Saturday, May 28, 2011
Friday, May 27, 2011
Monday, May 23, 2011
Add some demi glace and 1/2 tsp of crushed green peppercorn.
Deglaze (to deglaze would mean to add some liquid into the pan to dissolve the caramelised bits of food and add these flavour to the sauce) the pan with some brandy and reduce for a minute or until the alcohol from the brandy has evaporated.
Add 1/4 cup cream and simmer while stirring. Turn off heat. Drizzle on the steak and serve.
To make the Chicken in red wine sauce (based on the textbook)
350g button mushrooms
250ml red wine
250 ml chicken jus (reduced chicken stock)
5 g cornflour
1. Season the flour and dredge in the chicken pieces.
2. Shallow fry the chicken pieces for 6 minutes on each side, then place on a plate and set aside.
3. Using the same pan, fry the bacon pieces and onions.
Saturday, May 21, 2011
This cake was made with the recipe from your 888 birthday, but using an entirely different kind of frosting! The kind that makes one jaw drop in awe. Just like I did, when I saw the cake from What Katie Ate, where at first sight, I vowed I would make, in sickness and in health... and mum did. On mother's day, of all days. And why not!
There are suburbs in metropolitan Sydney (and I'm guessing in all other Australian metropolitan cities,)where certain cultures permeate. It must start when the first immigrant families chose settling into a particular place and then followed by the next of kin and the next close relative, and close friends until settlement of that culture and heritage becomes an imprint of the local community. There are lot of suburbs in the Sydney metropolitan areas where specific cultures shape that area that the food culture becomes like an immersion into the actual place.
It was a dream come true for mum today, together with Tita C and family friend Tita E, took the 45 minute drive to Cabramatta to experience a close encounter into the Vietnamese community of Sydney. A dream come true as mum has had this planned for a long time. To take a drive and walk amongst the shops in Cabramatta and sip some serious Pho. Call me shallow, but I was in pho heaven. Not that there aren't any good Vietnamese restaurants within the 5km radius of our suburb, but it just feels a bit different sipping pho noodle soup amongst the locals whose heritage and culture shouts Vietnam. It was a real treat.
Friday, May 20, 2011
Tuesday, May 17, 2011
Here is a recipe for the Beurre Blanc Sauce, which was taken from the textbook - Stocks, Sauces and Soups Series 3. This recipe serves 8, although we only prepared 2 serves each in Kitchen 10 and utilised the fish stock we prepared for the night.
Monday, May 09, 2011
Sunday, May 08, 2011
Thursday, May 05, 2011
Wednesday, May 04, 2011
The recipe, as all dishes prepared in Kitchen 10 are, adapted from the textbook, Organise and Prepare Methods of Cookery Series 3.
150g self raising flour
10g baking powder
1. Cream the butter and sugar together, once fluffy add the eggs gradually. (We used the good old bowl and wooden spoon here. It was a big feat but here's a tip. Using disposable gloves, mash the butter and the sugar together until really soft, then continue creaming using the wooden spoon.)
2. Fold in the sifted flour and baking powder, alternating with the milk.
3. Mix the sultanas with a bit of flour and work into the mixture. This makes the fruit stay evenly within the mixture.
4. Fill into greased moulds 1/2 way up
5. Place in a deep roasting tray and cover with foil. Steam for 30 minutes.
Serve with chantilly cream - or whipped cream in English culinary language, is simply: 200ml cream, 10g icing sugar and 1/4 tsp vanilla essence whipped together until stiff. This is best made by a hand whisk and a large bowl. Whisk whisk whisk away!
Tuesday, May 03, 2011
(Chef D said the smaller cuts will take in more water than needed, so bigger cuts are preferred)
1/2 onion, finely diced
(only half because we had those big onions in the Kitchen10 pantry)
½ leek, finely diced
1-2 stalks celery, finely diced
1 litre chicken stock
(a bouquet of assorted herbs of you choice. I used some celery stalks, dried thyme, bay leaves and black peppercorns. I think fresh thyme would have given the soup a better flavour)
Seasoning (salt and pepper)
In the classroom, Chef would usually say something thing like, brunoise the onion, leeks and celery, which in English culinary terms, this means dice the vegetables finely. Generally, the French culinary terms are used in kitchen classroom.
2. Sweat in the butter, then add the pumpkin. Stir for about 3-5 minutes.
3. Add the chicken stock and the bouquet garni. Bring to a boil, then put stove on low to simmer. Soup is ready to be pureed when the pumpkin is soft almost mashed in texture.
4. Pour in a food processor and puree for about 1 minute. A stick blender is also an easy option as you only need to put the blender in the same pot and puree straight.
Serve the soup topped with cream. Or in my case, I just gathered a few celery leaves and some onion leaves. Serve on a chilly autumn night. Or anytime you fancy some thick creamy soup.
Monday, May 02, 2011
We have had a few different recipes tried and tested in the past, but not one has stuck like glue in mum’s memory bank. A lot of them needed revisiting the recipe when its time to bake, and a favourite convenient one was the Hershey’s Cocoa recipe printed on the back of the container. I’ve tried looking back at previous birthdays and recipes and sighed at the effort on most of them. Some required sour cream, some needed buttermilk. This is one recipe that needs basic stuff already in the pantry without having to do last minute rush to the grocery. Needless to say, we struck a gold mine in cupcakes! Dark, chocolate and moist.
When we tested the recipe during the school holidays (a week and a few days before the actual birthday), the first batch of 18 cupcakes was wiped off the face of the earth in a whoosh! Yeah. That good. (What chocolate creation isn't?!) I thought, now we have a good recipe to keep and make for those fetes, birthdays and just about any day when we want to eat cupcakes! Birthday came and what a great recipe this is, that mum used the same recipe to make the cake! Using a 20inch round spring form tin, this cupcake recipe turned into a dark moist cake in 45-50 minutes. Double whammy! Fantastic!
This was the 888 cake for the day on your birthday. The same recipe used for the cupcakes on the weekend of your movie date with mates, and the same cupcakes made you brought to school on the Monday after, for the whole 2L class (including a batch of 18pcs of blueberry muffins for those not keen on chocolates).
The photos here were so inviting that friends started asking for the recipe. Here it is – the tried and tested and eaten recipe for chocolate cupcakes, and cake in one.
1 ½ c (170g) plain flour
½ tsp baking soda
2 tsp baking powder
Pinch of salt
¾ c unsweetened cocoa
50g unsalted butter, softened
1 c caster sugar (fine white sugar)
2 eggs (I used 60-75g eggs)
1 tsp vanilla
1 cup milk
1. Preheat oven to 180°C. Line muffin tins with cupcake cases.
2. Sift flour, baking soda, baking powder, salt and cocoa in a medium bowl and set aside.
This recipe was downloaded from allrecipes.com. The recipe is for chocolate cupcakes, but the turn out is a very dark chocolate cupcake. Something that is a favourite at home. In our first try, we used our pantry stock of Hershey’s Dark Cocoa (specially bought from USA Foods online, and another container from an office colleague’s trip to the US). But when we ran out, we used the locally available Nestle Cocoa which turned out the same – dark chocolate cupcake. I read this as a tip from the hundreds of recipe books, that baking soda (or bi-carbonate of soda in Australian groceries) when added to chocolate cake batters, results in a darker coloured chocolate cake as it causes reddening of the cocoa powder.
This is from joyofbaking.com, “Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately.
Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake. “
Read more: http://www.joyofbaking.com/bakingsoda.html
Proof that this recipe is easy? I’ve written this down without looking at the actual recipe! That’s how easy it is to remember. A few times you make it, it becomes a part of your inner
soul. I’m such a cupcake, right? Chocolate cupcake, that is!
To make the cake, I used the same quantities in the recipe and used a 20inch spring form round cake tin. Almost to the rim, I thought it was going to flow over like lava from a volcano. But it didn’t and the turn out was a fantastic dark chocolate cake.
To contrast the dark hues of the cake, mum decided on a quick and easy frosting and consulted Margaret Fulton (a book that I have been referring to on most days for just about anything!) and decided on the 7-minute icing. To make the icing, you’ll need:
1 cup caster sugar
1 egg white
½ tsp cream of tartar
2 tbsp water
1/4 tsp vanilla
Using a double broiler or in our case, over a sauce pan with simmering water, mix the sugar, cream of tartar, water and egg whites (a hand held mixer comes in handy) in a bowl making sure the bottom does not touch the water. Beat until the mixture can hold itself, or as the recipe is called, for 7 minutes.
Cool for about a few seconds, then fold in the vanilla.
Use the mixture immediately as this frosting hardens quickly.
Toss some hundreds and thousands and other sprinkles for decoration. Voila! A dark chocolate cake with a sweet complementing icing!
We kept the iced cake (and cupcakes!) in the fridge before the day, and found it doesn’t affect the taste and the texture.
Happy 8 8 8 birthday to my gorgeous masterchefs - J A S! <3