tag:blogger.com,1999:blog-90786964641446964442024-03-14T19:38:01.777+11:00Saucy ThymeSaucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.comBlogger176125tag:blogger.com,1999:blog-9078696464144696444.post-91441758518805589892012-06-16T22:03:00.000+10:002012-06-16T22:03:03.173+10:00Crispy Salmon with Mint Salsa Verde<div class="separator" style="clear: both; text-align: center;">
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I
absolutely love eating salmon. No matter how it is cooked - whether it
be raw, smoked, cured, barbecued or baked, this delicious fish never
fails to excite my taste-buds with its juicy, buttery and plump flesh.
However, salmon really does not need much fussing over to make it tasty -
a simple pan fry will crisp the skin up and release a wonderful aroma,
great enjoyed with a squeeze of lemon and side salad. Below is a recipe
for crispy salmon, served with a zingy, fresh green salsa that
beautifully cuts through the richness of the fish. From Everyday
Gourmet:</div>
<br />
<i>Serves 4:</i><br />
<br />
<i>For the salsa verde:</i><br />
1 cup fresh mint, loosely packed<br />
½ cup fresh parsley, loosely packed<br />
¼ cup fresh basil, loosely packed<br />
¼ cup fresh baby spinach leaves<br />
1 tbs capers<br />
2 anchovy fillets<br />
½ tsp lemon zest <br />
1 tbs red wine vinegar<br />
⅓ cup olive oil<br />
Sea salt and cracked black pepper, to taste<br />
<br />
<i>For the salmon:</i><br />
2 tbs olive oil<br />
4 x 220g salmon fillets, skin on and bones removed<br />
Sea salt and cracked black pepper, to taste<br />
<br />
<div style="text-align: justify;">
For
the salsa verde, pick and wash all the herbs. Place all the
ingredients, excluding the olive oil, into a food processor or blender.
Pulse until finely chopped. An alternative to using a blender is to
combine the ingredients in a mortar and pestle, which is what I did.
Simply add the ingredients in, one by one, and pound thoroughly between
each addition. </div>
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Start with the anchovy and capers:</div>
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Followed by the lemon zest:<br />
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Then the herbs and the red wine vinegar:<br />
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<div style="text-align: justify;">
Place the blended ingredients into a bowl and mix in the olive oil
until well combined. Season with salt and pepper. Set aside.</div>
<br />
<div style="text-align: justify;">
For the crispy salmon, heat the olive oil in a non-stick frying pan over a high heat.
Pat the salmon dry on each side with some paper towelling. Season well
with salt and pepper. </div>
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Place the salmon, skin side down into the pan and
cook for 5 minutes.</div>
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<br />
Then turn the fish over and cook for a further 1 to 2
minutes, or until cooked to your liking.<br />
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<div style="text-align: justify;">
Serve immediately with a good dollop of the salsa verde and a fresh green salad or vegetables for a well-rounded meal :)</div>
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<div style="text-align: center;">
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<b>Crispy Salmon with Mint Salsa Verde and Mashed Pumpkin and Potato</b></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-23548070532759262292012-06-13T22:44:00.001+10:002012-06-14T23:05:58.718+10:00Lemon, Thyme and Garlic Chicken with Broccolini<div style="text-align: justify;">
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<br />
This is one of my
pressed-for-time recipes. The fragrance from the thyme
combines with the lemon and garlic to produce a wonderful, punchy
marinade that keeps the chicken moist and full of flavour. Deglazing the chicken with verjuice allows it to steam a little whilst cooking, leaving behind a lovely tang after it has evaporated. If you don't have verjuice, use half a cup of chicken stock instead.</div>
<br />
<i>Serves 4</i><br />
- 8 chicken thigh fillets <br />
- 1 garlic clove, grated<br />
- 1 tbs thyme leaves<br />
- Grated zest and juice of ½ lemon<br />
- 2 tbs extra virgin olive oil <br />
- ½ cup of verjuice<br />
- Knob of butter <br />
- 8 broccolini stalks, halved <br />
- Sea salt and cracked black pepper, to taste<br />
<br />
<div style="text-align: justify;">
Combine
the garlic, thyme, lemon and olive oil in a large,
non-reactive dish. Season with salt and pepper.<br />
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Add the chicken to the
dish and use your hands to massage in the marinade. If you have the time, leave to
marinate for 30 minutes, at room temperature.</div>
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<div style="text-align: justify;">
To
cook the chicken, heat a non-stick frying pan over medium-high heat.
Drizzle in a dash of olive oil, then add the marinated thigh fillets.
Turn the heat down to low-medium, cover with a lid (or thick sheet of foil) and
cook for 3 minutes, or until you can see that the chicken is half-way
cooked.<br />
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</div>
<br />
<div style="text-align: justify;">
Flip
the chicken over, deglaze the pan with the verjuice, cover again with a lid and cook for a further 2
minutes, or until the chicken juices run clear. Set the chicken aside on warm serving plates, to rest while you prepare the broccolini.<br />
<br />
In the same pan that the chicken was cooked in, melt the butter and add the broccolini. Sauté for 2 minutes, season with salt and pepper and serve alongside the chicken. This also tastes great with mashed potato. In this instance, I served the chicken with some left over pumpkin pasta :)</div>
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<b><i> Lemon, Thyme and Garlic Chicken with Broccolini</i></b></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-90904011939350579772012-06-10T22:50:00.001+10:002012-06-11T00:29:26.781+10:00Chunky Beef Ragù with Pancetta<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: justify;">
This delicious, hearty ragù is based on the classic Italian bolognese sauce. Straying away from the traditional minced meat, I cut the beef into small chunks, which is perfect, served with the tube-shaped rigatoni pasta. I like that you are able to pick up pieces of the ragù with your fork, whilst still enjoying all the sauciness that comes with it. Nutmeg does wonders for beef, enhancing its meaty flavour without been too overpowering, so I've grated in a little for that extra oomph. Bolognese sauce freezes well, so make a little more than you need, and defrost the extras for a quick meal another day :)</div>
<br />
<i>Serves 4-6:</i><br />
45g butter<br />
2 tbs olive oil<br />
1 medium onion, finely chopped<br />
1 medium carrot, diced<br />
1 stick celery, diced<br />
2 cloves garlic, finely chopped<br />
1-2 red chillies, seeds removed and finely chopped<br />
½ nutmeg, grated<br />
90g pancetta, finely chopped<br />
500g beef chuck steak, diced<br />
1 cup dry white wine<br />
Sea salt and freshly ground pepper<br />
1 tin chopped tomatoes<br />
1 cup beef stock<br />
¼ cup cream (optional) <br />
<br />
<i>To serve:</i><br />
500g pasta, boiled and drained<br />
Shaved Parmesan<br />
Flat leaf parsley, chopped<br />
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<div style="text-align: justify;">
Heat the butter and oil in a deep, heavy-bottomed frying pan. Add the onion, carrot, celery, garlic, chilli and nutmeg and
fry until the vegetables are softened and browned lightly. Add the pancetta and the beef and fry until the meat changes colour. </div>
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Add the wine, let it bubble hard
for a few minutes, and then add the salt, pepper, tomatoes and beef stock.
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Simmer, uncovered, stirring
every now and then, for 1½ hours. Add the cream, if using, and cook, uncovered, for 5 minutes longer. Serve with the hot, drained pasta, shavings of Parmesan and chopped parsley.</div>
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<i><b>Chunky Beef </b><b>Ragù</b></i><i><b> with Pancetta</b></i><br />
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As always, the sauce is better the next day - magically thickened and brimming with flavour</div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-51277927506553299982012-06-07T16:49:00.000+10:002012-06-07T16:49:40.646+10:00American Barbecued Baby Back Ribs<div style="text-align: center;">
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What is it about sticky pork ribs that makes them such a big hit? These suckers can get quite messy to devour (cue finger bowls and napkins), but there is just something about the syrupy, flavoursome sauce, enveloping every inch of the succulent meat that makes it just oh so tantalizing!<br />
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The following recipe, from "Relaxed Cooking with Curtis Stone" does great justice to a rack of pork ribs, lathering them in a wonderful homemade barbecue sauce. The list of ingredients may seem a little daunting at first, but the method is so easy - all you need is time, and let the slow simmering do the hard work for you.<br />
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It's best to begin preparing the ribs well in advance, up to two days ahead, to make sure they have time to marinate and soak in the flavours from the dry rub and the sauce. The only problem I encountered was that, although delicious, my finished sauce was quite
sharp in flavour and not sweet enough for my liking (I'm wondering if
adding honey would help to make it more sticky and syrupy?). As the ribs are quite punchy, I simply served them with steamed white rice and a crisp salad on the side. Delish! </div>
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<i>Serves 4:</i><br />
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<i>Dry Rub and Ribs:</i><br />
1 tsp Cajun or Creole seasoning<br />
1 tsp dried oregano<br />
1 tsp ground cumin<br />
1 tsp sweet or hot paprika<br />
1 kg meaty baby back pork ribs<br />
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<i>Barbecue Sauce:</i><br />
2 tbs unsalted butter<br />
2 medium onions, chopped<br />
1 small celery stalk, finely chopped<br />
2 cups beef stock<br />
2 cups tomato sauce<br />
1 cup distilled white vinegar<br />
¾ cup (packed) light brown sugar<br />
¼ cup fresh lemon juice<br />
3 tbs Worcestershire sauce<br />
2 tbs steak sauce<br />
1½ tsp chilli powder<br />
1 tsp paprika<br />
1 tsp salt<br />
½ tsp dry mustard<br />
½ tsp freshly ground black pepper<br />
1 tsp hot sauce<br />
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Mix the Cajun seasoning, oregano, cumin, and paprika in a small bowl to blend, and rub the mixture all over the ribs. Wrap the ribs in heavy-duty foil, encasing them completely, and refrigerate for at least 1 hour and up to 1 day.</div>
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Preheat the oven to 180°C. Place the wrapped ribs on a heavy baking sheet and bake in the foil for about 1hour, or until the meat is very tender. Unwrap the ribs and let them cool.</div>
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Meanwhile, make the barbecue sauce: Melt the butter in a large heavy saucepan over medium heat. Add the onions and celery, and sauté for 5 minutes, or until the vegetables are tender.</div>
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Mix in the beef stock and all the remaining ingredients, and bring to a boil over high heat.<br />
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Then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour, or until the sauce reduces and thickens slightly.</div>
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Coat the ribs with half of the sauce and marinate for at least 1 hour at room temperature or for up to 1 day in the refrigerator. Reserve the remaining barbecue sauce.</div>
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Preheat the oven to 180°C. Place the ribs on a foil-lined baking tray and roast, uncovered, basting often with some of the remaining barbecue sauce, for about 25 minutes, or until the ribs are heated through. Rewarm the remaining sauce and serve it alongside the ribs.</div>
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<i><b>American Barbecued Baby Back Ribs</b></i></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-68948470112518496642012-06-04T21:06:00.005+10:002012-06-08T00:00:04.053+10:00Cauliflower Soup with Crispy Pancetta Crostini<div class="separator" style="clear: both; text-align: center;">
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A bowl of enriching, steamy hot home-made soup is <i>so</i> good, especially when served with a bit of cold winter chill on the side :) This luscious cauliflower soup is one of my favourites and I have teamed it up here with crispy pancetta and melted Parmesan on ciabatta bread (great for dunking into the soup) - the saltiness of the ham and cheese counteracts perfectly with the sweet subtlety of the cauliflower. The soup is a recipe from Australian Gourmet Traveller:</div>
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<i>Serves 4:</i></div>
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50ml olive oil, plus extra to serve</div>
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50g unsalted butter, coarsely chopped</div>
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1 onion, finely chopped</div>
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2 garlic cloves, thinly sliced</div>
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1 large Desiree potato, finely chopped</div>
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1kg cauliflower, trimmed into small florets</div>
<div style="text-align: justify;">
7 cups chicken stock</div>
<div style="text-align: justify;">
100g Gruyère, grated (substitutes include: fontina, gouda, swiss, provolone)</div>
1 cup milk<br />
<br />
<i>For the Pancetta Crostini:</i><br />
4 slices ciabatta<br />
8 thin slices pancetta <br />
½ cup grated Parmesan<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUMT4DhdztM0lgu6JE0fVm-Lx9XeleB7kijEeVkikXn076puV8_sJRJxFRNtp0SMNHXhFTMiIQXrzHRTq8fe6RnQrChHlMHlFtWdak7QS8hJEjW1V_78VO7pZuNclxoE13dY811rG0fOt/s1600/IMG_8002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUMT4DhdztM0lgu6JE0fVm-Lx9XeleB7kijEeVkikXn076puV8_sJRJxFRNtp0SMNHXhFTMiIQXrzHRTq8fe6RnQrChHlMHlFtWdak7QS8hJEjW1V_78VO7pZuNclxoE13dY811rG0fOt/s400/IMG_8002.JPG" width="400" /></a> </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Heat the oil and half the butter
in a saucepan over medium heat. Add the onion, garlic and potato, and cover,
stirring occasionally until the onion is tender (5-7 minutes). Add the cauliflower
and stock, and simmer over a medium-high heat until the potato and cauliflower are
very tender (20-25 minutes).</div>
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<br />
Purée with a stick blender, or in a jug blender, until smooth.<br />
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<div style="text-align: justify;">
Return the soup to the stove and stir through the Gruyère,
milk and remaining butter. Season to taste and keep warm.</div>
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<div style="text-align: justify;">
For the crostini, grill the slices of bread until lightly toasted, sprinkle with half of the Parmesan, place 2 slices of
pancetta on top of each slice of toast and then sprinkle with the remaining cheese. Place under the grill
again until the pancetta is crispy and the cheese melted.</div>
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Ladle the cauliflower soup into bowls and serve, alongside the pancetta crostini, drizzled with olive oil.<br />
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<div style="text-align: center;">
<b><i>Cauliflower Soup with Crispy Pancetta Crostini</i></b></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-48351891251084887532012-06-03T21:42:00.001+10:002012-06-03T21:42:46.438+10:00Chocolate, Quince and Almond Tart<div style="text-align: justify;">
<div style="text-align: center;">
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<br />As we bid farewell to the season of Autumn, I find myself with possibly one of the last decent batches of quince at the markets. Hardly ever eaten raw, this delightful fruit oozes of a rich, honeyed fragrance and is firm, with a golden yellow skin that can sometimes be coated in thin, greyish fur. When cooked, the flesh of the quince takes on a sweet tart flavour with a moist and rich rosy pink flesh. Due to its hard, white and astringent raw state, the quince is at its best after long, slow cooking methods like poaching and baking.<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnozEE8QuhOOtj2IhIvwWKhLtiCwyfJuLXYz9IYeOfccN6y6llhxcSOI2o1I5-aDOQA2zLpDoJByPfVCVP0dPg9VbO0DhAwfbS2km_lI_3HBt-6VRnlZaBd4Y4T7O0vuZ7LcksT_Yid3b/s1600/IMG_4932.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnozEE8QuhOOtj2IhIvwWKhLtiCwyfJuLXYz9IYeOfccN6y6llhxcSOI2o1I5-aDOQA2zLpDoJByPfVCVP0dPg9VbO0DhAwfbS2km_lI_3HBt-6VRnlZaBd4Y4T7O0vuZ7LcksT_Yid3b/s400/IMG_4932.JPG" /></a></div>
<br />After watching an episode on Masterchef, where Maggie Beer made the most decadent concoction of chocolate, Vino Cotto and almond cream, combining it with wonderfully poached quince on a golden, crumbly sour cream pastry, I knew this was the exact recipe I wanted to use my quince for.<br /><br />Vino Cotto is made from the must of grapes and has an aromatic, unique sweet/sour flavour. It is Italian and can be found in most supermarkets and Mediterranean food stores. When preparing the quince, bear in mind that its flesh can discolor quickly. Once you have peeled and cored it, place the fruit in a bowl of water with a squeeze of lemon juice to help stop the oxidising.</div>
<div style="text-align: justify;">
<br /><i>Serves 12:</i></div>
<div style="text-align: justify;">
<i> </i></div>
<div style="text-align: justify;">
<i>Pot Roasted Quinces:</i><br /> 1kg quinces<br />Squeeze of lemon juice<br /> 450ml water<br /> 1¼ cup Verjuice<br />400g caster sugar<br /><br /><i>Sour Cream Pastry:</i><br /> 200g unsalted butter, chilled<br /> 250g plain flour<br /> 125ml sour cream<br /><br /><i>Chocolate and Vino Cotto Frangipane:</i><br /> 120g unsalted butter, softened<br /> 150g fine caster sugar<br /> 200g almond meal<br /> 2 free range eggs<br /> 1 free range egg yolk<br />50g dark chocolate cocoa powder<br /> 4 tbs Vino Cotto (made from the must of grapes)<br /><br /><i>Double cream or vanilla bean ice cream, to serve </i><br /><br />Preheat the oven to 170°C. Once you have peeled the quinces, cut in half and remove the cores and cut into quarters. Place in a large bowl of water, squeeze over lemon juice and set aside to stop the browning process. <br /><br />To pot roast the quinces, place the water, Verjuice and sugar into a heavy based medium sized pot. Place over a high heat, bring to the boil and boil for 10 minutes, until a syrup begins to form. Place the quartered quinces into the syrup.<br /><br /><div style="text-align: center;">
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<br />Cover with a lid and place into the oven. Cook for 1 hour, then give the quinces a very light toss making sure not to break up the wedges. Place back into the oven.<br /><br /><div style="text-align: center;">
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<br /> Check the quinces every 30 minutes to make sure that the liquid has not all evaporated. If it starts to, and they're looking like they will catch on the bottom, add an extra 100ml of water. They will take approximately 2 ¾ hours to cook. <br /><br /> Once the quinces are cooked, they should be a beautiful ruby red colour and a small amount of syrup left in the base of the pot. They should not be dry or caught on the base of the pot. Remove the quinces from the pot and place onto a plate or tray and set aside to cool.<br /><br /><div style="text-align: center;">
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<br /> Increase the temperature of the oven to 200°C. <br /><br />To make the frangipane, place the butter and caster sugar into a food mixer and beat until light and creamy (approximately 6 minutes). Then add the eggs and yolk, one at a time, then the cocoa and Vino Cotto and mix for a further 1 minute. Add the almond meal and mix until well combined. Set aside until ready to use. <br /><br />To make the sour cream pastry, pulse the butter and flour in a food processor until it looks like breadcrumbs. Add ¾ of the sour cream, pulse a couple of times more, then add the remaining sour cream and continue to pulse until the dough just starts to come together in a ball.<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7L5H7YSpGHG9gD2X8f3j0f80myq7qtu24pByiCN3lDsM5eu2BYrg6jF0mT-ErHNZg7JTn-NAqtzZrs3WEeHtPNoVEhI-JGDJohTNMZBY81IyWISUnP4_a_KzFvq7FVUZ5dHcK393lGgI/s1600/IMG_4967.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7L5H7YSpGHG9gD2X8f3j0f80myq7qtu24pByiCN3lDsM5eu2BYrg6jF0mT-ErHNZg7JTn-NAqtzZrs3WEeHtPNoVEhI-JGDJohTNMZBY81IyWISUnP4_a_KzFvq7FVUZ5dHcK393lGgI/s400/IMG_4967.JPG" /></a></div>
<br />Tip the pastry out onto the bench and bring it together with your hands, gently pushing it in from the sides to form a rectangle (approx 2cm thick). Use a long, flat spatula to help you lift the pastry onto a large sheet of clingfilm, wrap it and refrigerate for 10 to 20 minutes to rest.<br /><br /><div style="text-align: center;">
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<br /> Roll out the sour cream pastry to 3mm thick, and grease a flan tin (23cm x 2.5cm). Use a rolling pin to carefully roll and lift up the pastry to line the flan tin. Cut off the excess pastry around the edge, but allow the pastry to come above the tin by 5mm, to allow for shrinking during blind baking. Place in the fridge for 15 minutes to chill.<br /><br /><div style="text-align: center;">
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<br />Remove the tart shell from the fridge, spike the bottom with a fork, line the top with baking paper and place rice or blind baking beans on the top. <br /><br /><div style="text-align: center;">
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<br />Place into the pre-heated oven for 15 minutes, then remove the beans and baking paper and bake for a further 5 minutes. <br /><br /><div style="text-align: center;">
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<br /> Reduce the oven temperature to 175°C. Place two thirds of the chocolate and Vino Cotto frangipane mix on the base of the tart shell. Top with the cooked quince wedges and dot the remaining amount of the frangipane on top of the quinces. <br /><br /><div style="text-align: center;">
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<br />Return the tart to the oven and bake for 50 minutes to 1 hour. This time will depend on the oven, but just be sure that the frangipane is cooked in the centre. Remove from the oven and allow to cool. Serve while warm with a dollop of double cream or vanilla bean ice cream.<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYuYX0C9HIXQKTDbV5yutUMEyPx9cHZobRIzOgsoQWpjtPbJFDE1GcL85QIkrDxx7gri0FxEuRK0QcrwP7-T4E6hCWFeYd972G8eXham_suXUTn7QKsDmIvUfvokql6vrEz527n0VPAn2/s1600/IMG_4992.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYuYX0C9HIXQKTDbV5yutUMEyPx9cHZobRIzOgsoQWpjtPbJFDE1GcL85QIkrDxx7gri0FxEuRK0QcrwP7-T4E6hCWFeYd972G8eXham_suXUTn7QKsDmIvUfvokql6vrEz527n0VPAn2/s400/IMG_4992.JPG" /></a></div>
<br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZiS00Yrt9Iz7sFUfxujCMBxOml3MF4Ati1Wg7Dp-hQvLYCk3ecdJSyuZVTFVOwZn2GHbd0pjwf-zdmlohXIfIhTz_SS0jwAlJR1mAzzSgvKPo7kwRP77qQWYebAG36YxE-lCEOp7mY17/s1600/IMG_5006.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZiS00Yrt9Iz7sFUfxujCMBxOml3MF4Ati1Wg7Dp-hQvLYCk3ecdJSyuZVTFVOwZn2GHbd0pjwf-zdmlohXIfIhTz_SS0jwAlJR1mAzzSgvKPo7kwRP77qQWYebAG36YxE-lCEOp7mY17/s400/IMG_5006.JPG" /></a></div>
<div style="text-align: center;">
<i><b>Chocolate, Quince and Almond Tart</b></i></div>
</div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com2tag:blogger.com,1999:blog-9078696464144696444.post-7661561461691537692012-06-02T14:55:00.000+10:002012-06-02T15:06:57.105+10:00London Baked Cheesecake<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JYArjlcsDbQGLSJB-6sAdcfReiZ-YnGrtpO5t0l9AwdqBnueqgRfainWeJtAJTdVCtmCmBoC8dcgB3orMTFO62iIB3ItFo7BI5CXBzU8xV-SS7jcMvDWiMyh6VAQ8d5JC4IJU-Sb6KXs/s1600/IMG_4142+-+Copy.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JYArjlcsDbQGLSJB-6sAdcfReiZ-YnGrtpO5t0l9AwdqBnueqgRfainWeJtAJTdVCtmCmBoC8dcgB3orMTFO62iIB3ItFo7BI5CXBzU8xV-SS7jcMvDWiMyh6VAQ8d5JC4IJU-Sb6KXs/s400/IMG_4142+-+Copy.JPG" width="400" /></a></div>
<div style="text-align: justify;">
<br />
There are just some days when all I want is a slice (or five) of a good old honest cheesecake - with its crisp, buttery base and creamy cheese filling so luscious and smooth that it melts in your mouth. I troweled through all my cookbooks and searched in depth over the internet, and after sizing up recipe against recipe, finally decided that the London Cheesecake, from none other than Nigella Lawson and her "How
To Be A Domestic Goddess" cookbook, would hit the spot.<br />
<br />
The art of adding the final layer of
sour cream, sugar and vanilla was taught to Nigella by her grandmother,
and it truly does complete the cheesecake with a simple twist. The velvety texture is
enhanced by cooking the cheesecake in a water bath. Once you've tried it
this way, you won't even consider cooking it any other!</div>
<div style="text-align: justify;">
<br />
<i>Serves 8:</i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>For the base:</i></div>
<div style="text-align: justify;">
150g digestive biscuits</div>
<div style="text-align: justify;">
75g unsalted butter, melted or very soft</div>
<div style="text-align: justify;">
600g cream cheese</div>
<div style="text-align: justify;">
150g caster sugar</div>
<div style="text-align: justify;">
3 large eggs</div>
<div style="text-align: justify;">
3 large egg yolks</div>
<div style="text-align: justify;">
1½ tbs vanilla extract</div>
<div style="text-align: justify;">
1½ tbs lemon juice</div>
<div style="text-align: justify;">
<br />
<i>For the topping:</i></div>
<div style="text-align: justify;">
145ml tub sour cream</div>
<div style="text-align: justify;">
1 tbs caster sugar</div>
<div style="text-align: justify;">
½ tsp vanilla extract </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Process
the biscuits until they are like crumbs, then add the butter and pulse
again. Line the bottom of a 20cm Springform tin, pressing the biscuits
in with your hands or the back of a spoon. Put the tin in the fridge to
set, and preheat the oven to 180°C.</div>
<div style="text-align: justify;">
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDI_zpvFvksLXQiuWSMFvpLkfuHvMtSXcMv74LgSFP5RvNOBmTD5kpmEWqXwm4Bfxb3uHjybX8Euuk-NAUy7D1a5ZWmDk5L41B55FJdBZoQ-4skJa5kjAKYyaeRoISGZXbupwzpSnV2uIn/s1600/IMG_4108.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDI_zpvFvksLXQiuWSMFvpLkfuHvMtSXcMv74LgSFP5RvNOBmTD5kpmEWqXwm4Bfxb3uHjybX8Euuk-NAUy7D1a5ZWmDk5L41B55FJdBZoQ-4skJa5kjAKYyaeRoISGZXbupwzpSnV2uIn/s400/IMG_4108.JPG" /></a> </div>
<br />
Beat
the cream cheese gently until it's smooth, then add the sugar. Beat in
the eggs and egg yolks, then finally the vanilla and lemon juice. Put
the kettle on.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Line
the outside of the chilled tin with extra-strength tin foil so that it
covers the bottom and sides in one large piece, and then do the same
again and put it into a roasting dish. This will protect the cheesecake
from the water as it is cooked in its water bath.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<div style="text-align: justify;">
Pour
the cream-cheese filling into the chilled biscuit base, and then pour
hot water from the recently boiled kettle into the roasting tin around
the cheesecake. It should come about halfway up; don't overfill as it
will be difficult to lift up the tin.</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PBggWc00RVAeGleCDfnI8xGHuKTFzgX_N2s5APTBxQ1LuyAVVTKE0jKmNUVxJXFVglM_VULmENueHjyHksygkocb45a-kI4R311L1Ruc_JCY_3Cjojyxkm2ac-t9UNx8x6wlkR7ktd3M/s1600/IMG_4116.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PBggWc00RVAeGleCDfnI8xGHuKTFzgX_N2s5APTBxQ1LuyAVVTKE0jKmNUVxJXFVglM_VULmENueHjyHksygkocb45a-kI4R311L1Ruc_JCY_3Cjojyxkm2ac-t9UNx8x6wlkR7ktd3M/s400/IMG_4116.JPG" /></a> </div>
<div style="text-align: justify;">
<br />
Put
it into the oven and cook for 50 minutes. It should feel set, but not
rigidly so: you just need to feel confident that when you pour the sour
cream over, it will sit on the surface and not sink in.</div>
<div style="text-align: justify;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2js1rEjOLSSBUJMg8Dbd_Xx1t1Xm7s1x3DsAEUSCqyuhCI5q4dfnQT0GRbr_iQ2zJlCO0UxaxxNAaXgen_bgT3xZ62_p5dCSBSm4tlgAIsfViB_UakMNFqIVobhGVf5Ukxp2L5vk1l2P/s1600/IMG_4121.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2js1rEjOLSSBUJMg8Dbd_Xx1t1Xm7s1x3DsAEUSCqyuhCI5q4dfnQT0GRbr_iQ2zJlCO0UxaxxNAaXgen_bgT3xZ62_p5dCSBSm4tlgAIsfViB_UakMNFqIVobhGVf5Ukxp2L5vk1l2P/s400/IMG_4121.JPG" /></a></div>
<div style="text-align: center;">
<div style="text-align: justify;">
<br />
Whisk
together the sour cream, sugar and vanilla for the topping and pour
over the cheesecake. Put it back in the oven for a further 10 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2f5p6FEqe4oW9wy7gvbbxmQx7EAOXtKrch4TZRd-yCIVxXh6G4YhS-QBNfYnKwDAg7mSGuQtF5Q2pgLOXBeoOtB7zmSCNA6czZHcQlmHOcRWYrXAGL044t1yY4lmZChuLrxqfXJ5kzLo/s1600/IMG_4123.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2f5p6FEqe4oW9wy7gvbbxmQx7EAOXtKrch4TZRd-yCIVxXh6G4YhS-QBNfYnKwDAg7mSGuQtF5Q2pgLOXBeoOtB7zmSCNA6czZHcQlmHOcRWYrXAGL044t1yY4lmZChuLrxqfXJ5kzLo/s400/IMG_4123.JPG" /></a></div>
<div style="text-align: center;">
<div style="text-align: justify;">
<br />
Take the roasting tin out of the oven, then gingerly remove the Springform, unwrap it and stand it on a rack to cool. </div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVumfh2NX4eU0WsjpFka4-Cso3Od3a0vr74D0_9jmJNAvD4wAXvSW1dQxNGOIBynV3JeTfSNkCqLfY5XG5YyBizDEaaSnVQVugBZNY6RVE4sqy7udyiSlJrwjMvE8E9DHy5ax3KiJ9DY5/s1600/IMG_4124.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVumfh2NX4eU0WsjpFka4-Cso3Od3a0vr74D0_9jmJNAvD4wAXvSW1dQxNGOIBynV3JeTfSNkCqLfY5XG5YyBizDEaaSnVQVugBZNY6RVE4sqy7udyiSlJrwjMvE8E9DHy5ax3KiJ9DY5/s400/IMG_4124.JPG" /></a></div>
<div style="text-align: justify;">
<br />
When the cheesecake has cooled down completely, put it in the fridge, removing it 20
minutes before eating to take the chill off. Unmould and when you cut
into it, plunge a knife in hot water first.</div>
<div style="text-align: center;">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaF1-Imeh8Bqv0jF-qYzL0AuubIZeAl6bc5iTMdl8RJ4lXVfo51NF_MY08fauggngnsJzpn8Phc23VQ-XnwLAPGiNH0NBXz-rt276i8pi-JUiZ6fH2y404NOZxfAaxRcqphA_CIKbEFU7/s1600/IMG_4164.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaF1-Imeh8Bqv0jF-qYzL0AuubIZeAl6bc5iTMdl8RJ4lXVfo51NF_MY08fauggngnsJzpn8Phc23VQ-XnwLAPGiNH0NBXz-rt276i8pi-JUiZ6fH2y404NOZxfAaxRcqphA_CIKbEFU7/s400/IMG_4164.JPG" /></a></div>
<div style="text-align: center;">
<i><b>London Cheesecake</b></i></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-76601297056450238392012-05-29T14:15:00.000+10:002012-05-29T14:15:51.262+10:00Slow-cooked Ox Tail in Red Wine<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXUQzg3f7v2EuuifwZWwyFBdCnS1BNxyQSe3vcHpojRf4-RztqWCe621Yx1i9TPEg-0ByLgKN42cogJUwN9h1dgqlTxw9Tj0UJBDtoXOT8kwsef8LSDrosqchLjMM88q_NkqQ4KLnJGah/s1600/IMG_2745.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXUQzg3f7v2EuuifwZWwyFBdCnS1BNxyQSe3vcHpojRf4-RztqWCe621Yx1i9TPEg-0ByLgKN42cogJUwN9h1dgqlTxw9Tj0UJBDtoXOT8kwsef8LSDrosqchLjMM88q_NkqQ4KLnJGah/s400/IMG_2745.JPG" /></a><br />
<br />
<div style="text-align: justify;">
This is by far one of my favourite dishes to cook. I once worked in a restaurant with a very clever chef who taught me his "Marinate Method" way of slow-cooking tough cuts of meat - and have never looked back since! The trick is to marinate your meat overnight with the same liquid and vegetables that you plan to slow-cook it in, which allows the savoury juices to permeate deep into the meat.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I would love to say this is a quick and efficient one-pot wonder, but unfortunately, the straining and reducing required means there will be that extra little bit of washing up to do! However, all is forgiven once you see the magic that is created - juicy meat, so tender that it literally falls apart in your mouth, and a sauce so gelatinous and luscious that you'll be asking yourself why you didn't make this sooner!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For this recipe, I used ox-tail, but the method also works beautifully with other secondary cuts of meat like beef shin, ox cheek or lamb neck.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: left;">
<i>Serves 4-6</i></div>
<div style="text-align: left;">
1.5kg ox tail<br />
2 carrots, chopped<br />
2 stalks celery, chopped<br />
1 brown onion, chopped<br />
2 cloves garlic, bruised<br />
3 bay leaves<br />
8 thyme sprigs<br />
15cm zest of an orange<br />
1 tsp whole black peppercorns<br />
1 bottle red wine (my favourite to use is shiraz)<br />
<br />
½ cup plain flour, seasoned with 1 tsp sea salt<br />
1 tbs olive oil<br />
125g pancetta, chopped<br />
2 cinnamon quills<br />
1 tbs tomato paste<br />
1L cold water<br />
<br />
<i>Optional:</i><br />
2 carrots, diced<br />
2 celery sticks, diced<br />
4 thyme sprigs <br />
<br />
<i>To serve:</i><br />
Knob of butter <br />Mashed Potato<br />
Orange Gremolata (combine ¼ cup chopped parsley, grated zest of 1 orange and ½ tsp chopped garlic)<br />
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYltC5kmBaF5ofSNU08niDZkJOoeG71fzdvycyT2XEmlrl1gIxuxLGstMtPC8bHFUOtBoTDY_ILPxNjBIbwGlC4-3Accm2AwdhnHOnsiHDo6ShG9xyEG5F9GdMCGLo5qSts-NBTbzDCbj_/s1600/IMG_2659.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYltC5kmBaF5ofSNU08niDZkJOoeG71fzdvycyT2XEmlrl1gIxuxLGstMtPC8bHFUOtBoTDY_ILPxNjBIbwGlC4-3Accm2AwdhnHOnsiHDo6ShG9xyEG5F9GdMCGLo5qSts-NBTbzDCbj_/s400/IMG_2659.JPG" width="400" /></a><br />
<br />
<div style="text-align: justify;">
Place the oxtail, carrots, celery, onion, garlic, bay leaves, thyme, orange zest and black peppercorns in a large container or non-reactive saucepan. Pour in the red wine to cover everything and leave to marinate in the fridge overnight.</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTLr17k_RHkbSkyFk4q6BJ12xR1r2AwL6RRpfu8al5wuk3HIsi1LZXgF_FX8LKmdhJinhvbiEXEuxNrozkco7x5ThAzhwLzMi7We5ab12kFGJCw7r-pVhVFoYUpgRqVHxyru2ZA1l0XOV/s1600/IMG_2674.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTLr17k_RHkbSkyFk4q6BJ12xR1r2AwL6RRpfu8al5wuk3HIsi1LZXgF_FX8LKmdhJinhvbiEXEuxNrozkco7x5ThAzhwLzMi7We5ab12kFGJCw7r-pVhVFoYUpgRqVHxyru2ZA1l0XOV/s400/IMG_2674.JPG" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAN9qfRhSjsIyBt7k8EagQznBjxlqD6cw_Yxajy9X9KfDiRVYDH-q13TDV7Vn_xa9fsjWrY8h0pCzRZiUIuqNbnGJN2if4YtZ_SQIi_UUwgNL2VEEu18gizn7mXvpkPAEb_oZhbhqXkUL2/s1600/IMG_2678.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAN9qfRhSjsIyBt7k8EagQznBjxlqD6cw_Yxajy9X9KfDiRVYDH-q13TDV7Vn_xa9fsjWrY8h0pCzRZiUIuqNbnGJN2if4YtZ_SQIi_UUwgNL2VEEu18gizn7mXvpkPAEb_oZhbhqXkUL2/s400/IMG_2678.JPG" /></a><br />
<br />
<div style="text-align: justify;">
Drain the marinating liquid and set it aside to use later. Separate the vegetables from the ox tail. Pat the ox tail dry with a paper towel and roll into the seasoned flour. Shake off any excess flour.</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1KKSQXlc8oA307Dk1TlNWigiiCI13tyujh7AdBeUyOhlcpm8eJeRKIc8jsKEPbSqoNnDJ_fZF7dgdgEuYBN8cJ0asMBqrcUDOaEKWHgqfArktMzEcsmYOMeK4pTAHDj-u9a2_P7UZ4HS/s1600/IMG_2681.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1KKSQXlc8oA307Dk1TlNWigiiCI13tyujh7AdBeUyOhlcpm8eJeRKIc8jsKEPbSqoNnDJ_fZF7dgdgEuYBN8cJ0asMBqrcUDOaEKWHgqfArktMzEcsmYOMeK4pTAHDj-u9a2_P7UZ4HS/s400/IMG_2681.JPG" /></a><br />
<br />
<div style="text-align: justify;">
Heat the olive oil in a large heavy-bottomed saucepan and seal the meat, over a medium-high heat, until golden brown. Do this in batches if needed, wiping the pan clean between each batch. Overcrowding the pan will decrease the temperature and the meat will start to "stew" instead of brown. Set the ox tail aside.</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_bBZtEhnpQPEVcePcvKjZMMzgBtq5atImmSVlFigje7Uc4Zzb5HpEgKCJNg0c7YQsi9Sr6aoEYW2woNQQnRMucN7hJAC1bpPFqTy2CiHAwYF5T3JyCQ543vYGowSrQ5ZVpQa2HQuUsYCn/s1600/IMG_2680.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_bBZtEhnpQPEVcePcvKjZMMzgBtq5atImmSVlFigje7Uc4Zzb5HpEgKCJNg0c7YQsi9Sr6aoEYW2woNQQnRMucN7hJAC1bpPFqTy2CiHAwYF5T3JyCQ543vYGowSrQ5ZVpQa2HQuUsYCn/s400/IMG_2680.JPG" /></a><br />
<br />
<div style="text-align: justify;">
Add the pancetta to the pan and sweat over a medium-low heat, for 5 minutes, or until it is fragrant and leaking of juices. Set aside with the ox tail.</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIjE0j1zw0wxVn4xTi6Sw-fxdsOk6M3t7udaIZ7josimcbdMzVLL7i-NiK7f61fBo2_IBstB2tkQgAI30bNnWUBxaQVuEAljXYvkPy4OxenIuPdmdlUadqFK6IoWkyAH4BZ0gVvAUe3Xv/s1600/IMG_3880.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIjE0j1zw0wxVn4xTi6Sw-fxdsOk6M3t7udaIZ7josimcbdMzVLL7i-NiK7f61fBo2_IBstB2tkQgAI30bNnWUBxaQVuEAljXYvkPy4OxenIuPdmdlUadqFK6IoWkyAH4BZ0gVvAUe3Xv/s400/IMG_3880.JPG" /></a><br />
<br />
<div style="text-align: justify;">
Add the drained vegetables and herbs to the pan, along with the cinnamon quills, and cook on a medium heat until the vegetables are softened.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96MbiUupM_hXY25FbYSQ24hzyX4iv3QShZJu0x_7NaKffSKwHnBRTjHOJAcaukjar_ukL8sDt1eA6wO8ktFbmbk2hyinoCS_KTjY7xkRdu9nWUNjpsVNP8OstSiIwA4NXw_awXhseUBVX/s1600/IMG_2686.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96MbiUupM_hXY25FbYSQ24hzyX4iv3QShZJu0x_7NaKffSKwHnBRTjHOJAcaukjar_ukL8sDt1eA6wO8ktFbmbk2hyinoCS_KTjY7xkRdu9nWUNjpsVNP8OstSiIwA4NXw_awXhseUBVX/s400/IMG_2686.JPG" /></a></div>
</div>
<br />
<div style="text-align: justify;">
Add the tomato paste and cook it out for 2-3 minutes.</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6rtyKERdwqEfeY13nt1LRR2NYOPD1iYuYziL5riSMYE26so88ACbTK00_8peR9L4B6HOiUtsW3vIjNZUDaPT6uAbLfjGZamuwiJUB5tGOvoyGRR8e_p3F9HcCrI3h1q7TBn0OgRapOz7l/s1600/IMG_2698.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6rtyKERdwqEfeY13nt1LRR2NYOPD1iYuYziL5riSMYE26so88ACbTK00_8peR9L4B6HOiUtsW3vIjNZUDaPT6uAbLfjGZamuwiJUB5tGOvoyGRR8e_p3F9HcCrI3h1q7TBn0OgRapOz7l/s400/IMG_2698.JPG" /></a><br />
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Return the oxtail and pancetta to the pan and pour in the reserved red wine marinating liquid. If the liquid does not completely cover the meat and vegetables, pour in enough cold water to cover everything.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWk5aax6yWRfvLdT3LUst9ji9q7BKcFTGSpHianxuqOMOz3uOolt8VOCLl7xG3-q79CAM_oC7ITOUQC2gNX_yFeNA5dHUEWma5F5iVEvgf9zLa05CRLzxMqslnlRr8xNtKhdRo-ry4Hb3l/s1600/IMG_2701.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWk5aax6yWRfvLdT3LUst9ji9q7BKcFTGSpHianxuqOMOz3uOolt8VOCLl7xG3-q79CAM_oC7ITOUQC2gNX_yFeNA5dHUEWma5F5iVEvgf9zLa05CRLzxMqslnlRr8xNtKhdRo-ry4Hb3l/s400/IMG_2701.JPG" /></a><br />
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Bring to the boil, then cook on a gentle simmer for at least 4-5 hours, until the meat is tender and almost breaking apart. Regularly skim off the oil and residue that rises to the top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha65xagAoJGmz1MJTHaTGMYt36Q9ft0b3IP0inAJIfBQAqbKgfpPxu94fUU4k7neL-WYjs7sdoUT2GBZQ6g7OzU7EPyfU0j0zjmpHuaoQCNhob1OGOF0svSdkN2wv7XUdcZfRSl-etGoRd/s1600/IMG_2717.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha65xagAoJGmz1MJTHaTGMYt36Q9ft0b3IP0inAJIfBQAqbKgfpPxu94fUU4k7neL-WYjs7sdoUT2GBZQ6g7OzU7EPyfU0j0zjmpHuaoQCNhob1OGOF0svSdkN2wv7XUdcZfRSl-etGoRd/s400/IMG_2717.JPG" /></a><br />
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Carefully remove the oxtail from the saucepan. Set it aside and cover with foil. Strain the cooking liquid and discard the vegetables, pancetta, herbs and cinnamon. Return the liquid to the saucepan and cook on a gentle simmer, until it reduces to your desired saucy consistency.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPLWYeV3znUQvgcLNuGzFuJhz0MbIajqdKAOwm1aeMWibGcJS4gfrsj6EwFqdSOs58c5HdpES5EXfj3QF4foUTBvyubOgDaSQn8EPREQ5GrFdRAK36IaNZXGxx9VXp1mmlQAh9p9gqQ-C/s1600/IMG_3885.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPLWYeV3znUQvgcLNuGzFuJhz0MbIajqdKAOwm1aeMWibGcJS4gfrsj6EwFqdSOs58c5HdpES5EXfj3QF4foUTBvyubOgDaSQn8EPREQ5GrFdRAK36IaNZXGxx9VXp1mmlQAh9p9gqQ-C/s400/IMG_3885.JPG" /></a><br />
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<i>This next step is optional, but I always do it to give the sauce extra flavour and fragrance - and also because I love my vegies! Simmer the freshly diced carrot, celery and thyme sprigs with your sauce for at least 30 minutes to cook the vegetables.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42T_DjgDh8zz_kegGEQgfpJYQURcT9LNO8opqVofFWhsA5lAoAKwJoHkwT8SeTBP2z6J9XyX4hXsEJDsXh_Fxt9LG3MhgsnZL-sTm0uPxGg4mh2gDw8tcQXiM3ZK8tc-O6gHAvW1_1LXs/s1600/IMG_2725.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42T_DjgDh8zz_kegGEQgfpJYQURcT9LNO8opqVofFWhsA5lAoAKwJoHkwT8SeTBP2z6J9XyX4hXsEJDsXh_Fxt9LG3MhgsnZL-sTm0uPxGg4mh2gDw8tcQXiM3ZK8tc-O6gHAvW1_1LXs/s400/IMG_2725.JPG" /></a><br />
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<i>TIP: To prevent fibrous celery, use a vegetable peeler to peel away the "stringy" bits on the outside before dicing. Simple, but very effective :)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEQABXFk_7gnKT5aR65XUTE-HpNo7R3nYuFO8sgvOAv72W21ZZFUJqmKhQEMDcR_7TpSUfWA9xP98domTPYpu68BojxCVGT0YYViArMFpXoGa0AspauF_HfQ1jNO4htxVZ7JJfrUu43qz/s1600/IMG_2866.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEQABXFk_7gnKT5aR65XUTE-HpNo7R3nYuFO8sgvOAv72W21ZZFUJqmKhQEMDcR_7TpSUfWA9xP98domTPYpu68BojxCVGT0YYViArMFpXoGa0AspauF_HfQ1jNO4htxVZ7JJfrUu43qz/s400/IMG_2866.JPG" width="400" /></a><br />
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Return the meat to the saucepan with the sauce and stir in a knob of butter, which gives the sauce a wonderful richness, without being greasy. Serve right away, with mashed potato and a sprinkle of orange gremolata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8vu0HtHZbGtn8WCLXLe60VR5kAYvAU9J8J6dexbx4DlQ8gzSWqKLoG_4Pw0qL0JPwNnNMQH2KJOG5H5mD-P9HM4699eitkKaL5ZrrgotREE5KjGUoeEZmN0_SSvqBpTwjrZAmUL1Y-dD/s1600/IMG_2727.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8vu0HtHZbGtn8WCLXLe60VR5kAYvAU9J8J6dexbx4DlQ8gzSWqKLoG_4Pw0qL0JPwNnNMQH2KJOG5H5mD-P9HM4699eitkKaL5ZrrgotREE5KjGUoeEZmN0_SSvqBpTwjrZAmUL1Y-dD/s400/IMG_2727.JPG" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9lmFqrGuvbM44A8ZVsCqYaYpR3_aJL4zHNn-IBmJflZCZzw1DxI1_5lmPAymcbZXl_sTQ6y76HeqSjpOlPuBcqvMdBgLOQMQRxfj0E25v4wLUGsT3dnP0mYW2wY85zdIjRIo-J-0t8IB/s1600/IMG_2743.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9lmFqrGuvbM44A8ZVsCqYaYpR3_aJL4zHNn-IBmJflZCZzw1DxI1_5lmPAymcbZXl_sTQ6y76HeqSjpOlPuBcqvMdBgLOQMQRxfj0E25v4wLUGsT3dnP0mYW2wY85zdIjRIo-J-0t8IB/s400/IMG_2743.JPG" /></a><br />
<b><i>Slow-cooked Ox Tail in Red Wine</i></b></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-65827320287339887202012-05-29T13:52:00.000+10:002012-05-29T13:52:31.696+10:00Grilled Zucchini with Parmesan and Mint<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7EYjF6PteMT1qJuGGeA786dOEW5YgUiItVCnYafThnt42NKkCYDdNhPC3fbLUazmYcf0A4L1Z5mqnSmRUh0GgXnzRGc3DntjokbG_ObqCTAnU4Z76BRWK-dWQeMuq0fXB7-RqT5gtx7x/s1600/IMG_2537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7EYjF6PteMT1qJuGGeA786dOEW5YgUiItVCnYafThnt42NKkCYDdNhPC3fbLUazmYcf0A4L1Z5mqnSmRUh0GgXnzRGc3DntjokbG_ObqCTAnU4Z76BRWK-dWQeMuq0fXB7-RqT5gtx7x/s400/IMG_2537.JPG" width="400" /></a></div>
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Zucchini is one of those vegetables with a sweet, mild flavour that makes it quite versatile in both sweet and savoury dishes. It can be eaten raw, grated, roasted, stuffed, braised and pickled- the list is endless! To enjoy as a snack, slice it into thick medallions, season with black pepper and sprinkle with grated parmesan and chopped mint leaves. Then place under a super hot grill until the herbs go crispy and the cheese is melted and beauitfully golden brown. Whats your favourite way of enjoying zucchini?</div>
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Take a look at this ginormous zucchini from grandma's garden!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoYyzOfWxh503uLSw9WsyRwinoYcRL7ECs-x30uJCCH2xjGvKod6pqjjuY09drC2NXZI4JIOuyl2b6ggMPxdRA0IhdmnNhitHFG1R_CKifl7baiG5kEVHbUAP_9i5YZsO2aeQQOjCHC_7/s1600/IMG_2528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoYyzOfWxh503uLSw9WsyRwinoYcRL7ECs-x30uJCCH2xjGvKod6pqjjuY09drC2NXZI4JIOuyl2b6ggMPxdRA0IhdmnNhitHFG1R_CKifl7baiG5kEVHbUAP_9i5YZsO2aeQQOjCHC_7/s400/IMG_2528.JPG" width="400" /></a></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-10851866278549088782012-05-28T22:29:00.000+10:002012-05-29T13:17:53.485+10:00Brazilian-style Chicken with Okra<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ96qd9AhYbH6qoeI-Ge3ji8eq3SC7Qv9M2SwhBLO2Lhg3IsXNsyCNd_g3AQZDE11lkD9d_RqV6E7lZuM6XeUSsEp1TQhA6ldN9p_iqlK59cCH0RWhjOiVo8xZe0VobUc5eHSFP5NOk-hw/s1600/IMG_9885.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ96qd9AhYbH6qoeI-Ge3ji8eq3SC7Qv9M2SwhBLO2Lhg3IsXNsyCNd_g3AQZDE11lkD9d_RqV6E7lZuM6XeUSsEp1TQhA6ldN9p_iqlK59cCH0RWhjOiVo8xZe0VobUc5eHSFP5NOk-hw/s400/IMG_9885.JPG" /></a></div>
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The sweetness of the capsicums and delicate flavour of the okra really stand out in this dish. Together, they beautifully compliment the chicken and white wine. Not only is it visually appetizing, but this meal is also quite healthy and great for winter
- add more jalapeños to fire up those taste buds! Serve with
anything that will soak up the zingy sauce - rice, mashed potato or crusty bread.<br />
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Recipe from "Relaxed cooking with Curtis Stone":</div>
<div style="text-align: justify;">
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<i>Serves 4:</i><br />
- 4 chicken drumsticks<br />
- 4 chicken thighs<br />
- Sea salt and freshly ground black pepper<br />
- 2 tbs olive oil<br />
- 1 onion, thinly sliced<br />
- 1 red capsicum, seeded and thinly sliced<br />
- 1 yellow capsicum, seeded and thinly sliced<br />
- 2 roma tomatoes, thinly sliced<br />
- 1 or 2 jalapeños, finely chopped <br />
- 1 garlic clove, finely chopped<br />
- 1 cup dry white wine<br />
- 10 fresh okra pods, thinly sliced on the diagonal<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIlZlKjVEfMi16ef3K4In3DZQ8B5fReiiOB8Ll51bJ7mzgn1-FcpJL7lm2LCeeARG-Ei6nkJ5KlRF1FEdf_cC_m2Rsko98epj9irEsIzAqJHwcTcw05rb36W7m8kGQWu-hgSlatwcuP1X/s1600/IMG_9860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIlZlKjVEfMi16ef3K4In3DZQ8B5fReiiOB8Ll51bJ7mzgn1-FcpJL7lm2LCeeARG-Ei6nkJ5KlRF1FEdf_cC_m2Rsko98epj9irEsIzAqJHwcTcw05rb36W7m8kGQWu-hgSlatwcuP1X/s400/IMG_9860.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_ruEvKpAstqCE_RUyAZWXNS-pRTztf8TEOsUOcOcngBcpxHof0AL_hEe8Zgp8V9S1su2yhaG4wMbPTVet6MtmWRWfXHX5vJ-8_pvLVqzA6KCayRgDoqqp7wJG7vY3eeXcM_28A719Fl5/s1600/IMG_9862.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_ruEvKpAstqCE_RUyAZWXNS-pRTztf8TEOsUOcOcngBcpxHof0AL_hEe8Zgp8V9S1su2yhaG4wMbPTVet6MtmWRWfXHX5vJ-8_pvLVqzA6KCayRgDoqqp7wJG7vY3eeXcM_28A719Fl5/s400/IMG_9862.JPG" /></a></div>
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Score the skin on the chicken drumsticks and thighs with a sharp knife. Sprinkle the chicken all over with salt and black pepper.<br />
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Place a large frying pan over medium-high heat. Drizzle the oil into the hot pan and add the chicken,
skin side down. Cook for 5 minutes, or until the skin is a deep golden brown colour.
Then turn the chicken over and cook the second side for about 5 minutes.
Transfer the chicken pieces to a plate and drain all but 1 tablespoon
of the oil from the pan. (The chicken will be golden brown on the
outside but will not be cooked through at this point.)</div>
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Add the onions to the pan and s<span itemprop="recipeInstructions">auté</span> for 2 minutes. Add the capsicum, tomatoes, jalapeños, and garlic, and s<span itemprop="recipeInstructions">auté for 4 minutes, or until the capsicum has softened slightly. Season the vegetables with salt and pepper, to taste. Stir in the wine and allow to come to a simmer.</span></div>
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<span itemprop="recipeInstructions"> Return the
chicken to the pan. Cover and simmer for 10 minutes. </span></div>
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<span itemprop="recipeInstructions">Stir the okra into the stew, cover the pan again, and cook for a further 10 minutes,
or until the chicken is cooked through. Serve and smile!</span> <br />
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<i><b>Brazilian-style Chicken with Okra</b></i></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-72758911017999292452012-05-26T23:04:00.004+10:002012-05-27T01:59:58.379+10:00Vietnamese Pork Roll with Coleslaw<div class="separator" style="clear: both; text-align: center;">
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I love a good old fashioned Vietnamese Pork Roll. You can get it, made to order, from the many Vietnamese bakeries dotted along streets like Victoria Street in Richmond, Springvale Road in Springvale and Hopkins Street in Footscray.<br />
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In Vietnamese, the pork roll is known as<i> bánh mì thịt</i> (literally "bread and meat") and is basically a sandwich made from a white, airy baguette with a thin and crispy crust. It can include various meat fillings such as grilled pork, grilled pork patties, grilled chicken, meat floss, roasted pork belly, pork meatballs in a tomato sauce, Vietnamese seasoned pork roll (also known as Vietnamese ham) and spreadable pork live<span style="color: black;">r </span>pâté. The salad served with it usually includes shredded and pickled carrots and daikon, sliced cucumber, spring onion, coriander and fresh chilli - finished off with a drizzle of soy sauce and ground white pepper. Yum!<br />
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Below is my twist on a Vietnamese pork roll. For the meat filling, I used Vietnamese ham (<i>chả lụa)</i> and pork liver pâté. The salad includes a mixture of vegetables and herbs, combined to form a crisp and refreshing Vietnamese coleslaw.<br />
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Vietnamese ham can be found,
wrapped and sealed in banana leaves, in Asian groceries. It is
sometimes labelled as "Vietnamese seasoned pork roll". You can purchase
canned pâté from delicatessens, supermarkets, Mediterranean food stores
or in small containers from some Vietnamese bakeries. </div>
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<i>Serves 4:</i></div>
- 4 baguette rolls, from a Vietnamese bakery (usually $1 for 4)<br />
- 1 x 78g can of pork liver <span style="color: black;"></span>pâté<br />
- 1 x 450g roll of Vietnamese seasoned ham, sliced<br />
- ¼ savoy cabbage, shredded<br />
- 1 lebanese cucumber, sliced lengthways<br />
- 1 carrot, grated<br />
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- Handful of Vietnamese herbs, shredded. From my garden I picked a mixture of coriander, spearmint (<i>húng lui)</i>, Asian basil (<i>rau que)</i>, fish mint (<i>diep cá ) </i>and Vietnamese mint (<i>rau răm).</i></div>
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- 1 tsp salt</div>
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- 1 tsp white vinegar</div>
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- 1 tsp white sugar </div>
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- 1 tsp fish sacue </div>
- Soy sauce and ground white pepper, to serve<br />
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In a colander, combine the carrot and cabbage with the salt and vinegar. Set aside over a shallow dish for at least 1 hour to slightly cure. Squeeze the vegetables with your hands to extract excess juices and transfer to a large bowl.</div>
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In a small bowl, stir the sugar with the fish sauce until dissolved. Pour this over the vegetables and mix to combine. Taste, and adjust the seasonings to your preference by adding in more salt, vinegar, sugar or fish sauce, if required. Add the herbs and combine.</div>
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Slice the baguettes in half lengthways and evenly spread the <span style="color: black;"></span>pâté over one side of each of the rolls. Add the sliced ham, followed by the cucumber and the salad. Finally, if desired, drizzle over soy sauce and sprinkle on the white pepper. Serve and enjoy! :)</div>
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<i><b>Vietnamese Pork Roll with Coleslaw</b></i></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-23849476054529076482012-05-14T23:49:00.000+10:002012-05-15T00:20:13.714+10:00Moroccan Vegetable Ragout with Mushrooms and Couscous<div class="separator" style="clear: both; text-align: center;">
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Not only is this Maghreb-inspired dish nourishing and scrumptious, but it also bursts with goodness and antioxidants from the great array of vegetables, spices and herbs used. The ragout is yet to let me down when I want to impress my friends and family - they always go back for seconds and are surprised when I tell them how simple it is to put together. Oh the magic of spices!<br />
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If desired, add an onion and a clove of garlic, both chopped, and sweat them with the olive oil for a few minutes before adding the spices. I just omitted them because my grandma can't eat onions or garlic - the ragout turned out just as flavoursome and moreish.</div>
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<i>Serves 4-6:</i></div>
- 2 tbs olive oil<br />
- ¼ tsp cayenne pepper (or more if you want a spicier kick)<br />
- ½ tsp ground ginger<br />
- ½ tsp ground turmeric<br />
- 1 tsp sweet paprika<br />
- 1 tsp ground cumin <br />
- 1 tsp ground cinnamon<br />
- 400g tin whole peeled tomatoes<br />
- 1 tsp caster sugar<br />
- 4-5 cups vegetable stock<br />
- 1 stick celery<br />
- 1 large carrot<br />
- 1 large zucchini<br />
- 200g button mushrooms<br />
- 420g tin chickpeas<br />
- ¾ cup coriander and parsley leaves, chopped<br />
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<i>For the couscous (serves 6):</i><br />
- 500ml water<br />
- 1 tsp sea salt<br />
- 500g packet couscous<br />
- 75g butter<br />
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To make the couscous, bring the water to the boil with the salt in a non-stick saucepan. Turn off the heat, then quickly pour in the couscous. </div>
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Cover with a lid and allow to sit for 5 minutes. Add the butter and carefully combine it into the couscous. Season with more salt if necessary. If you find that your couscous has clumps, use a fork to gently break and fluff it up. Cover with the lid and set aside.</div>
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To prepare your vegetables, quarter the zucchini and carrots lengthways and cut into 4cm long pieces. Cut the celery into a similar shape. Halve the mushrooms and set aside.<br />
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Drain the chickpeas and put in a large bowl with enough cold water to cover well. Lift up handfuls of chickpeas and rub them between your hands to loosen the skins. Run more water into the bowl, stir well and let the skins float to the top, then skim them off. Repeat until all the skins have been removed, then drain them again. Set aside.</div>
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Heat olive oil in a heavy-based pot, add the cayenne pepper and spices
and cook gently on a low heat for 2 minutes until fragrant. Turn the heat up to medium-high, add the celery and carrot and cook for 5 minutes, or until beginning to soften. Add the tomatoes and continue to cook, stirring for 3-4 minutes.</div>
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Add the sugar and 4 cups of stock, ensuring that the stock comfortably covers the vegetables. If it doesn't, pour in more stock until everything is completely covered. Cover the pot with a lid and simmer for 30 minutes. Then add in the zucchini and mushrooms and gently simmer, with the lid on, for 20 minutes.</div>
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Finally, add the chickpeas and cook for a further 5 minutes
until all the vegetables are soft. Taste the ragout for seasoning. </div>
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<span class="st">To serve, spoon the couscous into shallow bowls. Ladle the vegetable ragout over the couscous and<i></i></span> sprinkle with the coriander and parsley.</div>
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<i><b>Moroccan Vegetable Ragout with Mushrooms</b></i></div>
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<i><b>Couscous </b></i></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-20538230946183593212012-05-13T22:05:00.000+10:002012-05-14T00:41:26.610+10:00Poached Eggs with Basil and Smashed Avocado, Mushrooms, Spinach, Bacon and Hollandaise Sauce on Sourdough Toast<div class="separator" style="clear: both; text-align: center;">
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Happy Mother's Day to all the wonderful mums out there! I have much respect for mothers - no matter who you are or where you come from, life as a mum is not easy. However, without sounding too biased, I think my mum is the best in the world! :P</div>
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For brunch today, I cooked a meal full of our favourite breakfast foods - mushrooms, avocado, spinach, eggs and bacon on sourdough toast. Initially, I was tossed up between the idea of making either pancakes or crepes, but then finally decided a well-rounded breakfast finished off with fresh hollandaise sauce would hit the spot best - and it sure did, mum was very satisfied by the end of it! </div>
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This was my second attempt at poaching eggs (method obtained from <a href="http://taste.com.au/">taste.com.au</a>) - the yolk was beautifully runny in the centre, but for some reason, I had a problem with the final shape of the poached egg. I forgot to take a photo of the eggs after poaching, but they were all quite flat and neatly round in shape, rather than taking on the rustic 3D 'teardrop' shape we see in cafes. Perhaps I didn't fill the saucepan with enough water and the egg just dropped to the bottom when I slid it in?</div>
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I must also admit that the idea of making hollandaise sauce freaks me out a little. It could be from all the hype created about yolk-based sauces being vulnerable to splitting and overcooking, but the washing-up-after-cooking side in me also thinks it is too much trouble to start a sauce from scratch. Well, that was up until I came across the recipe in Julia Child's "Mastering the Art of French Cooking" (one of the few cookbooks that I actually refer to on a regular basis). It made realise that nothing compares to freshly whisked hollandaise sauce - warm, rich, luscious and moreish. I was surprised to discover that the method is quite basic - there is just a lot of wording in the recipe to ensure that you do the process correctly; And it literally takes less than 5 minutes to make! I highly recommend for you try it out if you haven't made hollandaise sauce before :)</div>
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<i>Serves 4:</i><br />
- 4 thick slices sourdough bread<i><br /></i></div>
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- 2 avocados, ripened</div>
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- 1 tbs pesto<br />
- 1 tbs butter </div>
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- 500g mixed mushrooms, roughly sliced (I used button, shiitake and field)</div>
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- 1 tbs oregano leaves<br />
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- 4 bacon rashers, rind removed</div>
- 400g baby spinach<br />
- 20g Fontina cheese, grated (substitutes: gruyere, gouda, provolone, swiss)</div>
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- Basil leaves and extra virgin olive oil, to garnish </div>
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- Sea salt and cracked black pepper, to taste</div>
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<i>Poached Eggs:</i></div>
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- 4 fresh eggs, at room temperature (to maintain the temperature of the poaching water when the eggs are added)</div>
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- 1 tsp lemon juice </div>
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- 1 tsp salt</div>
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<i>Hollandaise Sauce (makes 1-1½ cups)</i><i>:</i></div>
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- 175g-225g butter</div>
- 3 egg yolks</div>
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- 1 tbs lemon juice</div>
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- 1 tbs cold water</div>
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- Big pinch sea salt<br />
- Large pan or bowl of cold water, set aside </div>
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- 2 tbs cold butter<br />
- Sea salt, cracked white pepper and drops of lemon juice, to taste </div>
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<u><i><b>Poached Eggs:</b></i></u><br />
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First poach the eggs, working with one egg at a time. Crack one egg into a small bowl. Fill a wide saucepan with water until approximately 10cm deep.
Add the lemon juice and salt (adding vinegar or lemon juice to the water when poaching helps the eggwhites
to set quickly and keeps them attached to the yolks). Bring to the boil over medium-high heat, then reduce to medium-low. The water is at the right temperature for poaching when it is <i>just</i> simmering - there should be small
bubbles rising from the base of pan and small ripples across the top of
the water.</div>
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Fill a medium bowl with cold water and set aside. Using a
wooden spoon or whisk, stir the water vigorously in one direction until it forms a
whirlpool, which will help the eggs set in a neat shape. </div>
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Slide the cracked egg into the centre of the whirlpool as close
to the surface of the water as possible. Cook for 3 minutes for a soft yolk or 4
minutes for a semi-set yolk. Do not stir the water again. To test whether the egg is cooked, use a slotted spoon to lift the egg
out of the water and gently press the yolk with your finger. For a soft
yolk, the white should be set and the yolk should yield. For a firmer
yolk, the yolk will only yield slightly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOv-GXkj-h2bogHgrhzKTyFvig-BfxiMnVGn_ZHueYqjcaUZnsGU6402AZSdjzvSYNRV4gYZ48OLPq3RfxtJ1ojXp5aTnabYeph1kKimdr4Rmg2PN_N6mP6pB2FMcw_lBY2fWxjz6d78Kl/s1600/IMG_0325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOv-GXkj-h2bogHgrhzKTyFvig-BfxiMnVGn_ZHueYqjcaUZnsGU6402AZSdjzvSYNRV4gYZ48OLPq3RfxtJ1ojXp5aTnabYeph1kKimdr4Rmg2PN_N6mP6pB2FMcw_lBY2fWxjz6d78Kl/s400/IMG_0325.JPG" width="400" /></a></div>
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Use the slotted spoon to carefully lift the poached egg out of
the saucepan and slide it into the bowl of cold water. This will stop
the cooking process. Remove and drain on a plate
lined with paper towels. Return the water to the boil over high heat, then
reduce heat to medium-low. When the water is at poaching temperature,
use a large metal spoon to skim any foam from the surface. Repeat the poaching with the remaining eggs,
then set the plate of poached eggs aside to be reheated just before
serving. </div>
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Eggs can be poached up to 2 hours before
serving and kept at room temperature until ready to
be reheated. If you are poaching more than 6 eggs at a time, rinse the
saucepan and use a fresh batch of water, lemon juice and salt, as the poaching water
tends to become cloudy with threads of egg white.
</div>
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To reheat the eggs, refill the saucepan with fresh water and
bring to the boil over high heat. Turn off the heat. Use the slotted
spoon to carefully transfer the eggs to the saucepan. Cover and set
aside for 1 minute. Use the slotted spoon to lift the eggs out of the
saucepan, resting the spoon on folded paper towel for a couple of
seconds to absorb any excess water. Then slide the eggs onto your serving plate.</div>
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<u><i><b>Hollandaise Sauce:</b></i></u></div>
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Next, make the hollandaise sauce. Cut the butter into pieces and melt it in a small saucepan over medium heat. Set aside. Beat the egg yolks for about 1 minute in a medium heat-proof bowl with a wire whisk, or until they become thick and sticky. Add the water, lemon juice and salt, and beat for half a minute more.</div>
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Add 1 tablespoon of the cold butter, but do not beat it in. Then place the bowl over a saucepan of barely simmering water and stir the egg yolks with the whisk until they slowly thicken into a smooth cream. This will take 1-2 minutes. If they seem to be thickening too quickly, or even suggest a lumpy quality, immediately plunge the bottom of the bowl in the pan of cold water, beating the yolks to cool them. Then continue beating over the heat. The egg yolks have thickened enough when you can begin to see the bottom of the bowl between strokes, and the mixture forms a light cream on the wires of the whisk.<br />
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Immediately remove from the heat and beat in the last tablespoon of the cold butter, which will cool the egg yolks and stop their cooking.<br />
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Then beating the egg yolks with the wire whisk, pour on the melted butter by droplets or quarter-teaspoonfuls until the sauce begins to thicken into a very heavy cream. Then pour the butter a little more rapidly. Omit the milky residue at the bottom of the butter pan.<br />
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Season the sauce to taste with salt, pepper and lemon juice.<br />
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<b>- Keeping the sauce warm: </b>Hollandaise is served warm, not hot. If it is kept too warm, it will thin out or curdle. It can be held perfectly for an hour or more in a pan of lukewarm water.<br />
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<b>- If the sauce is too thick:</b> Beat in 1-2 tablespoons of hot water, vegetable cooking liquid, stock, milk or cream.<br />
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<b>- If the sauce refuses to thicken:</b> If you have beaten your butter too quickly, and the sauce refuses to thicken, it can be easily fixed. Rinse out a mixing bowl with hot water. Put in a teaspoon of lemon juice and a tablespoon of the sauce. Beat with a wire whisk for a moment until the sauce creams and thickens. Then beat in the rest of the sauce, half a tablespoon at a time, beating until each addition has thickened in the sauce before adding the next. This always works!<br />
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<b>- If the sauce curdles or separates - "turned sauce": </b>If a finished sauce starts to separate, a tablespoon of cold water beaten into it will often bring it back. If not, use the previous technique.<br />
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<b>- Leftover hollandaise: </b>Leftover hollandaise may be refrigerated for a day or two, or even frozen. To use again, beat 2 tablespoons of it in a saucepan over very low heat or hot water. Gradually beat in the rest of the sauce by spoonfuls.</div>
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<i><u><b>Smashed Avocado:</b></u></i><br />
After poaching the eggs and making the hollandaise sauce, prepare the avocados. Halve each avocado and carefully remove the centre pip. Use the tip of a knife to cut a criss-cross pattern through the flesh of the avocado halves (like you would with a mango). Scrape the cut flesh out with a spoon, into a bowl. Add the pesto and mix to combine, slightly squashing the avocado with the back of a spoon. Season with cracked black pepper. Set aside.</div>
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<i><u><b>Mushrooms:</b></u></i><br />
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Heat a large frying pan over medium-high heat. Add a splash of olive oil and the tablespoon of butter. Saute the mushrooms for 3 minutes with a pinch of sea salt and cracked black pepper. Toss through the oregano leaves and continue cooking for another minute or so, until the mushrooms are juicy. Transfer to a warm bowl, cover with foil and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNKDADsh_LjmDojisS_aPx42LkNufvYI9LhdV-_1pOQGDtLobutcN5iZzWmW6mHrtNZlIYBTdOqpotipLq43fUnD37amuyMAk_8fr1WHhlQC1jd3k-xJj-58o8QK2NsnvCDztE9oRUius/s1600/IMG_1245.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNKDADsh_LjmDojisS_aPx42LkNufvYI9LhdV-_1pOQGDtLobutcN5iZzWmW6mHrtNZlIYBTdOqpotipLq43fUnD37amuyMAk_8fr1WHhlQC1jd3k-xJj-58o8QK2NsnvCDztE9oRUius/s400/IMG_1245.JPG" width="400" /></a> </div>
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<i><u><b>Sourdough bread:</b></u></i><br />
Lay the slices of sourdough on a baking tray, lined with baking paper, and place in a 180°C preheated oven for 3-4 minutes. </div>
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<i><u><b>Bacon:</b></u></i><br />
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Meanwhile, wipe the frying pan, used for the mushrooms, clean with a paper towel. Fry the bacon on 2 minutes each side, until golden and fragrant.</div>
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At this stage, the sourdough should be ready - warm and slightly crisp. Begin to assemble the dish: Lay 4 dinner-sized plates out next to one another on the kitchen bench. Place a slice of sourdough toast on each plate, then evenly top with the smashed avocado, the mushrooms and the poached egg. Lay the bacon next to the sourdough bread.</div>
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<i><u><b>Spinach:</b></u></i><br />
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Re-heat the frying pan used for the bacon and add the spinach. Saute for 1 minute, then add the grated cheese, season with a pinch of salt and pepper and mix to combine. Evenly divide the spinach between the 4 plates, alongside the bacon and sourdough toast.</div>
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Finally, finish the dish off with a sprinkle of basil leaves and a drizzle of olive oil. Bon Apetit!<br />
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<i><b> Poached Eggs with Basil and Smashed Avocado, Mushrooms, Spinach, Bacon and Hollandaise Sauce on Sourdough Toast</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAc0CbpE8ZpJTQIwvgeJcV3F5jQC-432FwPyrZdMWN4hgbF0F0RX7AFYJn6HT0rmuXZTh8FCL5zTB7-7ldh82svxFYQbHEPTMiQsq-hYYNWKOiDnFBg6hu_X8N0o4_8LbDoHxwZlXbawq/s1600/IMG_1253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAc0CbpE8ZpJTQIwvgeJcV3F5jQC-432FwPyrZdMWN4hgbF0F0RX7AFYJn6HT0rmuXZTh8FCL5zTB7-7ldh82svxFYQbHEPTMiQsq-hYYNWKOiDnFBg6hu_X8N0o4_8LbDoHxwZlXbawq/s400/IMG_1253.JPG" width="400" /></a></div>
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<b>Poached Egg with Basil and Smashed Avocado, Oregano Buttered Mushrooms and Hollandaise Sauce on Sourdough Toast </b>(Inspired by one of <a href="http://www.snowpony.com.au/">Snow Pony's</a> classic dishes)</div>
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</div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-23160216363814953432012-05-12T00:09:00.002+10:002012-05-12T00:17:10.944+10:00Lemon Meringue Cupcakes<div class="separator" style="clear: both; text-align: center;">
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As we welcome Masterchef Australia back for its fourth season, let's commemorate with a delightful recipe by Isabella, from <i>Junior</i> Masterchef! The final results see a moist cake with bursts of flavour from the lemon curd, finished off with a pretty mountain of creamy, velvety meringue. You'd be crazy to resist!</div>
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<i>Cupcakes:</i><br />
- 1 cup pure cream<br />
- 1 cup caster sugar<br />
- 2 eggs, lightly beaten<br />
- 1½ cups self-raising flour<br />
- Finely grated rind of 1 lemon<br />
<br />
<i>Lemon Curd:</i><br />
- ½ cup lemon juice<br />
- 100g butter<br />
- ½ cup caster sugar<br />
- 1 egg<br />
- 3 egg yolks<br />
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<i>Meringue:</i><br />
- 3 egg whites<br />
- ½ cup caster sugar<br />
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Preheat oven to 180°C. Place 12 patty cake liners in a 12 hole ½-cup capacity muffin pan. Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add the flour and lemon zest and continue whisking until the mixture becomes thick and smooth.</div>
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Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.</div>
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For the lemon curd, heat lemon juice and butter in a small saucepan and simmer until butter has melted. Add sugar, egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Taste, and adjust with extra sugar or lemon if necessary. Pour into a shallow dish to cool. </div>
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For the meringue, beat egg whites in an electric mixer until firm peaks form. Gradually add sugar, a tablespoon at a time, beating until sugar has dissolved between each addition. Spoon meringue mixture into a piping bag.</div>
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To serve, preheat grill to medium-high. Cut a small hole in the top of each cupcake and fill with 1-2 teaspoons of lemon curd.</div>
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Pipe a swirl of meringue mixture on the top of each cupcake and place under the heated grill for 1 minute, or until golden. Serve while warm and enjoy! :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabBJwkLqPO5LUi6H4lKimSnG_gKMOCNWarV5OCsW1mwnBeEfx59au-Yp7_LrYIxPc0omdOAzyuHN8z3lodLXuwz2r_Ta_Y1cpg-V6vA5SBMiayMcsYtqqMw2NtbdPWpuhO0TF1C3UjURH/s1600/IMG_2715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabBJwkLqPO5LUi6H4lKimSnG_gKMOCNWarV5OCsW1mwnBeEfx59au-Yp7_LrYIxPc0omdOAzyuHN8z3lodLXuwz2r_Ta_Y1cpg-V6vA5SBMiayMcsYtqqMw2NtbdPWpuhO0TF1C3UjURH/s400/IMG_2715.JPG" width="400" /></a><br />
<i><b>Lemon Meringue Cupcakes</b></i></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com2tag:blogger.com,1999:blog-9078696464144696444.post-33769105535376870712012-05-10T21:43:00.000+10:002012-05-10T21:49:17.189+10:00Smoked Salmon, Pumpkin and Avocado Wrap<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKE-CwmuH9WXdf1aExX5fHR_54oae44T-wwLzV-VhwkpUNMmq8zVXl-j0dSZ2Tpk3wotJzC4IOB_SGHpkA8XNbUAzX2nC_NAQ5pyWsYEhlF1ZXxYZLlY2uRrAQjPD9ot6ZSZzxu1wRtM_/s1600/IMG_2113.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKE-CwmuH9WXdf1aExX5fHR_54oae44T-wwLzV-VhwkpUNMmq8zVXl-j0dSZ2Tpk3wotJzC4IOB_SGHpkA8XNbUAzX2nC_NAQ5pyWsYEhlF1ZXxYZLlY2uRrAQjPD9ot6ZSZzxu1wRtM_/s400/IMG_2113.JPG" width="400" /></a></div>
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Whenever I am at home, I try to make that extra effort to put together a somewhat healthy, but satisfying meal for lunch. I think that for many of us, we tend to get off track and opt for
convenience more than anything when trying to fit lunch into a busy
schedule. Luckily, a take-away shop and the supermarket freezer isle aren't the only
places to find a quick meal! With a little planning ahead, a home-made wrap offers the same convenience in a far healthier (and cheaper) option.<br />
<br />
For this recipe, I have used smoked salmon, but other protein options that will be just as delicious to power you through the afternoon are: shredded BBQ charcoal chicken, tuna, tofu, leftover roast beef or egg. The amounts are also just a guideline - feel free to mix things up depending on your taste-buds. What's your favourite combination in a wrap?</div>
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<i>Serves 2: </i><br />
- 300g piece Butternut pumpkin<br />
- 2 x Mountain bread wraps (or your choice of bread: Turkish, Lebanese, tortilla wraps etc)<br />
- 1 tbs wholegrain mustard<br />
- 1 tbs whole-egg mayonnaise<br />
- 125g watercress<br />
- 1 ripe avocado, thinly sliced <br />
- 1 small Lebanese cucumber, thinly sliced<br />
- 100g packet smoked salmon<br />
- 2 sprigs parsley, leaves picked<br />
- Freshly cracked black pepper<br />
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<div style="text-align: justify;">
Place the pumpkin in a small pot and pour in enough cold water to come up 1.5cm from the bottom. Sprinkle with a pinch of sea salt. Cover with a lid, bring to the simmer and allow to cook for approximately 15 minutes, or until you can easily insert a toothpick into the flesh without resistance. Carefully remove the pumpkin and cut off the skin with a knife. Slice the flesh into thin slices. Set aside.</div>
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<div style="text-align: justify;">
Lay each piece of Mountain bread on a separate plate. Combine the mustard and mayonnaise in a small bowl, then evenly smear it across the top half of the two wraps. Top with the pumpkin, followed by the watercress, then the avocado, cucumber and smoked salmon. Sprinkle over the parsley leaves, and season with cracked black pepper.</div>
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<div style="text-align: justify;">
Gently roll the wrap, starting from the edge closest to the ingredients. Keep your fingers close to and hugging the Mountain bread to achieve a firm wrap and to prevent the ingredients from falling out.</div>
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<b>Smoked Salmon, Pumpkin and Avocado Wrap</b></div>
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</div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com2tag:blogger.com,1999:blog-9078696464144696444.post-25197206063393114292012-05-05T14:12:00.000+10:002012-05-11T23:10:23.436+10:00Quick Mustard Lamb with Rosemary Potatoes<div style="text-align: justify;">
This is a handy recipe, from Donna Hay's "No Time To Cook", for those nights when dinner needs to be out on the table quick-smart in 30 minutes' time. Adding sugar to the mustard glaze promotes a wonderful caramelising effect that intensifies the flavours and produces a rich, glossy finish on the lamb. I omitted the frozen peas and in its place cooked a few peeled baby carrots with the chat potatoes.</div>
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<i>Serves 2:</i><br />
- 30g butter<br />
- 600g chat potatoes, thickly slicked<br />
- ½ cup (125ml) beef stock<br />
- 1 tbs rosemary leaves<br />
- ¾ cup (90g) frozen peas<br />
- 350g lamb back-straps (or lamb chops or cutlets)<br />
- 2 tbs wholegrain mustard<br />
- 1 tbs brown sugar<br />
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<div style="text-align: justify;">
Heat butter in a medium non-stick frying pan over a medium heat. Add the potatoes, stock and rosemary. Cover and cook for 10 minutes. Add the peas and cook for a further 3 minutes or until potatoes are tender. Remove from the pan and keep warm. </div>
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Wipe out the pan and place over a medium-high heat. Spread lamb with combined mustard and sugar.<br />
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Cook for 3 minutes each side (less if it is cutlets) or until cooked to your liking. Serve with the warm vegetables.<br />
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<i><b> Mustard Lamb Cutlets with Roast Potatoes</b></i></div>
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<b><i>Mustard Lamb Chop with Rosemary Baby Vegetables</i></b></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-18497814368719104582012-05-03T23:19:00.001+10:002012-05-14T00:16:24.483+10:00Agedashi Tofu<br />
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Went over to the mister's house for dinner one night and his mum was cooking up a feast of Japanese dishes - sashimi, sushi, beef tataki and soba noodles, just to name a few. What really captured my attention, though, was her Agedashi Tofu - puffy, crisp and golden outside, with a soft, pillowy centre. I just had to ask her for the recipe, and discovered that it wasn't so hard after all to make - just needed a quick visit to my local Asian grocery for supplies.</div>
<i><br />Serves 4, as an Entree: </i><br />
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</style>Chinese white radish (daikon), approx. 3cm x 6cm piece<br />
- 3cm piece fresh ginger <br />
- 800g firm tofu <br />
- ½ cup potato starch, for dusting<br />
- Neutral oil, for deep frying (such as vegetable, sunflower or canola oil. I used rice bran oil)<br />
- Bonito fish flakes, to serve<br />
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<i>For the sauce:</i><br />
- 1 cup water<br />
- 2 tbs soy sauce<br />
- 2 tbs mirin (rice wine vinegar)<br />
- 1 tsp dashi powder<br />
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To make the sauce; bring the water, soy sauce and mirin to the boil. Add the dashi powder and stir to dissolve. Carefully taste to see if it is to your liking - adjust accordingly with either more soy sauce, mirin, water or dashi powder. Turn off the heat and set aside to cool.</div>
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<div style="text-align: justify;">
Peel the ginger, then finely grate and set aside. Peel the white radish, then finely grate and squeeze it dry with the palm of your hands. Set aside in a sieve to drain out excess juices.</div>
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Wash the tofu, then pat dry with a paper towel. Place in a colander for at least 30 minutes to drain out excess water. Cut into 8 even pieces. Dip each piece of tofu into the potato starch to coat all sides. Set aside.</div>
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Heat the oil to 180°C. To test if it is ready for deep-frying, insert a wooden chopstick (or handle of a wooden spoon) into the oil and if bubbles steadily move towards it, then the temperature is correct. If the bubbles move extremely vigorously, then the oil is too hot and
needs to cool down a touch (you can do this by adding in a bit more oil). If no or very few bubbles pop up, then the oil is not ready yet!</div>
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<div style="text-align: justify;">
Carefully place a few tofu pieces into the hot oil, frying them in batches. Make sure you do not overcrowd the pot - the tofu will stick together and the dramatic temperature drop will result in oily, soggy tofu.</div>
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As you can see, I used less oil which only came halfway up the tofu - I
simply used wooden chopsticks to flip the tofu over and brown the
opposite side.</div>
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Transfer the cooked tofu onto absorbent paper towel to drain off excess oil.<br />
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To serve, place the tofu in a serving bowl and garnish with grated radish, ginger and bonito flakes. Pour the sauce around the tofu, watch the bonito flakes dance and serve immediately!</div>
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<i><b>Agedashi Tofu</b></i></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com1tag:blogger.com,1999:blog-9078696464144696444.post-61658969417253545112012-05-03T15:49:00.001+10:002012-05-04T02:09:46.877+10:00Slow-cooked Ox Tail Stew with Olives<br />
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One of my favourite types of dishes to cook are slow-braised stews. I love the fact that even if you add in your own bits and pieces of ingredients, changing things up every time, the end result will still be a delicious, mouth-watering and enriching stew. The magic comes from cooking secondary cuts of meat (cuts that are tough from doing the most work on an animal) on a low heat, which in turn slowly breaks down the connective tissue in the meat and melts it into soft, silky gelatin, giving the braise a wonderfully flavoursome and rich-mouth feel.</div>
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<i> Serves 6:</i><br />
- 3 dried bay leaf<br />
- Handful fresh thyme<br />
- 6cm strip orange zest<br />
- 2.5kg ox tail<br />
- ½ cup plain flour, seasoned with sea salt and black pepper<br />
- Olive oil<br />
- 250g pancetta, chopped- 1 large brown onion, diced<br />
- 4 carrots, diced<br />
- 3 celery sticks, diced<br />
- 6 cloves garlic, sliced<br />
- 1<span itemprop="ingredients">½ cups dry white wine</span><br />
<span itemprop="ingredients">- 1 tin diced tomatoes</span><br />
- 1 litre veal stock<br />
- 1 cup black olives, pitted<br />
- Gremolata, to serve (combine ¼ cup chopped parsley, grated rind 1 lemon, <span itemprop="ingredients">½ tsp finely chopped garlic)</span><br />
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Either tie the bay leaf, thyme and strip of orange zest together with kitchen string or fill it into a small sachet, net, cheesecloth or tea strainer. Set aside.</div>
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Wash and pat dry the ox tail. Roll each piece into the seasoned flour, shaking off any excess. Set aside.</div>
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Place a large heavy-bottomed saucepan or casserole pot over med-high heat and fry the pancetta for 2-3 minutes until fragrant. Set aside in a large dish.</div>
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In the same saucepan, drizzle in a few glugs of olive oil. Brown the ox tail, doing it in
batches if they do not all fit in one single layer. Set aside with the pancetta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_Sg-nGatPS0bfKJuE2mh0fza2pIdHOI_r5AkvcwLu1jn6lhEIhOQ1Qo5IYguHquwpO51648r_1Hole0mG_7X2GLCfMh1dacBpwQtF1Lob-jge6HqC_UbM8o6lHip6stkyg94HefL6-6L/s1600/IMG_2008.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_Sg-nGatPS0bfKJuE2mh0fza2pIdHOI_r5AkvcwLu1jn6lhEIhOQ1Qo5IYguHquwpO51648r_1Hole0mG_7X2GLCfMh1dacBpwQtF1Lob-jge6HqC_UbM8o6lHip6stkyg94HefL6-6L/s400/IMG_2008.JPG" width="400" /></a></div>
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Pour in the white wine, allowing it to bubble fiercely and deglaze the bottom of the pan to take up all the caramelized bits from the browning. Add the onion, carrot, celery and tin of diced tomatoes. Simmer for 5 minutes to reduce a little.</div>
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Return the ox tail and pancetta to the saucepan/casserole pot of vegetables, add the bouquet garni of herbs and pour in enough stock to cover everything. Cook over a low heat, at a gentle simmer where only 1-2 bubbles appear at a time, for approximately 3 hours, or until the meat is tender. Discard the bouquet garni and skim the top of any fat or oils, then add the olives and cook for a further 45 minutes. As you can see in the picture below, I skimmed the stew AFTER adding the olives, which proved to be a bit of an obstacle course trying to maneuver the spoon around them!</div>
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The stew will taste fabulous as it is at this point. However, if you have the time to do so and prefer a thicker sauce, strain the cooking juices from the meat and vegetables into a smaller saucepan (return the ox tail, vegetables and olives to its original cooking pot). Reduce the strained sauce, simmering until it is reduced by a third or your desired consistency. Pour this sauce back over the meat and vegetables, heat up again and serve while hot with the gremolata and mashed potato, polenta or pasta.</div>
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<b><i>Slow-cooked Ox Tail Stew with Olives</i></b></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-33630697155947483042012-05-02T16:38:00.000+10:002012-05-03T22:53:21.939+10:00Crispy Potatoes in Duck Fat<div style="text-align: center;">
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<i>Serves 4-6:</i><br />
- 1-2 tbs duck fat<br />
- 1.5kg floury potatoes (such as Coliban, King Edward or Desiree. I used Royal Blue)<br />
- Sea salt and freshly ground black pepper, to taste<br />
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Preheat oven to 200°C. Peel the potatoes and cut into rough 3cm chunks, trying to get as many "edges" as possible - these are the parts that will soak up the most duck fat and turn crispy. Add to a large saucepan, completely cover with cold water and a good few pinches of salt. Bring to the boil and simmer on med-low heat for 20 minutes until completely tender. Drain in a colander, lightly shaking to roughen up the edges of the potatoes even more. Allow to cool for 5-10 minutes, until all the steam evaporates.</div>
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Melt the duck fat in a roasting tray, then add the potatoes, tossing to ensure every piece is covered in the duck fat. Add more fat if needed (omit guilt). Season with sea salt and black pepper and transfer to the oven.</div>
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Bake for 1 hour until crispy and golden-brown, but still fluffy and soft on the inside. Serve right away!<br />
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<i><b>Crispy Potatoes in Duck Fat</b></i></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-30176719400801137132012-05-02T00:50:00.001+10:002012-05-02T12:59:07.646+10:00Braised Mussels with Tomato, Chilli and Basil<div style="text-align: center;">
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Managed to get my hungry hands on a decent kilo of fresh, black mussels. Couldn't think of a better way to serve them than in a finger-licking good white wine and tomato sauce, alongside thick Ciabatta bread to mop up all those juices! This is a recipe, based on Guy Grossi's version from the television show, "Food Safari".</div>
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<i>Serves 2 as a main, 4 as a starter:</i><br />
<span itemprop="ingredients">- 200ml olive oil</span><br />
<span itemprop="ingredients">- 1 clove garlic, thinly sliced</span><br />
<span itemprop="ingredients">- Fresh red chilli, chopped (to taste)</span><br />
<span itemprop="ingredients">- 400ml tomato passata</span><br />
<span itemprop="ingredients">- 200ml white wine</span><br />
<span itemprop="ingredients">- Sea salt</span><span itemprop="ingredients"> and freshly ground black pepper</span><br />
<span itemprop="ingredients">- 1 tsp freshly chopped or </span><span itemprop="ingredients">½ </span><span itemprop="ingredients">tsp dried oregano</span><br />
<span itemprop="ingredients">- 1kg mussels in the shell, cleaned</span> and "beards" removed<br />
<span itemprop="ingredients">- ½ cup freshly chopped flat-leaf parsley</span><br />
<span itemprop="ingredients">- Handful basil leaves</span><br />
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<span itemprop="recipeInstructions">Heat the olive oil in a heavy-based
saucepan. Sauté the garlic and chilli until slightly softened. Add the
passata, bring to the boil, then pour in the wine. If using dried oregano, add now, otherwise add the fresh oregano after simmering. Simmer for 5 minutes, then season to taste with salt, pepper (and fresh oregano).</span><span itemprop="recipeInstructions"> Add the
mussels and cover with a lid.</span></div>
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<span itemprop="recipeInstructions">Cook for about 3 minutes, shaking
occasionally until the mussels have opened. Scatter over the basil and serve immediately.</span><br />
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<i><b>Braised Mussels with Tomato, Chilli and Basil</b></i></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com2tag:blogger.com,1999:blog-9078696464144696444.post-79882321862645418482012-05-01T17:03:00.003+10:002012-05-03T13:42:21.312+10:00Vietnamese Baked Cassava Coconut Cake<div style="text-align: justify;">
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Cassava is a starchy tuberous root that is widely used in Asia, Africa and South America. It is white inside and on the outside, looks like a cross between sweet potato and taro.</div>
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This delectable Vietnamese dessert is a sweet, sticky cake that incorporates shredded cassava as the starch content, coconut
milk as the fat, and condensed milk as a sweetener. It is very much unlike the usual sponge cake textures that we are used to eating. It is more moist and dense and slightly sticky and creamy. I guess you could compare it to eating sticky rice, but in cake form. </div>
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Eating this reminds me of my childhood, where mum used to either buy it from the Asian groceries on her weekly shopping trips or bake at home on the weekends as a treat for my brothers and me. I will never forget the sweet, buttery aroma of freshly baked cassava cake wafting through the house!</div>
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<span class="hrecipe"></span></div>
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You can find shredded cassava in the frozen
section of most Asian stores. Try to buy cassava
that is from Thailand (it is sweeter and starchier) and not Vietnam. Thaw the cassava before using and either squeeze out the excess liquid or drain it using a muslin cloth.</div>
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<i>Serves 6-8:</i></div>
<div style="text-align: justify;">
<span class="hrecipe"><span class="ingredient"><span class="amount">6 cups</span> shredded <span class="name">Cassava,</span> tightly packed (650g)</span><br /><span class="ingredient"><span class="amount"></span></span></span>¾<span class="hrecipe"><span class="ingredient"><span class="amount"> cup</span> <span class="name">split mung beans</span>, dried</span><br /><span class="ingredient"><span class="amount">1 </span></span></span>⅓<span class="hrecipe"><span class="ingredient"><span class="amount"> cup</span> <span class="name">coconut milk</span></span><br /><span class="ingredient"><span class="amount">1 tbs</span> <span class="name">canola oil</span></span><br /><span class="ingredient"><span class="amount">1 can </span> <span class="name">condensed milk</span></span></span></div>
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¾ cup evaporated milk<span class="hrecipe"><span class="ingredient"><span class="name"> </span></span><br /><span class="ingredient"><span class="amount">2 </span> <span class="name">egg yolks</span></span><br /><span class="ingredient"><span class="amount">2 tbs</span> caster <span class="name">sugar</span></span><br /><span class="ingredient"><span class="amount">1 tsp</span> <span class="name">vanilla extract</span></span><br /><span class="ingredient"><span class="amount">1 tbs</span> <span class="name">butter</span>, at room temperature</span></span></div>
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<span class="hrecipe"><span class="instructions"></span></span></div>
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In a bowl, wash the
mung beans thoroughly and discard any bad-shaped beans or little stones. Soak for at least 3 hours in a large bowl (the beans will expand, so ensure there is plenty of water to keep them completely immersed), or overnight if possible, before using.</div>
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Preheat oven to 180°C. Place the mung beans in a saucepan, barely cover with water and
bring to the boil, then lower to low-medium heat and cook for 20 minutes. Turn off the heat, cover the saucepan with a lid and allow the beans to sit for 15 minutes.
The beans should be soft and tender. Push through a sieve to form a smooth paste.</div>
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In a large bowl, whisk the egg yolks with the sugar until pale yellow and creamy. Add the
vanilla extract, shredded cassava, the condensed, evaporated and coconut milks, the
pureed mung beans and oil. Mix to combine. The mixture should be homogenous like a
thick cake batter.</div>
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Coat the sides of a cake pan with a thin layer of
butter and line the bottom with a sheet of baking paper. Pour the
cake mixture into the greased pan. Even the batter with a spatula and
by gently lifting and dropping the baking pan several times to rid of air bubbles.</div>
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Bake for 10 minutes, then lower the heat to 150°C and cook for another 30 minutes. The edges of the cake should be slightly golden and dry. It is ready when a skewer poked through comes out grainy and not sticky or wet. Remove the cake from the pan, place it on a serving dish and let it cool for at least 10 minutes before serving.</div>
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<i><b>Vietnamese Baked Cassava Coconut Cake</b></i></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com1tag:blogger.com,1999:blog-9078696464144696444.post-64505114844020564932012-05-01T15:08:00.000+10:002012-05-02T13:27:56.132+10:00Parmesan Chicken Breasts with Prosciutto<div class="separator" style="clear: both; text-align: center;">
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This is my go-to recipe (from Jamie Oliver's "Ministry Of Food") for when I am pushed for time to cook dinner, but still want to prepare something that is super tasty and visually appealing. It is a fantastic way to serve chicken breasts, but you can also subsitute in boneless chicken Maryland or thigh fillets. However, keep in mind that the crisp, salty prosciutto is a perfect match with chicken breast, lending moisture and flavour. Bashing the chicken out thinly before you start cooking also means it cooks much faster than a regular chicken breast. </div>
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<div style="text-align: justify;">
<i>Serves 2: </i></div>
<div style="text-align: justify;">
- 30 g Parmesan cheese, grated</div>
<div style="text-align: justify;">
- 2 sprigs fresh thyme, leaves picked</div>
<div style="text-align: justify;">
- 2 skinless chicken breasts</div>
<div style="text-align: justify;">
- Freshly ground black pepper</div>
- 1 lemon<br />
- 6 thin slices prosciutto<br />
- Olive oil<br />
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<div style="text-align: justify;">
Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife and season with a little pepper. Lay the breasts next to each other and sprinkle over most of the thyme leaves. Grate a little lemon zest over them, then sprinkle with the Parmesan. Lay 3 prosciutto slices on each chicken breast, overlapping them slightly. Drizzle with a little olive oil and sprinkle with the remaining thyme leaves. Put a square of clingfilm over each breast and give them a few really good bashes with the bottom of a pan until they're about 1cm thick.</div>
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Put a frying pan over a medium heat. Remove the clingfilm and carefully transfer the chicken breasts, prosciutto side down, into the pan. Drizzle over some olive oil and cook for 3 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up.</div>
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<div style="text-align: justify;">
Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate. Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil. Lovely with mash and green veg or a crunchy salad!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nZj3B1K4sNGsP8t5g39XNIL5jEO3X3ijY8KA9zfviuHfcDAMMFTDFirUmqusahFoyJdyrL_ND63naUdr-pkQBswzNL5v8E8FaovBFzOfPxbYBp4jL2wLllsveN6_exUWKg_ZA8sol75I/s1600/parmesan+battered+chicken.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nZj3B1K4sNGsP8t5g39XNIL5jEO3X3ijY8KA9zfviuHfcDAMMFTDFirUmqusahFoyJdyrL_ND63naUdr-pkQBswzNL5v8E8FaovBFzOfPxbYBp4jL2wLllsveN6_exUWKg_ZA8sol75I/s400/parmesan+battered+chicken.JPG" width="400" /></a> </div>
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<i><b>Parmesan Chicken Breasts with Prosciutto, served with Broccolini and Potato Salad</b></i></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-239333578828133102012-05-01T01:31:00.002+10:002012-05-01T02:37:40.699+10:00Chunky Mushroom and Bacon Steak Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHr_xp_mps1D7Rjj8tVK2nxjlo7FEK10OPQAVlg68QE9ID_BseEV_C70mfWPM1xCYvqBt161cTgGep9p8XkZOX67mUVMcy7YZldk9zEB4SXlR652bjXKrmy3Pa4q80l9uwRzUZgTiXlEh/s1600/DSC01864.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHr_xp_mps1D7Rjj8tVK2nxjlo7FEK10OPQAVlg68QE9ID_BseEV_C70mfWPM1xCYvqBt161cTgGep9p8XkZOX67mUVMcy7YZldk9zEB4SXlR652bjXKrmy3Pa4q80l9uwRzUZgTiXlEh/s400/DSC01864.JPG" width="400" /></a></div>
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<div style="text-align: justify;">
I
think this recipe came about one night when I had almost finished
cooking a lovely dinner of steak and vegies and suddenly realised that I
forgot to prepare a sauce to complement the dish. So, in a scurry I
raided the fridge and came up with this super-easy, quick sauce that
surprisingly tasted well with the steak.</div>
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<div style="text-align: justify;">
<i>Serves 4:</i></div>
<div style="text-align: justify;">
- 1 shallot, finely diced</div>
<div style="text-align: justify;">
- Olive oil </div>
<div style="text-align: justify;">
- 2 rashers rindless bacon, finely diced</div>
<div style="text-align: justify;">
- 1 teaspoon plain flour</div>
<div style="text-align: justify;">
- 8 button mushrooms, thinly sliced</div>
<div style="text-align: justify;">
- Beef stock</div>
<div style="text-align: justify;">
- Sea salt and cracked black pepper, to taste </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxX9Bvd16MWfWXF_4-n2Wp1uWhJR063vEVdGw19SPTrnEVRKtdPRa_BBs2o786lv-ZRa7qM4W034kAfbsZ3ZWY8uPUnYRFTXhbywhAhopL1sYJQbsXvnLk3TVKHseaokDFLaOVB6kZjkb/s1600/DSC01835.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxX9Bvd16MWfWXF_4-n2Wp1uWhJR063vEVdGw19SPTrnEVRKtdPRa_BBs2o786lv-ZRa7qM4W034kAfbsZ3ZWY8uPUnYRFTXhbywhAhopL1sYJQbsXvnLk3TVKHseaokDFLaOVB6kZjkb/s400/DSC01835.JPG" width="400" /></a></div>
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In a small saucepan, sweat the onion in a drizzle of olive oil on a low heat until softened, without colouring.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwxoV1D4Kokit04lCqKF_OujdsK_j0G7Qx2-UZZM-qgwtAjN4GAfcS8O6uDRyS1KHhTp6YbBcn2NR93xXEIFvvwb3MlP6oEP0GXz7tAbmdeQM_OnDZgNbnthKdVBf4IrMFriud3W2Y9c-/s1600/DSC01845.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwxoV1D4Kokit04lCqKF_OujdsK_j0G7Qx2-UZZM-qgwtAjN4GAfcS8O6uDRyS1KHhTp6YbBcn2NR93xXEIFvvwb3MlP6oEP0GXz7tAbmdeQM_OnDZgNbnthKdVBf4IrMFriud3W2Y9c-/s400/DSC01845.JPG" width="400" /></a></div>
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Turn up the heat, add the bacon and saute until fragrant, sprinkling over the flour to combine.<br />
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Add the mushrooms and continue to cook for 2-3 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7iDy6aJdiwW53rXotmWUtR3fxf1BsLbWksaiMIfciaTSLoyEJL5XqFRWRROtrkwNJESPOyQs4b0U0SmxhsQscraq33k3hKMc6xFuiaqUXrsHjKrToRT8gsbljmcnMOqYZlvwS7ToF0Ie/s1600/DSC01851.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7iDy6aJdiwW53rXotmWUtR3fxf1BsLbWksaiMIfciaTSLoyEJL5XqFRWRROtrkwNJESPOyQs4b0U0SmxhsQscraq33k3hKMc6xFuiaqUXrsHjKrToRT8gsbljmcnMOqYZlvwS7ToF0Ie/s400/DSC01851.JPG" width="400" /></a></div>
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Finally
pour in enough beef stock to completely cover the mushrooms, bacon and
onion. Simmer on a low heat until sauce has thickened. Season to taste, if required. Serve immediately
over steak.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUqerxKrN2oIC6Me2mg6OjCZHffBlD0eU8bZmTw2R3AQ8afrmArbIdDlrt9iGdf8533PnbhhvX5OmqRsybOcILvXxER5ydRAkZO169wOTdfPbnn1qvBp26a9zdsssHV-fG-LBKkIynoUL/s1600/DSC01857.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUqerxKrN2oIC6Me2mg6OjCZHffBlD0eU8bZmTw2R3AQ8afrmArbIdDlrt9iGdf8533PnbhhvX5OmqRsybOcILvXxER5ydRAkZO169wOTdfPbnn1qvBp26a9zdsssHV-fG-LBKkIynoUL/s400/DSC01857.JPG" width="400" /></a></div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-36762471642729554192012-05-01T00:09:00.004+10:002012-05-01T00:12:08.697+10:00Chicken roasted on Eggplant and Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS1zowzD-URiscaHBp6v5kfOii2Bm7WvhP1E8uSDKO4TtCWe_HX3_Oe3BRU_aRjExWA2_r0LF0EnDaLKcWU0zJucDUWIQgpbq5jw8_LMHLOEaEpIfJHUZZvKu10pDkwjuW_bBwulr2FFv/s1600/DSC00312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS1zowzD-URiscaHBp6v5kfOii2Bm7WvhP1E8uSDKO4TtCWe_HX3_Oe3BRU_aRjExWA2_r0LF0EnDaLKcWU0zJucDUWIQgpbq5jw8_LMHLOEaEpIfJHUZZvKu10pDkwjuW_bBwulr2FFv/s400/DSC00312.JPG" width="400" /></a></div>
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I know I know, the picture above of the lonesome chicken breast does not look too appetizing, but believe me when I say that it tasted absolutely delightful. Donna Hay's ever-simple way of protecting the chicken with a blanket of cheese and then resting it on a bed of tomato and eggplant (both of which ooze of sweet juices when cooked) ensures a moist and satisfying result. Serve with couscous, rice or potatoes - anything that will soak up those delicious juices.</div>
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Serves 4:<br />
- 1 eggplant, thickly sliced<br />
- 3 roma tomatoes, sliced<br />
- 1 tbs oregano leaves<br />
- Sea salt and cracked black pepper<br />
- 4 chicken breast fillets<br />
- ½ cup grated parmesan cheese<br />
- ½ cup grated mozzarella cheese<br />
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<div style="text-align: justify;">
Preheat oven to 180°C. Line a baking tray with baking paper. Place the eggplant slices on the tray and top with the tomatoes, oregano, salt and pepper. Top each pile with a chicken breast and sprinkle with the parmesan and mozzarella. Bake for 20 minutes or until the cheese is golden and the chicken is cooked through. Too easy!</div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0tag:blogger.com,1999:blog-9078696464144696444.post-88597089738987798972012-04-30T23:45:00.001+10:002012-04-30T23:50:43.721+10:00Roasted Figs with Prosciutto and Gorgonzola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Tz6hO53RAWrKjYJxaLmb6KhIM1I5iXmD8XI6SZr5Ck004LmDt0pABsuXgV6IAj_yARyTnlZZHoSjvI8ww_cAuLkLg_nucnzD_gbCbDaox53mCkSOHR6Py5_694ZP2l5x4UCUDBFR9vOa/s1600/baked+figs+wrapped+in+prosciutto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Tz6hO53RAWrKjYJxaLmb6KhIM1I5iXmD8XI6SZr5Ck004LmDt0pABsuXgV6IAj_yARyTnlZZHoSjvI8ww_cAuLkLg_nucnzD_gbCbDaox53mCkSOHR6Py5_694ZP2l5x4UCUDBFR9vOa/s400/baked+figs+wrapped+in+prosciutto.JPG" width="400" /></a></div>
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<div style="text-align: justify;">
There are countless variations on how to bake figs, wrapped in prosciutto. This is my standard version, which I play around with by adding in walnuts, a sprinkle of thyme leaves, a squeeze of fresh orange juice or a drizzle of honey. I love that you can prepare it all beforehand for dinner parties and simply put it in the oven 15 minutes before eating. What's your favourite combination?</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>Serves 4:</i></div>
<div style="text-align: justify;">
- 4 fresh figs</div>
<div style="text-align: justify;">
- 50g Gorgonzola Dolce (or any soft, mild blue cheese)</div>
<div style="text-align: justify;">
- 4 slices prosciutto</div>
<div style="text-align: justify;">
- Extra virgin olive oil</div>
<div style="text-align: justify;">
- Sea salt and freshly cracked black pepper</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Preheat oven to 200°C. Make a small criss-cross incision at the top of each fig and push in a little piece of gorgonzola. Carefully wrap each fig in a slice of prosciutto. Use a toothpick to hold it in place if you find that the prosciutto is not clinging on well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhso6XpC3ZbGFhBgaqjr6p-CS_sRHD3G3l609YyOYSjBGNUzCPSLGkdW8nX1ajbwMKZM8WfhnIDo6bDFKtIlrvdw2Q3zXoz0DhYy2fDmZzEd84SXp4sh63sNL4T0x9sbOLImsNQ89K0RwJV/s1600/DSC00265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhso6XpC3ZbGFhBgaqjr6p-CS_sRHD3G3l609YyOYSjBGNUzCPSLGkdW8nX1ajbwMKZM8WfhnIDo6bDFKtIlrvdw2Q3zXoz0DhYy2fDmZzEd84SXp4sh63sNL4T0x9sbOLImsNQ89K0RwJV/s400/DSC00265.JPG" width="400" /></a></div>
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<div style="text-align: justify;">
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<div style="text-align: justify;">
Bake in the oven for 15 minutes. The cheese will melt and the prosciutto will crisp. Serve immediately on rocket or spinach leaves, dressed in olive oil and sea salt and finish off with cracked pepper. </div>Saucy Thymehttp://www.blogger.com/profile/18364038849721688320noreply@blogger.com0