been mentioned in historical records from many corners of the world. It also does not grow wild in any particular part of the world. It is highly likely though that it was indigenous to South East Asia and was traded in China, the Middle East and India where it has been used for cooking and medicinal purposes for centuries. Eventually it found its way into the early English bakeries. Gingerbread was the favourite sweat of Queen Elizabeth I. The ginger that we are most accustomed to is the knobbly shaped root that grows underground from the tropical ginger plant. These roots are referred to as ‘rhizomes’. Ginger has a beige-coloured fibrous flesh covered in a scaly darker coloured skin. The younger ginger is slightly sweater and tender while the late season ginger is sharper, hotter and more fibrous. Due to its shape, the whole ginger root is referred to as a ‘hand’ and the protruding tubes are the ‘fingers’.

Gingered Chicken Kebabs
In a bowl combine 1 tablespoon of finely grated fresh ginger, 4 cloves of crushed garlic, 2 finely chopped red chillies, 250g of natural yoqhurt, 1 tablespoon of oil, juice of 1 lemon, 2 tablespoons of freshly chopped coriander and half a teaspoon of tumeric. Add 1 kg of diced chicken breast and marinade for 1 hour. Thread the pieces of chicken onto bamboo skewers and a cook slowly on a barbeque for about 20 minutes, while basting with the marinade. Serve on steamed rice with a fresh tossed salad.
Serves 4.

Garlic

2006-05-09T19:13:00.000+10:00

An Italian chef once told me that if you eat lots of garlic, you’re more passionate about life. I have a slightly different belief; people either passionately love garlic or absolutely loathe it. My father can’t stand it. He gets pretty hot under the collar if he tastes it in his dinner. My Mother doesn’t care though, and sneaks it in anyway – she loves garlic. Garlic belongs to the same family as onion and leek. It is a bulbous herb, with a strong flavour. Each garlic bulb (or head) separates into individual sections called ‘cloves’. There are many different varieties throughout the world, varying in size, colour and strength. Garlic has been used for 5000 years, as medicine, to repel vampires, but most importantly it can complement the flavour of just about any savoury dish. Garlic is available all year round, but fresher, firm and plump in summer.

Macadamia Nut Pesto
2 Fresh Garlic Cloves
30g Roasted Macadamia Nuts
10g Pine Nuts
50g Fresh Greek Basil Leaves
75g Grated Parmesan
100ml Extra Virgin Olive Oil
50ml Extra Virgin Macadamia Oil

Blend garlic, macadamias, pine nuts, basil and Parmesan cheese to a smooth paste. Gradually blend in the olive and macadamia oil. Season to taste with salt and fresh ground pepper. It will store for a week in the fridge. Spread on thick slices of toasted bruschetta.
Makes 250g.

French Cuisine - Part 2

2006-05-09T19:08:00.000+10:00

Paris is obviously the culinary capital of France. It boasts some of the greatest chefs and restaurants in the world. However, the regional areas of France also have world leading Michelin Star restaurants. And it’s the regions that created most of the country's cuisine. Normandy and Brittany are fishing regions, where most of the nations famous shellfish is sourced. Apart from its wartime tales of carnage, most people know Normandy for its exquisite apple pies and the apple based Calvados brandy. Brittany is the birthplace of the delicate crepe pancake. In the north, the region of Champagne is most notable for fizzy bubbles and popping corks. The neighbouring region of Alsace-Lorraine is well known for (you guessed-it!) Quiche Lorraine. The southern region of Provence is warmed by a sunnier climate and has an almost Italian/Spanish cuisine, such as the tomato and eggplant ragout known as Ratatouille (no rats are used!). Burgundy is one of France’s most famous regions, predominantly for its wines and beef dishes. It also brought the gastronomic delight of eating snails and frogs legs to the fine dining tables of the world. And yes, I have eaten snails – and didn’t really like them. I don’t mind frog’s legs though… “Sorry Kermit but you’d be a little tough”.

Frog legs facts
- The Lebanese, North American and Asians also traditionally eat frog’s legs.
- Only certain species and the back legs are used.
- They do taste like chicken.
- For best results they’re best cooked quickly, sautéed, or marinated and char-grilled.

French Cuisine - Part 1

2006-05-09T19:01:00.000+10:00

No country on Earth is as obsessive about food and cooking than the French. The country’s best chefs and restaurateurs are recognised as national treasures. It has been well documented that some French chefs have committed suicide after receiving a bad review or being dropped off a restaurant guide. The truth is that a majority of French cuisine has been adopted from other countries and cultures. However, the French will always take their version of a cultural dish to the next level. French is also the universal culinary language of chefs. If a Malaysian chef goes to work at a five-star hotel in the Middle East, he could still function in his job even if he couldn’t speak Arab – Julienne of carrot always means the same thing, no matter where you cook. As an apprentice chef I was taught everything in French, as are most chefs around the world. But, contrary to popular belief, French cuisine is not all frogs’ legs and snails. In France the best possible produce is prepared for the table using the most thoughtful and appropriate cookery method, and this way of cooking makes the French one of the true masters of food, cooking and cuisine. Bon appetit!

French Toast with a Twist
Sandwich two slices of day-old bread together with your favourite jam. In a bowl whisk together 15ml of cream, one egg, 20g of caster sugar and a dash of vanilla essence. Dip the jam sandwich into the custard mixture and ensure that both sides are evenly soaked. In a frying pan, fry the bread on both sides with gently sizzling butter. Serve with cinnamon sugar and a fresh espresso coffee.

Ford on Food

2006-05-08T22:07:00.001+10:00

The first Ford on Food column was published on Tuesday 19th March 2002. The popular food and cooking column has remained a feature of the South Burnett Times, Tuesday edition. Chef and Freelance Food Writer, Jason Ford takes an informative and lighthearted approach to his narration of all things gastronomic.

The South Burnett Times is a bi-weekly community newspaper, distributed throughout the South Burnett region, of South-East Queensland, Australia.

The Ford on Food Blog was a natural evolution to the printed articles, giving readers a value added experience. At any time, anywhere, previous articles on hundreds of culinary related topics can be accessed with the click of a computer mouse or on your mobile device.

So, wether its a matter of personal interest or formal research - enjoy your visit.

Flour

2006-05-08T22:03:00.000+10:00

It wasn’t until I began studying as a pastry chef, that I learnt the complexity of flour. Bakery and pastry work is as much a science as it is an art. The most commonly used flour is derived from wheat. There are non-wheat flours available, for example cornflour, cornmeal, potato flour, rice flour and rye flour. Non-wheat flour is extremely important to people with intolerance to gluten. However it is the quantity of gluten (the natural protein found in wheat) that decides the quality of the bakery products. Differing percentages of gluten determines the elasticity and structure of bread dough, the lightness of sponges or the shortness of biscuits. It is important then to carefully choose which flour to use. Use baker’s flour (12.5% gluten) for breads, plain medium flour (11% gluten) for muffins and soft cake flour (9% gluten) for sponges and shortbreads. To make self-raising flour, sift 2 teaspoons of baking powder with 1 cup of plain flour.

Peanut and Banana Muffins
In a mixer, combine half a cup of Smooth Peanut Paste, quarter of a cup milk, quarter of a cup of caster sugar, one egg, quarter of a cup chopped ripe bananas and half a cup of self-raising flour. Mix all the ingredients until the batter is just combined. Spoon the mixture into greased non-stick muffin pans (half fill). Bake at 190oC for 20 minutes. These muffins are best served while still warm, but can be frozen and warmed in the microwave at a later date.

Fish Sauce

2006-05-08T21:53:00.000+10:00

In Thailand, fish sauce is referred to as ‘nam pla’ literally meaning fish water. If you are unfamiliar with fish sauce, it is a salty, smelly brown liquid that can repulse some people when sniffing it for the first time. It is however, the single most important ingredients in many Thai dishes. It is used in much the same way that Westerners would use salt or Chinese would use soy sauce. It is extracted from small saltwater schooling fish, such as anchovies etc; a lot of these small fish would have very little use otherwise. While still fresh from the catch, the fish are placed into large earthenware jars, with salt on the bottom, and salt on top. A bamboo mat is placed over the fish and then weighted down with heavy rocks to keep the fish from floating. The salt extracts the water out of the fish. After a nine-month fermentation process (in the sun), the juice from the jars is strained and bottled. This may not sound ‘yummy’ to some people, but your favourite Thai, Vietnamese or Philippine dishes wouldn’t taste the same without it.

Thai Style Barbequed Chicken
For the marinade, blend 3 tablespoons of sesame seed oil, half a cup of fresh lemongrass, 10 garlic cloves, 3 fresh coriander roots, 1 tablespoon of cracked black pepper, 1 teaspoon of salt and 1 teaspoon of fish sauce. Cut 2 whole (size 12) chickens completely in half. Rub the equal halves thoroughly with the Thai flavoured marinade and refrigerate for 2 hours. Cook slowly over the bars of a barbeque, regularly turning to avoid burning. When the chicken is fully cooked, cut into smaller pieces and serve on a bed of steamed jasmine rice.
Serves 4.

Fish

2006-05-08T21:41:00.000+10:00

Fish is the perfect choice for the health conscious. It is a highly nutritious food, being an excellent sourse of protein: it is low in kilojoules, cholesterole and saturated fat, with an abundance of vitamins and minerals. Fish contains omega-3 fatty acids, which has proven benifets in combating coronary heart disease and cancer. There are thousands of species, most of which are salt water. Australian seafood shops sell many different varieties and most are of a high quality. Fish is easy to prepare, it requires only short cooking times. It provides the basis for an economica menu and is suitable to just about any method of cooking from soups to main courses and even barbeques. To get the most out of Australian seafood it is always important to choose the right type of fish to suit the intended recipe and method of cooking. It is widely accepted that steaming would always be the healthiest method, but the cooking possibilities are almost limitless.

Whiting Veronique
Fry 16 summer whiting fillets in butter until cooked. Set aside and keep warm. Fry 2 chopped shallot stalks in 25g of butter and then add 100ml of Shiraz and 200ml of fresh fish stock. Reduce the liquid in the pan by half. Stir in 200ml of cream, season with salt and white pepper to taste. Add 200g of peeled and deseeded white grapes. Pour the sauce over the pre-cooked fish to serve. Serves 4.

Figs

2006-05-04T00:02:00.000+10:00

Figs have a long and colourful history; the Greeks considered the fruit a symbol of fertility. It’s said that fig trees grew in the Hanging Gardens of Babylon. In the book of Genesis, Adam and Eve began wearing aprons of fig leaves after eating forbidden fruit from the Tree Of Knowledge (naughty kids). Well, I don’t know about wearing foliage underpants, but I’ll eat figs any day. Figs are a flower turned inside out and the seeds are actually the fruit. They’re generally golf ball sized and pear shaped, with tender skin that varies in colour from green to dark red, purple or black. The sweet pulpy flesh can be pink or even yellow. They are one of the only fruits in the world that can begin to ripen and sun dry on the tree. The dried figs are almost twice as sweet as fresh. When buying figs, look for plump and unblemished fruit with a sweet perfume. Don’t worry if they have started to split and reveal the inner flesh, as this is a sign of ripeness. They are highly perishable after picking and should be stored in the refrigerator, wrapped in wax paper and best eaten within a few days. They are wonderful in baked cakes and biscuits.

Sally’s Favourite Figs
I once had coffee with a food and travel writer from Sydney, who told me a great and simple recipe for a fig appetiser. Cut a deep cross into the top of a fresh fig. Push some fresh goat's curd cheese into the centre. Hold the fig together with a strip of prosciutto ham wrapped around and secured with a toothpick. Place on a baking tray, drizzle with a little honey and either bake or grill them until the prosciutto starts to sizzle.

Feta Cheese

2006-05-03T23:56:00.000+10:00

A traditional fresh, unripened style of cheese originating from Greece. It is sometimes referred to as ‘pickled’ cheese because it is stored and matured in a preserving brine solution. It varies from a soft white, to firm or crumbly texture. The texture will depend on its method of manufacture. It is characterised by its sharp tang and/or salty flavour. Because of its reasonably neutral flavour feta is frequently sold marinated in herb infused olive oil, in which the aromatic flavours are easily imparted and absorbed. Feta goes extremely well in fresh salads or on pizza. Try some marinated feta on your next antipasto platter.

Greek Village Salad (horiatiki)
4 Ripe Roma Tomatoes
half Continental Cucumber
1 Yellow Capsicum
1 Spanish Onion
3tbsp Extra Virgin Olive Oil
1tblsp Balsamic Vinegar
15 Kalamata or Gaeta Olives
6 Leaves Greek Basil
150g Greek Style Feta Cheese
Cut tomatoes into wedges and place in a large serving bowl with chunks of cucumber, capsicum and finely sliced onion rings. Pour on mixture of olive oil and balsamic vinegar and toss ingredients together. Scatter Kalamata olives, torn basil leaves and cubes of feta cheese on top. Season with fresh ground black pepper.
Serves 6.

Fennel

2006-05-02T20:40:00.000+10:00

Fennel has one of those flavours – you either love or loathe. I like anything with an aniseed flavour; therefore I think fennel is wicked. Fennel is a herb made up of three very distinct parts, on the top is feather-like green leaves, the stalks (they look similar to celery), and a big white bulb at the base. All parts of fennel can be eaten, including the seeds, which are dried and used as a spice. The plant is also known as Bitter Fennel, Sweet Fennel, Wild Fennel, Carosella, Florence Fennel, Finocchio, Garden Fennel and Large Fennel. The herb grew originally along the seashores of the Mediterranean coast and grows wild in many warm parts of Europe. Fennel is cultivated in the south of France, India and Russia. And, I’ve seen it grown any many parts of Australia. I once saw a huge fennel plant growing outside Maggie Beer’s Farm Shop in the Barossa. This wonderful herb can be braised, roasted, sautéed, or eaten raw like celery. The fresh leaves can be added to salads. Fennel goes great with a lot of things, including chicken. Try the following recipe with roast chicken.

Roast Fennel
Trim 2 large fennel bulbs and cut each into 6 wedges. Simmer the fennel in gently boiling water until each wedge has softened, though it should still be a little firm. Do not overcook. Drain and cool. Fill the folds of the fennel wedges with finely grated parmesan (the fresh stuff), season each with salt and black pepper and place on a roasting tray that has been brushed with olive oil. Roast in the oven at 180C, until the pieces of fennel quarters are golden brown. Serves 4.

Eggs

2006-05-02T20:32:00.000+10:00

Eggs are one of the most inexpensive, versatile and nutritious foods; with the greatest packaging, nature has to offer. They are indispensable in the kitchen. Eggs are graded into there different sizes based on the weight of each egg. The largest eggs weigh over 70g and the small weighing less than 45g. Standard recipes universally use a size 3 egg, weighing approx 60g. Always use the size of egg you are recommended to use in a recipe. Eggs are best used at room temperature as the do not whisk well or the shells crack when you boil them. Never wash eggs unless you are about to use them immediately or their protective coating will be lost and they will deteriorate quickly. Eggs are best stored in the carton they are purchased. To tell if an egg is fresh, it should have a well-rounded yolk, in the centre of a plump gelatinous white. There should be very little runny white. Alternative eggs to hen eggs are Duck, Quail, Goose or Bantam.

Cashew Biscotti
75g Egg Whites
125g Caster Sugar
125g Plain Flour
125g Raw Cashew Nuts
Warm egg whites and sugar in a glass bowl over simmering water, constantly stirring, until sugar is dissolved. Place in a mixing machine and whip until firm peaks form. Carefully fold in the flour and cashews. Place the mixture in a greased loaf tin and bake at 195oC for 30 minutes. Remove from oven and cool loaf. Cut 4mm thick slices and dry them out flat side down on a tray at 150oC until crisp.

Edible Flowers

2006-05-02T20:13:00.000+10:00

The use of flowers in cookery goes back centuries. Please don’t mistake me for a pansy (I am writing in a deep voice), but I love using flowers as edible decoration on food. I have used fresh flower petals in salads and sugar-crystallised viola petals on cakes and desserts. However, flowers have much more use in cookery than just aesthetics. Thai Jasmine rice and jasmine scented tea relies heavily on the flower’s perfume. Turkish delight would be no more than sweet jelly, if it where not for the infusion of rose water. Mexicans drink a traditional iced beverage made from hibiscus flowers, and many French liqueurs contain secret flower based ingredients. Capers are a preserved flower bud – I didn’t know that until a chef once unfolded all the petals for me. It can’t be ignored that not all flowers are edible, some are quite poisonous, and you don’t want to test that out. Always do your research before cooking with flowers. Some examples of common edible flowers are as followed:

Basil Blossom - Anyone who grows herbs will ultimately have their basil plants flower before seeding. Sprinkle them on a salad of sliced ripe red tomatoes, feta cheese, extra virgin olive oil and fresh milled pepper.
Borage - Mix the flowers with diced cucumber and natural yoghurt to accompany a hot Indian curry, to put out the fire
Zucchini Flowers - Stuff the flowers on the end of the immature zucchini with a risotto rice filling and braise in the oven.
Lavender - Infuse the pedals of the English variety in the syrup for a champagne sorbet.

Duck

2006-05-02T20:06:00.000+10:00

I recently visited a South Burnett duck farm, which reminded me of how slowly Queenslanders have been to put duck meat on their dinner tables. One poultry farmer has told me that southern states like Victoria and South Australia would easily be 10 years ahead of us in terms of embracing this fantastic meat. This is ironic, considering that Queensland has some of the most successful duck producers in the country, including Australia’s only certified organic duck farm. There is dozens of domesticated web-footed birds across the world, and both salt and freshwater birds are utilised for their meat. Some of the most popular varieties found across Australia are the Peking, Aylesbury and Muscovy breeds. There is also a considerable amount of crossbreeding to produce a bird that grows best in its regional environment. For many years ducks have been easily purchased frozen at your large grocery stores, but more recently have become available at boutique style butchers. Products such as duck eggs, duck fat, duck sausages, duck confit, Chinese style Peking duck and smoked duck are now becoming readily available.

Cooking Duck Breast
When cooking a duck breast, score a lattice design into the skin, season and panfry skin side down. When crispy drain off the fat and cook the other side. Duck breast should be cooked until it is still a little pink and should be rested in a warm place for about 5 minutes before serving. Duck is best served with rich fruity style sauces, like orange sauce and accompanied with red wine.

Dried Fruits

2006-05-02T19:35:00.000+10:00

Not all that long ago, there was only a small selection of dried fruits available at the local grocery store. However, there is now an endless assortment available in all shapes and sizes. This has been brought about by the diversity in Australia’s population and improved drying techniques. However, drying fruits is one of the oldest forms of preserving food. Early man discovered that when you left certain fruits to dry-out in the sun, they were still edible. In fact, the drying process concentrated the sugars and preserved many of the nutrients. Dried fruits are generally high in fibre, vitamin A and minerals, though most of the vitamin C is lost. They are used in baking, cakes, biscuits, as a snack and can be reconstituted by soaking in water or sometimes alcohol.

Some Trivia
- Prunes are a whole dried plum; the most common used is the d’Agen plum, which has purple skin and sweet flesh.
- Currants are small dried black grapes. Sultanas are dried white grapes and Raisins are dried large muscatel grapes.
- Dates are the fruit from a palm tree, native to the Middle East were they have been cultivated for 5000 years.
- Sun- dried tomatoes are technically a dried fruit.
- Dried banana chips are actually deep fried in oil.
- You can buy dried strawberries, raspberries and blueberries.- It has been written that figs grew in the Gardens of Babylon and were traditionally dried under hot dessert sand.

Curry

2006-05-01T22:46:00.000+10:00

When I was a kid, I only knew one kind of curry, and it came from a can. It was called sweet curry, and Dad would put it on toast. However, as with most other Australians I have discovered the world of curries is endless. To begin with, the word curry originated from the Tamil word ‘kari’, initially various types of spicy cooked meats or vegetables – very different from the wet stews we all know today. Modern day Indian curries are generally accepted as a spicy meat, fish or vegetable stew and often served with rice. There is also a curry leaf with a pleasant curry aroma, used in Southern Indian and Sri Lanka. What about Thai curries? They are a paste consisting of aromatic ingredients like Siamese ginger, chilies, kaffir lime leaves, fish sauce, shrimp paste, mace, coriander and cumin (man the list goes on!). There are green and red varieties. There is also a Muslim style curry paste (Masaman) that originates from Indians who settled in Southern Thailand – kind of an Indian and Thai cross. They all have their individual charm.

Coping with Curry
At restaurants always ask how hot (spicy) a curry is before you order it. Sometimes it is already made and the heat obviously can’t be taken out. A lot of restaurants offer different levels of heat or give customers pickled chilies to spice it up themselves. Natural yoghurt or Crème Fraiche salads (Riata) help put out the fire in your mouth. Indians drink hot tea to soothe the flames. You can acquire a tolerance for heat by increasing its strength gradually over time. If all else fails, you could always open a can!

Cucumber

2006-05-01T22:44:00.000+10:00

Amongst the most refreshing of all vegetables, cucumbers are also one of the first vegetables to be cultivated – in fact it is believed that humans have grown them for several thousands of years. Cucumbers can contain over 90 percent water, giving them their highly refreshing quality. Although there are more than one hundred varieties available around the world, most Australians would be familiar with just a few. The two varieties I grew up with where the common smooth, dark green skinned type with lots of seeds with a jelly like centre, or the white skinned apple type. The problem with those varieties is the skin can be tough-as-leather and the often-bitter seeds will send anything else they are served with soggy. They are also believed to cause indigestion. Today the most popular would be the Continental (telegraph) variety, the skin is tender and there are considerably less seeds giving them the nickname of ‘burpless cucumber’. Other smaller cucumbers with very thin skins are grown for pickling, used to make gherkins and dill pickles. Indians produce a refreshing accompaniment for hot curries called ‘raita’, where the water is remove from the thinly sliced cucumber with salt and then mixed with natural yoghurt.

Cucumber Dip for Anything
Skin, deseed and finely chop one Lebanese cucumber, then combine in a bowl with one garlic clove (crushed), one tablespoon of fresh lemon juice, one tablespoon of fresh chopped mint, one cup of natural yoghurt. Season with salt and pepper. Refrigerate for three hours before eating.

Crème Fraîche

2006-05-01T22:37:00.000+10:00

Crème fraîche is French for ‘fresh cream. It is a cultured cream that is allowed to mature and naturally thicken. It has a slightly sharp nutty flavour, but it is not as tart as sour cream. Crème fraîche is quite a thick cream because of its high fat content of around 42 per cent. The health conscious should therefore use it in moderation (if you can resist). Unlike sour cream, it can be boiled and even reduced. It is because of this quality that it is commonly found in the production of traditional French cookery, such as rich velvety cream sauces. The sharp taste is complimented superbly with sweet ingredients, served with chocolate mud cake, sticky date pudding and butterscotch sauce, or just fresh fruit salad. It is also a wonderful dressing for salads, such as potato salad etc.

Macadamia and Honey Blancmange
Combine 2 tablespoons of honey, 1 tablespoon of caster sugar and 100mls of water in a small saucepan and stir over a low heat until mixture dissolves and boils. Sprinkle 10g of granulated gelatine over the top and stir until dissolved. Heat 600mls of milk in another saucepan until it almost boils. Add both the milk and honey mixture together. Stir in 100g of chopped, toasted Macadamia Nuts. Allow mixture to cool to room temperature and then stir in 100mls of Crème Fraîche until mixture is smooth and well combined. Pour into six individual jelly moulds and refrigerate until chilled and set. Serve with fresh chopped strawberries soaked in cointreau and bitter dark chocolate sauce.

Couscous

2006-05-01T19:20:00.000+10:00

If you’ve never had couscous, then here’s a great opportunity to try something different in a quick, easy and fun way. Couscous is the national dish of North Africa and Morocco. The tiny granulated pellets are made from flour-coated Semolina (a type of wheat). Traditionally couscous is prepared in a ‘Couscousiere’ – a two part cooking pot. An aromatic broth or stew of meats and/or vegetables is cooked in the base, while the rising steam gently cooks the couscous in the perforated pot above. I have seen both traditional copper versions and modern stainless steel versions of the couscousiere. Nowadays, couscous is sold in almost all grocery stores and is so simple to prepare. It only takes a few minutes and hardly any mess – just follow the instructions on the pack. For an interesting twist on ‘bangers and mash’ – put your sausages on a pile of fresh cooked couscous instead of mashed potato. In some cases it can also be used as an alternative to steamed rice…you’ll love it!

Apricot and Almond Couscous
Place one cup of instant couscous in a pot; pour in one and a half cups of boiling water or chicken stock and cover with a tight fitting lid – put aside for five minutes. In a frying pan, heat one tablespoon of olive oil, half a cup of flaked almonds and four tablespoons of chopped dried apricots. Continue to fry on a low heat until almonds are golden toasted. Fluff up the cooked couscous with a fork and add it to the almond mixture. Gently mix through two tablespoons of butter and serve. This goes great with barbeque pork or chicken.
Serves 4.

Coriander

2006-05-01T19:13:00.000+10:00

Sometimes referred to as Chinese Parsley, or Cilantro - coriander is a native of the Middle East and Southern Europe. But, it has also been known in Asia and the Orient for thousands of years. It grows wild in Egypt and the Sudan, and sometimes in English fields. Most Australians would recognise coriander as an ingredient regularly used in Thai cuisine. The pungent tasting fresh green leaves almost look like the leaves of parsley, but with more of a flat and jagged appearance. The fragrant dried seed is globular and almost round, brown to yellow red, and 4mm in diameter with alternating straight and wavy ridges. The seeds have a mild, distinctive taste similar to a blend of lemon and sage. The taste of the fresh leaves and dried seeds are so different from each other, that some people may love one, yet loathe the other. Some curry paste recipes use the fresh roots of the coriander plant for its earthy, depth of flavour.

Zucchini with Garlic and Coriander
Quarter 500g zucchini lengthwise, and then cut pieces in half crosswise. Add zucchini to a medium saucepan of boiling salted water and cook uncovered over high heat for approximately 3 minutes or until just tender, but firm. Drain well and transfer to a shallow serving platter. Heat 1 ½ tbsp olive oil in saucepan used to cook zucchini, add 3 cloves of crushed garlic and cook over low heat until light brown, about 15 seconds. Add 2 tsp ground coriander and stir over low heat a few seconds to blend. Immediately add to zucchini and toss. Season to taste with salt and cayenne pepper.
Serves 4.

Cooking

2006-05-01T19:05:00.000+10:00

In most cultures, cooking food and eating is more than a necessity, it is a passion. Eating food is a sensory experience involving taste, aroma, texture, colour and sound. Food can bring families together at the dinner table when their busy modern lives would normally keep them apart. Cooking can inspire – just see how Jamie Oliver is using cooking as a tool to inspire his young apprentices, to guide them and hopefully improve their lives. One of my greatest inspirations as a young apprentice cook was a Swiss Master Pastry Chef called Andreas Stossel. He was so passionate about his craft, that it was contagious. He would sing and joke around the kitchen, all while creating masterpieces with the precision of a surgeon. He was of the belief that cooking is a science performed by artists. I picked up a bottle of Macadamia Oil the other day and remembered a recipe that Andreas had shown me once (his recipe used olive oil though). So read this recipe, go look in your pantry – and be inspired!

Macadamia Oil Cake
In a large bowl whisk 2 eggs and 150g caster sugar, until combined. Add 1 tablespoon of orange zest, then gradually whisk in 125ml of extra virgin macadamia oil. Alternatively stir in 185g self-raising flour, 60ml milk and 60ml fresh orange juice until a smooth batter is formed. Pour into a greased 20cm round cake tine, lined on the bottom with baking paper. Bake in a pre-heated oven at 180oC for 45 minutes. Cool for 5 minutes before removing from cake tin. Serve with crème fraiche.

Coffee

2006-05-01T18:50:00.000+10:00

Coffee is my greatest vice – and somehow I don’t think I’m alone. If you thought that beer was the most consumed beverage in Australia, then you thought wrong. The fact is that beer actually comes second to coffee in national consumption. Which may explain the record sales of home espresso machines and the boom in coffee making courses.
The coffee tree is indigenous to Africa, but is now grown in many tropical and sub-tropical countries including Australia. The tree produces a red coloured bean, which is washed, fermented, de-husked, dried-out and then roasted. Before grinding, beans of various origins are often blended to give a more complex and full flavour. There are two main varieties of coffee:
Arabic – which is the finest and most expensive, it has little acidity and the richest flavour.
Robusta – which is an inferior variety of bean, cheaper, less flavour, but more caffeine (yer baby).
Which brings me to caffeine… the active ingredient that gives coffee its addictive kick. Some coffee companies remove caffeine with the use of solvents – what an abomination.

Kicking Affogato
Affogato means ‘flooded’. Although traditionally served as a beverage in a small cup, I prefer it as a dessert. In a bowl, place two big scoops of premium quality vanilla ice cream and drizzle with a tablespoon of honey. Pour in a nip of Tawny Port and then flood the whole lot with a cup of strong freshly made espresso. Eat with a spoon or slurp from the bowl, whatever gives you a kick.

Coconut

2006-05-01T18:42:00.000+10:00

I first experienced fresh coconuts as a child when visiting Cairns in far North Queensland. They were in abundance, lying on the ground at the base of coconut palms everywhere – very reminiscent to their native origins on the coastal regions of the Caribbean, Southeast Asia and India. The name coconut is derived from the Spanish word for ‘grotesque face’ – that’s because of the three dimples on its surface, that resembles a monkey head. In my opinion culture utilises the coconut like the Thai people. The immature palm shoots are peeled and used in Thai cooking, sugar is extracted from the palm sap, the palm leaves are used to weave baskets, coconut oil, flesh and milk is used in many Thai dishes and the coconut shells are used for the carving of bowls and jewelry. A whole fresh coconut contains a watery liquid, which is sometimes referred to as coconut milk and is a refreshing drink. However, this is different than the canned coconut milk and coconut cream – the hard white flesh lining the inside of the coconut is blended with water and pressed through cloth to get the coconut cream, any subsequent pressings aren’t as rich and is referred to as milk. The flesh is often sold dried in both desiccated and shaved form.

Coconut Rough
Toast shredded coconut at a moderate to low heat in the oven, until golden brown. Place in a mixing bowl, and add enough melted milk chocolate for it to bind together. Spoon dollops onto grease proof paper and allow to set.

Chillies

2006-05-01T15:58:00.000+10:00

People either love or loath chilli. After all the heat from a chilli can vary from a slight tingle to a thermonuclear detonation. There are hundreds of varieties of chilli. They vary in size, shape, colour and heat. Unripe chillies are green and ripe are red, yellow or even black. Chillies contain a chemical called ‘capsaicin’. It is found in the membrane holding the seeds together and anchoring them within the chilli pod. Capsaicin causes the brain to release endorphins. The effect is similar to what happens to extreme sports athletes (or Steve Irwin on a normal day). Unfortunately it is difficult to tell how hot a chilli is just by looking at it. Generally small chillies (such as Bird’s Eye) with the seeds in are very hot and large chillies with the seeds removed are milder.

Spinach, Chilli and Feta Muffins
80g frozen chopped spinach (thawed)
1 cup self-raising flour
1/4 cup plain flour
1 tspn finely chopped chilli (no seeds)
1 egg
1/2 cup buttermilk
50g butter
100g Kingaroy Cheese Feta

Thoroughly mix together spinach, eggs, buttermilk, chilli and softened butter. Sift in the flour and stir until just combined. Add the roughly crumbled feta cheese and gently stir in. Spoon the mixture into 6 medium sized cups of a greased muffin tin. Bake for 25-30 minutes in a 200oC-preheated oven. Allow muffins to cool for approximately 5 minutes before removing from tin. Serves 6.

Chocolate

2006-05-01T15:54:00.000+10:00

Chocolate is produced from the cacao bean, a large pod found on the cacao tree. Cacao trees originated in South America, but are now grown and harvested in Africa, the Far East and the West Indies. Both the pulp and the beans obtained from the pods are fermented in the sun. After the pulp evaporates, the beans take on some of their chocolate flavour. The outer skin is removed and the beans are dried and roasted. The shell of the bean is removed and it is the kernel that is then processed into the thick cocoa solids, which makes the basis of chocolate. True chocolate is called couverture, containing cocoa butter (pure cocoa fat). Although professional chefs prefer the fine eating quality of couverture, it requires a specialist tempering process before it can be used. Therefore most chocolate manufacturers replace the cocoa butter with vegetable fat. This produces convenient compound cooking chocolate, for ease of use.

Dreamy Chocolate Mousse
In a pan, place 250g of grated chocolate, 100mls of milk and 150g of sugar. Heat gently to a dissolved smooth consistency. Add 2tablespoons of cold water to 1 tablespoon of gelatine powder and warm in the microwave until dissolved. Add to the chocolate mixture. At this stage you could add a nip or two of your favourite booze (like rum or cointrea etc). Allow mixture to cool slightly and just before setting point, fold in 700ml of lightly whipped pure cream. Pour into moulds or just into attractive glasses. Allow to set in the refrigerator before decorating with sweetened cream and fresh strawberries.
Serves 10.

Chilli Heat Scale

2006-05-01T15:40:00.000+10:00

How come some chillies merely tickle your tongue while others blow the roof off your head? In 1912, a chemist called Dr. Wilbur Scoville investigated this phenomena and developed a chilli heat measurement. The test, officially called the ‘Scoville Scale’, measures the level of a chemical called capsaicin in different varieties of peppers. The greater the number of Scoville Units (SU) found, the hotter the pepper. The capsaicin found in chillies binds to a receptor in the lining of the mouth. This is the same receptor that registers pain from heat, thus the effect is a burning feeling – more capsaicin, more pain.

Here’s the scale:
Pepper Scoville Unit (SU)
Capsicum 0
Cherry Pepper 100-500
New Mexican 500-1,000
Ancho 1,000-1,500
Poblano 1,500-2,500
Jalapeno 2,500-5,000
Chilcostle 5,000-10,000
Cayenne 10,000-30,000
Birdseye 30,000-50,000
Chiltepin 50,000-80,000
Habanero 80,000-300,000
Pure Capsaicin 16,000,000 (used in tear gas)

The ‘Red Savina’ Habanero has been tested at over 577,000 Scoville units. That is 10 times hotter than the common Birdseye. Guinness Book Of World Records lists it as the world's hottest chilli. After stupidly consuming this little firecracker, you’re likely to wake up dazed and confused from a two-week coma, aboard a Russian submarine with no recollection of how you got there!

Chicken

2006-05-01T15:32:00.000+10:00

It was only three decades ago that chicken was considered an expensive luxury item. Due to intensified farming and production techniques, chicken is now a staple of the Australian diet. The unfortunate side of the poultry industries phenomenal progress is the loss of flavour and texture in modern chicken products. A lot of mass produced chicken can be flavourless, and as some recent reports have suggested, unsafe for human consumption. It is because of consumer dissatisfaction that free-range, organic and corn-fed chicken has emerged as an alternative to the battery bird variety. Alternative varieties of chicken are now commercially available in most grocery stores. I will never forget the first time I saw the bright yellow flesh of a corn-fed chicken. As with many people of my generation, mass produced chicken was all I knew.

Roast Chicken Preparation
Hygiene is central to all kitchen preparation, but particularly so with chicken. Always defrost frozen chicken in the microwave or slowly in the fridge. Before any further preparation, dry the chicken and ensure that there is no ice in the cavity. If you are going to stuff the chicken, I wouldn’t recommend stuffing the cavity. It takes too long to effectively cook the stuffing right through, without overcooking and drying out the white meat. I suggest that you force the stuffing, with your fingers, under the skin of the breast through the neck area. When a roast chicken is fully cooked, the juices will run out clear.

Chick Peas

2006-05-01T15:26:00.000+10:00

When doner kebab shops started opened in local shopping centre food courts, I couldn’t get enough of them. I loved the hummus sauce… but had no idea what it was made from. Eventually, I found out that it was pureed chick peas. I’ve since discovered a world of uses for chick peas. Also known as ‘garbanzo’ in Spain and ‘ceci’ in Italy, the versatile pulse is pale-brown and knobbly-shaped. They have a sweet, nut flavour and can be purchased dried, cooked and canned, or ground up as a flour (besan). In Europe the immature peas are picked and eaten straight from plant. Chick pea is used in throughout the Mediterranean, India and the Middle East. The chic pea is a great alternative source of protein and are very popular with vegetarians, they pack a lot of nutrition and don’t cost the earth. I once read that the leaves of the chick pea plant are edible and even more nutritious than spinach.

Flourless Chick Pea Cake
2 cups Chick peas (canned)
4 Eggs
1 cup Caster Sugar
½ tsp Baking Powder
½ tsp Vanilla Essence
1 tsp Lemon Zest

Puree the chick peas in a blender, add the eggs, baking powder, vanilla and zest. Blend until all ingredients are combined. Pour into a loaf tin that has been greased with butter and lined with paper. Bake at 180oC in a pre-heated oven for 45 minutes. Cool for 20 minutes, then remove onto a cooling rack. When cooled, drizzle a little lemon juice and dust with icing sugar. This cake is a little heavy.

Capsicum

2006-05-01T15:05:00.000+10:00

Personally, I don’t like capsicums being referred to as peppers, its un-Australian by Crikey!
Columbus purposefully misnamed the small chili variety as pepper, so he could sell it as a cheap alternative to the expensive spice (peppercorns). Nevertheless, if you read an American recipe book, asking for bell peppers or sweet peppers etc –they are referring to capsicum. The capsicum is actually a fruit, but generally used as a vegetable (though, I once ate sweet capsicum sorbet). The shapes vary considerably, from rounded like tomatoes, to long banana shaped or the more common box shaped. There is also a rainbow of colours – green, yellow, orange, red, purple and almost black. Most capsicum starts green and change to their various colours as they ripen. Capsicums can be eaten fresh in salads, as crudités, stuffed, in stir-fries, in soups (like Spanish gazpacho) or roasted.

Roast Capsicum
This is so popular nowadays, often used on antipasto platters. I love it, because the roasting method sweetens the flesh.
Smear a capsicum (usually red) with extra virgin olive oil. Place in a hot oven at 210 degree for 20-30 minutes. Turn the capsicum occasionally to get even blistering of the outer skin. Immediately on removal from the oven, wrap the capsicum in glad wrap, which sweats off the skin. When cool, peel off and discard the skin – do not wash the flesh under water or you will loose precious flavour. Store in fridge for up to a week. A similar effect can be achieved on the grill bars of a barbeque, producing a smoky flavoured flesh.

Camembert

2006-05-01T12:41:00.000+10:00

Camembert is classified as a soft-rind cow’s milk cheese. It has a velvety, white mould rind with a pale yellow interior. As the cheese ripens the creamy smooth pâté bulges. Camembert originates from France were it has been mass-produced for decades. In recent years, Australia has developed a variety of very good farmhouse varieties of Camembert, which are extremely popular and are readily available. Camembert should be stored in the refrigerator, about 4oc and wrapped in wax paper, not Clingfilm. If it is a little unripe then it should be purchased a few days before eating. Always serve Camembert at room temperature, so take it out of the fridge a couple of hours before serving. On a cheese board, accompany with muscatels or fresh slices of pear, and plain crusty bread.

Turkey Camembert and Cranberry Quiche
Line a 17cm flan tin with short pastry. Place in 100g Camembert slices, 100g of diced roast turkey and randomly dollop on 60g of cranberry sauce. Make savoury custard from two eggs, 150ml milk, 50mls cream and season with salt, white pepper and nutmeg. Carefully pour the custard into the prepared quiche shell. Bake at 180oC for about 30 minutes or until set. Serve with a simple garden fresh salad
Serves 4.

Bush Foods

2006-05-01T12:33:00.000+10:00

I once worked with a chef, who had a passion for Australia native foods. He explained to me, that for every flavour in the European diet, there was a native equivalent. But the truth is, Australia’s indigenous people have known that for countless millennia. For example, the indigenous Lemon Myrtle leaf is a fantastic Aussie substitute for the trendy Kaffir Lime leaf (used in Thai style cooking). The tart berry flavour of Rosella is one of many great native alternatives for cranberries. Imagine roast Christmas turkey with Rosella sauce.
I’m not sure what roast Bush Turkey would taste like – they’re feral little critters.

Here is a small example of bush foods that I’ve enjoyed cooking and eating:
Quandong – A slightly sour native peach. If you stew it with caster sugar it makes a great crumble or pie filling. I think it tastes like rhubarb.
Bunya Nut – They are almost like macadamia nuts, but are best cooked. I find they take on the flavour of the ingredients they’re cooked with. They are also wonderful in bakery goods.
Wattle Seed – Has an unrefined coffee flavour. I once had a cappuccino coffee infused with wattle seed… yum! And, it tastes magnificent swirled through a damper or scone dough.
Kakadu Plum – I’ve only seen these a couple of times, but they where like little sweet plums. Maybe not as sweet as regular plums though.
Kangaroo – Don’t forget about our national coat of arms. Kangaroo meat is lean and healthy with only 2 percent fat. It’s a lot like beef, only you shouldn’t cook it as long. I once made an Indian style Kangaroo curry that was delish. What’s up skip!

Bunya Nuts

2006-05-01T12:24:00.000+10:00

On a recent Bunya Mountain picnic, one of my children was almost hit by a bowling ball sized Bunya cone, which hurtled to Earth faster than the speed of sound. It exploded into the ground, making a crater before rolling down the hill into our picnic blanket. Good thing my son had just moved away seconds earlier. Bunya nuts are one of Australia’s greatest indigenous bush foods. They are large almond shaped nuts that grow in tight cones, on giant rainforest pine trees of South-East Queensland – particularly the Bunya Mountains. The Aboriginal people used to eat them raw, or toasted in the fire and eaten like chestnuts, or even ground up like flour. Nowadays, chefs have found many other uses for them, such as soups, quiches, pastries, cakes, biscuits and condiments. They easily absorb other flavours. The biggest problem with the nuts is their hard and fibrous shell. As yet, nobody has come up with an effective method of harvesting and shelling them. You can find shelled and frozen Bunya nuts at many bush food suppliers around the country – or just wait for one to clobber you on the head at a picnic.

Bunya Nut Pesto
Blend 2 cloves of garlic, a pinch of salt and 55g of Bunya nuts to a smooth puree. Blend in 55g of fresh basil leaves and 70g of fresh grated Parmesan cheese. While blending, gradually pour in 125ml of extra virgin macadamia oil until the desired consistency is achieved. You could also add a little melted butter. Use as a sauce for pasta, or spread on crispy Italian bread.
This recipe came from an apprentice chef I trained.

Buffalo Wings

2006-05-01T12:09:00.000+10:00

Jessica Simpson thought they came from a buffalo? They were the first meal Michael Jackson was seen eating in public after his dramatic acquittal. Buffalo wings are simple to make, and a tasty barbecue snack. And no, they don’t come from buffalo’s.

12 Chicken Wings, large
2 tsp Garlic Salt
2 tsp Onion Powder
Oil, for deep-frying
125 ml Tomato Sauce
2 tbsp Worcestershire Sauce
50 g Butter, melted
Tabasco Sauce, to taste

1. Remove and discard the tip of each chicken wing then cut them in half at the joint.
2. Combine the garlic salt, onion powder and a sprinkle of ground black pepper, and rub the spice mixture into each piece.
3. Deep-fry the chicken in batches for 2-3 minutes without letting it brown, remove from oil and drain on paper towel.
4. When chicken has cooled a little, put it in a non-metallic bowl with the combined tomato, Worcestershire sauce, butter and Tabasco, and toss so all of the pieces are well coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight.
5. Preheat a barbecue to medium direct heat. Cook the chicken for 6 – 8 minutes on each side, or until it’s caramelized and sticky, turning and basting with marinade as it cooks.
Serves 4.

Brie

2006-05-01T11:44:00.000+10:00

Brie is a soft, ripened cow’s milk cheese, that originates from the region of Iie-de-France. Although, in recent years double and triple cream Brie has become popular with many Australian boutique cheese-makers. Some of the Australian varieties have received critical acclaim. It is generally a flat disk shape of varying diameters. Brie has a natural white velvety rind, sometimes speckled with a reddish bloom. The interior is a smooth yellow consistency that begins to bulge as it ripens. It has a rich buttery flavour that varies in creaminess, depending on its fat content. The higher the fat content, the smoother the consistency. Brie is at its best eaten on a cheeseboard at room temperature, accompanied by fruit, nuts and crusty bread. It also has its place in many cooked dishes.

Brie Vichyssoise Soup
In a saucepan, melt 50g of butter and add 1 finely chopped onion, 3 finely sliced leeks (just the pale white part) and 1 finely chopped celery stalk. Cook out until all vegetables are tender, but not browned. Add 250g of diced potato and 700mls of fresh chicken stock. Bring to the boil and then turn down to a simmer. Cover with a lid and simmer for approximately 20 minutes. Place into a blender with 150g of Triple Cream Brie and puree until smooth. Stir in 150g of Crème Fraîche and season with salt and ground pepper. Garnish with finely chopped chives and a slice of Brie. This soup can be served hot in winter or chilled in summer and accompanied with fresh bread.
Serves 6.

Breakfast

2006-04-30T17:15:00.000+10:00

If you love a good breakfast… then join the club. For two thirds of the year, my family and I spend brekky time out on the verandah in the fresh morning air. Sometimes I even crank up the barbecue to cook our bacon and eggs. Although I usually look for healthy options, I just worship an indulgent breakfast. So, what kinds of breakfast menus are there? Here are some popular choices:

Full Breakfast – was made popular by the English, and has a lot of traditional cooked fair like eggs, meats, small goods (bacon), sausages, mushrooms, fish (kippers), pastries, toast and conserves and hot beverages like coffee. That’s what I’m talk’n ‘bout!
Continental – is a lighter European or French option, with tea and coffee being the important part, accompanied by cereal, fruit juice and small baked pastry items (Danish pastries). Probably the best choice if you’re feeling a little seedy.
American – hash brown always come to mind, as well as pancakes, waffles, crepes and French toast. The whole lot is usually smothered in whipped butter and maple syrup. Mostly sweet stuff really.
Chicken and Champagne – usually reserved for special events like horse races (Melbourne Cup), the opening of festivals and during an early morning hot air balloon or boat ride.
Asian – ‘Congee’ is a special creamed rice and bean curd porridge, accompanied by fresh fruits and Asian style teas. Now becoming trendy in Australia and other western countries.
Cowboy – Bacon, lard, beans and whisky. Only joking, I just made that one up.

Boiling

2006-04-30T16:57:00.000+10:00

You often hear the term “I can’t even boil water!” when somebody describes their lack of confidence in the kitchen. Although this statement is generally said in jest, it isn’t necessarily far from the truth. There are several different cooking methods requiring food to be submerged in hot liquid, and it’s worth understanding the science behind them. Boiling – would have to be the easiest method of cookery, normally water is used and cooking time is short. Controlling the heat is simple as boiling point is 100oC. The best description for boiling is bubbles rising and rapidly bursting at the surface of the liquid. Cooking vegetables with this method will lock in colours and nutrients.

Simmering – is where things get a little trickier. Simmering is a gentler method of cooking as bubbles gently rise to the surface of the liquid but don’t burst. This happens around 95 to 98oC. Foods that require longer cooking time (stews and braises) appreciate the gentle simmering process.
Poaching – requires vigilance and regular adjustment of the heat source. Liquid is heated to approximately 93 to 95oC and small bubbles appear on the base of the pot, they don’t rise and the liquid has little to no movement. Delicate foods such as fish and poached eggs use this method, as they would simply break apart if boiled rapidly.

Perfect Soft Boiled Eggs
In a saucepan, bring to the boil enough water to just cover an egg. Gently lower the eggs into the pot and turn the heat down to a simmer. Soft yolks will take 3-4 minutes and firmer yolks 5-6 minutes.
Note: Eggs are best used at room temperature.

Blue Swimmer Crab

2006-04-30T14:50:00.000+10:00

Blue swimmer crabs are available all year round, but they enter their peak season between November and April. A lot of people drool at the thought of mud crabs, although I think they can be a little overrated. I’d never turn down a feed of fresh muddy or spanner crab; but my favourite is definitely the blue swimmer crab. They have more of a nutty, milder and delicate flavour than mud crabs or spanner crabs. Blue swimmers have an evenly textured, moist and firm flesh which makes superb eating. They are extremely low in oiliness; the flesh is translucent when raw and turns white when cooked. The shell turns a bright red or orange colour after cooking. The edible parts are from the body, claws and a little from the legs. The blue swimmer crab is sometimes referred to as ‘sand crab’, but that is really the marketing name for completely different crabs like the coral crab or the three-spotted crab. You can also buy crab flesh cleaned, de-shelled and frozen (buts not as good as fresh).

Blue Swimmer Crab and Mayonnaise Sandwich
For the mayonnaise, place 2 egg yolks 1 tablespoon of dry mustard and the juice of 1 lemon in a food processor and blend well. Then as it blends gradually pour in 1 cup vegetable oil until mixture is fully emulsified. Salt and white pepper can be added to your taste. Cut 2 slices of fresh sour dough and put on a little alfalfa and 40g of freshly picked blue swimmer crabmeat on each. Drop a dollop of mayonnaise on top, a light sprinkle of chopped red chilies and top with lemon wedges.

Beetroot

2006-04-28T10:21:00.000+10:00

The beetroot is a root vegetable, which originated in Germany. It made its way to the Mediterranean in the fifteenth century and is now cultivated all over the world. It was originally grown for its leaves that can be cooked like spinach or used fresh in salads. However, the large bulbous root is now used more often. There is several species of beetroot, ranging from a dark purple-red, to a golden or white variety. There is also an Italian beetroot called ‘Chioggio’ with alternating rings of purple and white, like a bull’s eye effect. It takes a little effort to cook beetroot correctly. Don’t peel them before boiling as they will bleed and loose their colour – peel them after they are cooked. Beetroot has many uses; it can be steamed, boiled, roasted, pickled or even eaten raw in salads. There is a very famous Ukrainian soup called ‘borscht’; made from beetroot, cabbage, onions, potatoes, chicken stock, and cream. Beetroot contains no fat, very few calories and is a great source of fibre.

Tasty Beetroot Dip
1 Beetroot
2 Garlic Cloves
1 tbsp Lemon Juice
1 Salad Onion (small)
1 ½ cups Natural Yoghurt
Salt and Pepper

Bake the beetroot for approximately 1 hour at 200°C. Allow it to cool then peel and finely grate. Crush the garlic and finely chop the onion. In a bowl combine all the ingredients; mix well and season to taste. Serve with slices of toasted Turkish bread, crackers or celery sticks.

Beef

2006-04-28T10:00:00.000+10:00

Warning!!! Vegetarians need not read further.

Several years’ back, I attended a beef conference, presented by Meat and Livestock Australia – it was huge. It reminded me of how popular beef is in Australia. Obviously, most people know what beef is ‘meat from adult cattle’, so I thought I’d share some interesting facts that not everybody knows:

- ‘Shimoyun’ beef raised in Kobe Japan is fed on beer and high-energy grain, and then the animals are massaged each day. What a life! (Minus the slaughtering part of course).
- MSA is a tenderness grading system for Australian beef, where rigorous production standards and testing is conducted throughout the entire supply chain from paddock to plate. This guarantees that the beef will always meet its grade and takes away the guesswork.
- Beef is often hung up for several weeks to improve its quality of flavour and tenderness. Vacuum packing is now the most popular way of aging meat, generally the longer it’s packed the better the eating quality. Some of the tenderest beef I have eaten has been aged in vacuum pack for months.
- In South America, beef is often eaten immediately after the kill. It gives new meaning to ‘still mooing’.
- Veal is the meat from and unweaned or just weaned male calf. It is very light pink colour with little fat marbling. It can be a little expensive.
- Each Australian eats on average over 30kg of beef every year, while your average Korean eats less than 3kg.
- Although red wines are a natural accompaniment to red meat, be adventurous with some whites.

Basil

2006-04-27T09:35:00.000+10:00

Basil has been cultivated in Europe for approximately 2000 years and features prominently in Mediterranean style cuisine. There are several varieties, all of which look and taste different. I have cooked with about 4 kinds; opal basil – which is deep purple and is best used fresh in salads etc, Greek basil – which is a small leaf and has a strong bite and Thai basil – which is used extensively in South East Asian dishes. The most common variety used is Genoa or sweet basil, a large leaf variety that suits both cooked and fresh dishes. Basil is the key ingredient in dishes such as pesto and goes well with tomatoes, mushrooms and sauces. It should be torn (not cut) and added to hot food at the last moment to preserve flavour.

Goats Cheese and Basil Slice
Take a square sheet of ready made puff pastry; with a sharp knife score a line 1½cm from the edge, all the way around all 4 edges of the pastry. Do not cut all the way through the pastry – only score half way. Spread the surface of the pastry with 1 teaspoon of fresh crushed garlic, within the line you have marked. Cut 150g of White Rind Goats Cheese into thin slices and neatly arrange them within the line. Thinly slice 4 ripe roman tomatoes and arrange them neatly on top of the cheese. Brush the tomatoes with 2 teaspoons of extra virgin Olive Oil, sprinkle with 2 tablespoons of finely torn fresh sweet basil and then season with cracked black pepper. Bake at 185oC in a pre-heated oven, for approximately 45 minutes or until pastry is golden brown. Cut into slices and serve with a garden fresh salad.
Serves 4.

Barbecue Part 2

2006-04-27T09:15:00.000+10:00

There are many types of barbeques available on the market. There are also various kinds of fuel. The most common of these is gas or electricity – both readily available, clean and efficient. Always use manufacturers instructions when cooking with gas or electricity.

Some of the more interesting fuels available are:

Wood – Hardwoods are the best, they burn slowly. Usually wood such as ironbark is used and it also gives off less sparks and smoke than softwoods, with a pleasant aroma. Hardwoods are a little hard to light and need constant attention to control the heat.
Charcoal Briquettes – This is one of the most efficient fuels, they burn for a long time and give off little smoke. They are sometimes hard to ignite, but a flammable firelighter brick helps.
Self-igniting Charcoal – These are the same as the briquettes, but they have been treated with a flammable agent, which is easily ignited with a long safety match. It also pays to let the ignition fuel burn off before cooking.
Woodchips – Usually added to an already burning coal fire to impart smoky aromas and flavours. You can soak the wood chips in water and they burn slower. One of the most well known is a Hickory wood chip, placed on a metal tray below the food item they give off aromatic plumes of smoke. Fresh or dried herbs such as rosemary and juniper berries can be added for additional aromatics.

However, my Dad and I recently put a sheet of thick steel on top of some old house bricks. We burnt any twigs and sticks we could find and had a top barbie of snags and onions – improvisation!

Barbecue Part 1

2006-04-27T07:58:00.000+10:00

Barbequing food would have to be the simplest and probably the oldest of all cookery methods. And, cooking over an open flame has come a long way since man first discovered fire (Fred Flintstone, I believe). In fact, the last few decades have seen tremendous developments in barbeque technology and the incorporation of flavours from lots of different countries. Australians have truly embraced the atmosphere that a barbeque creates. Al fresco dining is a style of eating that lends itself perfectly to our climate of blue skies, sunshine and warm evening breezes. Barbeques are quite often located in gardens and outdoor areas, ideal for the gathering of family and friends. There are now many types of barbeques on the market that can suit anybodies living arrangements. When choosing a ready-made barbeque, a couple of factors need to be considered, like how many people will you be cooking for? And, where is it to be situated?

Some different models available are:

Gas barbeques are clean, and convenient with instant heat provided by gas propelled through burner elements below the food items.
Hibachi barbeques originated in Japan and literally means ‘firebox’. They are generally inexpensive, compact, lightweight cast-iron with a charcoal heat source. Perfect for small balconies.
Chargrill pans are cast iron and can be used on top of a domestic electric or gas kitchen stove, and replicate outdoor barbequing quite convincingly.
Kettle barbeques (e.g. Weber) usually a spherical contraption, heated by coals and when using the lid, superb for fire roasting whole joints.

Bananas

2006-04-26T17:19:00.000+10:00

Unfortunately for me, I can’t eat raw bananas. There is something in them (maybe tannin) that turns my stomach. I’m also too unfit to swing from trees – I would make a lousy monkey. I can however eat cooked bananas, so if you have a similar intolerance, try them barbequed or fried and with caramelised sugar and rum.
Bananas are one of the oldest cultivated fruits and were eaten in places like India and Asia thousands of years ago. Contrary to popular belief, bananas don’t grow on trees or even palms; they are the fruit from one of the world’s largest herbs. Bananas grow in large bunches referred to as a ‘hand’ and are harvested green, because they ripen best after being picked. They contain heaps of essential vitamins (particular B-group), complex carbohydrates, potassium, dietary fibre and absolutely no fat.
Varieties commonly available in Queensland are Cavendish, Lady Finger and the new Gold Finger variety. Banana leaves can also be used to make parcels for steaming fish, and I have also used banana flowers in some Asian stir-fries.

Caramel and Rum Bananas
In a frying pan melt 2 tablespoons of butter; add 2 thickly sliced large Cavendish bananas and fry to a light golden brown. Sprinkle in 2 tablespoons of raw caster sugar and continue cooking until sugar thickens to a caramel. Add 2 tablespoons of rum (if using gas stove be careful of a flambé effect –wooosh!). Place caramel bananas in serving bowls and dollop on a generous scoop ice cream.
Serves 4.

Balsamic Vinegar

2006-04-24T18:36:00.000+10:00

Unlike most vinegar, Balsamic vinegar is not derived from wine but from newly pressed grape juice. In its most traditional form, balsamic vinegar is made from the Trebbiano grape, which flourishes in the Modena region of Italy. It is aged by transferring between barrels made from oak, chestnut, juniper or cherry, ash and finally mulberry. The transferring from one barrel to the other is known as ‘rincalzo’, which normally takes place in spring. The most authentic balsamic vinegar, aceto balsamico tradizionale di Modena, is one of the most expensive liquids on earth. It is aged and blended for up to fifty years and each bottle is signed and numbered.

Balsamic Vinaigrette
Blend 1 small garlic clove with a little salt. Add one tablespoon of Balsamic vinegar and half a teaspoon of Dijon mustard. While continuing to blend, gradually add 75ml of PROTECO Extra Virgin Cold Pressed Olive Oil until a smooth emulsion is formed. Season with salt and pepper. Drizzle on your favorite garden salad.

Baking

2006-04-23T21:04:00.000+10:00

The earliest form of baking began with Stone Age farmers, creating the first flat bread. It was a porridge made from grain and water, spread thinly on hot stones. It wasn’t until 5000 years ago that the Bronze Age discovered that inverting a pot over hot stones formed a primitive oven. The Egyptians were the first to experiment with the effects of yeast on bread dough. During medieval times, a distinction was made between bread and cakes, with additional ingredients such as sugar, vanilla and chocolate being introduced to bakery. Biscuits are believed to have originally evolved in the 18th century. I consider baking, the most therapeutic of all cookery techniques. However, I remember my first attempts as complete disasters. I must have looked a little like the Stone Age baker. Unfortunately it is the disasters that quite often turn people off bakery right at the start. The fact is that the main ingredients used for bakery (flour and butter etc.), are probably the most temperamental and moody raw materials in the kitchen. It pays to be patient and resilient when baking, because the more you learn about the ingredients and technique, the more rewarding your successes will be.

Nut and Fruit Biscuits
In a bowl, cream 250g of butter and 1 cup of sugar. When butter and sugar mix is smooth, add 2 beaten eggs and combine thoroughly. Add 2½ cups of fruit and nut mix, 2 cups of self-raising flour and a dash of vanilla essence. Roll spoonfuls of the biscuit mix in cornflakes and place on a greased baking tray. Bake at 180oC for approximately 15 minutes.

Avocado

2006-04-23T20:56:00.000+10:00

The avocado is listed in the ‘Guinness Book of Records’ as the most nutritious fruit on earth. Avocados are rich in folate, mineral potassium, Vitamins A, B6, C and dietary fibre. They do not contain cholesterol, as commonly mistaken, although they do contain more fat than any other fruit – yes, they are a fruit. The natural fat found in avocado is mostly monounsaturated fat, which has the same healthy properties as olive oil. Fuerte, Hass and Sharwil are the main varieties grown in Queensland. With such a diversity of varieties, avocados are available all year round. They are often purchased unripe, and need to be ripened on the kitchen bench until flesh softens. Apart from different textures of the skin, ranging from pale green and smooth to dark green and rough, the ripe flesh should always be a creamy butter texture. In fact you can substitute butter with avocado when making sandwiches. For an interesting twist on an Aussie favourite, try avocado on vegemite toast.

Prawn and Avocado Pasta Salad
Boil 200g of Spiral Pasta until cooked, pour into a colander to drain and cool. Chop 350g of King prawns into chunks and mix with a quarter cup of natural yoghurt. Halve 1 large ripe avocado, remove the stone, and peel. Cut into chunks, and gently mix with 2 sliced shallots, quarter of a cup of olive oil and 2 tbsp wine vinegar. Combine and serve in a large salad bowl. Sprinkle with chopped basil or mint before serving.
Serves 4.

Asparagus

2006-04-23T18:21:00.000+10:00

Asparagus is the young spear-shaped shoots obtained from a perennial plant native to both Europe and Western Asia. It is a member of the lily family and for thousands of years has been eaten as a vegetable. The most common variety is harvested when it is above ground and exposed to photosynthesis. White asparagus is obtained by cutting the shoots before they break the surface of the ground or they are grown in darkness; therefore they lack the deep chlorophyll green (they just need a suntan). There is a purple variety available, although it turns greener when it is cooked. Very young, thin asparagus spears are called ‘sprue’. Interestingly, fresh export asparagus is packed into boxes approximately 2/3 full, as the spears continue to grow and fill up the box during its days in transit.

How to cook fresh asparagus
The base of asparagus spear is generally tough and woody. The ends can be cut, snapped or peeled off and discarded. Asparagus should be laid on their side and cooked in shallow simmering water. A little salt can be added to the water. There is also a commercially produced upright asparagus steamer available. Most importantly asparagus should not roll around as it simmers because it can break-up. Asparagus is best eaten just tender (but still firm); the Italians refer to this as ‘al dente’. If you prefer your asparagus a little more cooked, it should bend when picked up with a fork (but not droopy and soft like tinned asparagus). Try slices of creamy Kingaroy Cheese Camembert slightly melted over hot cooked asparagus, drizzled with lemon juice and freshly milled black pepper.

Asian Greens

2006-04-23T14:41:00.000+10:00

After some much needed rain, my wife’s vegetable garden is bursting with Asian greens. Hence the fact, that I get them on my plate every night. But I don’t mind, because they go with just about anything. It wasn’t all that long ago that you couldn’t buy them from you local green grocer, and most Australians didn’t even know they existed. They are still a mystery to a lot of people though. They all appear to look the same and they all have very similar sounding names. Some of the better-known varieties available are Pak Choi, Bok Choi, Wombok, Choi Sum, Komatsu, Tatsoi, Ong Choy, Horensu, Shiso, Sin Qua and Shungiku (chrysanthemum leaves). What a mouth full! The beauty however is that they can be mostly cooked in the same manner. The nutritional value of Asian greens is making them increasingly popular on Australian dinner tables. They are often rich in Vitamins A, B1, B2 and C and also contain plenty of Iron and Calcium.

Sautéed Asian Greens
30ml extra Virgin Olive Oil
1 Spanish onion, sliced
200g snow Peas
6 mushroom caps, sliced
1 red Capsicum
2 Bunches Bok Choi
25ml extra Virgin Sesame Oil
50ml kecap manis (sweet soy sauce)

In a hot frying pan sauté all the vegetables in olive oil, when vegetables are wilted, but still slightly firm add sesame oil and soy sauce. Serve as a vegetable with any barbequed meats.